BALSAMIC ROASTED BEEF
Steps:
- Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
- Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
- Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
- Note: This recipe was doubled for this episode.
BEEF FILETS WITH PORTOBELLO SAUCE
These tasty steaks seem special but they are fast enough for everyday dinners. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. -Christel Stein, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan., Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil., Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.
Nutrition Facts : Calories 247 calories, Fat 7g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 369mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges
BEEF TENDERLOIN WITH BALSAMIC SAUCE
This beef tenderloin is quick and easy to prepare-but it's special enough to serve to guests, assures our Test Kitchen staff.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Combine the rosemary, garlic, salt and pepper; rub evenly over tenderloin. Cover and refrigerate for 2 hours. Place meat on a rack in shallow roasting pan. Bake, uncovered, at 400° for 50-70 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., In a saucepan, bring wine or grape juice and broth to a boil; cook until reduced to 3/4 cup. Add vinegar; cook for 3-4 minutes or until reduced to a sauce consistency. Stir in butter, salt and pepper. Serve with tenderloin.
Nutrition Facts : Calories 242 calories, Fat 9g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 576mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
SEARED BEEF WITH WILD MUSHROOMS & BALSAMIC
A classy main course for two, inspired by the Italian region of Emiglia-Romagna
Provided by Jane Hornby
Categories Dinner
Time 2h
Number Of Ingredients 8
Steps:
- Rub the beef with 1 tbsp oil, rosemary and garlic, then leave in the fridge for at least 1 hr, or up to 24 hrs. Make sure the beef returns to room temperature before you cook it.
- Heat oven to 200C/fan 180C/gas 6. Heat a non-stick, ovenproof frying pan or roasting tin until very hot. Rub most of the garlic and rosemary from the beef, season with black pepper and flaky salt, then sear on all sides until dark brown and almost crusted - about 5 mins in total. Transfer the pan to the oven, then roast the beef for 10 mins for mediumrare. Leave to rest for a good 15 mins and keep any juices.
- While the meat rests, sauté the mushrooms. Heat 1 tbsp butter and the remaining oil in a large frying pan, then tip in the mushrooms with plenty of seasoning. Fry until golden and just softened, then tip into a bowl.
- Add the stock to the mushroom pan, then reduce by two-thirds. Tip in the mushrooms and balsamic, then add the remaining butter and let it melt. Tip in any meat juices, then season to taste and keep warm. Thickly slice the beef and spoon over the sauce. Serve with mash and spinach.
Nutrition Facts : Calories 526 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Protein 46 grams protein, Sodium 1.04 milligram of sodium
LINDA'S BALSAMIC REDUCTION SAUCE FOR BEEF, PORK, AND LAMB
This reduction is great with beef, pork or lamb. If you want just that little extra something to make your meal a "Gourmet Delight", make this sauce to drizzle over your meat. It's WONDERFUL and full of flavor! WOW! Please Note: If you don't like sweetness to your sauce, reduce or omit the brown sugar.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a small pan combine vinegar, sugar, rosemary, and garlic. Bring to a boil, then reduce heat to low.
- Simmer 10-15 minutes to thicken sauce, and reduce by 2/3.
- Remove crushed garlic.
- Add butter pats one at at time, mixing them each in well. (Butter gives the sauce a nice flavor and sheen).
- Drizzle sauce over prepared meat.
Nutrition Facts : Calories 100.3, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 46.1, Carbohydrate 12.6, Fiber 0.1, Sugar 11.8, Protein 0.2
BALSAMIC BEEF MARINADE
I purchased a bottle of balsamic vinegar and it was really strong. I created this recipe to do beef kabobs for a church family camp and they were great.
Provided by Triple BQ
Categories Low Protein
Time 5m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients.
- Marinate beef 8 hours.
Nutrition Facts : Calories 517.4, Fat 27.3, SaturatedFat 3.5, Sodium 34.9, Carbohydrate 67.5, Fiber 0.4, Sugar 63, Protein 0.9
BEEF TENDERLOIN WITH PORT-BALSAMIC SAUCE
This is so good and so simple. It took 16 minutes to reduce the liquid. After I cooked the steaks, I sauted some thick slices of white mushroom before completing the sauce.
Provided by frozenmargarita
Categories Meat
Time 16m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Boil Port and wine in heavy small saucepan until mixture is reduced to 2/3 cup, about 8 minutes. Set aside.
- Sprinkle steaks with salt and pepper. Dust with flour; shake off excess. Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter (do not clean skillet); tent steaks with foil to keep warm.
- Add Port mixture and vinegar to same skillet and bring to boil, scraping up any browned bits. Boil until reduced to sauce consistency, about 2 minutes. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted. Season sauce to taste with salt and pepper. Transfer steaks to plates. Spoon sauce over and serve.
Nutrition Facts : Calories 1072.9, Fat 65.3, SaturatedFat 28.5, Cholesterol 238.9, Sodium 136.3, Carbohydrate 21.9, Sugar 12.7, Protein 45.1
BEEF FILLET WITH RED WINE SAUCE
Luxuriously tender meat, soaked in a herby, garlicky marinade makes for a mouthwatering main course, fit for a feast
Provided by Marcus Wareing
Categories Dinner, Lunch, Main course, Supper
Time 1h50m
Number Of Ingredients 17
Steps:
- Put the beef in a container just big enough to fit snugly. Mix the marinade ingredients in a bowl and tip over the beef. Cover and chill, turning and basting as often as possible. Leave for 24-72 hrs.
- Pour the Port and wine into a large pan and simmer until reduced to a glaze. - this will take about 20 mins. Heat the oil in a separate large pan and, when almost smoking, add the beef scraps and cook until dark golden. Add the shallots, garlic, peppercorns and herbs. Fry for a few mins until starting to brown, then add the reduced alcohol and stock. Bring to a simmer and cook for 25 mins. Strain into a clean pan, then simmer for 8-10 mins until thickened. Season to taste and chill until needed.
- Heat oven to 200C/180C fan/gas 6. Remove the fillet from the marinade and brush off the herbs, reserving them and the garlic for later. Heat the vegetable oil in a large pan. When almost smoking, add the fillet, season with 2 tsp salt and fry for 5-7 mins, turning every so often.
- Add the butter, cube by cube, and - when foaming - baste the fillet, turning regularly. When the fillet is caramelised, put in a roasting tin with the reserved herbs and garlic, and cook in the oven for 8-12 mins, turning every 4 mins and basting. To check that the beef is done, insert a probe thermometer into the centre - it should read 55-60C for medium rare. Transfer to a board, wrap loosely in foil and rest for 20 mins.
- Return the tin to the oven until the butter is hot. Before serving, roll the fillet in it. Serve with the sauce, croquettes, carrots and garlic.
Nutrition Facts : Calories 636 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium
BEEF FILETS WITH COGNAC-MUSHROOM & ONION SAUCE
I love these, I make them from memory - here is my attempt at writing this down and giving you quantities.
Provided by Manami
Categories Steak
Time 1h26m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle beef evenly with 1/2 teaspoon salt or 1/4 teaspoon kosher salt and 1/2 teaspoon pepper.
- Brown filets in 1 tablespoon hot oil in an ovenproof or cast-iron skillet over medium-high heat 3 minutes on each side.
- Remove filets, reserving drippings in skillet.
- Melt 2 teablespoons butter in drippings over medium-high heat.
- Add yellow and red onion rings, and saute 5 minutes.
- Add green onions, shallots, mushrooms and garlic.(If more oil is needed add remaining tablespoon), saute 15 minutes or until lightly browned.
- Stir in cognac and broth; cook over medium-high heat, stirring constantly, until liquid evaporates(about 5 minutes).
- Place filets on top of onion mixture in skillet.
- Cover with aluminum foil.
- Bake at 400F for 15-20 minutes or until thermometer inserted in thickest portion of meat register 135F(medium rare).
- Remove filets from skillet, reserving onion mixture in skillet, cover filets loosely, and let stand at room temperature 10 minute.
- Cook onion mixture over medium heat, stirring constantly; 5 min or until liquid evaporates.
- Add salt and pepper to taste, if needed.
- Serve with filets.
More about "beef filets in balsamic sauce recipes"
PAN-SEARED FILET MIGNON WITH RED WINE AND BALSAMIC SAUCE
From kitchenswagger.com
5/5 (2)Total Time 25 minsCategory DinnerCalories 394 per serving
- Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper. Combine all balsamic and red wine sauce ingredients in a small bowl. Whisk and set aside.
- Add the 2 tablespoons of butter to an oven safe cast iron skillet and turn up high, allow the skillet to become very hot first. Once the butter melts, place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
- Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the thickness/size of the steak, the more or less time it may take. This recipe is ideal for a 6-8 ounce portion, roughly 2-3 inches thick. Remove filets from the skillet and set on a plate, lightly tent with tin foil and set aside.
- Return the hot skillet to a burner on medium-high heat. Add the balsamic and red wine sauce to the skillet and mix with the butter drippings. Simmer, whisking occasionally until mixture reduces by half and slightly thickens, about 5-7 minutes. Immediately serve each filet topped with 3-4 tablespoons of balsamic and red wine sauce. Top with minced parsley or rosemary if desired.
BAREFOOT CONTESSA | BALSAMIC ROASTED BEEF | RECIPES
From barefootcontessa.com
- Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
- Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
BEEF FILLETS WITH BALSAMIC SAUCE RECIPE - SONOMA FARM
From sonomafarm.com
BEEF FILLET WITH BALSAMIC VINEGAR - USE BALSAMIC VINEGAR
From usebalsamicvinegar.com
BEEF FILET WITH RICH BALSAMIC GLAZE RECIPE FOR ENTERTAINING
From celebrationsathomeblog.com
BEEF TENDERLOIN AND BALSAMIC STEAK SAUCE RECIPE | HELLOFRESH
From hellofresh.com
SEARED STEAKS WITH BALSAMIC REDUCTION GLAZE - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON A CHEF
From onceuponachef.com
BEEF FILLET WITH BALSAMIC JUS - RECIPES | FOOBY.CH
From fooby.ch
PEPPER-CRUSTED FILLET OF BEEF WITH ROASTED BALSAMIC …
From deliaonline.com
BEEF FILETS WITH POMEGRANATE-PINOT SAUCE RECIPE | MYRECIPES
From myrecipes.com
RECIPE - BEEF FILLET WITH BALSAMIC VINEGAR - ACADEMIA BARILLA
From academiabarilla.it
BEEF FILET MIGNON,PORT AND GRAPES SAUCE | METRO
From api2.metro.ca
You'll also love