FILET OF BEEF WITH RAISIN AND PEPPER SAUCE
Six different types of peppercorns give the rich cognac-based sauce a kick in this decadent beef tenderloin recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 16
Steps:
- Bring 2 cups of water to a boil in a small pot. Add raisins, reduce heat, and simmer for 5 minutes. Drain, and rinse raisins under cold running water, and drain again. Place raisins in a small bowl, and pour cognac over. Cover with plastic wrap, and refrigerate overnight.
- Season beef with salt, and press peppercorns into the beef to adhere. In a large skillet, heat oil over medium heat. Add beef to skillet, and cook for 4 to 5 minutes on each side for medium-rare. Transfer to a platter, and keep warm.
- Drain off the fat from the skillet. Add the raisins and cognac, and place over high heat, and bring to a boil. Cook until the liquid has reduced by half. Add the beef stock, reduce the heat to a simmer, and cook for 2 minutes. Cut the remaining 2 tablespoons butter into very small pieces. While whisking constantly, gradually add the butter to the sauce in the skillet. Continue to whisk until incorporated. Season with salt.
- Return the beef to the skillet, and baste with the sauce. Serve the beef and sauce with potatoes and spinach.
FILET OF BEEF WITH SAUCE PERIGOURDINE
Steps:
- Put a large saucepan over medium heat, then add some olive oil and the shallots. Sprinkle with salt and cook until caramelized, about 5 minutes. Add red wine, beef stock, beef scraps, garlic halves, onion and parsley stems and cook until the red wine has reduced by half.
- Add vegetable oil to a large cast-iron skillet and heat over high heat until smoking. Sprinkle the beef filet with salt and pepper on both sides and place in skillet. Once the first side is seared, turn over, then add butter, thyme and smashed garlic cloves to the pan and baste until the steak reaches the desired doneness.
- Strain the sauce, pour over the steak and top with truffle slices. Serve immediately.
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.
FILLET OF BEEF WITH MIXED PEPPERCORN SAUCE
A delicious flash-fried steak with classic creamy sauce- cook to perfection for a special meal for two
Provided by Good Food team
Categories Dinner, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Heat a frying pan over a medium-to-high heat, then pour in the oil and the clarified butter. Season the steaks with salt and plenty of freshly ground black pepper and cook to your liking (2 mins each side for medium-rare, 3 mins each side for medium, depending on the thickness of your steaks). Be sure to seal the rounded edges, too. Transfer to a plate.
- Add the knob of butter to the pan, then fry the shallots, mushrooms and peppercorns over a medium heat for 5 mins, until the shallots have softened and the mushrooms browned. Return the steaks to the pan. Heat the brandy in a metal ladle, light with a match then carefully pour into the hot pan, standing as far back as you can. Once the pan has stopped flaming, remove the steaks again.
- Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. This will take about 5 mins. Add the stock and reduce again, this time by two-thirds. Stir the cream in to the sauce and allow it to thicken slightly. Check the sauce for seasoning, then return the fillets to the pan to warm through, spooning the sauce over. Serve straight away.
Nutrition Facts : Calories 594 calories, Fat 42 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.57 milligram of sodium
FILET MIGNONS WITH PEPPER CREAM SAUCE
These luscious steaks' peppery bite is tamed with a velvety cream sauce.
Provided by goodeets7
Categories World Cuisine Recipes European French
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
- Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
- Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.
Nutrition Facts : Calories 548.6 calories, Carbohydrate 4.9 g, Cholesterol 175.8 mg, Fat 46.7 g, Fiber 1.3 g, Protein 27.5 g, SaturatedFat 23.8 g, Sodium 209.2 mg, Sugar 0.1 g
PEPPERED FILET OF BEEF
Chef Jeremiah Tower's beef filet is worthy of a special occasion. His Montpelier Butter and Oven-Dried Vegetables are rich and elegant accompaniments to the roast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Cover a baking sheet with plastic wrap; set aside. In a spice grinder, coarsely grind the black and white peppercorns. Strain through a fine sieve, reserving powder for another use. Transfer ground peppercorns to a small bowl. Stir in oil, cognac, thyme, and salt.
- Spread half of the pepper mixture lengthwise down the center of the prepared baking sheet. Top with filet, rolling to coat. Spread the remaining pepper mixture over the top of the filet to evenly coat. Wrap filet with the plastic wrap. Transfer to refrigerator, and let marinate for 4 hours. Remove the filet from the refrigerator, and bring to room temperature.
- Preheat the oven to 450 degrees. Salt the beef, and place on a rack in a large roasting pan or a rimmed baking sheet. Transfer to oven, and roast until an instant-read thermometer registers 125 degrees for medium-rare, 30 to 45 minutes. Remove from oven, and let rest in a warm place for 15 minutes before removing twine and slicing. Serve with Montpelier Butter and Oven-Dried Vegetables.
BEEF FILLET STEAKS WITH PEPPER THYME SAUCE
I decided to have a treat the other night and buy some nice thick fillet steaks as we have not had a good steak in awhile. With all the food prices going up so dramatically this one-two time a week enjoyed cut of beef has now become one-two time a month affair, here's hoping food prices come down again soon. This is a simple recipe that pairs well with steak and does not require lots of effort, feel free to serve this with a cheaper cut of beef or with your favourite cut.
Provided by The Flying Chef
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat half the oil in a large frying pan, cook beef on both sides, until cooked as desired. Transfer to a warm oven to keep warm.
- If like me you have very thick steaks I find I can not cook them to a medium rare on the stove, without burning the outside so I finish them off in the oven for about 15 Min's, on a higher heat setting.
- Heat remaining oil in same pan, add celery, onion and garlic, cook, stirring until vegetables soften.
- Add wine; stir until liquid is reduced by half, add cream, peppercorns and stock, bring to the boil. Reduce heat; simmer uncovered, stirring occasionally, about 5 Min's or until sauce thickens slightly. Stir in thyme leaves, serve immediately over steak.
- I served mine over celeriac mash and a carrot casserole as a side but serve with your favourite veg and potato.
Nutrition Facts : Calories 333.9, Fat 31.7, SaturatedFat 18.1, Cholesterol 104.8, Sodium 39.7, Carbohydrate 6.6, Fiber 0.7, Sugar 1.7, Protein 2
PEPPER-CRUSTED BEEF WITH COGNAC AND GOLDEN RAISINS
Pepper, made from the small dried berries of a tropical vine native to India, has been the most widely used spice in the world for centuries. Green peppercorns are harvested when not quite ripe, and are most often dried or cured in brine or vinegar. Black peppercorns are picked when ripe, allowed to ferment, and then dried until they shrivel and turn brownish black. White pepper is allowed to ripen more fully on the vine before the black outer husk is removed. The husks are removed in a steady stream of water, so the peppercorns are very white and very clean. To crust a beef filet with a combination of crushed peppercorns is a traditional French cooking technique known as au poivre. Here, the bite of the pepper is tempered by the sharp cognac and fruity golden raisins.
Yield serves 4 to 6
Number Of Ingredients 10
Steps:
- To plump the raisins, heat the cognac in a small saucepan over low heat just to simmering. Remove from the heat. Add the raisins and set aside to plump, about 30 minutes.
- To pan-fry the steak, combine the white, black, and green peppercorns and allspice in a shallow bowl. Season the steaks with salt on both sides and press the peppercorns into one side of the steak.
- In a large skillet, heat the oil over medium-high heat. Add the steaks, without crowding, pepper side down first, and cook each side for 3 to 5 minutes for medium-rare. Transfer the meat to a warm platter and cover with aluminum foil to keep warm.
- To make the pan sauce, pour off the fat from the skillet. Remove the skillet from the heat and add the raisins and cognac. Return the pan to high heat and bring to a boil. (If you have a gas cooktop especially, watch for flame-ups.) Cook until the mixture is reduced by half, about 2 minutes. Add the beef stock, decrease the heat to medium, and cook until slightly reduced, an additional 2 minutes.
- To finish the sauce with butter, remove the pan from the heat and whisk in the butter, one piece at a time. Taste and adjust for seasoning with salt. No additional pepper is necessary.
- To serve, return the steaks and any accumulated juices to the skillet and baste with the sauce. Serve immediately.
FILET MIGNON WITH BELL PEPPER HAYSTACK AND FRESH GUACAMOLE SERVED WITH CORN CHIPS
A good cut of beef -- filet, rib eye, or New York strip -- cooked pink, served with sauteed red and yellow bell peppers in a mound, on a plate with a classic beurre blanc sauce, and the option of eating it with fresh guacamole and corn chips. French meets fresh Latin food.
Provided by Toasted Garlic
Categories World Cuisine Recipes European French
Time 2h5m
Yield 4
Number Of Ingredients 24
Steps:
- Stir the avocado, roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a bowl. Chill in refrigerator to allow flavors to meld.
- Place the chicken stock in a small saucepan over medium-low heat; simmer the stock until reduced to about 1/2 cup.
- Heat 1/4 cup corn oil in a skillet over medium heat; cook the red bell pepper and yellow bell pepper in the hot oil until tender, 5 to 7 minutes. Stir the mushrooms into the peppers; season with the coriander seeds, sea salt, and black pepper. Add the reduced chicken stock and the water; cook and stir until the moisture has been absorbed, another 5 to 7 minutes. Transfer the mixture to a plate lined with paper towels to allow the grease to drain.
- Heat the olive oil in a saucepan over medium heat; cook and stir the sliced shallots in the hot oil until softened, about 3 minutes. Stir in the crushed garlic and cook another 3 minutes. Pour 3 1/2 cups water over the mixture and bring to a boil; cook at a boil until the liquid reduces to 1 cup. Strain the mixture through a fine-mesh strainer and return the strained liquid to the saucepan, keeping it over medium heat. Add the white wine vinegar and return to a boil; continue cooking at a boil until the liquid reduced to about 1/4 cup. Quickly whisk in the chilled butter until just melted, whisking constantly. Remove from the heat and keep warm while you prepare the steaks.
- Place a cast-iron skillet over medium-high heat and allow get hot. Heat the oil in the skillet. Cook the steaks in the hot oil until they start to firm, and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover the meat with two layers of aluminum foil and allow to rest in a warm area for 10 minutes.
- Place a mound of the bell pepper mixture into the center of each serving plate. Slice the rested steaks in half and place atop each mound. Spoon a few spoonfuls of the butter mixture onto the plate to surround the stack. Serve with the chilled guacamole and corn chips.
Nutrition Facts : Calories 1646.5 calories, Carbohydrate 105 g, Cholesterol 165.8 mg, Fat 113.2 g, Fiber 20.5 g, Protein 63.5 g, SaturatedFat 24.3 g, Sodium 1074 mg, Sugar 8.3 g
ROAST FILLET OF BEEF WITH CHIPOTLE RED PEPPER SAUCE AND MUSTARD CHIVE SAUCE
Categories Blender Mustard Roast Beef Tenderloin Bell Pepper Hot Pepper Chill Chive Gourmet
Yield Serves 8
Number Of Ingredients 15
Steps:
- To make the roast fillet of beef
- In a heavy flameproof roasting pan heat the oil over moderate high heat until it is hot but not smoking, add the beef, patted dry and seasoned with salt and pepper, and brown it, turning it every 2 minutes, for 10 minutes. Roast the beef in a preheated 500°F. oven for 12 to 15 minutes, or until a meat thermometer registers 130°F. The narrow end of the beef will be medium-rare; the wide end will be rare. Serve the beef with the sauces.
- To make the red pepper sauce:
- In a heavy skillet cook the bell peppers in the oil, covered, over moderately low heat, stirring occasionally, for 25 to 30 minutes, or until they are soft. In a blender purée the mixture with the chipotle, the Worcestershire sauce, and salt to taste. The sauce may be made 2 days in advance and kept covered and chilled. Transfer the sauce to a sauceboat and serve it warm or at room temperature.
- Makes about 1 cup.
- To make the mustard chive sauce
- In a small bowl stir together the mustard, the vinegar, the sugar, the salt, and 3 tablespoons water, making a smooth paste, and let the mixture stand, covered, for 10 minutes. Transfer the mixture to the top of a double boiler set over barely simmering water and whisk in the butter until it is just melted and incorporated thoroughly. Remove the pan from the heat and stir in the chives. Transfer the sauce to a sauceboat and serve it warm or at room temperature.
- Makes about 1 cup.
GRILLED FILET OF BEEF WITH PEPPER SAUCE
(Filet de Boeuf Grille avec Mignonnette de Poivre) Chef Joel Guillet serves this, his Provencal version of the classic steak au poivre at Le Mas du Langoustier, on Frances Ile de Porquerolles, off the Mediterranean coast near Toulon. Haven't tried this as yet but I have been drooling as I am typing this - hope to prepare it real soon. Saveur Magazine, May '08 edition.
Provided by Manami
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in a medium pot.
- Cover with salted water and simmer over medium-high heat until tender, 15-20 minutes.
- Drain, then smash with a fork, breaking the potatoes up into small pieces; set aside.
- Wrap peppercorns in a clean dish towel.
- Crush by pressing firmly with the bottom of a heavy skillet or tapping with a mallet.
- To make brochettes, strip most of the leaves from rosemary branches.
- With a skewer, make a hole through each piece of mea;. push rosemary branches through holes, threading 3 pieces of meat on each branch.
- Heat 2 tablespoons oil in a cast-iron skillet over medium heat; add potatoes.
- Cook, stirring, until golden, about 5 minutes.
- Add chives, season with salt, then transfer to a platter.
- Heat 1 tablespoons oil in the same skillet over medium-high heat.
- Add brochettes and cook until brown, 1-2 minutes on each side (for medium rare).
- Place on potatoes, covering loosely with foil to keep warm.
- Reduce heat to medium, and add remaining oil, crushed pepper, and shallots.
- Cook, stirring, for 1 minute, then add scallions and cook for 30 seconds more.
- Remove pan from heat and stir in tomatoes.
- Season sauce with salt and spoon around brochettes.
- Enjoy!
Nutrition Facts : Calories 1002, Fat 74.8, SaturatedFat 20.9, Cholesterol 120, Sodium 130, Carbohydrate 46.7, Fiber 6.8, Sugar 4.7, Protein 36.8
PEPPERED FILETS WITH HORSERADISH CREAM SAUCE
This beef tenderloin recipe is a family favorite that's quick and always satisfying. The creamy sauce has the perfect blend of horseradish and mustard. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle steaks with 1 tablespoon pepper and 1/2 teaspoon salt. In a large skillet over medium heat, cook steaks in 1 tablespoon butter for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour and remaining salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in horseradish and mustard. Serve with steaks.
Nutrition Facts : Calories 525 calories, Fat 39g fat (22g saturated fat), Cholesterol 167mg cholesterol, Sodium 589mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 38g protein.
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