Filet Of Beef Chasseur Tenderloin Filet Mignon Recipes

FILET OF BEEF STEAKS WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 375 degrees F.
• Season meat with salt and pepper. Heat a large nonstick skillet with oven safe handle over high heat. If you have a rubber handled pan, wrap the handle twice with tin foil for baking.
• Sear meat in the very hot nonstick skillet to caramelize the beef, 3 minutes on each side. Transfer to oven and cook 8 to 15 minutes longer for medium rare to well done meat.
• In a medium saucepan over medium heat melt 2 tablespoons butter. Combine melted butter with flour and cook a minute longer. Whisk in milk. Thicken milk to gravy consistency, then stir in horseradish, chives and salt and pepper. Transfer sauce to a serving dish.
• Remove meat from oven and transfer to a platter. Return pan to stovetop over moderate heat and deglaze pan with 1/2 cup Madeira or dry sherry. Add remaining tablespoon butter to the pan and pour the drippings over steaks.

FILET OF BEEF CHASSEUR (TENDERLOIN-FILET MIGNON)

Steps:

• Combine half the garlic, the seasoned salt, and the pepper. Pat the meat dry and rub with the garlic mixture.
• Sear the steaks in a large skillet with 2 tablespoons of the butter until brown on the outside with the center raw. Arrange the steaks in a 13 X 9 inch baking dish.
• Pour the brandy into the skillet and stir over moderate heat, scraping up the brown bits. Add remaining 4 tablespoons of butter. When the butter is foaming, add the mushrooms and cook until browned, about 5 minutes. Stir in the flour and reduce heat to low. Stir in the tomato paste and remaining garlic.
• Remove from the heat; whisk in the wine, chicken broth, beef broth, and water. Bring to a boil over moderate heat, stirring constantly. Reduce heat and simmer 10 minutes, until the liquid is reduced by a third.
• Add Worcestershire and currant jelly. Adjust seasonings to taste and thin the sauce to a coating consistency.
• Cool and pour over steaks. (At this point steaks may be covered and refrigerated overnight. Allow them to come to room temperature before cooking.).
• Preheat oven to 400 degrees F. Bake the filets, uncovered, for 15-20 minutes for rare, 20-25 for medium to medium-well.

FILET OF BEEF CHASSEUR

Steps:

• Place steaks on a work surface in a single layer.
• In a small bowl, make a paste of teh 2 cloves garlic, seasoned salt and pepper. With hands, rub seasonings on both sides of steaks.
• Heat 2 tbls butter in a large heavy skillet (not non-stick) until very hot.Saute steaks over moderately high heat until brown on each side but still raw in the middle - do not crowd.
• Divide steaks between two 9x13 pans; leave at least 1 inch between steaks.
• Add brandy to skillet. Cook over medium heat, stirring constantly, scraping up all brown bits.
• Add stick of butter; when melted and foamy, stir in the flour.
• Reduce heat to low and cook, stirring constantly, until mixture is golden.
• Stir in tomato paste and 1 tsp garlic - the mixture will be thick and grainy.
• Remove pan from heat and whisk in wine, chicken broth and beef broth.
• Return to moderate heat and bring to a boil, stirring constantly.
• Reduce heat and simmer, stirring occasionally for 10 minutes or until reduced by a third.
• Stir in worcestershire sauce and currant jelly. When jelly has melted, stir in mushrooms.
• Adjust seasonings - sauce should be coating consistency.
• Cool completely and pour over steaks to just halfway up the steaks.
• Cover with foil and refrigerate overnight.
• Before cooking, bring to room temperature, about 2 hours.
• Preheat oven to 400 degrees and bake uncovered for 15 to 20 minutes for medium rare, 20 to 25 for medium to medium well done.
• If baking two casseroles, rotate them halfway through the baking time.
• When serving, spoon sauce from pans over steak.

FILET OF BEEF

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

BEEF TENDERLOIN FILETS

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.