Filet Of Beef Chasseur Recipes

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.

FILET OF BEEF CHASSEUR (TENDERLOIN-FILET MIGNON)

Steps:

• Combine half the garlic, the seasoned salt, and the pepper. Pat the meat dry and rub with the garlic mixture.
• Sear the steaks in a large skillet with 2 tablespoons of the butter until brown on the outside with the center raw. Arrange the steaks in a 13 X 9 inch baking dish.
• Pour the brandy into the skillet and stir over moderate heat, scraping up the brown bits. Add remaining 4 tablespoons of butter. When the butter is foaming, add the mushrooms and cook until browned, about 5 minutes. Stir in the flour and reduce heat to low. Stir in the tomato paste and remaining garlic.
• Remove from the heat; whisk in the wine, chicken broth, beef broth, and water. Bring to a boil over moderate heat, stirring constantly. Reduce heat and simmer 10 minutes, until the liquid is reduced by a third.
• Add Worcestershire and currant jelly. Adjust seasonings to taste and thin the sauce to a coating consistency.
• Cool and pour over steaks. (At this point steaks may be covered and refrigerated overnight. Allow them to come to room temperature before cooking.).
• Preheat oven to 400 degrees F. Bake the filets, uncovered, for 15-20 minutes for rare, 20-25 for medium to medium-well.

FILET OF BEEF CHASSEUR

Steps:

• Place steaks on a work surface in a single layer.
• In a small bowl, make a paste of teh 2 cloves garlic, seasoned salt and pepper. With hands, rub seasonings on both sides of steaks.
• Heat 2 tbls butter in a large heavy skillet (not non-stick) until very hot.Saute steaks over moderately high heat until brown on each side but still raw in the middle - do not crowd.
• Divide steaks between two 9x13 pans; leave at least 1 inch between steaks.
• Add brandy to skillet. Cook over medium heat, stirring constantly, scraping up all brown bits.
• Add stick of butter; when melted and foamy, stir in the flour.
• Reduce heat to low and cook, stirring constantly, until mixture is golden.
• Stir in tomato paste and 1 tsp garlic - the mixture will be thick and grainy.
• Remove pan from heat and whisk in wine, chicken broth and beef broth.
• Return to moderate heat and bring to a boil, stirring constantly.
• Reduce heat and simmer, stirring occasionally for 10 minutes or until reduced by a third.
• Stir in worcestershire sauce and currant jelly. When jelly has melted, stir in mushrooms.
• Adjust seasonings - sauce should be coating consistency.
• Cool completely and pour over steaks to just halfway up the steaks.
• Cover with foil and refrigerate overnight.
• Before cooking, bring to room temperature, about 2 hours.
• Preheat oven to 400 degrees and bake uncovered for 15 to 20 minutes for medium rare, 20 to 25 for medium to medium well done.
• If baking two casseroles, rotate them halfway through the baking time.
• When serving, spoon sauce from pans over steak.

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.

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.