Beef Eye Fillet Whole Delicious Gravy Recipes

BEEF GRAVY

Steps:

• In a medium-sized sauce pan, combine butter, beef broth, onion powder, and garlic powder. Bring to a boil, stirring occasionally.
• Reduce heat and bring to a simmer.
• In a small bowl or liquid measuring cup, combine cornstarch and water, stirring until well combined.
• While whisking the broth CONSTANTLY, slowly add cornstarch mixture to the saucepan. I like to pour in about a tablespoon at a time to gauge consistency. You may not need all of the cornstarch mixture, add only until desired consistency is reached.
• Add beef bouillon (or Kosher salt-- I just like the depth of flavor the beef bouillon adds as compared to straight up salt) and pepper to taste.
• Allow to simmer 2-3 minutes. Serve over potatoes, rice, poutine, or your favorite beef dishes.

BEEF EYE FILLET WHOLE & DELICIOUS GRAVY

Steps:

• Preheat oven to 180.
• Season whole eye fillet well with salt & pepper.
• Peel and wedge potatoes, boil in for 15 minutes.
• Prepare gravy by frying onion, garlic, carrot, tomato, peppercorns, thyme and 90% of rosemary in regular oil or small amount of butter until lightly cooked through.
• Add red wine,stock and tomato paste to vege mix (if not using paste) and bring to boil.
• In a lined baking dish, lay seasoned beef and pour over the vege broth. Cover with foil and roast for 10 minutes, turn beef and roast for a further 7 mins (med rare) - you may want to halve and cook the thicker half for another 5-10 mins as it will be rarer.
• After beef is half cooked, seal on a hot pan/ flat grill until outside has darkened and crisped - lay to rest.
• Pour remaining broth from baking dish through (2) thin strainer into a saucepan and reduce - reducing with butter will give best result or use small amount cornflour mixed in 10ml water for quick option.
• When the potatoes are ready, drain and mash with 30 grams butter and a dash of milk. Cook 1 clove crushed garlic & butter in saucepan before adding potatoes for that garlic kick. Stir through remaining rosemary leaves or present as garnish.
• Slice beef thick (3") and lay on mash bed with the reduced gravy poured over the top. Add steamed or roasted veges for that extra touch.

ROAST BEEF TENDERLOIN WITH WINE SAUCE

Steps:

• Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
• While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
• Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
• Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
• Season the beef all over with kosher salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the center of the meat registers 120°F-125° for medium rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
• Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
• Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
• Carve the tenderloin into ⅓-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

FLAVORFUL BEEF IN GRAVY

Steps:

• Place flour in a large resealable plastic bag; add beef and toss to coat. In a skillet, brown beef in oil. , Transfer beef to a 5-qt. slow cooker. Stir in the soups, milk and soup mix. Cover and cook on low for 7-8 hours or until the meat is tender. Serve with noodles or potatoes.

SPICED ROAST BEEF WITH RED WINE GRAVY

Steps:

• Up to 2 days before, crush together the peppercorns and seeds using a pestle and mortar, or in a saucepan with the end of a rolling pin or similar. Brush the beef fillet all over with the mustard, then roll in the peppercorn mix to coat. Cover and chill.
• Two hours before you are ready to start cooking, take the beef out of the fridge to come to room temperature.
• Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan big enough to hold the beef, and brown the beef all over, seasoning with salt. In a roasting tin, use the onions as a bed to sit the beef on - pat on any spices that have fallen off. Roast for 20 mins for rare, 25 mins for medium, and 35 mins for well-done beef.
• Lift the beef from the tin and rest on a platter, covered with foil to keep it hot, for about 30 mins. Set the tin with the onions and roasting juices over the hob and stir in the oil, cornflour and crumbled stock cubes. Mix in the jelly, then gradually stir in the wine and 400ml boiling water, scraping up any stuck bits from the bottom. Simmer for 15 mins until reduced a little. Season, then sieve into a clean pan to keep warm, discarding the onions. Slice the beef, scatter over the thyme, if you like, and serve with the gravy.

ROAST BEEF WITH GRAVY

Steps:

• Cut roast in half; rub with 1/4 cup flour. Place in 5-qt. slow cooker. In a small bowl, combine soup and gravy mixes with remaining flour; stir in water until blended. Pour over roast. , Cover and cook on low for 6-8 hours or until meat is tender. Slice roast; serve with mashed potatoes and gravy.