Beeftenderloinwithbordelaisesaucecaramelizedcarrotsands Recipes

BEEF TENDERLOIN WITH BORDELAISE SAUCE, CARAMELIZED CARROTS AND S

Steps:

• To make the bordelaise sauce, in a 3-quart saucepan over medium heat, melt the butter.
• Add the shallots and sauté, stirring occasionally, until tender and lightly golden, 6 to 8 minutes.
• Add the pepper, bay leaf and thyme and stir to mix.
• Add the wine, bring to a boil and cook, stirring occasionally, until the liquid is reduced to 1/2 cup, 15 to 20 minutes.
• Add the stock and bring to a simmer, skimming off any excess fat, and cook for 15 minutes.
• Strain the sauce through a fine-mesh sieve into a clean saucepan and keep warm over very low heat.
• In a 10-inch fry pan over medium-high heat, melt 1 Tbs of the butter.
• Season the filets with salt and pepper.
• When the butter is hot, add the filets and sear until golden underneath, about 2 minutes.
• Using a pair of tongs, turn the filets, and add the carrot, shallots, the 1/8 tsp pepper, the thyme and bay leaf.
• Cover and cook for 3 minutes for medium-rare, or until done to your liking.
• Transfer the filets to warmed individual plates.
• Continue cooking the vegetables, uncovered, until just tender, 1 minute more.
• Add the sauce, bring to a boil and stir in the remaining 2 Tbs butter.
• Cook, stirring occasionally, until the sauce thickens, 7 to 10 minutes.
• Remove the thyme sprig and bay leaf and discard.
• Stir in the parsley.
• Spoon the sauce and vegetables around the filets and serve immediately.

RIB STEAK, BORDEAUX-STYLE: ENTRECOTE BORDELAISE

Steps:

• Preheat the grill or broiler.
• Rub the steak on both sides with the oil and season with Essence, salt, and pepper.
• Place on the grill (or on a broiler pan) and cook until medium-rare, about 8 minutes per side. Remove from the grill and let rest for 5 minutes. Slice thinly on the diagonal.
• While the meat is cooking, in a saucepan, melt 1 tablespoon of the butter over medium heat. Add the shallots and cook, stirring, for 3 minutes. Add the wine, bring to a boil, and cook until reduced by 1/2. Add the thyme and beef stock and bring to a boil. Simmer until reduced by 1/2. Lower the heat and whisking, add the remaining butter 1 piece at a time. Remove the thyme and stir in the marrow. Remove from the heat and adjust the seasoning, to taste.
• Arrange the meat on 4 plates and drizzle with the sauce. Garnish the plates with watercress and serve with Blue Cheese Mashed Potatoes.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Peel and quarter the potatoes lengthwise, then cut into 1-inch wedges. Put in a heavy medium saucepan with 1 teaspoon of the salt and add enough cold water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the potatoes are fork-tender, about 25 minutes.
• Drain in a colander. Return the potatoes to the saucepan. Add the cream, butter, the remaining 3/4 teaspoon salt, and the pepper. With the heat on medium-low, mash and stir the mixture until well blended, 4 to 5 minutes. Mix in the blue cheese and parsley and mash to incorporate.
• Serve immediately.

EASY BEEF ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
• Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
• Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

BEEF TENDERLOIN WITH ROASTED SHALLOTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
• In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.
• Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.
• Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. Transfer beef to platter. Tent loosely with foil.
• Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.
• Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

BEEF TENDERLOIN WITH CITRUS BéARNAISE

Steps:

• Heat oven to 400°F. Place beef, fat side up, on rack in shallow roasting pan. (For easy cleanup, line the roasting pan with aluminum foil before placing beef on rack.) Insert meat thermometer so tip is in center of thickest part of beef.
• Roast uncovered 30 to 40 minutes or until thermometer reads 140°F. Beef will continue to cook after being removed from oven. Cover beef loosely with tent of aluminum foil and let stand 15 to 20 minutes or until temperature rises to 145°F.
• While beef is standing, stir together wine, tarragon and vinegar in 1-quart saucepan. Heat to boiling over medium-high heat. Boil 2 to 3 minutes or until mixture is slightly reduced. Reduce heat to very low. Stir in egg yolks one at a time with wire whisk until well blended. Cook and stir with wire whisk 2 minutes or until mixture begins to thicken. Stir in orange juice and melted butter with wire whisk until smooth. Serve warm over tenderloin.