Fillet Of Beef Meurice Recipes

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.

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.

FILLET OF BEEF MEURICE

Steps:

• Cut the tenderloin into 8 by 1/2-inch thick slices, 2 per serving. Peel garlic clove. Measure Brandy and warm. Open champignons and drain. Measure cream. Season steaks with salt and pepper and squeeze garlic over them. Add clarified butter to frypan and when hot add steaks and sear both sides - remove to a dish. Add champignons, pour over brandy and set alight. Add squeeze of lemon juice to champignons and then remove to a dish. Add pate to the frypan and add cream. Add horseradish and combine to form sauce. Place steaks on serving dish, pour over sauce and decorate with champignons. Accompany with green beans and stuffed tomatoes.