FILET OF BEEF WITH MUSTARD MAYO HORSERADISH SAUCE
Provided by Ina Garten
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
- Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
- Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
- Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
- Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.
FILET MIGNON WITH RED WINE SAUCE
If you need a company-pleasing entree, but have no time to fuss...let them eat steak! Savory wine sauce dresses up beef for any special occasion. -Tarah Pessel, Clarkston, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion in 1 tablespoon butter until tender. Add garlic, 1/4 teaspoon salt and oregano; cook and stir 1 minute. Add tomato paste; cook and stir 2 minutes longer., Gradually whisk in wine. Bring to a boil. Reduce heat; simmer until reduced by half. Strain sauce and return to pan. Gradually stir in remaining butter until melted. Add 1/4 teaspoon pepper. Remove from the heat; keep warm., Sprinkle steaks with remaining salt and pepper. Drizzle with oil. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cover and let stand for 3-5 minutes. Serve with wine sauce.
Nutrition Facts : Calories 296 calories, Fat 18 g fat (6 g saturated fat), Cholesterol 62 mg cholesterol, Sodium 331 mg sodium, Carbohydrate 4 g carbohydrate (2 g sugars, Fiber 1 g fiber), Protein 25 g protein.
FILET MIGNON WITH RED WINE-HORSERADISH SAUCE
This is from the Snake River Grill in Jackson, WY. It sounds wonderful - especially because you can prepare the sauce one day before.
Provided by lazyme
Categories Steak
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter in heavy medium saucepan over medium heat.
- Add shallots, peppercorns and thyme and saute mixture until shallots are tender, about 5 minutes.
- Add 2 cups red wine.
- Increase heat and boil until liquid is reduced to 1 cup, about 20 minutes.
- Strain sauce and return to same saucepan.
- Add 1/2 cup whipping cream and boil until reduced to sauce consistency, about 7 minutes.
- Stir in horseradish.
- Season sauce to taste with salt and pepper.
- (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using).
- Prepare barbecue (medium-high heat) or preheat broiler.
Nutrition Facts : Calories 259.1, Fat 14, SaturatedFat 8.7, Cholesterol 48.4, Sodium 53.1, Carbohydrate 11.2, Fiber 0.2, Sugar 1.1, Protein 1.8
ROAST BEEF TENDERLOIN WITH WINE SAUCE
This beef tenderloin with a rich red wine sauce is a true show-stopper. Perfect for a special occasion!
Provided by Jennifer Segal
Categories Dinner
Time 1h40m
Yield 4-6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1,001, Fat 61 g, Carbohydrate 9 g, Protein 49 g, SaturatedFat 26 g, Sugar 3 g, Fiber 1 g, Sodium 1093 mg, Cholesterol 233 mg
FILET MIGNON WITH RED WINE-HORSERADISH SAUCE
Categories Beef Broil Valentine's Day Horseradish Summer Grill Grill/Barbecue Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add shallots, peppercorns and thyme and sauté mixture until shallots are tender, about 5 minutes. Add 2 cups red wine. Increase heat and boil until liquid is reduced to 1 cup, about 20 minutes. Strain sauce and return to same saucepan. Add 1/2 cup whipping cream and boil until reduced to sauce consistency, about 7 minutes. Stir in horseradish. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.)
- Prepare barbecue (medium-high heat) or preheat broiler. Season steaks generously with salt and pepper. Grill or broil to desired doneness, about 5 minutes per side for medium-rare.
- Transfer steaks to plates. Spoon horseradish sauce around and serve.
FILET MIGNON WITH RED WINE SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high heat.
- Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
- Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
- Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve.
FILET MIGNON WITH MUSHROOM RED WINE SAUCE
Steps:
- Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking.
- In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.
- Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil.
- Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.
- Spoon the sauce over the steaks and serve.
FILET MIGNON WITH RED WINE-HORSERADISH SAUCE
This is from the Snake River Grill in Jackson, WY. It sounds wonderful - especially because you can prepare the sauce one day before.
Provided by Vicki Butts (lazyme)
Categories Beef
Time 55m
Number Of Ingredients 8
Steps:
- 1. Melt 1 tablespoon butter in heavy medium saucepan over medium heat.
- 2. Add shallots, peppercorns and thyme and saute mixture until shallots are tender, about 5 minutes.
- 3. Add 2 cups red wine.
- 4. Increase heat and boil until liquid is reduced to 1 cup, about 20 minutes.
- 5. Strain sauce and return to same saucepan.
- 6. Add 1/2 cup whipping cream and boil until reduced to sauce consistency, about 7 minutes.
- 7. Stir in horseradish.
- 8. Season sauce to taste with salt and pepper.
- 9. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using).
- 10. Prepare barbecue (medium-high heat) or preheat broiler.
- 11. Season steaks generously with salt and pepper.
- 12. Grill or broil to desired doneness, about 5 minutes per side for medium-rare.
- 13. Transfer steaks to plates. Spoon horseradish sauce around and serve.
BACON-WRAPPED FILET MIGNON WITH HORSERADISH SAUCE
This is Cook's Illustrated method of cooking a filet mignon. If you're cooking for someone who insists on well-done steaks, use a thinner cut of meat. I recently cut small steaks from a petite fillet and cooked in this manner and they were fantastic . . . so cute too!
Provided by Galley Wench
Categories Steak
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Sauce:.
- At least two hours prior, mix together the mayonnaise, sour cream, horseradish, mustard and lemon juice; cover and place in refrigerator.
- Steak:.
- Adjust oven rack to lower-middle position, place rimmed baking sheet or cast iron griddle on oven rack, and heat oven to 450 degrees.
- When oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (not nonstick) over high heat on stovetop until very hot, about 3 minutes.
- Meanwhile, rub each side of steaks with 1/2 teaspoon oil and sprinkle generously with salt and pepper.
- Wrap 1 slice bacon around circumfrence of each filet, overlapping ends and securing to meat with toothpick.
- Place steaks in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes.
- Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. (watch carefully).
- Hold filets on their sides briefly with tongs in skillet to crisp bacon slightly.
- Remove pan from heat, and use tongs to transfer steaks to hot baking sheet in oven (which has been lightly sprayed with non-stick cooking oil).
- Roasting times:.
- Very Rare: 2 to 4 minutes (center of steaks will appear cherry red and feel very soft and loose when cut with tip of paring knife),.
- Rare: 4 to 6 minutes (centers will appear red and soft),.
- Medium Rare: 6 to 8 minutes (centers will appear pink and feel firm but juicy).
- Medium: 8 to 10 minutes (centers will appear light pink and feel firm and compact).
- Transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before serving.
- Serve with horseradish sauce.
HORSERADISH SAUCE FOR FILET MIGNON
I got this recipe out of Wine Enthusiast Magazine. This horseradish sauce is a delicious addition to Filet Mignon. Note: Marinate the beef in olive oil mixed with chopped garlic, parsley, rosemary, thyme, salt, pepper and fresh herbs, covered, in the referigerator for a least an hour or overnight. Cut the filet into medallions for serving.
Provided by Sondra Beth
Categories Low Protein
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine the mayonnaise, sour cream, Worcestershire sauce, horseradish, salt and pepper in a small bowl and whisk vigorously for 1 minute, or until the mixture is smooth and well blended.
- Cover and refrigerate until ready to serve. Makes about 2 1/3 cups.
Nutrition Facts : Calories 715.5, Fat 61.8, SaturatedFat 15.9, Cholesterol 67, Sodium 1332.1, Carbohydrate 40.9, Fiber 1.2, Sugar 12.1, Protein 3.9
FILET MIGNON WITH RED WINE SAUCE
A wonderful holiday recipe. Filet Mignon makes any meal special. The meat has to marinate overnight for maximum flavour.
Provided by evelynathens
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Whisk first 4 ingredients in a large bowl.
- Divide steaks between 2 glass baking dishes.
- Pour marinade over.
- Cover and refrigerate overnight.
- Remove steaks from marinade and pat dry.
- Transfer marinade to a large saucepan.
- Boil until reduced to 1 cup, about 20 minutes.
- Add stock and boil until reduced to 1 ¼ cups, about 20-25 minutes longer.
- Set aside.
- (can be prepared 4 hours ahead. Cover and refrigerate. Bring steaks to room temperature before continuing) Divide oil between 2 large heavy skillets and place over high heat.
- Season steaks.
- Add 3 steaks to each skillet and brown on both sides.
- Reduce heat to medium-high and cook to desired doneness, about 4 minutes per side for medium-rare.
- Transfer steaks to warm plates.
- Tent with foil to keep warm.
- Add half of sauce to each skillet and bring to boil, scraping up any brown bits.
- Transfer contents of 1 skillet into the other and bring to slow simmer.
- Add butter, whisking in one piece until melted before adding the next.
- Spoon over steaks and serve.
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