Beef Fillet Strips In Onion Sauce Recipes

STEAK STRIPS AND ONIONS

Steps:

• Trim excess fat from meat. Cut meat into thin strips. Combine flour with salt, pepper, paprika, and mustard. Toss meat with seasoned flour. Melt ⅓ of the butter in a large heavy skillet. Add garlic; sauté until golden. Remove; set aside. Melt ⅓ more butter in the same skillet. Sauté the onions for 5 to 6 minutes. Remove; set aside. Heat remaining butter in the same large skillet. Sauté meat strips until browned; add the beef stock, onions, and garlic. Stir to dissolve browned bits in the bottom of the skillet. Simmer, uncovered, 10 to 15 minutes, until meat is tender and the mixture is thickened, stirring occasionally. Add tomato ketchup or paste, Worcestershire sauce and sour cream. Heat gently. Serve over egg noodles or rice. Sprinkle top with chives or parsley and a healthy dose of fresh ground black pepper, if desired. Notes: Always stir sour cream into a hot sauce or soup just before serving. Heat it gently and only until the mixture is warmed through. Allowing the mixture to boil may cause curdling. Milk products won't separate as easily in flour-based mixtures. This dish comes together rather quickly, and is so good! Beef strips simmered in a richly flavored sauce. Serve it with rice or warm, crusty French bread to take advantage of the super yummy sauce

BEEF TENDERLOIN IN MUSHROOM SAUCE

Steps:

• In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

ASIAN BEEF STRIPS

Steps:

• Flatten each strip of steak to 1/8-in. thickness. In a large resealable plastic bag, combine the onions, soy sauce, sugar, wine, garlic, sesame seeds, oil and pepper; add the beef. Seal bag and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade., Place beef on a small broiler pan. Broil 3-4 in. from the heat for 2-3 minutes on each side or until meat reaches desired doneness. Serve with rice if desired.

BEEF FILLET STRIPS IN ONION SAUCE

Steps:

• 1. Prepare the salsa. Then, in a heavy skillet, heat the oil and butter over medium-high heat. Cook the meat, in batches, until lightly browned and still pink inside, about 2 to 3 minutes. Season with salt and pepper. Remove to a plate. 2. Add the onion, garlic, oregano, and allspice to the same pan. Reduce the heat to medium-low, cover and cook, stirring frequently, until the onion starts to brown, about 5 minutes. Add the broth, Worcestershire, Maggi, and lime juice. Bring to a boil. Reduce heat to low, cover and cook, stirring frequently, 4 minutes. 3. Return the meat and any juices to the pan. Bring to a simmer, uncovered, and cook until completely heated through, about 2 minutes. Divide between 2 serving plates. Arrange the green salsa, avocado, and cheese around the meat.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SAUCY BEEF STRIPS

Steps:

• Cut meat into 1/4-inch strips. Saute in heated butter with garlic until browned. Remove meat from skillet.
• Add onion, green pepper and carrot. Cook 2 -3 minutes. Return meat to skillet. Add tomatoes with liquid, boullion cube and oregano.
• Cover and simmer about 20 minutes or until meat is tender.
• Meanwhile, in small bowl mix together cornstarch, water, Worcestershire sauce and salt.
• Blend into meat mixture, stirring until thickened.
• Serve sauce over cooked noodles.
• Sprinkle with grated cheese.
• Add additional crushed red pepper for more "kick".

BEEF FILLET WITH RED WINE SAUCE

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.

BEEF FILLET STRIPS WITH TOMATOES, PEPPERS, AND ONIONS

Steps:

• 1. Prepare the chiles. Then, cut out the stem and cut open the chiles to remove the seeds and ribs. Cut the chiles into strips, then into 3/4-inch pieces. Reserve. Trim the meat of fat, and cut the meat into thin slices, then into 1-inch pieces. Put the meat into a bowl, and toss with half of the oil, the Maggi, and garlic. Let stand about 20 minutes. 2. In a large skillet, heat the remaining oil until hot. Add half of the beef, in a single layer, and stir-fry until browned, 3 to 4 minutes. (Don't overcook, or the beef will be tough.) Remove the meat to a bowl, and brown the remaining meat. Add to the first batch of meat and set aside. 3. In the same skillet, cook the onion over medium-low heat until it begins to brown, about 5 minutes. Add the tomatoes, chiles, thyme, and 2 tablespoons of water. Raise heat to medium and cook, stirring frequently, until the tomatoes soften 4 to 5 minutes. Add the meat and the juices from the bowl. Season with salt and pepper. When the meat is heated through, stir in the cilantro and serve.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

COLORFUL BEEF WRAPS

Steps:

• In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.