Charred Fillet Of Beef With A Creamy Garlic Sauce Recipes

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BEEF WITH GARLIC SAUCE



Beef with Garlic Sauce image

This hearty Beef with Garlic Sauce is an easy stir fry dinner with tender pieces of beef and sliced mushrooms in a simple garlic sauce! It's an easy 20 minute dinner for any night of the week! Serve with rice or fried noodles and some stir fried or steamed vegetables for a quick meal!

Provided by Angela

Categories     Beef Dishes     Dinner Recipes     Main Course

Time 20m

Number Of Ingredients 10

1 lb flank steak ((or top sirloin - thinly sliced, against the grain))
1/2 Tbsp corn starch
1 Tbsp olive oil ((extra virgin))
1 Tbsp garlic ((finely minced or crushed))
8 oz mushrooms ((sliced - white button mushrooms, cremini or shiitake))
1/2 tsp garlic powder
1/2 tsp ground black pepper
1 Tbsp soy sauce
2 green onions ((sliced, optional, garnish))
sesame seeds ((optional, garnish))

Steps:

  • Place thinly sliced beef in a large bowl, then sprinkle the cornstarch over the beef. Toss the beef until lightly coated with the cornstarch, set aside.
  • Heat a wok, large skillet, or non-stick frying pan over medium high heat with the olive oil. Once the oil begins to shimmer, add the garlic and mushrooms. Stir frequently and cook until the garlic is golden and fragrant, about 1-2 minutes.
  • Add the thinly sliced beef and continue to cook over medium high heat until the beef is about half way cooked. Add the soy sauce and sprinkle garlic powder and black pepper over the cooking beef. Stir to coat and continue to cook until the meat is completely browned.
  • Remove from heat and serve immediately. Serve over rice or fried noodles, garnished with sliced green onions and sesame seeds.

Nutrition Facts : Calories 212 kcal, Carbohydrate 5 g, Protein 27 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 316 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

FILET MIGNON WITH GARLIC SHRIMP CREAM SAUCE



Filet Mignon with Garlic Shrimp Cream Sauce image

I am a big fan of combining steak and seafood. This is a cheaper option than a jumbo lump crabmeat recipe I enjoy as well. Hope you find it tasty.

Provided by Ches

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 35m

Yield 2

Number Of Ingredients 12

2 (4 ounce) 1 1/2 inch thick filet mignon steaks
1 tablespoon olive oil
salt to taste
2 tablespoons butter
2 tablespoons olive oil
1 large shallot, minced
2 tablespoons minced garlic
¼ cup Chardonnay wine
½ pound uncooked shrimp - peeled, deveined, and cut into 3 pieces
¼ cup heavy cream
1 tablespoon butter
salt and pepper to taste

Steps:

  • Heat a heavy steel or cast-iron skillet over medium-high heat. Brush both sides of each filet with 1 tablespoon olive oil, and sprinkle with salt. Gently place the filets into the hot skillet, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the filets aside to rest, covered loosely with foil.
  • Melt 2 tablespoons butter with 2 tablespoons of olive oil in the skillet over medium heat until the foam subsides from the butter. Cook and stir the shallot and garlic until tender, about 2 minutes. Pour in the wine, and cook and stir until the wine reduces by half, about 3 minutes.
  • Stir in the shrimp, cream, 1 tablespoon of butter, and a pinch of salt and pepper to taste. Cook and stir until the sauce is thickened and velvety and the shrimp are pink, about 2 minutes.
  • To serve, place filets on serving plates, and top each with half the shrimp sauce. Sauce will thicken slightly as it cools.

Nutrition Facts : Calories 776.7 calories, Carbohydrate 9.5 g, Cholesterol 316.7 mg, Fat 63.1 g, Fiber 0.4 g, Protein 37.5 g, SaturatedFat 26.2 g, Sodium 533.8 mg, Sugar 1.4 g

CREAMY GARLIC SAUCE



Creamy Garlic Sauce image

This sauce is great on steak and chips. We have it a lot through the summer in Australia. Serve with a nice crisp salad makes a wonderful meal. Dried parsley may be used in place of the fresh.

Provided by AUSSIEDAVE1

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 7m

Yield 4

Number Of Ingredients 7

½ cup water, divided
2 tablespoons chopped garlic
1 teaspoon garlic powder
2 cups heavy cream
1 tablespoon chopped fresh parsley
salt and pepper to taste
2 tablespoons cornstarch

Steps:

  • Pour half of the water into a saucepan, and bring to a boil over medium heat. Add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. Stir in the heavy cream, parsley, salt, and pepper. Mix the cornstarch with the remaining water, and stir into the sauce. Cook, stirring constantly, until thickened, about 3 minutes.

Nutrition Facts : Calories 434.7 calories, Carbohydrate 8.9 g, Cholesterol 163 mg, Fat 44.1 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 27.4 g, Sodium 47 mg, Sugar 0.3 g

BARBECUED FILLET OF BEEF WITH MUSTARDY SOURED CREAM SAUCE



Barbecued fillet of beef with mustardy soured cream sauce image

This meaty main course from James Martin makes a delicious dinner party dish - barbecue or griddle for a smoky outer crust and a meltingly tender middle

Provided by James Martin

Categories     Dinner, Lunch, Main course

Time 17m

Number Of Ingredients 7

1 ½kg beef fillet (ask your butcher to trim off any excess fat)
2 tbsp olive oil
2 garlic cloves , bashed
black peppercorns , crushed
small bunch of thyme
300ml soured cream
3 tbsp wholegrain mustard

Steps:

  • If your barbecue hasn't already been heated, light and heat until the ashes turn grey, or heat a griddle pan. Rub the beef with 1 tbsp olive oil and the garlic, season well with salt, then coat each side with the crushed peppercorns. Put on the barbecue or in an almost smoking griddle pan. Brush the top with the rest of the oil using the thyme, then place the thyme on top. Once the underside is charred with a nice crust (about 5 mins), remove the thyme and set aside, turn the fillet over and cook for about 5 mins more.
  • Test the temperature of your fillet using a meat thermometer to make sure you don't overcook it. For medium rare, you want it between 52-55C. Once at the desired temperature, remove the meat to a board, place the thyme and garlic on top and cover in foil. Leave to rest for about 5 mins.
  • Meanwhile, make the sauce by combining the soured cream and mustard in a bowl. Season and set aside. Transfer the beef to a clean board, slice into 2-3cm thick pieces and serve with the sauce.

Nutrition Facts : Calories 501 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 55 grams protein, Sodium 0.9 milligram of sodium

CHARRED FILLET OF BEEF WITH A CREAMY GARLIC SAUCE



Charred Fillet of Beef With a Creamy Garlic Sauce image

Charred fillet of beef with a creamy garlic sauce is quick, easy and yummy. The luscious garlic sauce really puts a new spin on the beef-it is adapted from Simon Hopkinson's recipe in his great book Roast Chicken and Other Stories. Don't panic about the garlic! It is double-poached before being gently simmered, so you won't frighten the vampires away.

Provided by English_Rose

Categories     Meat

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 (2 lb) filet of beef, around 2lb in weight
olive oil
2 tablespoons cracked black pepper
28 garlic cloves, left whole
2 1/2 cups chicken stock
1 tablespoon Dijon mustard
1 teaspoon red currant jelly, juice
1/2 lemon
2/3 cup heavy cream

Steps:

  • Preheat the oven to 400°F Rub the oil into the beef, then roll it in the cracked pepper.
  • Heat a large frying pan, brown the beef all over, then place in a roasting tin or on a baking sheet and roast in the oven for 20 minutes for rare, 25 minutes for medium, 30 for well done.
  • The trick to check how it is cooked is to press the meat firmly with your finger. If it is blue, it will be very soft to the touch, rare slightly firmer, medium firmer still with some resilience and well done feels very firm. Allow the beef to rest for 5 minutes or so - you can add any meat juices to the sauce - before slicing.
  • To make the sauce, poach the garlic in water for a minute or so, drain, then repeat with fresh water. Now poach the garlic in the chicken stock for 10 minutes or until soft.
  • Drain, reserving stock. Return the stock to the pan, bring it to the boil and reduce it by half.
  • Blend the garlic, stock and remaining ingredients in a food processor, then gently reheat.
  • Serve with some tenderstem broccoli and, if you dare, some chunky fries.

Nutrition Facts : Calories 600, Fat 47.1, SaturatedFat 20.7, Cholesterol 145.4, Sodium 279, Carbohydrate 12.2, Fiber 1.4, Sugar 2.4, Protein 31.5

CHARRED BEEF MEDALLIONS WITH POBLANO-MARGARITA SAUCE



Charred Beef Medallions with Poblano-Margarita Sauce image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/2 pounds tenderloin of beef, cut into 1-inch thick medallions
Salt and pepper to taste
1 small vidalia onion, cut into a medium dice
2 poblano peppers, washed, seeded and cut into a medium dice
1 tablespoon toasted and ground cumin seed
2 ounces gold tequila
1/4 cup lime juice
1 cup rich veal stock
2 ounces orange liquor
1 tablespoon orange zest
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Heat the olive oil and butter in a saute pan over medium heat, season the beef medallions with salt and pepper, and add to the hot pan. Turn the heat up to high and char both sides of the beef well. To keep the beef rare to medium rare, cook quickly, turning once only after the beef has browned on the first side.
  • Remove the beef from the pan, place on a warm platter, and set aside.
  • Add the diced onions and poblano peppers to the saute pan, evenly spread out and cook till wilted. Add the cumin and combine well to toast the spice again.
  • Working carefully away from the flame, add the tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce.
  • Add the lime juice and reduce to almost dry before adding the veal stock. Reduce the stock by half over high heat and add the orange liquor and fresh orange zest. Cook for 2 minutes and then add the heavy cream. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper.
  • Serve the beef on a bed of sauce with corn pudding on the side.

CHARRED BEEF MEDALLIONS WITH POBLANO MARGARITA SAUCE



Charred Beef Medallions with Poblano Margarita Sauce image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/2 pounds tenderloin of beef, cut into 1-inch thick medallions
Salt and pepper to taste
1 small vidalia onion, cut into a medium dice
2 poblano peppers, washed, seeded and cut into a medium dice
1 tablespoon toasted and ground cumin seed
2 ounces gold tequila
1/4 cup lime juice
1 cup rich veal stock
2 ounces orange liquor
1 tablespoon orange zest
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Heat the olive oil and butter in a saute pan over medium heat, season the beef medallions with salt and pepper, and add to the hot pan. Turn the heat up to high and char both sides of the beef well. To keep the beef rare to medium rare, cook quickly, turning once only after the beef has browned on the first side.
  • Remove the beef from the pan, place on a warm platter, and set aside.
  • Add the diced onions and poblano peppers to the saute pan, evenly spread out and cook till wilted. Add the cumin and combine well to toast the spice again.
  • Working carefully away from the flame, add the tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce.
  • Add the lime juice and reduce to almost dry before adding the veal stock. Reduce the stock by half over high heat and add the orange liquor and fresh orange zest. Cook for 2 minutes and then add the heavy cream. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper.
  • Serve the beef on a bed of sauce with corn pudding on the side.

PEPPERED BEEF IN GARLIC SAUCE



Peppered Beef in Garlic Sauce image

Onion, garlic and red wine mingle with beef broth in a pleasant sauce that's similar to au jus in this sirloin steak recipe developed by our Test Kitchen home economists.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

Coarsely ground pepper
1/4 teaspoon salt
2 beef sirloin steak (5 ounces each)
3/4 cup beef broth
3/4 cup dry red wine or additional beef broth
1 small red onion, quartered and thinly sliced
2 garlic cloves, minced
1/2 teaspoon sugar
1/4 teaspoon dried marjoram
Dash hot pepper sauce

Steps:

  • Sprinkle pepper and salt over steaks and press into both sides. In a nonstick skillet, brown steaks on both sides over medium-high heat. Remove and keep warm. , In the same skillet, combine the remaining ingredients. Bring to a boil; cover and cook for 2 minutes. Uncover; cook 5-6 minutes longer or until meat is cooked to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 304 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 1109mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges

FILET OF BEEF WITH MUSTARD-CREAM SAUCE



Filet of Beef with Mustard-Cream Sauce image

Make and share this Filet of Beef with Mustard-Cream Sauce recipe from Food.com.

Provided by evelynathens

Categories     Meat

Time 13m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons butter
2 (8 ounce) beef tenderloin steaks, 1 ¼ inch thick
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon minced shallot
pepper
1/4 cup brandy
1/2 cup whipping cream

Steps:

  • Melt butter in heavy, cast-iron skillet over medium-high heat.
  • Add steaks and cook to desired doneness, about 4 minutes per side for rare.
  • Add mustard, Worcestershire Sauce and shallot to skillet.
  • Season with pepper.
  • Add brandy and ignite.
  • When flames subside, return to heat.
  • (or just cook down a couple of minutes) Transfer steaks to plates.
  • Add cream to skillet and boil until reduced to thin sauce consistency, about 2 minutes.
  • Pour over steaks and serve.

Nutrition Facts : Calories 1057.7, Fat 87.4, SaturatedFat 42.6, Cholesterol 273.1, Sodium 409.9, Carbohydrate 4.2, Fiber 0.5, Sugar 0.8, Protein 42.3

TENDERLOIN WITH CREAMY GARLIC SAUCE



Tenderloin with Creamy Garlic Sauce image

Served with green beans, garlic mashed potatoes and seven-layer salad, this is the main course at my family's annual Christmas gathering. Even those who aren't fond of meat comment on its tenderness and flavor. Likely, since garlic goes well with everything, the sauce'd be good with pork or poultry besides. My husband and I have a 16-year-old son and a 15-year-old daughter. -Beth Taylor, Chapin, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 7

1 jar (8 ounces) Dijon mustard, divided
10 garlic cloves, peeled, divided
2 tablespoons whole black peppercorns, coarsely crushed, divided
3 tablespoons vegetable oil, divided
1 beef tenderloin roast (4 to 5 pounds) , halved
2 cups heavy whipping cream
1 cup sour cream

Steps:

  • In a blender, combine half of the mustard, eight garlic cloves and 1 tablespoon peppercorns; cover and process for 1 minute, scraping sides occasionally. Add 1 tablespoon oil; process until a paste forms. Spread over beef. , In a large skillet, heat the remaining oil over medium-high heat. Brown beef, one piece at a time, on all sides. Place in a shallow roasting pan coated with cooking spray. Bake, uncovered, at 400° for 25-45 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well done, 170°). Remove to a warm serving platter. Let stand for 10-15 minutes. , Meanwhile, mince remaining garlic. In a saucepan, combine garlic, whipping cream, sour cream and remaining mustard and peppercorns. Cook and stir over low heat until heated through. Slice beef; serve with the sauce.

Nutrition Facts :

FILLET OF BEEF WITH ROQUEFORT BUTTER (LA RESIDENCE)



Fillet of Beef With Roquefort Butter (La Residence) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 35m

Yield 6 servings

Number Of Ingredients 11

1/4 pound unsalted butter at room temperature
2 tablespoons Roquefort cheese at room temperature
3 tablespoons finely chopped red onion
1 tablespoon finely chopped chives
1 tablespoon finely chopped parsley
1 tablespoon finely chopped shallots
2 teaspoons finely minced garlic
Salt to taste, if desired
Freshly ground pepper to taste
6 filet mignons, about seven ounces each
2 tablespoons peanut, vegetable or corn oil

Steps:

  • Combine the butter, cheese, onion, chives, parsley, shallots, garlic, salt and pepper. Beat well to blend.
  • Spoon the mixture into the center of a length of waxed paper and roll into a neat sausage shape, about 1 1/2 inches thick. Chill thoroughly.
  • Meanwhile preheat a charcoal grill (see note) and preheat the oven to 350 degrees
  • Place each filet on a flat surface and pound lightly with a mallet to flatten slightly. Sprinkle both sides with salt and pepper and brush both sides with a little oil.
  • Place the filets on the heated grill and cook, turning once, about three to four minutes on each side, or to the desired degree of doneness. Place the steaks on six ovenproof dinner plates.
  • Cut the butter roll into six individual slices. Arrange one slice of butter on each steak. Place in the oven about two minutes or less or until the butter is melted. Serve immediately.

Nutrition Facts : @context http, Calories 677, UnsaturatedFat 25 grams, Carbohydrate 2 grams, Fat 56 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 25 grams, Sodium 550 milligrams, Sugar 0 grams, TransFat 1 gram

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Directions. Preheat the oven to 160°C/Fan 325°C/Gas Mark 3. First, prepare the garlic potatoes. In a saucepan add the milk, cream, thyme, garlic and nutmeg in and heat to scalding. Set aside. Line a suitable oven dish with parchment paper. Peel and thinly slice the potatoes.
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BRAISED BEEF STEW WITH GARLIC CREAM RECIPE | SAVEUR
2015-09-01 Instructions. To a large Dutch oven set over medium-low heat, add the olive oil and garlic, and cook until the garlic is tender, about 7 minutes (do not brown). Place a small sieve over a bowl and ...
From saveur.com


CHARRED BEEF MEDALLIONS W POBLANO MARGARITA SAUCE
Turn the heat up to high and char both sides of the beef well. To keep the beef rare to medium rare, cook quickly, turning once only after the beef has browned on the first side. Remove the beef from the pan, place on a warm platter, and set aside. Add the diced onions and poblano peppers to the saute pan, evenly spread out and cook till wilted ...
From bigoven.com


BEEF FILLET WITH GARLIC TAHINI SAUCE - GINGIN BEEF
Instructions. Pre-heat the oven to 150°C / 300°F (fan-forced). Rub the fillet in the olive oil so it is well coated. Then season with the sea salt and pepper. Heat a cast iron or oven proof pan over a moderately high heat and sear the beef on all sides so it is dark brown and caramelised on all edges. Use tongs to turn it.
From ginginbeef.com


ROASTED GARLIC BUTTER BEEF TENDERLOIN - CREME DE LA CRUMB
2020-12-13 Prepare the beef. Preheat oven to 425 degrees. Pat beef tenderloin dry with a paper towel. Rub all over with 1 tablespoon olive oil, then salt and pepper generously on all sides. Drizzle a cast iron skillet with remaining 1 tablespoon olive oil and add 1 tablespoon butter over medium-high heat.
From lecremedelacrumb.com


CHARRED FILET OF BEEF WITH CHILE-CORN SAUCE | FOOD, BEEF FILET, BEEF
Jul 3, 2012 - Charred Filet of Beef With Chile-Corn Sauce, Charred Filet of Beef With Chile-Corn Sauce. Jul 3, 2012 - Charred Filet of Beef With Chile-Corn Sauce, Charred Filet of Beef With Chile-Corn Sauce. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or …
From pinterest.com


CHARRED WHOLE BEEF TENDERLOIN WITH TWO SAUCES RECIPE | EDIBLE …
2012-09-01 Move the beef to the indirect portion of the grill. Close the lid and roast for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 135 to 140 degrees for medium rare. Let rest for at least 15 minutes after removing from the grill. To serve, simply slice, arrange on a platter, and top with one or both sauces.
From ediblepiedmont.ediblecommunities.com


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