Filet Of Beef Tournelle Recipes

BEEF TENDERLOIN FILETS

Steps:

• Pat meat dry and season with salt and black pepper to taste.
• Melt butter in a heavy skillet over medium heat. Add fillets and cook to desired doneness, 4 to 5 minutes for medium. Transfer filets to a serving plate and pour off fat from the skillet. Add wine and bring to a boil to deglaze pan. Stir in stock and cream and boil sauce until thickened, 3 to 5 minutes. Remove from heat. Add tomatoes and basil and blend well.
• Pour sauce over beef on the serving plate.

BEEF TENDERLOIN FILET WITH MUSHROOM SAUCE

Steps:

• For the beef tenderloin: Preheat a saute pan or cast-iron skillet over high heat. Lightly oil the steaks. Place the steaks in the very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
• For the mushroom sauce: Drain the fat from the pan. Add the shallots, bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes, and then add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
• Add the mushrooms, season with salt and stir to coat with the oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
• Add the veal demi-glace. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
• Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
• For the twice-baked potato mash and green beans: Add the potatoes to a pot of salted water. Turn the heat to medium and cook until the potatoes are fork tender, 20 to 25 minutes. Drain the potatoes well and pass through a food mill or ricer. Stir in the sour cream and heavy cream. Fold in the broccoli and Cheddar. Taste and season with salt as needed.
• Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Remove from the water and immediately add to a salted ice bath. Heat the olive oil in a medium saute pan. Add green beans and saute quickly until heated through.
• Serve the filets with the mushroom sauce on top and the twice-baked potato mash and green beans on the side.

FILET OF BEEF BOURGUIGNON

Steps:

• With a sharp knife, cut the filet crosswise into 1-inch-thick slices. Salt and pepper the filets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the fillets from the pan and set aside on a platter.
• In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.
• Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
• With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.
• Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
• Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season, to taste, and serve immediately.

TOURNEDOS OF BEEF FORESTIERE

Steps:

• Combine wine, oil, thyme, onion and garlic. Marinate steaks 30 minutes in baking dish. May refrigerate up to 1 day, bring to room temperature a 1/2 hour before cooking. Place steak in roasting pan, add onions and season to taste. Roast in a preheated 425 degree oven for 20 minutes. Reduce somewhat for an additional 10 to 15 minutes. Remove steaks and onions from pan and tent with foil. Save pan and meat juices.
• For the Sauce Forestiere: In small skillet, cook bacon lardons on high until crisp and brown. Remove from pan. Drain all but 2 tablespoons fat. Use fat to cook mushrooms 3 to 5 minutes, stirring gently. Add to bacon. Meanwhile, bring wine, thyme and bay to boil and reduce to about 2 tablespoons.
• Set roasting pan over medium-high burner. Pour in beef stock; mix with cooking scraps. Bring to boil and simmer 3 minutes to begin to thicken. Stir in wine glaze, butter, bacon, mushrooms, salt and pepper. Heat and remove bay leaf and thyme sprigs. Slice filets on the bias, sauce and garnish with onions. Serve with Chateau Potatoes, Creamed Carrots and Minted Green Pea Timbales (separate recipes).

TOURNEDOS OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE WITH CARAMELIZED ONION-POTATO GRATIN

Steps:

• Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.
• Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.
• Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.

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.

ROAST BEEF TENDERLOIN WITH SAUTéED MUSHROOMS

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!

FILET OF BEEF TOURNELLE

Steps:

• Cook potatoes in boiling, salted water until tender. Drain and peel. Put through food mill or ricer. Blend in 6 tablespoons butter, cream and one by one, egg yolks, beating well after each addition. Shape mixture into 4 cakes same size as beef slices and 1 1/2-inch to 2-inch thick. Let cool. Dip in flour, brush with beaten egg, dip in bread crumbs and deep fry in hot fat until browned and crisp. Drain on absorbent paper and arrange on hot platter. Keep hot.
• Sauté beef slices quickly in 4 tablespoons butter until nicely browned on the outside but still rare and juicy in the center-about 5 to 7 minutes. Season to taste with salt and freshly ground pepper and arrange on top of the potato croquettes. To the pan in which te beef was cooked, add the Madeira, julienne strips of truffle and glace de viande. Blend and cook down for a minute. Pour sauce over meat and garnish each filet with a truffle slice and parsley. With this, drink a fine Medoc.

BEEF TORTILLA CASSEROLE

Steps:

• Crumble beef into a large microwave-safe dish. Stir in onion. Microwave, uncovered, on high for 6-7 minutes or until meat is no longer pink, stirring and draining every 2 minutes. Stir in taco sauce and tortillas. , In a greased 2-1/2-qt. microwave-safe dish, layer half of the beef mixture, sour cream and cheeses. Repeat layers. Cover and cook at 70% power for 7-9 minutes or until heated through. Let stand for 2-4 minutes before serving.

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.