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.
BEEF PATTIES WITH MUSTARD CREAM SAUCE
This is really good - the mustard sauce is awesome! Found on the 'net while looking for some new ground beef recipes.
Provided by jovigirl
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Shape beef into 6 oval patties. Melt butter in large skillet and add oil. Heat until foaming. Add green onions and saute until softened; stir in garlic and saute for 30 seconds. Add beef patties and cook to desired degree of doneness. Season with salt and pepper. Set beef patties aside to keep warm on a hot platter.
- In same skillet, saute mushrooms until limp and add to the warm beef patties.
- To prepare Mustard Cream Sauce, deglaze pan with dry white wine. Reduce volume by half. Add Dijon mustard, heavy cream, tomatoand capers. Heat slowly until hot but do not boil.
- Pour Mustard Cream Sauce over beef and mushrooms. Sprinkle parsley over top to garnish, if desired.
- Good served over hot buttered noodles.
Nutrition Facts : Calories 434.6, Fat 29.4, SaturatedFat 13.8, Cholesterol 139.6, Sodium 269.8, Carbohydrate 4.9, Fiber 1.1, Sugar 1.9, Protein 32.2
BEEF MUSTARD PATTIES
Number Of Ingredients 14
Steps:
- 1. Shape beef into 6 oval patties. Melt butter in large skillet and add oil. Heat butter until foaming. Add green onions and sauté until softened stir in garlic and sauté for 30 seconds. Add beef patties and cook to desired degree of doneness. Season with salt and pepper. Set beef patties aside to keep warm on a hot platter.2. In same skillet, sauté mushrooms until limp and add to the warm beef patties.3. To prepare Mustard Cream Sauce, deglaze pan with dry white wine. Reduce dry white wine volume by half. Add Dijon mustard, heavy cream, tomato and capers. Heat slowly until hot but do not boil.4. Pour Mustard Cream Sauce over beef and mushrooms. Sprinkle parsley over top to garnish, if desired.
Nutrition Facts : Nutritional Facts Serves
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 PATTIES
Uncooked patties can be stored in the freezer and go straight into the oven when ready to use; they bake in just 15 minutes.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 18 patties
Number Of Ingredients 19
Steps:
- To make the pastry, combine the flour, salt, baking powder, and curry powder in a large mixing bowl. Cut the butter into small pieces and add to the bowl. Working quickly and using your fingertips, squeeze together the flour mixture and butter and toss it together by scooping under the mixture with both hands. When the mixture resembles a very coarse meal, add the water to the bowl.
- With floured hands, mix and squeeze the dough just until it forms a ball. Knead it once or twice to combine it fully (the less kneading, the better). Spread the dough into 2 pieces, flattening each into a thick pancake. Wrap in plastic and set them in the refrigerator to chill for at least 15 minutes. (The dough will keep in the refrigerator up to 5 days. Remove it from the refrigerator a few minutes before using it.)
- For filling, mix together the beef, onion, scallions, garlic, peppers, and thyme in a large bowl. In a large skillet, heat the oil over high heat until it is very hot, and add the beef mixture. Fry until the meat is brown and the moisture is evaporated, about 8 minutes. Add the curry powder, salt, and black pepper, stirring occasionally over high heat, allowing a crust to form on the bottom of the pan.
- Add the water and stir the mixture, scraping the bottom to incorporate the browned crust. Add the breadcrumbs and stir. The consistency should be like a thick stew. Add more water as needed. Cover, reduce the heat to very low, and cook for 15 minutes. Set it aside to cool.
- Preheat the oven to 400 degrees. Cut each piece of the dough into 9 pieces. Using a rolling pin on a floured surface, roll out each piece of pastry into a rectangle shape with rounded edges. Spread a large spoonful of the cooled meat mixture over one side of the dough, leaving at least 1/2- to 3/4-inch border on the outside edge. Using your finger, paint water around the border. Fold the other side of the dough over, and roll and crimp the edges. Lightly press a floured fork around the edge of the patty.
- Place the patty onto a cookie sheet and repeat the procedure with the remaining dough. The patties may be covered in plastic and frozen at this point for later use. Brush each patty with the egg wash and bake for 15 to 20 minutes, or until the patties begin to turn a golden color.
SAUCY BEEF PATTIES
Our taste panel loved the flavor of these saucy patties. Said one: "They're sure to be a family favorite!" A simple recipe for rush-hour weeknights, it's great with mashed potatoes. Bernice Morris - Marshfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the egg, bread crumbs, salt and pepper. Crumble beef over mixture and mix well. Shape into four patties. In a large skillet, brown patties on both sides. Remove and set aside; drain drippings., In the same skillet, combine the remaining ingredients. Return patties to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until a thermometer reads 160°. Freeze option: Cool beef patties in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in patties reads 165°, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 253 calories, Fat 12g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 717mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
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