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.
FILET MIGNON WITH RICH BALSAMIC GLAZE
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.
Provided by LINDA W.
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g
PORT WINE BALSAMIC FILET MIGNON
Years ago, I studied abroad in the beautiful city of Florence, Italy. During my 6 months in Tuscany I didn't have one bad meal--even the gas station food was something special. One evening my friend and I decided to treat ourselves to a beautiful steak dinner (on our parents' dime might I add, "Thanks, Mom!"). When the filet mignon came to the table it was covered in a sauce so dark, thick and luscious it almost looked like dark chocolate. Maybe it was the vino I was drinking but after the first bite I cried, I actually cried. The flavors were everything I wanted in a dish--the perfect balance of buttery, acidic, sweet, savory and umami. It was in that moment that I knew I had to recreate this dish at home. After some research and several taste tests, I got it! Now this dish has become one of my husband's favorites and we enjoy it together every Valentine's Day. It's the perfect date night meal you are sure to enjoy!
Provided by Danielle Sepsy
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Bring the port and white wine to a boil in a medium saucepan, lower the heat and simmer until the liquid has reduced to 2/3 cup.
- Sprinkle the steaks with salt and pepper and lightly dust with flour on both sides. Heat a cast-iron skillet over medium heat. Add the oil and 1 tablespoon of the butter. When the oil is hot, add the steaks to the skillet and top them with a few sprigs of thyme (just to get the essence). Cook for 4 minutes per side, or until they are cooked to your liking (see Cook's Note).
- Remove the steaks from the pan and set them aside on a plate to rest. Remove the thyme and discard. Add the wine reduction to the same skillet (do not clean the skillet) and bring to a simmer over medium heat, using a wooden spoon to scrape up any browned bits.
- Add the balsamic vinegar and simmer until the sauce thickens enough to coat the back of the spoon, 2 to 5 minutes.
- Turn off the heat and whisk in the remaining 2 tablespoons unsalted butter until smooth. Season with salt and pepper. Pour the sauce over the steak and garnish with microgreens.
- For the grilled asparagus: Toss the asparagus with 3 tablespoons olive oil, the juice from 1/2 a lemon and some salt and pepper. Heat a cast-iron grill pan over medium heat. When the pan is hot, grill the asparagus, turning occasionally, until it is tender and lightly charred, about 4 minutes. Season with more salt and a squeeze of lemon. Serve with the steak.
ROASTED BEEF TENDERLOIN WITH ROSEMARY, CHOCOLATE AND WINE SAUCE
Steps:
- Preheat the oven to 425 degrees F.
- Season the meat with the salt and pepper. In a large skillet, heat 2 teaspoons of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.
- Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140 degrees F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
- While the meat cooks, make the sauce. Heat the remaining 2 teaspoons of oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.
- Serving size 3 slices of meat and about 1 1/2 tablespoons of sauce
Nutrition Facts : Calories 280, Fat 9 grams, SaturatedFat 3 grams, Cholesterol 82 milligrams, Sodium 375 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 31 grams
FILET OF BEEF
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.
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
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
FILLET OF BEEF BALSAMICO WITH RED ONION CONFIT
The beef is especially delicious when grilled, but it can also be seared in a pan and oven roasted.
Provided by Martha Stewart
Yield Makes about 40 portions
Number Of Ingredients 14
Steps:
- Whisk together vinegar, lemon juice, red wine, oil, rosemary, garlic, salt, and peppercorns in a large bowl. Add fillet, turning to coat well. Cover with plastic wrap; marinate overnight in refrigerator, turning meat several times.
- Heat a grill until coals are hot. Grill fillet until medium rare, 145 degrees on a meat thermometer, about 30 minutes. If roasting in oven, heat to 450 degrees. Heat a large iron skillet over low heat until very hot (a few drops of water splashed in pan should evaporate almost immediately). Place fillet in pan and cook until brown on all sides, 5 to 10 minutes. Place skillet in oven; roast until meat is medium rare, about 20 minutes. Remove from pan; let fillet cool to room temperature.
- Cut bread on a slight angle into 3/8-inch-thick slices; arrange on a baking sheet. Melt butter and brush each slice lightly. Toast in a 350 degrees oven until golden brown. Set aside. Combine creme fraiche and horseradish. Set aside.
- To assemble hors d'oeuvres, slice fillet into 1/4-inch-thick slices. Spread a little horseradish sauce on toast and top with a slice of beef. Garnish with Red Onion Confit and additional rosemary.
More about "filet of beef with chocolate balsamic sauce recipes"
HEREFORD HOUSE--CHOCOLATE BALSAMIC AND BLUE CHEESE FILLET
From bhg.com
Servings 4Calories 675 per servingTotal Time 20 mins
- Sprinkle meat with cracked black pepper. Season to taste with salt. For a charcoal grill, grill steak on the rack of an uncovered grill directly over medium coals until desired doneness. Allow 10 to 12 minutes for medium-rare or 12 to 15 minutes for medium. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks on rack over heat. Cover; grill as above.) During the last 3 minutes of grilling, sprinkle blue cheese over the steaks.
- To serve, drizzle each steak with 1 teaspoon Chocolate Balsamic Glaze. Serve with the remaining glaze. Makes 4 servings.
FILET MIGNON WITH CHOCOLATE SAUCE - COOKAHOLIC WIFE
From cookaholicwife.com
Reviews 1Category Beef, EntreeCuisine AmericanTotal Time 20 mins
- Season both sides of the filet mignon with salt and pepper. Allow to sit at room temperature for 30 minutes to 1 hour.
- Place steaks on the grill and cook for 3-4 minutes on each side for medium rare. Place steaks on a plate and cover with foil.
- In a small saucepan, add the olive oil over medium high heat. Once shimmering, add in the shallots and cook, stirring frequently for 2-3 minutes or until softened.
THE BEST EASY BALSAMIC STEAK MARINADE RECIPE
From wholesomeyum.com
BEEF FILLET IN BALSAMIC SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
VALENTINE'S DAY BEEF TENDERLOIN WITH DARK CHOCOLATE …
From abbeyskitchen.com
SLOW-COOKED BEEF WITH SHALLOT MARMALADE & PORT
From greatbritishchefs.com
BAREFOOT CONTESSA | BALSAMIC ROASTED BEEF | RECIPES
From barefootcontessa.com
BEEF SHORT RIBS RECIPE | PERFECT FALL-OFF-THE-BONE MEAT
From thebigmansworld.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
BEEF FILLETS WITH BALSAMIC SAUCE RECIPE - EASY RECIPES
From recipegoulash.cc
RECIPE - BEEF FILLET WITH BALSAMIC VINEGAR - ACADEMIA BARILLA
From academiabarilla.it
PEPPER-CRUSTED FILLET OF BEEF WITH ROASTED BALSAMIC …
From deliaonline.com
TASTY BEEF SAUCES - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
BALSAMIC-GLAZED FILET MIGNON RECIPE | MYRECIPES
From myrecipes.com
BEEF FILLET WITH BALSAMIC CREAM SAUCE - BOSSKITCHEN
From bosskitchen.com
BEEF FILLET WITH BALSAMIC AND CHOCOLATE REDUCTION
From gardenandhome.co.za
You'll also love