Fillet Of Beef Flambe Recipes

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FILET FLAMBE'



Filet Flambe' image

I found this recipe in an old Sunset BBQ cookbook and have made it numerous times. It has always been a winner. Easy and elegant!

Provided by Normaone

Categories     Steak

Time 11m

Yield 4 serving(s)

Number Of Ingredients 5

4 beef tenderloin steaks
salt and pepper
4 ounces smooth mousse type pate
1/4 cup madeira wine
1/4 cup cognac

Steps:

  • Season the filets with salt& pepper.
  • Grill to your liking.
  • Meanwhile place pate and madeira in a nonstick skillet over low heat, mixing together with a fork until blended.
  • When the filets are done roll around in the warm pate/madeira mixture.
  • Briefly warm the cognac and pour over the filets.
  • Carefully ignite, spooning the mixture over the filets until the flames have subsided.
  • Serve, spooning the sauce over the filets.

Nutrition Facts : Calories 12.4, Sodium 0.7, Carbohydrate 0.4, Sugar 0.1

FILLET OF BEEF FLAMBE



Fillet of Beef Flambe image

This recipe provides a special dinner with a dramatic presentation your guests will remember for a long time! Recipe by James Beard, with a few of my own "twists."

Provided by GREG IN SAN DIEGO

Categories     Roast Beef

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 7

5 -6 lbs filet of beef
4 tablespoons extra virgin olive oil
1 teaspoon fresh ground black pepper
salt
1/3 cup cognac, warmed
butter
chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees.
  • Rub the fillet well with olive oil and freshly ground pepper.
  • Place on a ell-oiled rack in a shallow roasting pan.
  • Roast at 400 degrees about 35 minutes or until it has achieved an internal temperature of 125 degrees.
  • Brush with oil occasionally.
  • When done, salt the roast and let it rest 10 minutes.
  • Invite your guests to the kitchen "for the show.".
  • Pour the warm Cognac over the roast and ignite with a long handled match.
  • Add a little butter, sprinkle with chopped parsley and serve with the pan juices.
  • Broiled tomatoes and watercress make nice accompaniments.
  • Serve with a good Cabernet Sauvignon or Merlot. Don't skimp -- this recipe deserves a quality wine!

Nutrition Facts : Calories 1180.1, Fat 98.8, SaturatedFat 36.9, Cholesterol 265.4, Sodium 235.4, Carbohydrate 0.2, Fiber 0.1, Protein 67.8

FILET OF BEEF



Filet of Beef image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 4

1 whole filet of beef (4 to 5 pounds), trimmed and tied
2 tablespoons unsalted butter at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper

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.

BEEF STROGANOFF FLAMBE STYLE



Beef Stroganoff Flambe Style image

This is the stoganoff recipe i always make. I don't like to use canned soups or broths as they always tend to be too high in salts When you flambe foods, you must always use caution. NEVER pour the alcohol from the bottle directly into the pan on the heat source. ALWAYS put the alcohol into a jug or cup and add it to the pan this way. Always be attentive to what is above the heat source and people around you, especially children. Flambe safely!

Provided by barnybrit

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

6 shallots, finely chopped
4 garlic cloves, crushed
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 1/2 lbs good quality beef, thinly sliced
1/2 lb fresh mushrooms, sliced
1/2 cup good quality brandy or 1/2 cup cognac
2 teaspoons coarse grain mustard
2 teaspoons Dijon mustard
1 -1 1/2 cup sour cream
1/2 cup chopped fresh parsley
salt and pepper

Steps:

  • In a deep frying pan/skillet, on a medium heat, add the butter and oil. Add the shallots and fry until softened.
  • Add the garlic and stir for 1 minute.
  • Turn the heat up to the highest.
  • Add the beef and cook until opaque.
  • Add the mushrooms and stir for 1 minute.
  • Add the brandy, let it warm through for about 20 seconds, then set a light to it and allow the flames to subside on their own.
  • When the flames have gone out completely, add the mustards and cook for 1 minute.
  • Add the soured cream and parsley and season with salt and pepper to your taste.

Nutrition Facts : Calories 1438.9, Fat 138.7, SaturatedFat 59.1, Cholesterol 206.1, Sodium 130.5, Carbohydrate 10.2, Fiber 1, Sugar 3.3, Protein 18.2

GAELIC STEAK FLAMBE



Gaelic Steak Flambe image

This recipe is from Bunky Cooks. Serve with Champs, and rapini for a wonderful Irish steak dinner. 8/27/12 Edited to 1/2 the irish whiskey.

Provided by Lavender Lynn

Categories     Steak

Time 50m

Yield 2 serving(s)

Number Of Ingredients 9

3 tablespoons unsalted butter
2 medium shallots, chopped
3 ounces white mushrooms, sliced
2 (8 ounce) filet of beef
freshly ground coarse black pepper
salt
2 tablespoons Irish whiskey
3/4 cup half-and-half
1/2 teaspoon Worcestershire sauce

Steps:

  • 1. Heat oven to 375 degrees. Have filets at room temperature. Sprinkle with black pepper.
  • 2. Melt 2 tablespoons butter over medium-high heat in an ovenproof skillet. Saute shallots for a minute or two, then add the mushrooms. Continue cooking until the mushrooms are slightly brown and the shallots are soft. Remove and set aside.
  • 3. Turn the heat up in the pan. Saute the steaks quickly on both sides (this should take between 2-5 minutes each side).
  • The steaks should be nicely seared.
  • Put them in the oven for 5-10 minutes to finish, depending upon the thickness of the steaks. Take them out when the internal temp reaches how well done you like your steaks.
  • Remove the steaks from the oven and put on a plate.
  • 4. Melt the other tablespoon of butter in another pan over low heat. Add the steaks. Sprinkle with a pinch of salt.
  • Pour the whiskey over the steaks and ignite!
  • When the flames die down, turn the steaks over for about 30 seconds. Remove and tent the steaks on a warm plate.
  • 5. Add the shallots and mushrooms back to the pan with the whiskey and slowly add half and half. Turn up the temperature a bit.
  • Add Worcestershire sauce and salt to taste. Stir and cook a few minutes to thicken sauce and pour over steaks.

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