Fillet Of Beef Flambe Recipes

FILET FLAMBE'

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.

THE CLASSIC FRENCH CHATEAUBRIAND

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Evenly season the beef with salt and pepper.
• Melt 2 tablespoons of the butter with the olive oil in a large skillet (preferably cast iron) set over medium-high heat until cloudy and bubbly.
• Place the seasoned meat in the pan and brown for 3 minutes without moving the meat. Using tongs, carefully turn the tenderloin on its side and brown for 3 minutes more. Repeat the same browning process on all exposed surfaces of the meat.
• Transfer the tenderloin to a rack placed in a roasting pan and put in the oven. (Set aside the skillet with any accumulated juices for making the sauce.) Roast the beef to your desired doneness, about 15 minutes for medium-rare, 20 minutes for medium, and 23 minutes for medium-well.
• Remove the meat from the oven and transfer to a warm serving platter. Lightly tent the meat with foil and let it rest for 15 minutes.
• While the tenderloin is resting, make the wine sauce. Combine the shallot with the juices in the skillet and sauté over medium heat until the shallot is soft and translucent.
• Pour the wine into the skillet and bring the sauce to a boil, scraping up any browned bits on the bottom of the pan.
• Continue boiling the sauce until it reduces by half.
• Add the demi-glace to the sauce and continue boiling the mixture until slightly thickened.
• Remove the sauce from the heat and stir in the remaining 1 tablespoon softened butter and tarragon. Taste and season with salt and black pepper as needed.
• Slice the meat on the diagonal and serve with the wine sauce. Enjoy.

FILLET OF BEEF FLAMBE

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!