Austrian Marinated Fillet Of Beef With Asparagus Tips Recipes

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BEEF & ASPARAGUS



Beef & Asparagus image

I love this when the fresh asparagus is in season. Sometimes I throw in some onion wedges or a red capsicum for colour with the asparagus. Prep time includes marinating time.

Provided by JustJanS

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

500 g rump steak
40 ml soy sauce
20 ml dry sherry
2 teaspoons grated fresh ginger
1 teaspoon sesame oil
1 clove garlic, crushed
1 small red chile, seeded and chopped
12 spears fresh asparagus, trimmed and cut into 5 cm pieces
40 ml peanut oil
1 teaspoon cornstarch

Steps:

  • Trim the meat, and slice across the grain evenly into long, thin strips.
  • Combine the soy, sherry, ginger, sesame oil, garlic and chilli; add the meat stirring to coat and leave to marinate for 30 minutes.
  • Drain the meat, reserving the marinade.
  • Heat 20ml of oil in a wok or heavy-based frying pan, add the asparagus and stir-fry for 2 minutes.
  • Remove from the wok.
  • Heat the remaining oil in the wok, cook the meat quickly in small batches over high heat until browned but not cooked through.
  • Remove and drain on absorbent paper.
  • Blend the cornstarch with the reserved marinade until smooth.
  • Return asparagus and meat to wok with marinade mixture.
  • Stir-fry over high heat until meat is cooked through and sauce has thickened.
  • Serve at once.

MARINATED BEEF TENDERLOIN



Marinated Beef Tenderloin image

Be sure to let the meat rest 45 minutes or it will be underdone. It's delicious with roasted carrots and shallots.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h30m

Number Of Ingredients 8

1 beef tenderloin (3 pounds; preferably center-cut), silver skin trimmed
1/4 cup Worcestershire sauce
Juice of 1 lemon
2 tablespoons finely chopped garlic
2 teaspoons coarse salt
2 teaspoons coarsely ground pepper
1 teaspoon safflower oil
1/2 stick unsalted butter, softened, divided

Steps:

  • Place beef in a resealable plastic bag. Whisk together Worcestershire sauce, lemon juice, garlic, salt, pepper, and oil, and pour over beef. Tightly seal bag, and let beef marinate at room temperature 2 hours, turning bag occasionally.
  • Preheat broiler with rack 4 inches from heat source. Transfer beef and marinade to a heavy oven-safe skillet just large enough to hold the beef. Spread 2 tablespoons butter over top of beef; broil 8 minutes. Remove from oven, turn beef with tongs, and spread remaining 2 tablespoons butter on top. Broil 5 minutes more. Remove from oven, and cover skillet tightly with foil. Let beef in skillet rest 45 minutes. Thinly slice, and transfer to a serving platter. Serve with pan juices.

BEEF AND ASPARAGUS STIR-FRY



Beef and Asparagus Stir-Fry image

With tasty tender slices of beef and fresh colorful vegetables, this mouthwatering stir-fry was designated "a keeper" by my husband the first time I made it. He loves the beef and asparagus, and I appreciate how quick it is to make.-JoLynn Hill, Roosevelt, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

1 pound beef top round steak (3/4 inch thick)
2 tablespoons cornstarch
2 tablespoons plus 1/2 cup water, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
3 tablespoons canola oil, divided
2 cups fresh asparagus pieces or fresh broccoli florets
1 cup sliced cauliflower
1 small sweet red or green pepper, julienned
1 small onion, cut into 1/4-inch wedges
2 teaspoons beef bouillon granules
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon red wine vinegar
Hot cooked rice

Steps:

  • Slice beef into thin 3-in. strips. In a large resealable plastic bag, combine the cornstarch, 2 tablespoons water, salt, pepper and hot pepper sauce; add the beef. Seal bag and turn to coat. , In a large skillet or wok, stir-fry half of the beef in 1 tablespoon oil until no longer pink; remove from the skillet and keep warm. Repeat with remaining beef and 1 tablespoon oil. , Stir-fry the asparagus and cauliflower in remaining oil for 4 minutes. Add red pepper and onion; stir-fry for 2 minutes. Return beef to skillet. , In a small bowl, combine the bouillon, soy sauce, ketchup, vinegar and remaining water; add to the skillet. Cook and stir for 2 minutes or until heated through. Serve with rice.

Nutrition Facts : Calories 195 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 461mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

ASPARAGUS BEEF SAUTE



Asparagus Beef Saute image

I love filet mignon but not its price, so I came up with a recipe for more affordable beef tenderloin tail. Now I cook it once a week, plus my husband loves taking the leftovers to work. -Linda Flynn, Ellicott City, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 pound beef tenderloin or top sirloin steak, cut into 3/4-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 garlic cloves, minced
1 green onion, sliced
1/4 cup butter, cubed
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1/2 pound sliced fresh mushrooms
1 tablespoon reduced-sodium soy sauce
1-1/2 teaspoons lemon juice
Hot cooked rice

Steps:

  • Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.

Nutrition Facts : Calories 328 calories, Fat 22g fat (10g saturated fat), Cholesterol 80mg cholesterol, Sodium 540mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.

BEEF AND ASPARAGUS NEGIMAKI



Beef and Asparagus Negimaki image

This Japanese appetizer makes a great bite-size hors d'oeuvre for parties.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 24

Number Of Ingredients 8

Salt, for water
24 thin stalks asparagus, or 12 thick stalks sliced in half lengthwise
1/2 cup soy sauce
1/4 cup sugar
1 bunch scallions, greens only
1 1/2 pounds beef tenderloin
Freshly ground black pepper, to taste
Ice water, for bath

Steps:

  • Preheat a grill or grill pan until hot, or prepare oven broiler. Bring a medium saucepan of salted water to a boil. Cut off asparagus ends to within 3 1/2 inches from tips; reserve bottoms for another use. Place tips in boiling water; cook until bright green but still crunchy, about 1 minute. Prepare an ice-water bath. Drain asparagus; transfer to an ice-water bath to stop cooking. Drain asparagus again in a colander, and set aside.
  • Whisk together soy sauce and sugar until dissolved; set aside. Cut scallions into 3 1/2-inch lengths, julienned lengthwise; set aside.
  • Slice tenderloin into 1/4-inch-thick pieces. Place one slice between two pieces of plastic; pound lightly to an even thickness. Remove plastic; trim into 2-by-5-inch rectangle. Repeat with remaining beef.
  • Dip a piece of beef in soy-sauce mixture, and place on a clean surface. Season with pepper. Place 1 piece of scallion and 2 asparagus tips across 1 end of beef, so vegetables extend over edges; roll. Set aside. Repeat with remaining beef and vegetables.
  • Grill or broil negamaki, brushing with sauce and turning, until slightly charred and medium rare, about 2 minutes. Serve.

MARINATED BEEF FILLET



Marinated Beef Fillet image

Make and share this Marinated Beef Fillet recipe from Food.com.

Provided by Wendys Kitchen

Categories     Meat

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 kg eye filet of beef
500 g truss cherry tomatoes
1/2 cup red wine
2 tablespoons extra virgin olive oil
1 tablespoon chopped thyme leaves
1 tablespoon chopped rosemary
coarse grain mustard
2 garlic cloves, crushed

Steps:

  • Place the beef fillet into a non-metal dish.
  • MARINADE. In a jug, combine all ingredients. Season to taste.
  • Pour marinade over beef, turning to coat. Cover and chill for at least 4 hours, or overnight, turning occasionally. Remove from the fridge 30 minutes before cooking.
  • Preheat the flat and grill plate of a covered barbecue on high. Remove meat from marinade. Barbecue for 5 minutes on grill, turning to brown and seal all sides. Transfer to a large heavy-based roasting pan.
  • Turn off the heat on the flat plate and scrape clean. Place the roasting pan on the flat plate. Reduce grill heat to medium, close lid and cook beef for 45 minutes for medium rare. Remove to a board, cover loosely with foil and rest for 15 minutes before slicing.
  • While the meat is resting, place the tomatoes in the roasting pan and cook
  • in the covered barbecue for 15-20 minutes, until starting to collapse. Serve beef sliced with tomatoes and other accompaniments of choice.

Nutrition Facts : Calories 121.6, Fat 7.2, SaturatedFat 1, Sodium 11, Carbohydrate 8.7, Fiber 2.4, Sugar 5.1, Protein 1.8

AUSTRIAN MARINATED FILLET OF BEEF WITH ASPARAGUS TIPS



Austrian Marinated Fillet of Beef With Asparagus Tips image

Provided by Marian Burros

Categories     dinner, appetizer, main course

Time 1h40m

Yield 6 servings

Number Of Ingredients 7

2 pounds asparagus
1 1/2 tablespoons butter
Salt and freshly ground pepper to taste
3/4 pound fillet of beef (thinly sliced)
1 small bunch fresh cress
12 sprigs chervil
Dressing (see recipe)

Steps:

  • Scrape the asparagus, bind together and trim to about 6 inches. Together with the butter, stand the asparagus in salted water and steam until tender. Cool. Sprinkle with salt and pepper to taste and marinate in part of the dressing.
  • To serve, arrange the asparagus tips with the beef slices on a serving platter. Cover with the remaining dressing and garnish with cress and chervil.

BEEF FILET MIGNON AND MUSHROOMS AND ASPARAGUS



Beef Filet Mignon and Mushrooms and Asparagus image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

3 Tbsp. olive oil
salt
pepper
1 clove garlic
4 Tbsp. olive oil
4 (4 oz.) Beef Filet Mignon
1 large onions peeled and cubed
3 cloves garlic chopped
2 lbs. brown mushrooms cut into Quarters
1 lb. asparagus cut into 1 inch pieces
1 cup chicken broth or beef broth
2 Tbsp. dried or fresh thyme chopped
3 Tbsp. dried or fresh parsley chopped
3 Tbsp. butter
2 large russet potatoes sliced into 1/2 inch rounds

Steps:

  • Heat oven to 400°F. Heat a large skillet and with 2 Tbsp. olive oil. Season each Filet with salt and pepper, put into hot pan and brown each side 4 minutes per side. Remove from pan and place onto a baking sheet and place into hot oven for 4 minutes. Or to desired temperature. In the filet pan add 2 Tbsp. olive oil and add garlic and lightly brown. Add the mushrooms, add onions and cook for another 5 minutes, add broth. Add the herbs and the 3 Tbsp. butter, make sure to stir butter into sauce. Add asparagus at the last moment and cook for 3 minutes. Slice russet potatoes and toss with olive oil, garlic and salt and pepper. Place on a baking sheet and bake for 25 minutes or until golden brown. Place filet on 3 potato slices top with mushrooms and asparagus sauce . Note: You can grill the filet.

FILLET OF BEEF WITH POTATO GALETTE AND SHAVED ASPARAGUS



Fillet of Beef with Potato Galette and Shaved Asparagus image

Provided by Food Network

Categories     main-dish

Time 6h50m

Yield 8 servings

Number Of Ingredients 27

4 tablespoons minced shallots
2 tablespoons butter
2 teaspoons cracked black peppercorns
1 tablespoon sliced garlic
4 whole cloves
1/2 cinnamon stick
4 crushed allspice berries
2 teaspoons chopped fresh thyme leaves
1 bay leaf
1 quart red wine
1 quart veal stock
2 teaspoons sun-dried cherries
1/4 cup chopped garlic
1 cup olive oil, plus 1/2 cup olive oil
1/4 cup chopped fresh thyme leaves
1 whole beef tenderloin, cleaned
2 tablespoons all-purpose flour
1/2 cup crushed black peppercorns
1 cup cherry demi-glace
Fresh thyme leaves, for garnish
32 pencil asparagus shaved and blanched
1 tablespoon butter
Salt and pepper
1/2 cup shaved Parmesan
8 medium size Yukon gold potatoes
1 cup melted butter
Salt and pepper

Steps:

  • To make Cherry Demi-glace: Saute shallot in butter, add peppercorns, garlic, cloves, cinnamon stick, allspice, thyme and bay leaf and saute another couple minutes. Add wine to the pan and let simmer until reduced by half. Strain. Add veal stock and cherries; simmer until reduced to 1 quart. Puree and strain. Check for seasoning.
  • To make Tenderloin: Rub garlic, olive oil and thyme over fillet of beef and let sit, refrigerated for 4 hours to overnight.
  • Preheat oven to 400 degrees F.
  • Add the flour to the crushed peppercorns. Season the tenderloin liberally with salt and coat well with peppercorn mixture. Place a large saute pan over high heat and add oil. Once the oil starts to smoke add the tenderloin and sear until dark brown on all sides. Place in a 400 degrees F oven until center of fillet reaches 130 degrees F. Let rest for 20 minutes and slice.
  • To make Asparagus: Using a vegetable peeler, shave the asparagus and cut each one so they are all the same length. Next saute the asparagus in 1 tablespoon butter and season with salt and pepper. Sprinkle with Parmesan.
  • Preheat oven to 375 degrees F.
  • To make Potato Galette: Wash potatoes and slice into 1/8 to 1/4-inch thick circles. On greased pans, shingle potato circles to form a galette (1 potato per galette). Brush each galette with butter and sprinkle with salt and pepper. Put another pan on top of galettes and bake for about 25 minutes. Take top pan off, for last 5 minutes of baking, so potatoes can brown.

MARINATED FILET OF BEEF



Marinated Filet of Beef image

Provided by James Beard

Categories     Beef     Garlic     Ginger     Marinate     Roast     Quick & Easy     Beef Tenderloin     Sherry     Soy Sauce     House & Garden

Number Of Ingredients 6

6-8 pound filet
1 cup Japanese soy sauce
3 cloves garlic, finely chopped
2 tablespoons chopped fresh ginger, or 1 tablespoon chopped candied ginger, washed free of excess sugar
1/2 cup sherry
1/4 cup peanut or olive oil

Steps:

  • Trim the filet well. Combine soy sauce, garlic, ginger and sherry in a large bowl. Rub the filet thoroughly with the oil and place it in the bowl. Turn a number of times, and let it marinate for several hours, turning once or twice.
  • Place the filet on a rack, and roast in a 350°F. oven for 45-50 minutes, or until the meat thermometer registers 120°F. (for rare). Baste with the marinade several times during the roasting. Remove from the oven, and let it rest for several minutes before serving on a hot platter. Pour pan juices over the filet.
  • Garnish with broiled mushrooms and watercress and serve with wild rice and toasted almonds. Drink a Châteauneuf-du-Pape.

ASIAN MARINATED ASPARAGUS



Asian Marinated Asparagus image

A delicious balance of sweet, salty, tangy, and spicy.

Provided by Robin

Categories     Asparagus Side Dishes

Time 2h15m

Yield 6

Number Of Ingredients 11

ice cubes
2 pounds fresh asparagus, trimmed
⅓ cup soy sauce
⅓ cup rice vinegar
2 tablespoons vegetable oil
2 tablespoons agave nectar
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon sesame oil
1 pinch cayenne pepper, or to taste
1 tablespoon toasted sesame seeds

Steps:

  • Fill a large bowl with with cold water; add ice.
  • Bring a pot of water to a boil; cook asparagus in boiling water until bright green, 1 to 2 minutes. Drain asparagus and plunge into ice water to stop cooking. Drain and transfer asparagus to a baking dish.
  • Whisk soy sauce, rice vinegar, vegetable oil, agave nectar, garlic, ginger, sesame oil, and cayenne pepper in a large bowl; pour marinade over asparagus, adding water if necessary to submerge asparagus. Cover baking dish and refrigerate for 2 hours or overnight.
  • Drain marinade and sprinkle sesame seeds over asparagus before serving.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 13.2 g, Fat 6.4 g, Fiber 3.8 g, Protein 4.6 g, SaturatedFat 0.9 g, Sodium 807.7 mg, Sugar 8 g

SESAME BEEF AND ASPARAGUS STIR-FRY



Sesame Beef and Asparagus Stir-Fry image

Categories     Beef     Stir-Fry     Dinner     Steak     Asparagus     Spring     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 8

1 1/2 tablespoons toasted sesame seeds
10 ounces top sirloin, thinly sliced across grain
2 tablespoons vegetable oil
3/4 cup sliced red onion
8 ounces slender asparagus, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
1/3 cup water
2 tablespoons hoisin sauce
2 teaspoons oriental sesame oil

Steps:

  • Spread sesame seeds on large plate. Sprinkle beef with salt and pepper; coat with sesame seeds.
  • Heat vegetable oil in heavy large skillet over high heat. Add onion; stir-fry 1 minute. Add asparagus; stir-fry until crisp-tender, about 2 minutes. Add beef; stir-fry until brown, about 2 minutes. Reduce heat to medium. Add 1/3 cup water and hoisin sauce. Cook until sauce is bubbling and coats beef and vegetables, stirring often, about 2 minutes. Stir in sesame oil. Season with salt and pepper.

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From beefitswhatsfordinner.com


BEEF WITH ASPARAGUS - BIGOVEN.COM
Beef with Asparagus recipe: Try this Beef with Asparagus recipe, or contribute your own. Add your review, photo or comments for Beef with Asparagus. Chinese Main Dish Meat - Steaks and Chops . Toggle navigation . My Recipes; My Recipes; Grocery List; Grocery List; Use Up Leftovers; Use Up Leftovers; Videos; Videos; My Profile; Sign out; Join Free Sign In. Planner …
From bigoven.com


SHEET PAN MARINATED STEAK TIPS WITH VEGGIES - LEXI'S CLEAN KITCHEN
2018-05-23 For Steak and Veggies: In a medium bowl, place steak tips with 1/2 of marinade and combine. Set aside. Pre-heat oven to 400 Fº and lightly oil a rimmed baking sheet. In a large bowl toss potatoes and onions with 1 teaspoon oil and 1/2 teaspoon salt. Place on rimmed baking sheet and bake for 10 minutes. To the bowl, add asparagus, peppers ...
From lexiscleankitchen.com


HONEY BOURBON STEAK TIPS - SPICY SOUTHERN KITCHEN
2021-08-30 Instructions. In a medium bowl, whisk together honey, brown sugar, bourbon, soy sauce, Worcestershire sauce, red pepper flakes, and garlic. Pour into a large ziptop bag. Add steak cubes and refrigerate for 2 to 4 hours. Heat vegetable oil and 2 tablespoons butter in a cast iron pan over medium-high heat. Add steak.
From spicysouthernkitchen.com


ASIAN MARINATED FILLET OF BEEF | STUFF.CO.NZ
2012-04-26 Method. Put all the marinade ingredients in a bowl and stir to combine. Add the beef and coat well. Leave for two to six hours, turning occasionally. Preheat the oven to 200°C. To cook, remove ...
From stuff.co.nz


THE BEST MARINATED STEAK KABOBS RECIPE | JOYFUL HEALTHY EATS
2019-05-10 How to Marinate Steak Kabobs. For a simple marinade: to a medium bowl add, olive oil, tamari sauce, worcestershire sauce, dijon mustard, fresh lemon juice, dry oregano, dry rosemary and pepper. Using a whisk, mix everything together. Add 2 lbs of meat to a large bowl or ziplock bag. Pour half of the marinade over the meat and toss to coat.
From joyfulhealthyeats.com


BEEF TIPS WITH MUSHROOM GRAVY - DINNER AT THE ZOO
2019-11-10 Place the meat in the pan in a single layer. Cook for 3-4 minutes per side until browned. Remove the steak from the pan; cover to keep warm. Melt the butter in the pan. Add the mushrooms and onions; season with salt and pepper to taste. Cook the mushrooms and onions for 5-6 minutes or until tender and browned.
From dinneratthezoo.com


MARINATED STEAK TIPS - BLACKSTONE PRODUCTS
Directions. Combine soy sauce, olive oil, Worcestershire sauce, garlic, parsley, and pepper in a sealable gallon-sized plastic bag. Knead well to combine all ingredients. Add steak cubes into the marinade bag and knead well to coat evenly. Refrigerate for 2-24 hours. Heat griddle to high heat and coat evenly with olive oil.
From blackstoneproducts.com


AUSTRIAN RECIPES - NYT COOKING
Browse and save the best austrian recipes on New York Times Cooking. Browse and save the best austrian recipes on New York Times Cooking. X Search. Austrian Recipes. Schnitzel J. Kenji López-Alt. 30 minutes, plus overnight drying. Sacher Torte Melissa Clark, Luisa Weiss. 2 1/2 hours, plus cooling. Spinach Spaetzle With Bacon and Sage David Tanis. 1 hour. Pork …
From cooking.nytimes.com


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