Marinated Filet Of Beef Recipes

Steps:

• Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
• Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

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:

• 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.

Steps:

• In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.

Steps:

• Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.

Steps:

• Trim the filet well. Combine soy sauce, garlic, ginger and sherry in a large bowl. Rub the filet thoroughly with the oil and place it in the bowl. Turn a number of times, and let it marinate for several hours, turning once or twice.
• Place the filet on a rack, and roast in a 350°F. oven for 45-50 minutes, or until the meat thermometer registers 120°F. (for rare). Baste with the marinade several times during the roasting. Remove from the oven, and let it rest for several minutes before serving on a hot platter. Pour pan juices over the filet.
• Garnish with broiled mushrooms and watercress and serve with wild rice and toasted almonds. Drink a Châteauneuf-du-Pape.

Steps:

• In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
• Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
• Top with butter and garnish with fresh parsley if desired

Steps:

• Place the beef fillet into a non-metal dish.
• MARINADE. In a jug, combine all ingredients. Season to taste.
• Pour marinade over beef, turning to coat. Cover and chill for at least 4 hours, or overnight, turning occasionally. Remove from the fridge 30 minutes before cooking.
• Preheat the flat and grill plate of a covered barbecue on high. Remove meat from marinade. Barbecue for 5 minutes on grill, turning to brown and seal all sides. Transfer to a large heavy-based roasting pan.
• Turn off the heat on the flat plate and scrape clean. Place the roasting pan on the flat plate. Reduce grill heat to medium, close lid and cook beef for 45 minutes for medium rare. Remove to a board, cover loosely with foil and rest for 15 minutes before slicing.
• While the meat is resting, place the tomatoes in the roasting pan and cook
• in the covered barbecue for 15-20 minutes, until starting to collapse. Serve beef sliced with tomatoes and other accompaniments of choice.

Steps:

• Place beef in a resealable plastic bag. Whisk together Worcestershire sauce, lemon juice, garlic, salt, pepper, and oil, and pour over beef. Tightly seal bag, and let beef marinate at room temperature 2 hours, turning bag occasionally.
• Preheat broiler with rack 4 inches from heat source. Transfer beef and marinade to a heavy oven-safe skillet just large enough to hold the beef. Spread 2 tablespoons butter over top of beef; broil 8 minutes. Remove from oven, turn beef with tongs, and spread remaining 2 tablespoons butter on top. Broil 5 minutes more. Remove from oven, and cover skillet tightly with foil. Let beef in skillet rest 45 minutes. Thinly slice, and transfer to a serving platter. Serve with pan juices.

Steps:

• Combine all marinade ingredients in heavy saucepan; mMix well.
• Bring just to boiling point.
• Remove from heat, and allow to cool.
• Place beef in a glass, enamel, or stainless steel pan.
• Pour cooled marinade over beef, and cover.
• Allow to marinate overnight in fridge.
• Remove from fridge several hours before roasting.
• Preheat oven to 450°F.
• Place meat in shallow baking pan, and pour marinade over it.
• Roast for 20 minutes, basting with marinade from time to time.
• Reduce heat to 350°F.
• Continue roasting another 20 minutes (or until beef reaches desired doneness).
• Remove from oven and let cool in marinade.
• Cut into thin slices and serve at room temperature.
• NOTE: This is best served rare to med-rare. It is most often done after 40 minutes of roasting, so please be careful not to overcook.

Steps:

• Clean and prepare filet.
• Mix all marinade ingredients together.
• Place in zip bag with tenderloin and let sit at room temperature for 30 minutes.
• Cook to desired temperature (roast or grill).
• Serve with demi-glace or brown gravy.
• Can top with sauteed mushrooms, if desired.