Filet Of Beef Meurice Recipes

FILLET OF BEEF MEURICE

Fillet of Beef Meurice image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 pounds beef tenderloin
1 garlic clove
1/4 cup brandy
1 (10-ounce) tin champignons
Salt, black pepper to season
Clarified butter
Squeeze of lemon juice
8 ounces chicken liver pate
5/8 cup cream
1 tablespoon horseradish

Steps:

Cut the tenderloin into 8 by 1/2-inch thick slices, 2 per serving. Peel garlic clove. Measure Brandy and warm. Open champignons and drain. Measure cream. Season steaks with salt and pepper and squeeze garlic over them. Add clarified butter to frypan and when hot add steaks and sear both sides - remove to a dish. Add champignons, pour over brandy and set alight. Add squeeze of lemon juice to champignons and then remove to a dish. Add pate to the frypan and add cream. Add horseradish and combine to form sauce. Place steaks on serving dish, pour over sauce and decorate with champignons. Accompany with green beans and stuffed tomatoes.

MARINATED FILET OF BEEF

Marinated Filet of Beef image

Provided by James Beard

Categories Beef Garlic Ginger Marinate Roast Quick & Easy Beef Tenderloin Sherry Soy Sauce House & Garden

Number Of Ingredients 6

Ingredients

6-8 pound filet
1 cup Japanese soy sauce
3 cloves garlic, finely chopped
2 tablespoons chopped fresh ginger, or 1 tablespoon chopped candied ginger, washed free of excess sugar
1/2 cup sherry
1/4 cup peanut or olive oil

Steps:

Trim the filet well. Combine soy sauce, garlic, ginger and sherry in a large bowl. Rub the filet thoroughly with the oil and place it in the bowl. Turn a number of times, and let it marinate for several hours, turning once or twice.
Place the filet on a rack, and roast in a 350°F. oven for 45-50 minutes, or until the meat thermometer registers 120°F. (for rare). Baste with the marinade several times during the roasting. Remove from the oven, and let it rest for several minutes before serving on a hot platter. Pour pan juices over the filet.
Garnish with broiled mushrooms and watercress and serve with wild rice and toasted almonds. Drink a Châteauneuf-du-Pape.

FILET DE BOEUF ROTI AU JUS (ROASTED FILLET OF BEEF)

Filet de Boeuf Roti au Jus (Roasted fillet of beef) image

Provided by Pierre Franey

Categories dinner, easy, roasts, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

1 well-trimmed, tied, nine-inch length of fillet of beef, about 1 3/4 pounds
Salt to taste, if desired
Freshly ground pepper to taste
1 tablespoon peanut, vegetable or corn oil
1 tablespoon butter

Steps:

Preheat oven to 425 degrees.
Sprinkle meat on all sides with salt and pepper. Rub with oil.
Place beef in small, shallow roasting pan and put it in oven. Bake 20 minutes, turning once or twice as it roasts.
Pour off fat from the pan and add butter to the pan. Continue baking three to five minutes.
Remove roast from oven and remove the strings. Cover with a light layer of foil and let stand in a warm place about 10 minutes. Serve sliced with the pan liquid.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 9 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 80 milligrams, Sugar 0 grams, TransFat 0 grams

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