Beef Essentials The Best Skilletoven Baked Filet Recipes

FILLET OF BEEF

Steps:

• Preheat the oven to 220ºC/425ºF/gas 7.
• Get the meat out of the fridge and leave to come up to room temperature before you cook it. Cover the porcini with 300ml of boiling water and leave to rehydrate for 5 minutes.
• Peel and finely chop 2 of the garlic cloves, then place in a large frying pan on a high heat with a knob of the butter. Add the porcini and half the soaking liquor, then reduce the heat to low and simmer for 5 minutes, or until thick and syrupy.
• Squeeze in the lemon juice, stir in the remaining butter, and season to taste with sea salt and black pepper. Leave to cool slightly.
• Drizzle the beef with 1 tablespoon of oil and season with black pepper. Sear in a sturdy roasting tray over a medium heat on the hob until browned all over, then remove from the heat.
• Lay out the slices of prosciutto on a large piece of greaseproof paper, overlapping them slightly, making a sheet big enough to wrap around the fillet.
• Spread the mushroom mixture lengthways over one half of the prosciutto, then sit the beef on top. Carefully roll up, tuck in the ends, then discard the paper. Secure with butcher's string.
• Squash the remaining unpeeled garlic cloves and put into the roasting tray with the herbs, then carefully place the beef on top. Cook in the oven for 25 minutes for rare, 30 to 35 minutes for medium, or 40 minutes for well done.
• When the time's up, remove the meat to a board to rest for 5 minutes, pouring any juices back into the tray.
• Transfer the tray to a medium-high heat on the hob, pour in the wine and the remaining porcini soaking liquor (discarding just the last gritty bit) and simmer to your desired consistency, scraping up all the goodness from the bottom of the tray.
• Remove from the heat, and sieve before serving, if you like - I also like to whisk in an extra knob of butter for maximum silkiness.
• Carve up the beef and serve drizzled with the red wine sauce - delicious with celeriac and potato mash, and steamed greens.

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 ESSENTIALS: THE BEST SKILLET/OVEN-BAKED FILET

Steps:

• 1. PREP/PREPARE
• 2. For this recipe to work for you, you will need an instant-read thermometer. Better yet, a remote instant-read thermometer that you can stick into the filet, and watch the temperature from outside the oven. In addition, you will need an ovenproof, heavy-bottom pan. My recommendation would be cast iron. If you do not have any cast iron skillets, you should pick one or two up. They are not very expensive, and are so versatile.
• 3. Later in this recipe, I give you the proper temperatures to use based on the "doneness" of the filet. Understand that the steak will continue to cook after it is removed from the oven; this is a process known as "carryover cooking." While it is resting, the internal temperature will raise 4 - 5 degrees. Therefore, it is very important that you remove the steak from the oven when it is about 5 degrees lower than what you want.
• 4. Gather your Ingredients (mise en place).
• 5. Wrap the two strips of bacon around the filet, and secure with a toothpick, then coat with the grapeseed oil, and sprinkle both sides with salt and pepper, to taste.
• 6. Chef's Note: When we did these at one of the restaurants I worked at, we called the bacon a "girdle." We would use it to push the filet together, and into a uniform thickness.
• 7. Allow the filet to rest for thirty minutes.
• 8. Place a rack in the middle position, and preheat the oven to 425f (220c).
• 9. Add the skillet to a burner over high heat, and when it heats up, drop in the filet.
• 10. Chef's Tip: When adding the filet, you should hear a nice satisfying sizzle.
• 11. Sear for about 1 minute, and then flip and sear the other side.
• 12. Chef's Tip: It might take more than a minute, or it might take slightly less. The trick is to take a pair of tongs, grab the filet, and try to move it. If it is still sticking to the bottom of the skillet, it is not ready. If it releases, it is time to turn it.
• 13. Place the tablespoon of butter on top, and bake in the preheated oven.
• 14. This is where the instant-read thermometer come into play. Extra Rare - very red and cold 115f - 120f (46c - 49c) Rare - cold red center, soft 125 - 130f (52c - 55c) Medium Rare - warm red center, firmer 130f - 140f (55c - 60c) Medium - small amount of pink in the center 140f - 150f (60c - 65c) Medium Well - small amount of pink in the center 150f - 155f (65c - 68c) You will notice that I did not give a temperature for well-done... that is because I do not do "well-done." In fact, most of the restaurants that I have cooked in over the years, if a customer wanted their steak "burnt." we would instruct the waitstaff, to tell them, they could not return the steak.
• 15. When I worked at Diamond's Jims (a big steak house in Chicago), I cooked literally thousands of filets (usually 70 - 80 a night), and we used a slightly different method... we used time. We had two big ovens set to temp, and would prep and sear the steak, place it in the oven and set a timer. I knew exactly how much time was required to get the perfect steak. I could do that because we received our meat from the same butcher, and the filets were always of the same quality, the same thickness, and the temp of the grill, and the oven were precisely calibrated. The home chef usually does not have that kind of consistency, so a good instant-read thermometer is essential.
• 16. Here are some of the models that I own... I have more, but I could not fit them into the picture :-)
• 17. PREP/PREPARE
• 18. If you want to be decedent, when the filet comes out of the oven, place a knob of compound butter on top, and then serve with your favorite sides. Enjoy. FYI: A "knob" is more of an expression than an exact measurement.
• 19. Keep the faith, and keep cooking.

BEEF TENDERLOIN FILETS

Steps:

• Pat meat dry and season with salt and black pepper to taste.
• Melt butter in a heavy skillet over medium heat. Add fillets and cook to desired doneness, 4 to 5 minutes for medium. Transfer filets to a serving plate and pour off fat from the skillet. Add wine and bring to a boil to deglaze pan. Stir in stock and cream and boil sauce until thickened, 3 to 5 minutes. Remove from heat. Add tomatoes and basil and blend well.
• Pour sauce over beef on the serving plate.

FILLET OF BEEF SANDWICHES

Steps:

• For the dressing, mash the blue cheese with a fork and blend with the sour cream, mayonnaise, Worcestershire sauce, salt, and pepper.
• To make the sandwiches, cut the bread into 8 slices, each slice 1/4 inch thick. Spread 4 of the slices thickly with the dressing. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread the rest of the slices of bread very lightly with butter and place, butter-side down, on top of the beef.
• Preheat oven 500 degrees F.
• Melt 2 tablespoons of unsalted butter.
• Place beef on a baking sheet and pat the outside dry with a paper towel. Using a pastry brush coat the beef with the melted butter. Sprinkle evenly with salt and pepper. Roast for 25 minutes at 500 degrees F for medium rare.
• Remove the beef from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 20 minutes before slicing.

FILET WITH MUSHROOM WINE SAUCE RECIPE

Steps:

• Remove steak from refrigerator 30 minutes prior to cooking. Season generously with salt and pepper.
• Over medium heat melt 2 tbsp. butter. Sauté onions for about 2 minutes until slightly tender, and then add mushrooms. Continue cooking until mushrooms and onions are tender. Set mushrooms and onions aside.
• Add 2 more tbsp. of butter to the same pan and allow to melt. Turn heat up to medium-high. Sear the filets for 3-4 minutes on each side until golden brown. Then, turn heat to low, cover the pan, and continue cooking to your desired internal temperature. Set filets on a cutting board to rest.
• Turn the heat to medium-low. Using the same pan, slowly add the wine and heavy cream, scraping the leftover cooking bits into the sauce. Add paprika, basil, and garlic to the sauce and stir together. Bring to a slight boil. Add the mushrooms and onions. Stir, and turn the heat to low. Allow to simmer for about 10 minutes (the sauce should thicken), stirring occasionally.
• If desired, you can stir in a mixture of cornstarch and water to the sauce to thicken.
• Serve filets with a generous amount of mushroom wine sauce on top. Enjoy!

FILLET OF BEEF

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a sheet pan 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 fillet thickly.

STEAK-HOUSE SEARED BEEF TENDERLOIN FILETS

Steps:

• Preheat oven to 425 degrees.
• Season filets with kosher salt and pepper.
• Heat an oven-proof pan over medium-high heat for 5 minutes.
• Add oil and heat briefly.
• Sear filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness. (For medium rare that would be approximately 7 minutes.).
• Allow filets to rest 5 minutes before serving.

THE BEST EVER BEEF TENDERLOIN (FILET OF BEEF)

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.