Peppered Fillet Of Beef With Cranberries Recipes

Steps:

• Sprinkle steaks with salt and pepper. In a large skillet, cook steaks in oil over medium-high heat for 2 minutes on each side. Transfer to a 15x10x1-in. baking pan., Bake, uncovered, at 375° for 16-20 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., Meanwhile, in the same skillet, combine the cranberries, wine, brown sugar, vinegar, rosemary sprigs, lemon juice, shallot, salt and pepper. Bring to a boil; cook until liquid is reduced by half. Discard rosemary; allow to cool slightly., Transfer to a food processor; cover and process until pureed. Strain sauce, discarding pulp; Serve with steaks.

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.

Steps:

• In a large saucepan, combine the cranberries, wine, shallots and butter. Cook over medium heat until berries pop, about 15 minutes., Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., Sprinkle beef with salt and pepper; spread cranberry mixture over meat. Roll up jelly-roll style, starting with a long side. Tie tenderloin at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan., Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, saute shallots in 1 tablespoon butter until tender. Add the juice, wine, broth and thyme. Bring to a boil; cook until liquid is reduced by half, about 20 minutes. Remove from the heat; stir in remaining butter. Serve with beef.

Steps:

• Coarsely grind the peppercorns in a spice or coffee grinder and transfer to a medium bowl. Add the parsley, mustard, butter and 1 tablespoon salt in a medium bowl and mix together until thoroughly combined. Rub the spiced butter all over the tenderloin, rolling the beef in the portions that fall off to coat completely. The beef can be prepared up to this point, covered, and refrigerated up to 1 day in advance.
• Preheat the oven to 450 degrees F.
• Place the beef on a rack and set over a baking sheet. Roast until a meat thermometer inserted into the center registers 130 degrees F for medium rare, about 35 minutes. Remove from the oven and let stand for 10 minutes. Transfer the beef to a cutting board, preferably a meat board with a reservoir to catch the juices, and garnish with the parsley.
• Spray six 4- to 6-ounce ramekins with cooking spray. Stir together the sour cream, Dijon, horseradish and 1 teaspoon salt in a small bowl. Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer.
• Meanwhile, put the gelatin in a large bowl, add 3 tablespoons warm water and stir until completely dissolved. Gradually pour in the warm half-and-half while whisking constantly.
• Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined.
• Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours. The panna cottas can be kept refrigerated, covered with plastic wrap, up to 2 days
• When ready to serve, run a thin knife along the edge of each ramekin and invert the pana cottas onto plates. Sprinkle with the chives and serve immediately.

Steps:

• Place cranberries in a saucepan, cover with water, bring to a boil, and simmer 5 minutes. Drain, refresh with cold water, drain and place in a bowl. Add Cognac.
• Coarsely crush peppercorns in a mortar. (Wrap a towel over mortar at first so peppercorns do not fly about.) Spread crushed peppercorns on a platter.
• Salt fillets on both sides. Place on peppercorns and press to slightly flatten steaks and embed with peppercorns. Repeat on other side.
• Heat half the butter in a skillet just big enough to hold fillets. When butter begins to brown, add fillets and cook over medium heat, 2 to 3 minutes a side, until slightly underdone to your taste. Transfer steaks to a platter. Pour excess fat from skillet.
• Add cranberries and Cognac to skillet and cook briefly over low heat. Add stock and cook sauce until slightly reduced, about 2 minutes. Check sauce for seasoning, adding salt if needed. Swirl in remaining butter bit by bit until sauce is glossy. Return steaks to pan, baste briefly with sauce, and serve.

Steps:

• Put the butter in a casserole or a skillet and turn the heat to medium-high. Put the sugar on a plate and dredge the meat in it until all the surfaces are coated. Reserve the remaining sugar. When the butter foam subsides, brown the meat on all sides--this will take about 15 minutes--seasoning it with salt and pepper as it browns.
• When the meat is nicely browned, add the vinegar and cook for a minute, stirring. Add the cranberries and remaining sugar and stir. Strip the zest from the orange (you can do it in broad strips, with a small knife or vegetable peeler) and add it to the skillet. Juice the orange and add the juice also, along with a pinch of cayenne. Turn the heat to low and cover; the mixture should bubble but not furiously.
• Cook, turning the meat and stirring about every 30 minutes, for 2 hours or longer, or until the meat is tender. When the meat is done, taste and adjust the seasoning if necessary. Turn off the heat and let the roast rest for a few minutes, then carve and serve, with the sauce.
• With Minimal effort: Faster Pot Roast with Cranberries: Substitute a 2- to 3-pound piece of tenderloin (filet mignon) for the chuck or brisket and reduce the cooking time to about 1 hour, or until the internal temperature is 125 to 130 degrees (medium-rare); you can cook it longer than that if you like.

Steps:

• Trim meat, removing excess fat and silver skin. Cut off about 4 inches of narrow end, about 1 pound, and reserve for another use.
• Place fillet on large sheet of parchment paper. Dust all over with salt, using 3/4 teaspoon salt to a pound of meat. Roll in peppercorns. Tie with butcher's string at 2-inch intervals. Wrap meat in parchment loosely, and refrigerate at least 24 hours and up to 48 hours.
• Remove fillet from refrigerator an hour before cooking. Rub all over with oil. Heat oven to 400 degrees. Sear fillet on all sides in a heavy roasting pan over two burners, under broiler or on grill. Or cut in half and sear in two pieces in large, heavy skillet.
• Place in oven in roasting pan. Roast 15 minutes. Test with instant-read meat thermometer: if thickest part registers about 105 degrees, meat will be very rare when finished. For medium rare, roast 20 to 25 minutes, until thermometer registers 115 degrees. For medium, roast longer, to 125 degrees. At these temperatures, meat will be slightly undercooked, but will continue to cook after it is removed from oven. Place meat on cutting board. Allow it to rest 10 to 15 minutes.
• Remove string, cut meat in 1/2-inch thick slices, arrange on a platter, and serve.

Steps:

• Preheat oven to 325°. In a small bowl, combine the oil, seasoned pepper, garlic, thyme and salt; rub over roast. Place fat side up on a rack in a shallow roasting pan. , Bake, uncovered, 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., In a small bowl, combine the sauce ingredients. Serve with roast.

Steps:

• Cover a baking sheet with plastic wrap; set aside. In a spice grinder, coarsely grind the black and white peppercorns. Strain through a fine sieve, reserving powder for another use. Transfer ground peppercorns to a small bowl. Stir in oil, cognac, thyme, and salt.
• Spread half of the pepper mixture lengthwise down the center of the prepared baking sheet. Top with filet, rolling to coat. Spread the remaining pepper mixture over the top of the filet to evenly coat. Wrap filet with the plastic wrap. Transfer to refrigerator, and let marinate for 4 hours. Remove the filet from the refrigerator, and bring to room temperature.
• Preheat the oven to 450 degrees. Salt the beef, and place on a rack in a large roasting pan or a rimmed baking sheet. Transfer to oven, and roast until an instant-read thermometer registers 125 degrees for medium-rare, 30 to 45 minutes. Remove from oven, and let rest in a warm place for 15 minutes before removing twine and slicing. Serve with Montpelier Butter and Oven-Dried Vegetables.