Yogurt Beef Filet Recipes

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.

Steps:

• Whisk yogurt, horseradish, garlic, salt, red pepper, and black pepper in a medium bowl.
• Do Ahead
• Sauce can be made 1 day ahead; transfer to an airtight container and chill.

Steps:

• Two hours before cooking - rub a little oil on each tenderloin - sprinkle with Garlic Powder and pepper both sides.
• Loosely wrap in plastic and refrigerate for one hour.
• One hour before cooking remove from refrigerator and bring to room temperature.
• rub a little more oil on each filet.
• Heat a non stick skillet until water beads (quite hot). Sear the filets for ONE minute on each side.
• remove immediately from pan and set on wire rack to cool for 30 minutes.
• In the same skillet - on medium to medium high heat add shallots and red wine.
• reduce to a glaze.
• Add beef stock and reduce to a syrupy consistency (abut 10 - 12 mins).
• Add cream and cook until sauce has a beigy color.
• Remove from heat until about 5 mins before serving.
• In a food processor combine the butter and blue cheese set aside for the sauce.
• Preheat oven to 350.
• on a grill pan - place the filets in the oven for 20 minutes (for med rare pictured here).
• Remove from oven and let rest for 5 mins before slicing.
• Heat your sauce gently - put spoon size dollops of the butter and cheese mixture in the pan melting and mixing together.
• lightly salt and pepper to taste.
• To serve- on a plate pour a puddle of the sauce - and place the meat on top.
• Pictured is steamed Green Beans and Cauliflower and a Ceasar Salad. Extremely Low Carb.