TENDERLOIN WITH HORSERADISH CREAM CHEESE
My husband and I both love the classic combination of beef and horseradish. He asks me to make this for dinner often, and I'm always happy to. Try serving with baked potatoes as a side.-Mary Lou Cook, Welches, Oregon
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle steaks with salt and pepper. In a large skillet, heat oil over medium heat. Add steaks; cook 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small bowl, mix cream cheese, Parmesan cheese and horseradish until blended. Serve with steaks. Sprinkle with parsley.
Nutrition Facts : Calories 387 calories, Fat 28g fat (16g saturated fat), Cholesterol 114mg cholesterol, Sodium 378mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein.
FILET OF BEEF WITH HERBED CREAM CHEESE FILLING AND BORDELAISE SAUCE
This sumptuous steak dish makes for a spectacular celebration meal. Beef tenderloin steaks are stuffed with a garlicky cream cheese mixture, seared in a hot skillet, and served with a warm, fragrant red wine sauce. The trick is chilling the stuffed steaks to firm up the cream cheese so it stays put while the steaks are cooking. All this meal needs is your favorite potato dish (simple roasted new potatoes with herbs would be my choice), a simple salad, and a lusty bottle of red wine. I suggest drinking the same style of wine that you use to make the sauce. If you are short on time, these steaks are great without the sauce too.
Yield makes 4 servings
Number Of Ingredients 13
Steps:
- Season the steaks with salt and pepper. Set aside.
- In a small bowl, combine the cream cheese with the garlic, herbs, and salt and pepper, to taste. Chill until the mixture firms up, at least 15 minutes.
- Cut an "X" into the top of each filet, almost but not quite all the way through the steak. Open the "X" with your fingers and stuff with 1 or 2 tablespoons of the cream cheese mixture, packing the cheese well and level with the top of the steak. Chill the steaks in the refrigerator for at least 15 minutes, to firm up the cheese. Meanwhile, make the Bordelaise Sauce.
- To cook the steaks, preheat the oven to 400°F.
- Heat the oil in a large ovenproof skillet until very hot but not smoking. Sear the steaks, cut side down, until nicely browned, about 5 minutes. Flip the steaks carefully, using a spatula to get under the crispy cheese crust so it doesn't stick to the pan. Sear the other side for 1-2 minutes, then finish them in the oven to the desired doneness (6-8 minutes for medium-rare). To serve, spoon warm Bordelaise Sauce over the steaks.
- Place the wine, shallots, and thyme in a small saucepan, bring to a boil, then simmer until reduced to 1/4 cup. Add the stock and reduce again to about 1/4 cup. Whisk in the butter, bit by bit, until the sauce is thick and glossy. Season to taste with salt and pepper, and keep warm.
BEEF TENDERLOIN STUFFED WITH HERB CREAM CHEESE, WITH SAUCE BORDELAISE
Even a perfect filet can be "improved:" Chef Susan Spicer stuffs hers with herb-laced cream cheese, then serves them with a simple but elegant butter-wine sauce. A simply prepared vegetable, like thin haricots verts or asparagus, would seem just right with this dish.
Provided by Great Chefs
Number Of Ingredients 11
Steps:
- To stuff the steaks: In a medium mixing bowl combine the cheese, garlic, herbs, salt, and pepper. Cover and chill until firm. Cut an "X" in the top of each filet almost but not quite all the way through. Open the "X" and stuff with 2 tablespoons of the cheese mixture, pushing the cheese in well until level with the top of the steaks. Cover and chill 15 minutes. To make the Bordelaise sauce: Combine the wine, thyme, and shallots in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer until reduced to 1/4 cup. Add the stock and continue to simmer until reduced by half. Remove the pan from the heat and reserve. To cook the steaks: Preheat the oven to 400 F, and remove the steaks from the refrigerator. Place a large saute pan over medium-high heat, add the olive oil, and heat until almost smoking. Add the steaks, cut-side down, and sear 1 to 2 minutes on each side, turning carefully with a spatula. Make sure to scrape up the cheese crust with the steak when turning. Remove the steaks from the saute pan to a sheet pan and place in the oven to finish. Cook to desired temperature, about 6 to 8 minutes for medium-rare. While the steaks are finishing in the oven, finish the sauce. Return the sauce to a low heat and gradually whisk in the butter, one piece at a time, until the sauce is glossy. Put a steak on each serving plate and surround the steaks with the sauce.
TENDERLOIN IN PUFF PASTRY
I came up with this dish after combining several different recipes. I wrap up each beef tenderloin, topped with a tasty mushroom mixture, in a sheet of puff pastry. It sounds like a lot of work, but it isn't...and it's so elegant. -Julie Mahoney St. Edward, Nebraska
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown steaks in oil on both sides. Place a wire rack on a baking sheet. Transfer steaks to wire rack; refrigerate for 1 hour. In the same skillet, saute mushrooms and onions in butter until tender; drain. Stir in the salt and pepper., On a lightly floured surface, roll pastry into a 13-in. square. Cut into 4 squares. Place one steak in the center of each square; top with mushroom mixture. Combine egg and water; brush over pastry., Bring up corners to center and tuck in edges; press to seal. Place on a parchment-lined baking sheet. Cover and refrigerate for 1 hour or overnight., Bake, uncovered, at 400° for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts :
GARLIC CHICKEN PARCELS
Rustle up our chicken parcels with ready-made puff pastry and garlic cream cheese. It's a speedy yet special midweek dinner that only needs a few ingredients
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C Fan/gas 7. Cut a slit halfway in each chicken breast, then put each one between two pieces of baking parchment and bash with a rolling pin to flatten slightly.
- Cut your sheet of pastry in half widthways and put both halves on a baking tray. Sit a chicken breast on top of each half, then cram the cavities with the Boursin (don't worry if a bit of cheese oozes out). Season, scatter over the lemon zest then fold the edges of the pastry in to the centre and pinch shut. Flip each parcel over so the seal is on the bottom. Brush with a little oil, then bake for 30 mins until deep golden.
- About 10 mins before your parcels are ready, steam or boil the greens until tender. Toss in the oil and season. Serve alongside your chicken parcels with lemon wedges for squeezing over.
Nutrition Facts : Calories 1115 calories, Fat 80 grams fat, SaturatedFat 41 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 48 grams protein, Sodium 2.4 milligram of sodium
STEAK-HOUSE SEARED BEEF TENDERLOIN FILETS
I found this method of searing filets in a magazine and thought the result was amazing. I've been cooking them this way ever since. I'm submitting the recipe here as I'm afraid of misplacing such a treasure.
Provided by ljh237
Categories Steak
Time 17m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 425 degrees.
- Season filets with kosher salt and pepper.
- Heat an oven-proof pan over medium-high heat for 5 minutes.
- Add oil and heat briefly.
- Sear filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness. (For medium rare that would be approximately 7 minutes.).
- Allow filets to rest 5 minutes before serving.
Nutrition Facts : Calories 400.1, Fat 30.4, SaturatedFat 10.2, Cholesterol 100.6, Sodium 69.2, Protein 29.6
CREAMY CHICKEN AND GARLIC PICNIC PASTIES-PARCELS WITH BOURSIN
Delectable litle pasties or pastry parcels filled with tender chunks of chicken breast and French Boursin cream Cheese, delicious! These are so easy to make, as they use cooked chicken breast, making them very handy for any leftovers you might have. France meets England in these pastry parcels, I have taken the idea of a traditional pasty, then added a little French touch with the Boursin cheese, thus dispensing with any need to make a white sauce to bind the chicken! Great for lunch boxes, picnics, lunch, supper or a light meals or snacks.NB: (I would not advise re-heating these, as the chicken has already been cooked twice before - they are just as delicious warm or cold.)
Provided by French Tart
Categories Savory Pies
Time 40m
Yield 4 Pasties or Parcels, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 200ºC, 400ºF, Gas Mark 6. Grease and line a large baking tray.
- Thoroughly mix together all the filling ingredients, seasoning with black pepper. (You can pre-fry the mushrooms if you wish.).
- Roll out the pastry to a 30 cm (12 inch) square, then cut into 4 squares, place them on the baking tray.
- Pile the ingredients into the middle of the pastry sqaures. With the back of a spoon firmly press ingredients together.
- Brush edges with milk, fold corners to the centre sealing edges.
- Brush with beaten egg or milk and bake for 35 minutes until golden brown.
- Eat warm or cold.
Nutrition Facts : Calories 429.7, Fat 26.1, SaturatedFat 6.7, Cholesterol 47.6, Sodium 183.3, Carbohydrate 26.4, Fiber 1.1, Sugar 0.8, Protein 21.7
BEEF TENDERLOIN FILETS
Simple. Elegant. Delicious. Great recipe for very special occasions. I serve with garlic mashed potatoes (or sometimes wild rice), green beans with cherry tomatoes (recipe on this site), green salad with sweet poppy seed dressing (my published recipe on this site), and homemade sweet dinner rolls (recipe on this site). Enjoy!
Provided by Alley
Categories Meat and Poultry Recipes Beef Steaks
Time 20m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 379 calories, Carbohydrate 2.2 g, Cholesterol 142.3 mg, Fat 24.4 g, Fiber 0.3 g, Protein 33.6 g, SaturatedFat 13 g, Sodium 179.7 mg, Sugar 0.7 g
STEAK AND ONION PASTRY PARCELS
An easy to prepare and totally delicious way of enjoying a good steak - its a winner so give it a try
Provided by JoyfulCook
Categories < 60 Mins
Time 45m
Yield 4 4, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 220ºC (200ºC fan assisted oven)/425ºF/Gas 7.
- Heat the butter in a heavy based frying pan and quickly seal the steaks on all sides so they are just browning. Remove from pan and allow to cool on kitchen paper.
- Add the onions to the pan and cook slowly for approximately 10 minutes until brown and tender, cool on kitchen paper.
- Cut the pastry into 4 equal pieces and roll each one sufficiently large to be able to wrap up the steaks. Place one eighth of the onions in the centre of each pastry piece, top with a generous teaspoonful of horseradish and then sit a steak on top. Top the meat with the evenly divided remaining onions.
- Brush the edges of one pastry piece with beaten egg and bring the sides up to meet over the meat. Press together firmly so that the filling is totally sealed in like a parcel, turn over and place on a lined baking sheet. Repeat with remaining pastry/steak stacks. Make 2-3 cuts in the tops of the parcels, brush with beaten egg.
- Bake for 15 - 20 minutes until pastry is golden brown and depending on how rare you like the steak. Serve hot.
Nutrition Facts : Calories 825.5, Fat 57.9, SaturatedFat 18.5, Cholesterol 26.7, Sodium 420.6, Carbohydrate 67.3, Fiber 3.9, Sugar 6, Protein 10.5
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