Fillet Of Beef Flambe Recipes

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.

FILLET OF BEEF FLAMBE

Steps:

• Preheat oven to 400 degrees.
• Rub the fillet well with olive oil and freshly ground pepper.
• Place on a ell-oiled rack in a shallow roasting pan.
• Roast at 400 degrees about 35 minutes or until it has achieved an internal temperature of 125 degrees.
• Brush with oil occasionally.
• When done, salt the roast and let it rest 10 minutes.
• Invite your guests to the kitchen "for the show.".
• Pour the warm Cognac over the roast and ignite with a long handled match.
• Add a little butter, sprinkle with chopped parsley and serve with the pan juices.
• Broiled tomatoes and watercress make nice accompaniments.
• Serve with a good Cabernet Sauvignon or Merlot. Don't skimp -- this recipe deserves a quality wine!

FLAMED ROAST FILET OF BEEF

Steps:

• Rub the filet well with oil and freshly ground pepper. Place on a rack in a roasting pan and roast in a 350°F. oven for 45-50 minutes, or until the meat thermometer registers 120°F.-125°F. (for rare). Brush with oil occasionally, if necessary. Salt the roast and let it rest for 10 minutes. Remove to a hot platter and blaze with the heated cognac. Sprinkle lavishly with chopped parsley.

FLAMBE FOR TWO

Steps:

• Melt butter and brown sugar together in a skillet over medium heat until caramelized, 3 to 5 minutes. Pour in orange juice; mix well for 2 minutes. Stir in banana slices until evenly coated with orange juice mixture.
• Pour rum into the skillet. Light rum carefully using a long match. Shake skillet back and forth until flames die down, about 30 seconds. Cook for 1 minute more.
• Divide vanilla ice cream between 2 bowls. Spoon banana mixture over ice cream.