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
ROAST FILLET OF BEEF WITH MADEIRA-MUSHROOM SAUCE
Make and share this Roast Fillet Of Beef With Madeira-Mushroom Sauce recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle meat with salt and pepper; rub all over with the oil.
- Place in small, shallow roasting pan.
- Put pan on bottom rack of oven; bake at 350* for 25-30 minutes.
- Turn once or twice.
- Remove from pan; cover loosely with foil.
- Spoon fat from pan.
- Put pan on stove top; add mushrooms, (a little salt and pepper is nice here) cook until mushrooms are lightly browned.
- Add shallots, cook and stir briefly.
- Add wine; cook and scrape the pan to loosen browned bits.
- Reduce by half; add broth, tomato paste, and juices that have accumulated around roast.
- Cook on high for 4 minutes.
- Swirl in butter and parsley.
Nutrition Facts : Calories 777.8, Fat 63.2, SaturatedFat 25.5, Cholesterol 174.6, Sodium 268.2, Carbohydrate 2.8, Fiber 0.3, Sugar 0.8, Protein 42
MADEIRA SAUCE FOR STEAK
Make and share this Madeira Sauce for Steak recipe from Food.com.
Provided by threeovens
Categories Sauces
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Pour off fat from skillet steak was cooked in or heat 1 tsp olive oil in a skillet over medium high heat. Add shallots and stir. Pour in wine and cook about 30 seconds. Add beef broth and bring liquid to a full rolling boil. Season with salt and pepper to taste. Continue cooking until reduce by 1/2. Reduce heat to a simmer.
- Meanwhile, blend 2 teaspoons butter with 1 teaspoon flour. Stir into simmering sauce. Cook another minute or two until slightly thickened. Swirl in 1 teaspoon butter. Strain over meat and garnish with parsley.
FRENCH-STYLE ROAST FILLET OF BEEF WITH MADEIRA WINE SAUCE
A classic! Tender French-Style Roast Beef Tenderloin with a creamy herbed Madeira Wine Sauce. Great served with petit spring peas and tiny boiled fingerling or new potatoes sprinkled with parsley. Recipe is courtesy Chuck Williams of Williams-Sonoma fame.
Provided by BecR2400
Categories Roast Beef
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Position a rack in the bottom third of an oven and preheat to 425F degrees (220C).
- Butter the ends and bottom of the beef fillet and place in a small, heavy roasting pan (without a rack) in which it fits comfortably. Sprinkle with salt and pepper. Place in the oven and roast until an instant-read thermometer inserted in the center of the meat registers 120 F degrees (49C) for rare or 130F degrees (54C) for medium-rare, 20-30 minutes. Transfer to a warmed serving plate and cover loosely with a piece of aluminum foil to keep it warm. It will continue to cook a little.
- Using a large spoon, skim off the fat from the pan juices. Place the pan over medium-low heat and add the shallots. Cook, stirring, until translucent, 3-4 minutes. Add the water, raise the heat to medium and stir, scraping up any browned bits stuck to the pan bottom. Add the Madeira, bring to a boil over medium heat and boil until reduced by about one-half. Combine the cornstarch mixture and the cream and stir until blended. Add to the pan and quickly stir into the juices. Cook, stirring, until slightly thickened, 1-2 minutes. Season to taste with salt and pepper.
- Cut the strings on the fillet, then remove the strip of fat tied to the top of the fillet and discard. Using a very sharp, thin-bladed knife, slice the meat crosswise into 12-14 slices, each about 1/2-inch (12 mm) thick. Spoon a little of the sauce onto each warmed plate and place 2 or 3 slices of meat on the sauce. Spoon the remaining sauce over the meat, garnish with the chopped parsley and serve.
FILLET OF BEEF IN PUFF PASTRY WITH SAUCE MADEIRA
Recipe courtesy Wolfgang Puck. Episode: Holiday Entertaining, Wolfgang-style. This is a very elegant way to serve your beef tenderloin. I have always loved preparing it this way, it is great for company and really not that difficult. The pastry is pre-made.
Provided by Manami
Categories Vegetable
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- FILET OF BEEF WITH PUFF PASTRY:.
- In a large skillet, over high heat, saute tournedos in 3 tablespoons butter for 30 seconds on each side.
- Set aside to cool completely.
- In the same skillet, with the remaining 3 tablespoons of butter, cook shallots and mushrooms until all liquid evaporates.
- Add cream, salt and pepper.
- Reduce over moderate heat to a thick puree.
- Cool.
- Preheat oven to 450 degrees F.
- Divide pastry into 6 equal portions.
- On a lightly floured board, roll out each portion to a rectangle approximately 6 by 12 inches and 1/4 inch thick.
- Place each tournedo on one side of a pastry rectangle, leaving enough room to fold over.
- Top each tournedos with mushroom puree.
- Brush edges of the pastry with egg wash and then fold it over and shape it to the contours of the meat.
- Cut away excess pastry and decorate as desired.
- Glaze the tops of the pastry with egg wash.
- Bake the tournedos 15 to 20 minutes, or until the pastry is golden brown.
- Arrange each tournedo on a heated plate and garnish with watercress.
- Pour (very lightly) the sauce Madeira around the tournedos.
- SAUCE MADEIRA:.
- In a saucepan, bring Madeira, shallots, and thyme to a boil.
- Reduce to a simmer and cook until only 1/3 cup remains.
- Add the stock; continue to reduce, over medium heat, until slightly thickened.
- Whisk in the butter.
- Season, to taste, with salt and pepper.
Nutrition Facts : Calories 1569.8, Fat 118.3, SaturatedFat 43, Cholesterol 209.7, Sodium 534.1, Carbohydrate 73.8, Fiber 3, Sugar 2.8, Protein 45.7
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
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