Filetofbeefwithmustardcreamsauce Recipes

GARLIC-MUSTARD FILET MIGNON

Steps:

• Gather the ingredients.
• Rub Worcestershire sauce evenly on both sides of filet mignon steaks, then sprinkle with salt and pepper.
• Heat a large heavy skillet or cast iron pan over high heat until very hot, but not smoking. Add 1 tablespoon butter and swirl to coat the pan.
• Brown steak 3 to 5 minutes on one side, then turn and cook an additional 3 to 5 minutes on the other side to medium-rare doneness. Turn only once, and remove steaks.
• Make a tinfoil tent over filet mignon to rest the meat and keep warm.
• Add the shallots and garlic to the same skillet you used to cook the meat (without cleaning it), stirring for 30 seconds.
• Carefully pour in the wine and stir, scraping up the browned bits from the bottom, for about 2 minutes.
• Add broth and bring to a slow boil. Cook for 3 minutes.
• Add heavy cream and cook until sauce begins to thicken, from 3 to 5 minutes.
• Whisk in Dijon mustard until smooth.
• Return steaks to pan and warm for 1 minute. Sprinkle with finely chopped chives before serving.

BEEF FONDUE WITH SAUCES

Steps:

• In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. , Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.

MUSTARD-ROASTED BEEF FILLET

Steps:

• Season the fillets generously with the cracked pepper and salt. Heat the oil in a large frying pan or flameproof roasting tray until starting to smoke. Then, one at a time, sear the fillets until brown on all sides - about 6 mins per fillet. Leave the beef to cool slightly. Meanwhile, lay the prosciutto so that it's overlapping on two large sheets of greaseproof paper.
• Heat oven to 200C/fan 180C/gas 6. Brush the beef all over with mustard and place on the prosciutto. Wrap the prosciutto around the beef and secure with string.
• Sit the fillets next to each other on a roasting tray and roast for 40 mins for medium or 50 mins for well done. Leave the beef to cool in the roasting tray. Dab the fillets with kitchen paper to remove any excess juices. Then either carve into thin slices and lay over two platters or place the fillets on the platters and serve with a carving knife and fork, so that guests can help themselves.

FILET MIGNON WITH BACON CREAM SAUCE

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Brush the filets with olive oil, and cook on the preheated grill to desired doneness (about 4 minutes per side for medium rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the steaks aside on a platter tented with aluminum foil to rest.
• While the steaks are resting, prepare the sauce: cook and stir the chopped bacon in a small saucepan over medium heat until the bacon pieces are crisp, 3 to 5 minutes. Stir in the butter and shallots, and cook and stir until the shallots are soft and translucent, about 5 minutes more.
• Stir in the half-and-half, bring the mixture to a simmer over medium-low heat, and cook, stirring occasionally, until the sauce is slightly thickened, about 8 minutes. Season to taste with salt and pepper, and serve over the steaks.

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 MIGNON WITH GARLIC SHRIMP CREAM SAUCE

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.

FILET MIGNON WITH MUSTARD SAUCE

Steps:

• Halve filet crosswise and season with salt and pepper. Heat oil over moderate heat in a small heavy skillet until hot but not smoking, then cook filets 2 to 3 minutes on each side for rare. Let stand on a cutting board, tented loosely with foil, 5 minutes. While filets are standing, deglaze skillet with Cognac over moderate heat, scraping up brown bits. Add broth and water and boil until reduced to about 1/4 cup. Remove from heat and whisk in mustard, butter, any meat juices from cutting board, and salt and pepper to taste. Thinly slice filets and serve with sauce.

FILET OF BEEF WITH MUSTARD-CREAM SAUCE

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.

FILET OF BEEF WITH MUSTARD HORSERADISH SAUCE

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 thick, 1/2-inch thick per slice. Transfer to a serving platter. Garnish with parsley. Serve warm, at room temperature, or cold with Mustard Horseradish Sauce on the side.
• Whisk together the mayonnaise, sour cream, mustards, horseradish, and salt in a bowl. Refrigerate until ready to serve.

PEPPERED FILETS WITH HORSERADISH CREAM SAUCE

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.

BEEF IN MUSTARD AND CREAM SAUCE - EMANCéS DE BOEUF

Steps:

• Trim the steak of all fat and cut into slices and then into 1/2 inch wide strips, cut these into 2 inch lengths. Peel and finely chop the shallots.
• Melt half of the butter in a heavy frying pan (sauteuse) and when foaming, add half of the beef, turn strips over and seal quickly on all sides. They should remain rare inside.
• Remove from the pan with a slotted spoon and seal the rest in the same way, remove from the pan and keep warm.
• Add the remainder of the butter and when foaming, cook the shallots until melting but not colored.
• Stir well, scrape up the meat juices from the bottom of the pan and add 4 tablespoons of cream.
• Increase the heat and reduce the cream, stirring constantly until it thicken slightly and colors to the blonde stage.
• Stir in the rest of the cream and the mustard, season well with salt and pepper.
• Stir in the meat and juices it will have rendered, bring to a bubble but don't allow to boil.
• If the cream sauce is too liquid, just before adding the meat, remove the pan from the heat and stir in the cornstarch mixed with a tsp of water.
• Place the pan over low heat, bring back to a boiling point and allow to bubble for a minute before adding the meat and juices.
• Do NOT boil again after adding them!
• Serve immediately with rice or buttered noodles.

BARBECUED FILLET OF BEEF WITH MUSTARDY SOURED CREAM SAUCE

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.

MUSTARD CREAM SAUCE

Steps:

• Boil beer and shallots in heavy medium saucepan until reduced to 1/4 cup, about 12 minutes. Add stock and boil until reduced to 1 1/2 cups, about 10 minutes. Add cream and boil until reduced to 2 cups, about 10 minutes. Stir in mustard and mustard seeds. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.)