Beef Tenderloin Filets With Habanero Butter Recipes

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BEEF TENDERLOIN FILETS



Beef Tenderloin Filets image

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

8 1-inch-thick beef tenderloin steaks
salt and ground black pepper to taste
3 tablespoons butter
½ cup dry red wine
½ cup beef stock
1 cup heavy whipping cream
1 cup chopped tomatoes
½ cup chopped fresh basil

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

BEEF TENDERLOIN FILET WITH MUSHROOM SAUCE



Beef Tenderloin Filet with Mushroom Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 18

2 beef tenderloin filets, 6 ounces each
Olive oil
1/2 shallot, finely chopped
Kosher salt
1 clove garlic, minced
3 cremini mushrooms, thinly sliced
3 oyster mushrooms, thinly sliced
3 shiitake mushrooms, thinly sliced
1/4 cup veal demi-glace
3 sprigs thyme
2 Idaho potatoes, peeled and large-diced
Kosher salt
1/4 cup sour cream
Splash heavy cream
1/2 cup broccoli florets, blanched, shocked and rough chopped
1/2 cup shredded Cheddar
2 cups green beans
2 tablespoons olive oil

Steps:

  • For the beef tenderloin: Preheat a saute pan or cast-iron skillet over high heat. Lightly oil the steaks. Place the steaks in the very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
  • For the mushroom sauce: Drain the fat from the pan. Add the shallots, bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes, and then add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
  • Add the mushrooms, season with salt and stir to coat with the oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
  • Add the veal demi-glace. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
  • Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
  • For the twice-baked potato mash and green beans: Add the potatoes to a pot of salted water. Turn the heat to medium and cook until the potatoes are fork tender, 20 to 25 minutes. Drain the potatoes well and pass through a food mill or ricer. Stir in the sour cream and heavy cream. Fold in the broccoli and Cheddar. Taste and season with salt as needed.
  • Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Remove from the water and immediately add to a salted ice bath. Heat the olive oil in a medium saute pan. Add green beans and saute quickly until heated through.
  • Serve the filets with the mushroom sauce on top and the twice-baked potato mash and green beans on the side.

THE BEST EVER BEEF TENDERLOIN (FILET OF BEEF)



The Best Ever Beef Tenderloin (Filet of Beef) image

My lovely step-mother, Jan, is one of the best cooks I know! This Beef Tenderloin is one of her specialty recipes, and it is absolutely mouth-watering delicious! I love it because it is quite fast and easy to cook (after the marinating time), yet, it is perfect for special occasion meals, because it tastes like you slaved over it. Please note that the prep/cooking time does not include the over-night marinating. Please also note that the marinade will come out as a paste (after cooking it)--this is normal (thickened by the cornstarch), and is meant to be place on the top of the meat, as it cooks like a wonderful crust!

Provided by Helping Hands

Categories     < 60 Mins

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 1/2-5 lbs filet of beef (whole) or 4 1/2-5 lbs beef tenderloin (whole)
1/2 cup soy sauce
1/2 cup honey
2 tablespoons chopped ginger
1/4 cup balsamic vinegar
1/3 cup dry red wine
2 tablespoons black pepper
2 tablespoons chopped garlic
3 tablespoons cornstarch
1 bay leaf

Steps:

  • Combine all marinade ingredients in heavy saucepan; mMix well.
  • Bring just to boiling point.
  • Remove from heat, and allow to cool.
  • Place beef in a glass, enamel, or stainless steel pan.
  • Pour cooled marinade over beef, and cover.
  • Allow to marinate overnight in fridge.
  • Remove from fridge several hours before roasting.
  • Preheat oven to 450°F.
  • Place meat in shallow baking pan, and pour marinade over it.
  • Roast for 20 minutes, basting with marinade from time to time.
  • Reduce heat to 350°F.
  • Continue roasting another 20 minutes (or until beef reaches desired doneness).
  • Remove from oven and let cool in marinade.
  • Cut into thin slices and serve at room temperature.
  • NOTE: This is best served rare to med-rare. It is most often done after 40 minutes of roasting, so please be careful not to overcook.

GALA BEEF TENDERLOIN FILETS



Gala Beef Tenderloin Filets image

A subtle garlic butter sauce tastefully tops tenderloin fillets in this recipe from our Test Kitchen.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

6 beef tenderloin steaks (1-1/2 to 2 inches thick and 6 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, divided
1 tablespoon olive oil
2 tablespoons finely chopped onion
2 garlic cloves, minced
1/3 cup dry red wine or beef broth
2 tablespoons minced fresh parsley
1/2 teaspoon browning sauce, optional

Steps:

  • Season steaks with salt and pepper. In a large skillet, heat 1 tablespoon butter and oil over medium-high heat. Cook steaks for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, saute onion and garlic in remaining butter for 1 minute. Add wine or broth; cook and stir for 1 minute. Stir in parsley and browning sauce if desired. Drizzle over beef.

Nutrition Facts :

STEAK-HOUSE SEARED BEEF TENDERLOIN FILETS



Steak-House Seared Beef Tenderloin Filets image

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

4 beef tenderloin, filets 2 inches thick
2 tablespoons olive oil

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

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