FILET OF BEEF
Steps:
- Preheat the oven to 500 degrees F.
- Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
- Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.
FILET OF BEEF WITH RAISIN AND PEPPER SAUCE
Six different types of peppercorns give the rich cognac-based sauce a kick in this decadent beef tenderloin recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 16
Steps:
- Bring 2 cups of water to a boil in a small pot. Add raisins, reduce heat, and simmer for 5 minutes. Drain, and rinse raisins under cold running water, and drain again. Place raisins in a small bowl, and pour cognac over. Cover with plastic wrap, and refrigerate overnight.
- Season beef with salt, and press peppercorns into the beef to adhere. In a large skillet, heat oil over medium heat. Add beef to skillet, and cook for 4 to 5 minutes on each side for medium-rare. Transfer to a platter, and keep warm.
- Drain off the fat from the skillet. Add the raisins and cognac, and place over high heat, and bring to a boil. Cook until the liquid has reduced by half. Add the beef stock, reduce the heat to a simmer, and cook for 2 minutes. Cut the remaining 2 tablespoons butter into very small pieces. While whisking constantly, gradually add the butter to the sauce in the skillet. Continue to whisk until incorporated. Season with salt.
- Return the beef to the skillet, and baste with the sauce. Serve the beef and sauce with potatoes and spinach.
FILET OF BEEF WITH MUSTARD HORSERADISH SAUCE
Steps:
- Preheat the oven to 500 degrees F.
- Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium rare.
- Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thick, 1/2-inch thick per slice. Transfer to a serving platter. Garnish with parsley. Serve warm, at room temperature, or cold with Mustard Horseradish Sauce on the side.
- Whisk together the mayonnaise, sour cream, mustards, horseradish, and salt in a bowl. Refrigerate until ready to serve.
PEPPERED FILETS WITH HORSERADISH CREAM SAUCE
This beef tenderloin recipe is a family favorite that's quick and always satisfying. The creamy sauce has the perfect blend of horseradish and mustard. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle steaks with 1 tablespoon pepper and 1/2 teaspoon salt. In a large skillet over medium heat, cook steaks in 1 tablespoon butter for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour and remaining salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in horseradish and mustard. Serve with steaks.
Nutrition Facts : Calories 525 calories, Fat 39g fat (22g saturated fat), Cholesterol 167mg cholesterol, Sodium 589mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 38g protein.
ROAST FILLET OF BEEF IN RED-WINE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 - 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Sprinkle meat on all sides with salt and pepper. Rub with oil.
- Put beef in a small shallow roasting pan and place on bottom rack of oven. Bake 25 minutes, turning once or twice as it roasts.
- Transfer meat to a warm platter. Cover loosely with foil to keep it warm.
- Pour off fat from pan. Place pan on top of stove and add shallots. Cook briefly, stirring, and add wine. Cook and reduce by half. Add broth, thyme, bay leaf and any juices that have accumulated around beef. Cook over high heat for about 5 minutes or until the sauce is reduced by 3/4 cup. Swirl in the butter.
- Transfer meat to a warm serving platter. Strain sauce over meat, slice on the bias and serve.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 230 milligrams, Sugar 1 gram, TransFat 0 grams
BEEF TONGUE WITH RAISIN SAUCE
Provided by Moira Hodgson
Categories main course
Time 3h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Simmer the tongue in water to cover with one onion, coarsely chopped, the carrots, celery and garlic, for about three hours or until tender. Turn off heat and leave the tongue in its cooking broth while you prepare the sauce.
- Chop the remaining onion and saute in the butter in a small pan. Add the raisins and the almonds and fry until the almonds are golden brown.
- Stir in the vinegar and tomato paste, then add the Madeira and stock. Simmer for three minutes to reduce slightly, season with salt and pepper to taste and keep warm.
- Peel the tongue and slice it. Arrange the slices on a serving platter and pour the sauce over the top.
Nutrition Facts : @context http, Calories 692, UnsaturatedFat 23 grams, Carbohydrate 24 grams, Fat 47 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 20 grams, Sodium 1031 milligrams, Sugar 8 grams, TransFat 0 grams
GRILLED FILET OF BEEF WITH PEPPER SAUCE
(Filet de Boeuf Grille avec Mignonnette de Poivre) Chef Joel Guillet serves this, his Provencal version of the classic steak au poivre at Le Mas du Langoustier, on Frances Ile de Porquerolles, off the Mediterranean coast near Toulon. Haven't tried this as yet but I have been drooling as I am typing this - hope to prepare it real soon. Saveur Magazine, May '08 edition.
Provided by Manami
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in a medium pot.
- Cover with salted water and simmer over medium-high heat until tender, 15-20 minutes.
- Drain, then smash with a fork, breaking the potatoes up into small pieces; set aside.
- Wrap peppercorns in a clean dish towel.
- Crush by pressing firmly with the bottom of a heavy skillet or tapping with a mallet.
- To make brochettes, strip most of the leaves from rosemary branches.
- With a skewer, make a hole through each piece of mea;. push rosemary branches through holes, threading 3 pieces of meat on each branch.
- Heat 2 tablespoons oil in a cast-iron skillet over medium heat; add potatoes.
- Cook, stirring, until golden, about 5 minutes.
- Add chives, season with salt, then transfer to a platter.
- Heat 1 tablespoons oil in the same skillet over medium-high heat.
- Add brochettes and cook until brown, 1-2 minutes on each side (for medium rare).
- Place on potatoes, covering loosely with foil to keep warm.
- Reduce heat to medium, and add remaining oil, crushed pepper, and shallots.
- Cook, stirring, for 1 minute, then add scallions and cook for 30 seconds more.
- Remove pan from heat and stir in tomatoes.
- Season sauce with salt and spoon around brochettes.
- Enjoy!
Nutrition Facts : Calories 1002, Fat 74.8, SaturatedFat 20.9, Cholesterol 120, Sodium 130, Carbohydrate 46.7, Fiber 6.8, Sugar 4.7, Protein 36.8
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