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.
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.
FLAMED ROAST FILET OF BEEF
Provided by James Beard
Number Of Ingredients 6
Steps:
- Rub the filet well with oil and freshly ground pepper. Place on a rack in a roasting pan and roast in a 350°F. oven for 45-50 minutes, or until the meat thermometer registers 120°F.-125°F. (for rare). Brush with oil occasionally, if necessary. Salt the roast and let it rest for 10 minutes. Remove to a hot platter and blaze with the heated cognac. Sprinkle lavishly with chopped parsley.
COLD ROAST FILLET OF BEEF
Categories Roast Buffet Beef Tenderloin Chill Gourmet
Yield Makes 8 Servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 500°F. Pat dry the fillet and season it with salt and pepper. In an oiled roasting pan roast the fillet in the middle of the oven for 20 to 25 minutes, or until a meat thermometer registers 130°F for medium-rare meat, and let it cool to room temperature. The fillet may be roasted 2 days in advance and kept wrapped and chilled. Slice the fillet crosswise, arrange it on a cutting board or platter, and garnish it with the parsley. Serve the beef with the sauces.
FILLET OF BEEF FLAMBE
This recipe provides a special dinner with a dramatic presentation your guests will remember for a long time! Recipe by James Beard, with a few of my own "twists."
Provided by GREG IN SAN DIEGO
Categories Roast Beef
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Rub the fillet well with olive oil and freshly ground pepper.
- Place on a ell-oiled rack in a shallow roasting pan.
- Roast at 400 degrees about 35 minutes or until it has achieved an internal temperature of 125 degrees.
- Brush with oil occasionally.
- When done, salt the roast and let it rest 10 minutes.
- Invite your guests to the kitchen "for the show.".
- Pour the warm Cognac over the roast and ignite with a long handled match.
- Add a little butter, sprinkle with chopped parsley and serve with the pan juices.
- Broiled tomatoes and watercress make nice accompaniments.
- Serve with a good Cabernet Sauvignon or Merlot. Don't skimp -- this recipe deserves a quality wine!
Nutrition Facts : Calories 1180.1, Fat 98.8, SaturatedFat 36.9, Cholesterol 265.4, Sodium 235.4, Carbohydrate 0.2, Fiber 0.1, Protein 67.8
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