Beef Filets With Grilled Vegetables Recipes

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BEEF FILETS WITH GRILLED VEGETABLES



Beef Filets with Grilled Vegetables image

Says Cindie Haras of Boca Raton, Florida: "Here's a special, quick and easy, end-of-summer grilled entree...with no pots or pans to clean! Romaine lettuce leaves are a must for this recipe because they stand up to grilling. And basting with butter seals in the meat's juices and adds extra flavor."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 beef tenderloin steaks (1-1/2 inches thick and 4 ounces each)
3 teaspoons pepper, divided
1/2 cup creamy Caesar salad dressing
8 to 12 romaine leaves
2 medium tomatoes, cut into 1-inch slices
1 medium onion, sliced
3 tablespoons olive oil
2 tablespoons butter, melted
1/2 teaspoon salt

Steps:

  • Rub steaks with 2 teaspoons pepper; place in a shallow dish. Add salad dressing and turn to coat. Refrigerate for 10 minutes., Meanwhile, brush romaine, tomatoes and onion with oil. Grill tomatoes and onion, uncovered, over medium heat for 4-5 minutes on each side or until onion is crisp-tender. Grill romaine for 30 seconds on each side or until heated through. Wrap vegetables in foil and set aside. , Drain and discard marinade. Grill steaks, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with butter. , Serve with grilled vegetables. Sprinkle with salt and remaining pepper.

Nutrition Facts :

GRILLED FILET OF BEEF WITH JAMAICAN RUM GLAZE



Grilled Filet of Beef with Jamaican Rum Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons unsalted butter
3 gloves garlic, minced
1 cup Myer's dark rum
3 cups chicken stock
2 tablespoons ancho puree
2 tablespoons molasses
Salt and freshly ground pepper
4 filet mignon steaks, 8 ounces each

Steps:

  • Melt the butter in a saucepan over medium high heat and sweat the shallots and garlic. Add the rum, bring to a boil and reduce to 1/3 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
  • Preheat the grill. Season the steaks on both sides with salt and pepper to taste. Grill to desired doneness. Drizzle with the sauce.

BEEF WITH VEGETABLES



Beef with Vegetables image

Simple and delicious beef with mixed vegetables. You don't have to stick with these vegetables. Change them to your personal taste. Try serving over rice or noodles.

Provided by Marla

Categories     World Cuisine Recipes     Asian     Chinese

Time 40m

Yield 4

Number Of Ingredients 13

8 ounces beef filet, cut into 1/2 inch strips
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 teaspoon chopped fresh ginger root
1 green bell pepper, chopped
1 carrot, chopped
1 (10.5 ounce) can beef broth
1 tablespoon cornstarch
1 teaspoon white sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
salt and pepper to taste

Steps:

  • In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
  • Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.

Nutrition Facts : Calories 266.6 calories, Carbohydrate 9.3 g, Cholesterol 40.3 mg, Fat 20.2 g, Fiber 1.6 g, Protein 12 g, SaturatedFat 6.3 g, Sodium 537.8 mg, Sugar 3.9 g

BEEF TENDERLOIN WITH ROASTED VEGETABLES



Beef Tenderloin with Roasted Vegetables image

I appreciate this recipe because it includes a side dish of roasted potatoes, brussels sprouts and carrots, giving me one less dish to think about! -Janet Tucker, Bellevue, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 10 servings.

Number Of Ingredients 10

1 beef tenderloin roast (3 pounds)
3/4 cup dry white wine or beef broth
3/4 cup reduced-sodium soy sauce
4 teaspoons minced fresh rosemary
4 teaspoons Dijon mustard
1-1/2 teaspoons ground mustard
3 garlic cloves, peeled and sliced
1 pound Yukon Gold potatoes, cut into 1-inch wedges
1 pound Brussels sprouts, halved
1 pound fresh baby carrots

Steps:

  • Place tenderloin in a large shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin and turn to coat. Cover and refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade., Place the potatoes, Brussels sprouts and carrots in a greased 13x9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 20 minutes; stir., Drain tenderloin, discarding marinade; if desired, tie tenderloin with baker's twine. Place tenderloin over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake for 10-15 minutes or until tender. Slice beef and serve with vegetables.

Nutrition Facts : Calories 283 calories, Fat 8g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 627mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges

GRILLED BEEF FILET MIGNON



Grilled Beef Filet Mignon image

This easy grilled recipe takes little preparation and alot cheaper than you can find in any restaurant. The beer/worchestire sauce makes the difference.

Provided by Chad W M

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 -5 ounces filet of beef
4 slices bacon
6 ounces beer, of choice
Worcestershire sauce
garlic powder
seasoning salt
black pepper

Steps:

  • Wrap filets with bacon.
  • Preaheat grill to 350 degrees.
  • Season with dry ingredients on both sides.
  • Mix beer and 1/3 cup worchstire sauce.
  • Add 1 tablespoons of each dry ingredient to beer sauce.
  • Put steaks on grill approximately 7 minutes or desired doneness.
  • Pour beer mixture over steak throughout cooking.

Nutrition Facts : Calories 205.8, Fat 17, SaturatedFat 6.1, Cholesterol 35.4, Sodium 208.3, Carbohydrate 1.7, Protein 7.9

GRILLED MARINATED BEEF FILLET WITH A TANGY SAUCE



Grilled Marinated Beef Fillet With a Tangy Sauce image

Marinated steak served on a bed of mash, topped with spinach and drizzled with a tangy sauce. I served mine on parsnip mash, but you can serve steak with whatever vegetable or potato you like, mine is only a serving suggestion. You can also use beef sirloin, rib-eye or rump steak instead of beef fillet.

Provided by The Flying Chef

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 steak fillets
1/4 cup balsamic vinegar
4 -5 tablespoons olive oil
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons grainy mustard
1 1/2 teaspoons beef bouillon granules (I use quite a dense stock, so adjust for taste, with what you use.)
1/2 cup water
1 tablespoon sugar (generous)
1 teaspoon cornflour
100 ml sour cream
pepper

Steps:

  • Combine vinegar, oil and mustard's in storage container add steaks and marinate several hours or overnight.
  • Drain beef and reserve marinade. In a medium saucepan add stock, sugar and water to reserved marinade. Heat over medium heat until sugar dissolves. Mix a little water with cornflour and add to sauce, stir until mixture thickens. Keep warm over low heat stirring occasionally. If sauce seems to be getting too thick add a little more water, not to much though, as remember you still have to add the sour cream which will thin it out again.
  • Heat a small amount of olive oil in a pan over med high heat (or grill or BBQ) add the steaks and sear 1-2 minutes each side. Cook for a further 4-5 Min's a side for medium rare. Cooking time will vary depending on the thickness of the meat. Remove steaks and allow to rest.
  • While the steak rests, turn up the heat on the sauce and whisk in sour cream (this will also blend in any mustard that is still a little lumpy.), add pepper to taste.
  • To serve: Place a few spoonfuls of desired mash in the centre of a plate, place steak on top and top with a mound of spinach, drizzle with sauce.

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