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.
PEPPERED FILET OF BEEF
Chef Jeremiah Tower's beef filet is worthy of a special occasion. His Montpelier Butter and Oven-Dried Vegetables are rich and elegant accompaniments to the roast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Cover a baking sheet with plastic wrap; set aside. In a spice grinder, coarsely grind the black and white peppercorns. Strain through a fine sieve, reserving powder for another use. Transfer ground peppercorns to a small bowl. Stir in oil, cognac, thyme, and salt.
- Spread half of the pepper mixture lengthwise down the center of the prepared baking sheet. Top with filet, rolling to coat. Spread the remaining pepper mixture over the top of the filet to evenly coat. Wrap filet with the plastic wrap. Transfer to refrigerator, and let marinate for 4 hours. Remove the filet from the refrigerator, and bring to room temperature.
- Preheat the oven to 450 degrees. Salt the beef, and place on a rack in a large roasting pan or a rimmed baking sheet. Transfer to oven, and roast until an instant-read thermometer registers 125 degrees for medium-rare, 30 to 45 minutes. Remove from oven, and let rest in a warm place for 15 minutes before removing twine and slicing. Serve with Montpelier Butter and Oven-Dried Vegetables.
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.
ROAST BEEF TENDERLOIN WITH SAUTéED MUSHROOMS
Roast beef tenderloin is seared, then oven-roasted and served with mushrooms sautéed in the pan drippings with butter and herbs. Try it for your next holiday dinner or any special occasion!
Provided by Elise Bauer
Categories Dinner
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven: Preheat oven to 425°F after the roast has come to room temperature.
- Place the roast in the oven: When sufficiently browned, remove the roast from the pan (do not clean out the pan) and place in a roasting pan. Place in the oven and roast at 425°F until the internal temperature is 130°F for rare (140°F for medium), about 20 minutes (or longer if your roast wasn't at room temp to begin with. Use a meat thermometer!
Nutrition Facts : Calories 892 kcal, Carbohydrate 8 g, Cholesterol 216 mg, Fiber 1 g, Protein 58 g, SaturatedFat 28 g, Sodium 1102 mg, Sugar 2 g, Fat 70 g, ServingSize Serves 4, UnsaturatedFat 0 g
BACON-WRAPPED BEEF FILETS
Beef fillets add a bit of elegance to a casual festive feast. Best of all, they are easy on the cook because they take mere minutes to prepare.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place six bacon strips at a time, on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 2-3 minutes or until partially cooked. , In a small bowl, combine the sage, rosemary, savory, pepper and salt; rub over steaks. Wrap two strips of bacon around sides of steaks and secure with toothpicks., Broil 3-4 in. from the heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard toothpicks.
Nutrition Facts :
FESTIVE FILLET OF BEEF
This is a wonderful alternative to turkey for Christmas, full of rich festive flavours. Taken from Good Housekeeping Complete Christmas. The shallots are simply trimmed, not peeled; this gives good colour to the beef juices and the shallots keep their shape and are soft and juicy. Lexia raisins are much larger and fatter than the normal variety. Prep time includes soaking time.
Provided by Lou van
Categories Meat
Time 13h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Soak the raisins in the Madeira overnight. Drain well and reserve the Madeira.
- Cut the Parma ham into 12 long strips about 2.5 cm wide. Dip the raisins in half of the chopped parsley, then roll each one tightly in a strip of ham.
- Using a sharp knife make 12 small deep incisions into the beef. Push in the Parma rolls. Tie the beef at 2.5 cm intervals with fine string to produce a neat shape.
- Thinly slice the aubergine lengthways and brush lightly with a little oil. Grill for 2-3 mins each side until golden brown, cool.
- Trim the root ends of the shallots but don't remove completely. Halve any large ones.
- Heat 45ml olive oil in a flameproof casserole or roasting tin and brown the fillet all over then remove and set aside.
- Add another 15ml oil to the pan with the spices and shallots. Saute for 3-4 mins or until shallots are golden brown stirring the mixture occasionally.
- Cover the fillet with the aubergine and return to the pan.
- Mix together the reserved Madeira, sugar, stock and remaining raisins and pour over the fillet. Bring to the boil and season.
- Cook, uncovered, at 230C (450F) gas 8 for 35-40 mins for medium rare. Allow another 10-12 mins for well done.
- Stir the remaining parsley into the pan juices.
- Slice the beef thinly and serve with the warmed pan juices (I usually use cornflour mixed with water to get the right consistency).
Nutrition Facts : Calories 771, Fat 44.5, SaturatedFat 14.8, Cholesterol 98.4, Sodium 172.5, Carbohydrate 43.6, Fiber 2.8, Sugar 19, Protein 29.2
FESTIVE FILLETS OF BEEF
Make and share this Festive Fillets of Beef recipe from Food.com.
Provided by The Range Rover
Categories Steak
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare gravy according to package directions; add mushrooms and horseradish.
- Set aside and keep warm.
- In a nonstick skillet, cook fillets over medium heat until meat reaches desired doneness, 10-13 minutes for medium well, turning once.
- Season with pepper and serve with the gravy.
Nutrition Facts : Calories 409.5, Fat 32.8, SaturatedFat 13.2, Cholesterol 100.6, Sodium 77.5, Carbohydrate 1.4, Fiber 0.4, Sugar 0.7, Protein 26.2
SPICED ROAST BEEF
Matt Tebbutt's roast beef combines spices and meltingly tender meat. It'll be just as good cold, too
Provided by Matt Tebbutt
Categories Main course
Time 2h
Yield Serves 6 with leftovers
Number Of Ingredients 6
Steps:
- Combine all the spices and ½ tbsp salt together in a pestle and mortar. Give everything a good grind, keeping a little of its coarseness. Rub the oil and then the ground spices all over the beef and massage in well. Cover and chill overnight to marinate.
- Next day, heat oven to 190C/170C fan/gas 5. Weigh your joint and roast for 10 mins per 450g for rare meat and 15 mins per 450g for medium, plus an extra 20 mins. Cover and rest for 20 mins while you finish the salads, then slice and serve. Alternatively, roast the beef in the morning and serve at room temperature for dinner.
Nutrition Facts : Calories 396 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 51 grams protein, Sodium 0.68 milligram of sodium
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