FILET MIGNON WITH MUSTARD SAUCE
Categories Beef Mustard Valentine's Day Quick & Easy Low Cal Dinner Meat Cognac/Armagnac Anniversary Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 7
Steps:
- Halve filet crosswise and season with salt and pepper. Heat oil over moderate heat in a small heavy skillet until hot but not smoking, then cook filets 2 to 3 minutes on each side for rare. Let stand on a cutting board, tented loosely with foil, 5 minutes. While filets are standing, deglaze skillet with Cognac over moderate heat, scraping up brown bits. Add broth and water and boil until reduced to about 1/4 cup. Remove from heat and whisk in mustard, butter, any meat juices from cutting board, and salt and pepper to taste. Thinly slice filets and serve with sauce.
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 TENDERLOIN WITH WHOLE GRAIN MUSTARD & TARRAGON SAUCE
From the Ritz-Carlton, San Francisco. Published in Bon Appetit, April 2003. The steaks are served atop sauteed spinach.
Provided by swissms
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 T oil in heavy saucepan over medium-high heat. Add shallots; cover and cook until soft and brown, about 3 minutes. Add stock, wine, and brandy. Boil until slightly reduced, 6 minutes. Add cream; boil until reduced to 3/4 cup, about 6 minutes. Set sauce aside.
- Melt butter in heavy large skillet over medium-high heat. Add garlic and saute 1 minute. Add 1 bag of spinach and toss until slightly wilted, about 1 minute. Add remaining spinach and toss just until wilted, about 2 minutes. Season to taste with salt and pepper. Set aside.
- Heat remaining 1/2 T oil in another heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Saute to desired doneness, about 4 minutes per side for rare.
- Divide spinach among 4 plates. Place 1 steak on each mound of spinach. Add sauce, mustard, and tarragon to skillet steaks cooked in; boil until slightly thickened, scraping up browned bits from bottom of pan, about 1 minute. Season sauce with salt and pepper. Spoon sauce over steaks and serve.
ROAST FILLET OF BEEF WITH MUSHROOM-TARRAGON SAUCE
Make and share this Roast Fillet of Beef with Mushroom-Tarragon Sauce recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 400F degrees.
- Heat oil in large skillet over high heat.
- Pat beef dry.
- Add to skillet and brown on all sides, turning frequently, about 7 minutes.
- Place rack in roasting pan.
- Transfer beef to rack.
- Roast about 25 minutes for rare, or longer, if desired.
- Pour oil from skillet.
- Add butter and melt over medium-low heat.
- Add shallots and saute 1 minute.
- Add mushrooms, tarragon and salt.
- Increase heat to medium, cover and cook until mushrooms release their juices, stirring once or twice, about 6 minutes.
- Add wine and bring to boil.
- Boil uncovered until almost no liquid remains, about 2 minutes.
- Mix in 1 cup stock.
- Stir cornstarch and remaining ¼ cup stock in small bowl.
- Add cornstarch to mushroom sauce and bring to boil; stirring constantly.
- Boil until thickened, about 1 minute.
- Cut beef into ½ inch slices.
- Overlap slices on plates.
- Spoon sauce over and serve.
- This is excellent served with Scalloped Potatoes with Cream and Broccoli with Lemon-Garlic Crumbs (in my recipes).
BEEF TENDERLOIN WITH TARRAGON SAUCE
Steps:
- Preheat the oven to 450 degrees F. and season the meat with salt and pepper. Heat the oil in a large skillet over medium-high heat until almost smoking. Add the roast and cook, turning often, until browned on all sides, 5 to 7 minutes. Transfer the skillet to the oven and roast for 20 to 30 minutes or until a meat thermometer inserted into the center registers 130 degrees F for medium rare. Transfer the roast to a warmed platter and cover loosely with foil. Place the roasting skillet on top of the stove, being careful not to touch the hot handles with bare hands. Add the wine, onion, and dried tarragon and bring to a boil over high heat. Cook rapidly, stirring to pick up any browned bits in the bottom of the skillet (deglaze), until reduced to 1/4 to 1/3 cup. Add the cornichons, cream and any meat juices that have accumulated on the platter. Simmer for 3 minutes. Reduce heat to low and whisk in the butter, mustard, fresh tarragon. Add salt and pepper to taste. Slice beef 1/4 inch thick and serve with sauce hot or room temperature.
BEEF TENDERLOIN WITH MUSTARD-TARRAGON CREAM SAUCE
Serve with quartered red potatoes tossed with olive oil, minced garlic, pepper, and salt, and cooked covered in the microwave for about 15 minutes.
Provided by Lizzie Rodriquez
Categories Steak
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large nonstick skillet coated with cooking spray. Sprinkle steaks with 1/4 teaspoon salt and pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
- Add dry white wine, sugar, and Dijon mustard to pan; bring to a boil 1 minute stirring constantly. Remove from heat. Stir in 1/4 teaspoon salt, sour cream, and chopped tarragon. Spoon sauce over warm steaks. Garnish with tarragon sprigs, if desired.
Nutrition Facts : Calories 361.6, Fat 24.5, SaturatedFat 9.8, Cholesterol 102.2, Sodium 681.7, Carbohydrate 2.2, Fiber 0.1, Sugar 1.2, Protein 29.4
ROAST FILLET OF BEEF WITH CORNICHON TARRAGON SAUCE
Categories Milk/Cream Mixer Mustard Roast Beef Tenderloin White Wine Chill Tarragon Gourmet
Yield Serves 18
Number Of Ingredients 9
Steps:
- Rub the fillets with the oil, season them with salt and pepper, and in a large roasting pan, leaving space between the fillets, roast them in a preheated 550°F. oven for 23 minutes, or until a meat thermometer registers 130°F., for medium-rare meat. Transfer the fillets to a platter and let them stand, covered loosely with foil, for 15 minutes. In a bowl with an electric mixer cream together the butter and the mustard. In a large saucepan combine the shallot, the wine, and the tarragon and cook the mixture over moderately high heat until the wine is reduced to about 1 cup. The mustard butter and the shallot mixture may be made 1 day in advance and kept covered and chilled. Reheat the shallot mixture before continuing. Add the cream and the cornichons, reduce the heat to low, and whisk in the mustard butter, a little at a time, and any meat juices that have accumulated on the platter. Season the sauce with salt and pepper and keep it warm, but do not let it boil. Slice the fillets and nap the meat with the sauce.
PETIT FILLET OF BEEF WITH TARRAGON COGNAE MUSTARD SAUCE
Number Of Ingredients 12
Steps:
- In a large, heavy skillet, heat canola oil and 2 tablespoons butter over medium-high heat. Season fillets with salt and pepper. Sauté the beef fillets about 4-5 minutes on each side for medium-rare. Remove skillet from the heat, carefully add the cognac and flambé. Remove fillets to a warm platter and keep warm. In the same skillet, heat olive oil over medium-high heat and sauté garlic until light brown. Cool a few seconds, then add the Chardonnay. Boil for a few minutes, stirring constantly and scraping the bottom of the pan to deglaze. Add the cream, lower heat, simmer until the sauce thickens and then strain into a small saucepan. Bring to a boil and add mustard, remaining butter, tarragon, and a splash of cognac. Spoon sauce over fillets and serve.
Nutrition Facts : Nutritional Facts Serves
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- Cut potatoes in half lengthwise (quarter any potatoes that are exceptionally large). Place potatoes in a large mixing bowl and drizzle with olive oil. Add steak seasoning blend and toss to coat well. Turn out onto a baking sheet and bake for 25-30 minutes, or until potatoes are fork-tender.
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