FILET OF BEEF WITH MUSTARD MAYO HORSERADISH SAUCE
Provided by Ina Garten
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
- Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
- Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
- Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
- Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.
FILET OF BEEF WITH MUSTARD-CREAM SAUCE
Make and share this Filet of Beef with Mustard-Cream Sauce recipe from Food.com.
Provided by evelynathens
Categories Meat
Time 13m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in heavy, cast-iron skillet over medium-high heat.
- Add steaks and cook to desired doneness, about 4 minutes per side for rare.
- Add mustard, Worcestershire Sauce and shallot to skillet.
- Season with pepper.
- Add brandy and ignite.
- When flames subside, return to heat.
- (or just cook down a couple of minutes) Transfer steaks to plates.
- Add cream to skillet and boil until reduced to thin sauce consistency, about 2 minutes.
- Pour over steaks and serve.
Nutrition Facts : Calories 1057.7, Fat 87.4, SaturatedFat 42.6, Cholesterol 273.1, Sodium 409.9, Carbohydrate 4.2, Fiber 0.5, Sugar 0.8, Protein 42.3
BEEF BARBECUE
We like to keep our freezer stocked with plenty of beef roasts. When we're not in the mood for pot roast, I fix these satisfying sandwiches instead. The meat cooks in a tasty sauce while I'm work. The meat cooks in a tasty sauce while I'm at work. Then I just slice i thinly and serve it on rolls. -Karen Walker Sterling, Virginia
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Cut the roast into quarters; place in a greased 5-qt. slow cooker. In a bowl, combine barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low until meat is tender, 6-8 hours. , Remove roast. When cool enough to handle, shred meat with two forks; return to slow cooker and stir gently. Cook, covered, 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls.
Nutrition Facts : Calories 218 calories, Fat 7g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 253mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
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