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 PATTIES WITH MUSTARD CREAM SAUCE
This is really good - the mustard sauce is awesome! Found on the 'net while looking for some new ground beef recipes.
Provided by jovigirl
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Shape beef into 6 oval patties. Melt butter in large skillet and add oil. Heat until foaming. Add green onions and saute until softened; stir in garlic and saute for 30 seconds. Add beef patties and cook to desired degree of doneness. Season with salt and pepper. Set beef patties aside to keep warm on a hot platter.
- In same skillet, saute mushrooms until limp and add to the warm beef patties.
- To prepare Mustard Cream Sauce, deglaze pan with dry white wine. Reduce volume by half. Add Dijon mustard, heavy cream, tomatoand capers. Heat slowly until hot but do not boil.
- Pour Mustard Cream Sauce over beef and mushrooms. Sprinkle parsley over top to garnish, if desired.
- Good served over hot buttered noodles.
Nutrition Facts : Calories 434.6, Fat 29.4, SaturatedFat 13.8, Cholesterol 139.6, Sodium 269.8, Carbohydrate 4.9, Fiber 1.1, Sugar 1.9, Protein 32.2
BEEF IN MUSTARD AND CREAM SAUCE - EMANCéS DE BOEUF
Tender strips of rump steak in a delicious dijon - cream sauce. From the book 'The French Farmhouse Kitchen' by Eileen Reece.
Provided by gemini08
Categories One Dish Meal
Time 45m
Yield 4 plates, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Trim the steak of all fat and cut into slices and then into 1/2 inch wide strips, cut these into 2 inch lengths. Peel and finely chop the shallots.
- Melt half of the butter in a heavy frying pan (sauteuse) and when foaming, add half of the beef, turn strips over and seal quickly on all sides. They should remain rare inside.
- Remove from the pan with a slotted spoon and seal the rest in the same way, remove from the pan and keep warm.
- Add the remainder of the butter and when foaming, cook the shallots until melting but not colored.
- Stir well, scrape up the meat juices from the bottom of the pan and add 4 tablespoons of cream.
- Increase the heat and reduce the cream, stirring constantly until it thicken slightly and colors to the blonde stage.
- Stir in the rest of the cream and the mustard, season well with salt and pepper.
- Stir in the meat and juices it will have rendered, bring to a bubble but don't allow to boil.
- If the cream sauce is too liquid, just before adding the meat, remove the pan from the heat and stir in the cornstarch mixed with a tsp of water.
- Place the pan over low heat, bring back to a boiling point and allow to bubble for a minute before adding the meat and juices.
- Do NOT boil again after adding them!
- Serve immediately with rice or buttered noodles.
Nutrition Facts : Calories 687.2, Fat 57.2, SaturatedFat 31, Cholesterol 247.3, Sodium 256, Carbohydrate 5.7, Fiber 0.1, Sugar 0.1, Protein 37.2
FILET OF BEEF WITH MUSTARD-CREAM SAUCE
Make and share this Filet of Beef with Mustard-Cream Sauce recipe from Food.com.
Provided by evelynathens
Categories Meat
Time 13m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in heavy, cast-iron skillet over medium-high heat.
- Add steaks and cook to desired doneness, about 4 minutes per side for rare.
- Add mustard, Worcestershire Sauce and shallot to skillet.
- Season with pepper.
- Add brandy and ignite.
- When flames subside, return to heat.
- (or just cook down a couple of minutes) Transfer steaks to plates.
- Add cream to skillet and boil until reduced to thin sauce consistency, about 2 minutes.
- Pour over steaks and serve.
Nutrition Facts : Calories 1057.7, Fat 87.4, SaturatedFat 42.6, Cholesterol 273.1, Sodium 409.9, Carbohydrate 4.2, Fiber 0.5, Sugar 0.8, Protein 42.3
FILET OF BEEF WITH MUSTARD HORSERADISH SAUCE
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 thick, 1/2-inch thick per slice. Transfer to a serving platter. Garnish with parsley. Serve warm, at room temperature, or cold with Mustard Horseradish Sauce on the side.
- Whisk together the mayonnaise, sour cream, mustards, horseradish, and salt in a bowl. Refrigerate until ready to serve.
BARBECUED FILLET OF BEEF WITH MUSTARDY SOURED CREAM SAUCE
This meaty main course from James Martin makes a delicious dinner party dish - barbecue or griddle for a smoky outer crust and a meltingly tender middle
Provided by James Martin
Categories Dinner, Lunch, Main course
Time 17m
Number Of Ingredients 7
Steps:
- If your barbecue hasn't already been heated, light and heat until the ashes turn grey, or heat a griddle pan. Rub the beef with 1 tbsp olive oil and the garlic, season well with salt, then coat each side with the crushed peppercorns. Put on the barbecue or in an almost smoking griddle pan. Brush the top with the rest of the oil using the thyme, then place the thyme on top. Once the underside is charred with a nice crust (about 5 mins), remove the thyme and set aside, turn the fillet over and cook for about 5 mins more.
- Test the temperature of your fillet using a meat thermometer to make sure you don't overcook it. For medium rare, you want it between 52-55C. Once at the desired temperature, remove the meat to a board, place the thyme and garlic on top and cover in foil. Leave to rest for about 5 mins.
- Meanwhile, make the sauce by combining the soured cream and mustard in a bowl. Season and set aside. Transfer the beef to a clean board, slice into 2-3cm thick pieces and serve with the sauce.
Nutrition Facts : Calories 501 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 55 grams protein, Sodium 0.9 milligram of sodium
BEEF TENDERLOINS WITH MUSTARD SAUCE
Serve the steaks with an assortment of red and green lettuces dressed with a simple vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Coat steaks with pepper on both sides. Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare. Transfer to a plate to rest while you make the sauce.
- In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper. Serve sauce alongside the steaks.
QUICK MUSTARD SAUCE FOR CORNED BEEF
My birthday present from Cirque was a cookbook entitled "Taste of Winter - a festival of winter cooking". This is a recipe from that book; probably the fastest, easiest, most foolproof recipe I will ever publish - a sour cream/mustard/dill sauce that is the perfect complement to Recipe #170169, or any other corned beef recipe.
Provided by NotQuiteVegetarian
Categories St. Patrick's Day
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Mix sour cream, mustard and dill together.
MUSTARD CREAM SAUCE
Categories Sauce Beer Milk/Cream Mustard Quick & Easy Boil Bon Appétit
Yield Serves 8
Number Of Ingredients 6
Steps:
- Boil beer and shallots in heavy medium saucepan until reduced to 1/4 cup, about 12 minutes. Add stock and boil until reduced to 1 1/2 cups, about 10 minutes. Add cream and boil until reduced to 2 cups, about 10 minutes. Stir in mustard and mustard seeds. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.)
BEEF TENDERLOIN WITH MUSTARD SAUCE
My sister Brooke made this for me while visiting recently! Not being a big fan of red meat, this was absolutely the best steak. She served it with oven fries and a salad. Made for a perfect dinner just us girls.
Provided by Vseward Chef-V
Categories Sauces
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees;.
- Coat steaks with pepper on both sides.
- Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare.
- Transfer to a plate to rest while you make the sauce.
- In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper.
- Serve sauce alongside the steaks.
Nutrition Facts : Calories 467.6, Fat 35.4, SaturatedFat 15.6, Cholesterol 107.7, Sodium 146.2, Carbohydrate 5.6, Fiber 1.4, Sugar 0.2, Protein 21.5
MUSTARD SAUCE FOR CORNED BEEF
Tangy mustard sauce that makes the corned beef meal. I got this recipe from my mom. Serve with corned beef and cabbage--the perfect St. Patrick's Day meal!
Provided by Anna Murray
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over low heat; remove from heat.
- Whisk egg, brown sugar, white sugar, mustard, salt, and pepper together in a small bowl. Whisk in vinegar. Stir mixture into the melted butter.
- Stir sauce over medium heat until boiling. Reduce heat and simmer for 3 minutes longer.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 15.9 g, Cholesterol 29 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.6 g, Sodium 189.1 mg, Sugar 15.3 g
More about "beef in mustard and cream sauce emancés de boeuf recipes"
CORNED BEEF WITH MUSTARD CREAM SAUCE RECIPE - STATE OF …
From stateofdinner.com
BEEF WITH MUSTARD SAUCE RECIPE - EAT SMARTER USA
From eatsmarter.com
MELTIN' MUSTARDY BEEF | BEEF RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
MUSTARD CREAM SAUCE FOR CHICKEN, BEEF, AND MORE
From thecookierookie.com
ROAST BEEF RECIPE WITH HORSERADISH SAUCE - THE MOM …
From themom100.com
CREAMY MUSTARD SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST BEEF TENDERLOIN WITH CREAMY MUSTARD SAUCE - DAMN …
From damndelicious.net
BEEF TENDERLOIN WITH MUSTARD CREAM SAUCE | TRAEGER GRILLS
From traeger.com
4.9/5 (15)Category Beef
CORNED BEEF DINNER WITH CREAMY MUSTARD SAUCE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
BEEF MUSTARD SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEEF TONGUE IN MUSTARD SAUCE - BOSS KITCHEN
From bosskitchen.com
STEAK A LA MOUTARDE (STEAK WITH MUSTARD CREAM SAUCE) RECIPE
From textcook.com
10 BEST BEEF TENDERLOIN MUSTARD SAUCE RECIPES - YUMMLY
From yummly.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
BEEF IN MUSTARD AND CREAM SAUCE - EMANCéS DE BOEUF RECIPE
From recipenode.com
CREAMY MUSTARD SAUCE WITH STEAK - FOOD NETWORK CANADA
From foodnetwork.ca
CREAMY DIJON MUSTARD SAUCE FOR CORNED BEEF AND POTATOES
From grandmabehrendt.com
MUSTARD CREAM SAUCE FOR CORNED BEEF RECIPES ALL YOU …
From stevehacks.com
ROAST FILLET OF BEEF WITH ROASTED GARLIC AND MUSTARD CREAM
From bbc.co.uk
FILET OF BEEF WITH MUSTARD CREAM SAUCE - RECIPE | COOKS.COM
From cooks.com
CORNSTARCH AND BEEF STEAK RECIPES (570) - SUPERCOOK
From supercook.com
CREAMY MUSTARD SAUCE - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
MUSTARD CREAM SAUCE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
CREAMY MUSTARD BEEF STEW - FRAMED COOKS
From framedcooks.com
BEST BEEF TENDERLOIN WITH CREAMY MUSTARD SAUCE - FOOD NEWS
From foodnewsnews.com
BEEF TENDERLOIN WITH MUSTARD TARRAGON CREAM SAUCE FOOD
From wikifoodhub.com
CORN BEEF MUSTARD SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MUSTARD SAUCE - EDMONDS COOKING
From edmondscooking.co.nz
MUSTARD CREAM SAUCE FOR CORNED BEEF RECIPE - FOOD NEWS
From foodnewsnews.com
ROAST BEEF WITH CREAMY MUSTARD SAUCE RECIPE - EAT SMARTER USA
From eatsmarter.com
You'll also love