Filet Of Beef With Blue Cheese Rosemary Pine Nut Sauce Recipes

FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE

Steps:

• Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
• Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
• Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
• Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.

FILLET OF BEEF

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a sheet pan 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 fillet thickly.

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.

FILET MIGNON WITH CREAMY BLUE CHEESE SAUCE (COOKING FOR 2)

Steps:

• Season steaks with salt and pepper. In 8-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Cook steaks, turning once, until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare.
• In another 8-inch skillet, heat remaining 1 tablespoon olive oil over medium heat. Add shallots; cook about 3 minutes, stirring occasionally, until soft. Add garlic; stir 1 minute. Add broth and wine; heat to boiling. Cook 5 minutes. Add whipping cream; heat to boiling. Reduce heat. Simmer 7 to 10 minutes or until slightly thickened. Beat in 1/4 cup of the blue cheese with whisk until smooth.
• Pour sauce over steaks; garnish with remaining 2 tablespoons crumbled blue cheese and the chives.

FILET OF BEEF W/BLUE CHEESE SAUCE

Steps:

• *Note that sauce is made ahead.
• For beef:.
• Preheat oven to 500 degrees.
• Place the beef on a baking sheet and pat the outside dry with a papertowel.
• Spread the butter on with your hands. Sprinkle evenly with the salt and pepper.
• Roast in the oven for 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 15 minutes. Slice the filet thickly and serve with blue cheese sauce. Instructions follow.
• Blue cheese sauce:.
• Bring the cream to a full boil in a medium saucepan and continue to boil rapidly for 45-50 minutes, until it is the consistency of white sauce, stirring occaisionally.
• Remove the pan from the heat and add the blue cheese, parmesan, salt, pepper and parsley.
• Whisk rapidly until cheeses melt.
• To reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together. Sauce makes 3 cups.

ROSEMARY BEEF FILLET

Steps:

• Put oven rack in middle position and preheat oven to 350 degrees.
• Pat tenderloin dry, then coat all sides with salt, pepper and garlic.
• Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.
• Heat oil in a heavy skillet over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends) about 10 minutes.
• Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120 degrees, 25-30 minutes.
• Transfer beef to a cutting board and let stand 15 minutes.
• Temperature of meat will rise to about 130 degrees.
• Discard string and rosemary sprigs before slicing.

FILET OF BEEF WITH BLUE CHEESE IN PASTRY

Steps:

• To prepare spinach: Cut tough stalks from spinach. Wash leaves well. Drop leaves into boiling water. Cook for 30 seconds or until leaves are just softened. Drain and refresh in cold water. Pat dry with paper towel and set aside.
• If using frozen spinach, thaw. Squeeze out excess water before placing on pastry.
• Heat butter in large pan. Add filet of beef. Brown well on all sides. Cool. Retain pan juices.
• Preheat oven to 400°F.
• Place pastry on a flat surface. Overlap edges by a ½ inch. Press together well to seal. Arrange spinach over pastry leaving a 2 ½ inch border. Spread or crumble cheese over spinach. Place beef in centre of pastry and season - be sparing with the salt as the cheese will impart its own saltiness. Fold in narrow end of pastry. Fold remaining pastry over to enclose beef. Turn seam to underside and place on a lightly greased baking pan. Brush top with egg.
• Bake for 25-30 minutes or until puff pastry is golden. Rest, tented with foil, for 10 minutes before slicing.

BEEF FILET WITH BLUE CHEESE SAUCE

Steps:

• Two hours before cooking - rub a little oil on each tenderloin - sprinkle with Garlic Powder and pepper both sides.
• Loosely wrap in plastic and refrigerate for one hour.
• One hour before cooking remove from refrigerator and bring to room temperature.
• rub a little more oil on each filet.
• Heat a non stick skillet until water beads (quite hot). Sear the filets for ONE minute on each side.
• remove immediately from pan and set on wire rack to cool for 30 minutes.
• In the same skillet - on medium to medium high heat add shallots and red wine.
• reduce to a glaze.
• Add beef stock and reduce to a syrupy consistency (abut 10 - 12 mins).
• Add cream and cook until sauce has a beigy color.
• Remove from heat until about 5 mins before serving.
• In a food processor combine the butter and blue cheese set aside for the sauce.
• Preheat oven to 350.
• on a grill pan - place the filets in the oven for 20 minutes (for med rare pictured here).
• Remove from oven and let rest for 5 mins before slicing.
• Heat your sauce gently - put spoon size dollops of the butter and cheese mixture in the pan melting and mixing together.
• lightly salt and pepper to taste.
• To serve- on a plate pour a puddle of the sauce - and place the meat on top.
• Pictured is steamed Green Beans and Cauliflower and a Ceasar Salad. Extremely Low Carb.