Seared Beef Tenderloin With Thyme Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
• Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
• Preheat the oven to 375 degrees F.
• Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
• Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
• Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
• In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container

Steps:

• Preheat oven to 425 degrees. Season beef with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add beef, and brown on all sides.
• Toss mushrooms with remaining 2 tablespoons oil in a bowl; season with salt and pepper. Add mushrooms and 3 thyme sprigs to skillet; place in oven. Cook until beef registers 125 degrees for medium-rare, 18 to 20 minutes. Let stand 20 minutes. Serve warm or at room temperature with mushrooms and shallot-brandy sauce. Garnish with thyme.

Steps:

• In a large, heavy-bottomed Dutch oven or pot in which the beef will fit comfortably (the two pieces mustn't touch each other, and no scrunching at the ends), heat 2 tablespoons butter and 1 tablespoon oil over lowish heat. Add the shallots, sprinkle with a little salt, and sauté until soft and transparent but in no way coloring, about 5 minutes. Add the thyme and give 2 more minutes, stirring, then add the garlic and push about the pot.
• Add the anchovies and cook until they've started fusing with the oniony, buttery, oily mess in the pot. Transfer this shallot mixture to a bowl for a minute so you can brown the meat.
• Add the remaining 1 tablespoon oil to the pot and turn up the heat. Pat the beef dry and season it all over with salt and pepper. Sear the beef on all sides, sprinkling with the sugar as you do so, till you've got a good crusty exterior. Add the brandy, let it bubble up a bit, then pour in the wine.
• Return the shallot mixture to the pot. Lower the heat and turn the meat over. Give everything a good stir to make sure the shallots, garlic and so on are not burning or sticking. Cover and cook for 10 minutes - the meat is braising, frying and steaming all at the same time; as it cooks it breathes in flavor.
• Uncover, peek in, prod or poke. If the meat is springy, it's rare; springy but with some resistance, medium-rare to medium. Turn the meat over, cover again, and leave for another 5 to 10 minutes, depending on your findings and taste. When the meat is almost as you like it, transfer it to a cutting board (it will cook a little more as it rests) and get on with the sauce. And you can do all this before you sit down for the first course.
• Fish out the garlic from the pot with a spoon. Then turn up the heat and let the sauce bubble up a good bit, and taste, adding salt, if needed, and pepper. You may want to add some water. Take off the heat, but warm up before serving, at which time you should first pour into it the meat juices that have run out of the cooked beef as it stands and whisk in the remaining chilled, diced butter.
• Carve the beef, arrange on a large, warmed platter, and surround with arugula. Drizzle over some of the sauce, leaving the rest in a sauce boat or pitcher for people to pour for themselves.