Fillet Of Beef With Arugula Cherry Tomatoes And Roasted Garlic Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FILLET OF BEEF



Fillet of Beef image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 4

1 (4 to 5 pound) fillet of beef, trimmed and tied
2 tablespoons unsalted butter, at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper

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.

GORDON RAMSAY'S ROAST BEEF FILLET RECIPE



Gordon Ramsay's roast beef fillet recipe image

Gordon Ramsay's roasted beef fillet is a delicious, succulent recipe that is easy to make and can be on the table in only 50 mins

Provided by Gordon Ramsay

Yield Serves: 6

Number Of Ingredients 4

1.2kg prime beef fillet (in one piece, cut from the thick end)
Sea salt and black pepper
2tbsp olive oil
Few handfuls of wild rocket leaves

Steps:

  • To make the dressing, cut each tomato in half and squeeze out the seeds. Finely chop the flesh and place in a large bowl. Add the rest of the ingredients, except for the herbs, and mix well. Season well with salt and pepper to taste. Cover with cling film and chill for at least 20 mins or until ready to serve.
  • Heat the oven to 200°C/Gas 6 and preheat a roasting pan. Trim any fat or sinew from the fillet of beef and season all over with salt and pepper. Heat a non-stick frying pan with a little olive oil. When it is very hot, add the beef and sear for 1½-2 mins on each side until evenly browned all over.
  • Lightly oil the hot roasting pan. Transfer the beef to the roasting pan and place it in the oven. Roast for 25 mins for medium rare beef - it should feel a little springy when lightly pressed. Transfer the fillet to a warm platter and leave to rest for 10 mins.
  • Serve the beef warm or at room temperature. Slice it thickly and overlap the slices on a serving platter. Pile the rocket into the centre. Stir the chopped herbs into the tomato tarragon dressing and spoon over the beef. Accompany with new potatoes if you like.

Nutrition Facts : @context https, Calories 443 Kcal, Sugar 8.3 g, Fat 21.2 g, SaturatedFat 7 g, Sodium 1.19 g, Protein 53.1 g, Carbohydrate 9.2 g

OVEN-ROASTED PETITE FILET OF BEEF



Oven-Roasted Petite Filet of Beef image

Our recipe for oven-roasted petite filet of beef will become a favorite in your home. It's perfect for a hearty family dinner or for serving guests.

Provided by Cyd McDowell

Time 50m

Number Of Ingredients 6

1 4-pound fillet of beef
0.25 cup Dijon mustard
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon fresh thyme leaves
1 tablespoon vegetable oil

Steps:

  • Remove the fillet from the refrigerator 30 minutes before roasting to bring it to room temperature. Preheat oven to 500° F and position a rack in the center.
  • Spread the mustard evenly on all sides of the fillet. Sprinkle with the salt, pepper, and thyme. Heat the oil in a 12-inch ovenproof skillet over high heat; the oil should shimmer but not smoke. Brown the fillet on all sides, 2 to 3 minutes per side. Place the fillet in oven and reduce temperature to 425° F. Roast about 25 minutes for rare or until a meat thermometer reads 130° F when inserted into the center. (Check the temperature once after about 20 minutes to gauge doneness.) Remove the fillet from oven and allow it to rest 10 minutes before slicing. Note: See Beef Tenderloin Cocktail Sandwiches with Flavored Butter to use this fillet for elegant hors d'oeuvres.

Nutrition Facts : Calories 129 kcal, Cholesterol 47 mg, Protein 16 mg, SaturatedFat 2 g, Sodium 138 mg, Fat 7 g, ServingSize Serves 36 as hors d'oeuvres, 8 to 10 as buffet portions, or 6 for a sit-down dinner, UnsaturatedFat 0 g

FILLET OF BEEF



Fillet of beef image

In this wonderfully extravagant showstopper the earthy porcini go hand-in-hand with the garlic, thyme and butter to really kiss the meat as it cooks, creating a flavour-packed meltingly tender treat. Wrapping the fillet in a parcel of prosciutto not only protects it, but also seasons it to perfection as it cooks. Double win!

Provided by Jamie Oliver

Categories     Beef Recipes     Beef     Steak     Potato     Pork     Mushroom

Time 1h15m

Yield 6

Number Of Ingredients 10

1 kg centre fillet of beef, trimmed
20 g dried porcini mushrooms
1 large bulb of garlic
50 g unsalted butter
½ a lemon
olive oil
10 large slices of higher-welfare prosciutto, or Parma ham
4 sprigs of fresh rosemary
4 sprigs of fresh thyme
250 ml red wine

Steps:

  • Preheat the oven to 220ºC/425ºF/gas 7.
  • Get the meat out of the fridge and leave to come up to room temperature before you cook it. Cover the porcini with 300ml of boiling water and leave to rehydrate for 5 minutes.
  • Peel and finely chop 2 of the garlic cloves, then place in a large frying pan on a high heat with a knob of the butter. Add the porcini and half the soaking liquor, then reduce the heat to low and simmer for 5 minutes, or until thick and syrupy.
  • Squeeze in the lemon juice, stir in the remaining butter, and season to taste with sea salt and black pepper. Leave to cool slightly.
  • Drizzle the beef with 1 tablespoon of oil and season with black pepper. Sear in a sturdy roasting tray over a medium heat on the hob until browned all over, then remove from the heat.
  • Lay out the slices of prosciutto on a large piece of greaseproof paper, overlapping them slightly, making a sheet big enough to wrap around the fillet.
  • Spread the mushroom mixture lengthways over one half of the prosciutto, then sit the beef on top. Carefully roll up, tuck in the ends, then discard the paper. Secure with butcher's string.
  • Squash the remaining unpeeled garlic cloves and put into the roasting tray with the herbs, then carefully place the beef on top. Cook in the oven for 25 minutes for rare, 30 to 35 minutes for medium, or 40 minutes for well done.
  • When the time's up, remove the meat to a board to rest for 5 minutes, pouring any juices back into the tray.
  • Transfer the tray to a medium-high heat on the hob, pour in the wine and the remaining porcini soaking liquor (discarding just the last gritty bit) and simmer to your desired consistency, scraping up all the goodness from the bottom of the tray.
  • Remove from the heat, and sieve before serving, if you like - I also like to whisk in an extra knob of butter for maximum silkiness.
  • Carve up the beef and serve drizzled with the red wine sauce - delicious with celeriac and potato mash, and steamed greens.

Nutrition Facts : Calories 439 calories, Fat 25.4 g fat, SaturatedFat 12 g saturated fat, Protein 43 g protein, Carbohydrate 2.8 g carbohydrate, Sugar 0.6 g sugar, Sodium 1.4 g salt, Fiber 0.6 g fibre

FILET OF BEEF



Filet of Beef image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 4

1 whole filet of beef (4 to 5 pounds), trimmed and tied
2 tablespoons unsalted butter at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper

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 ARUGULA, CHERRY TOMATOES, AND ROASTED GARLIC VINAIGRETTE



Fillet of Beef with Arugula, Cherry Tomatoes, and Roasted Garlic Vinaigrette image

Yield Serves 12

Number Of Ingredients 10

a trimmed 4- to 4 1/2-pound fillet of beef, tied, at room temperature
For vinaigrette
3 heads garlic, unpeeled
2 teaspoons Dijon mustard
1/4 cup red-wine vinegar
1/4 cup balsamic vinegar
1 1/2 cups olive oil
6 cups arugula, washed thoroughly and spun dry
3 cups vine-ripened red cherry tomatoes, halved
3 cups vine-ripened yellow cherry tomatoes, halved

Steps:

  • Preheat oven to 500°F.
  • Pat fillet dry and season with salt and pepper. In an oiled roasting pan roast fillet in middle of oven until a meat thermometer registers 130°F. for medium-rare meat, 20 to 25 minutes, and let cool to room temperature. Fillet may be roasted 2 days ahead and chilled, wrapped well.
  • Make vinaigrette:
  • Cut top 1/4 inch off each head garlic and wrap heads together in foil. Roast garlic 40 to 45 minutes, or until very soft, and let cool. Squeeze roasted garlic from each head (there should be about 1/3 cup) and in a blender or food processor blend together with mustard, vinegars, and salt and pepper to taste until smooth. With motor running add oil in a very thin stream and blend until emulsified. Vinaigrette may be made 4 days ahead and chilled in a tightly sealed jar. Shake vinaigrette well or reblend before serving.
  • Slice fillet thin. Arrange fillet, arugula, and tomatoes decoratively on a platter and serve with vinaigrette.

FARFALLE WITH GORGONZOLA, ARUGULA AND CHERRY TOMATOES



Farfalle with Gorgonzola, Arugula and Cherry Tomatoes image

Provided by Mark Bittman

Categories     easy, quick, one pot, pastas, appetizer, main course

Time 30m

Yield 3 to 6 servings

Number Of Ingredients 7

Salt and freshly ground black pepper
1 cup half-and-half, cream or milk
1 cup crumbled Gorgonzola or other good blue cheese
1 pound farfalle or other pasta
2 cups arugula trimmed of very thick stems, washed, dried and chopped
1 cup cherry or grape tomatoes, cut in half
Freshly grated Parmesan to taste, optional

Steps:

  • Bring a large pot of water to a boil and salt it. In a small saucepan gently warm the half-and-half and Gorgonzola just until cheese melts a bit and mixture becomes thick; chunky is O.K.
  • When water boils, cook pasta until it is just tender but not mushy. Drain and return to pot over low heat.
  • Stir in Gorgonzola sauce along with arugula, tomatoes and a healthy dose of black pepper. Stir to combine, taste and add salt, if necessary, then serve immediately, with grated Parmesan if you like.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 4 grams, Carbohydrate 60 grams, Fat 12 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 406 milligrams, Sugar 5 grams

FILLET OF BEEF (BEEF TENDERLOIN WHOLE)



Fillet of Beef (Beef Tenderloin Whole) image

How to cook a whole or large piece of beef tenderloin. Note from UnknownChef86: This is a recipe I adopted in 2006.

Provided by UnknownChef86

Categories     Roast Beef

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

4 lbs filet of beef, trimmed and tied
2 tablespoons unsalted butter, at room temperature
1 tablespoon kosher salt
1 tablespoon fresh coarse ground black pepper

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.
  • Note: Be sure your oven is very clean or the high temperature will cause it to smoke.

Nutrition Facts : Calories 55.2, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 1745.2, Carbohydrate 1.1, Fiber 0.4, Protein 0.2

PASTA WITH ARUGULA AND TOMATOES



Pasta with Arugula and Tomatoes image

This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.

Provided by ChristyM

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 25m

Yield 3

Number Of Ingredients 7

10 ounces spaghetti
4 tablespoons olive oil
2 cloves garlic, minced
1 pint cherry tomatoes, halved
salt and freshly ground black pepper to taste
1 (5 ounce) package arugula, torn
2 tablespoons shaved Parmesan cheese, or more to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
  • Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

Nutrition Facts : Calories 555.3 calories, Carbohydrate 76.8 g, Cholesterol 2.9 mg, Fat 21 g, Fiber 4.9 g, Protein 15.6 g, SaturatedFat 3.4 g, Sodium 130.5 mg, Sugar 3.5 g

ROASTED GARLIC VINAIGRETTE



Roasted Garlic Vinaigrette image

Our Test Kitchen came up with this full-flavored vinaigrette. Roasted garlic is blended with Italian seasoning, Dijon mustard, tarragon vinegar and lemon juice in the zesty dressing. Try it drizzled over crisp greens or cherry tomatoes.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 3/4 cup.

Number Of Ingredients 10

3 whole garlic bulbs
1 teaspoon plus 2 tablespoons olive oil, divided
3 tablespoons tarragon vinegar
2 tablespoons water
1 tablespoon sugar
1 tablespoon lemon juice
1-1/2 teaspoons Italian seasoning
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Squeeze softened garlic into a blender. Add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining oil; cover and process until smooth. Store in the refrigerator.

Nutrition Facts :

GRILLED FILLET OF BEEF WITH TOMATO GINGER VINAIGRETTE



Grilled Fillet of Beef with Tomato Ginger Vinaigrette image

Categories     Garlic     Ginger     Tomato     Marinate     Roast     Backyard BBQ     Beef Tenderloin     Grill     Chill     Grill/Barbecue     Gourmet

Yield Serves 6

Number Of Ingredients 11

Marinade
2/3 cup olive oil
6 garlic cloves, chopped fine
1/4 cup fresh lemon juice
2 tablespoons finely grated peeled fresh gingerroot
1 1/2 tablespoons soy sauce
1 tablespoon coriander seeds, crushed
2 teaspoons Dijon mustard
1 teaspoon dried hot red pepper flakes
a 2 1/2- to 3-pound fillet of beef, trimmed and tied
Tomato Ginger Vinaigrette

Steps:

  • Make marinade:
  • In a large jar with a tight-fitting lid combine marinade ingredients with salt and pepper to taste and shake until combined well.
  • In a large resealable plastic bag combine fillet with marinade and seal bag, pressing out as much air as possible. Turn bag several times to coat fillet with marinade and put in a shallow dish or bowl. Marinate fillet, chilled, turning bag every few hours, at least 8 hours or overnight. Let fillet stand at room temperature 30 minutes before grilling.
  • Prepare grill.
  • Grill fillet on an oiled rack set about 5 to 6 inches over glowing coals, turning every 5 minutes to evenly sear all sides, until it registers 130°F. to 135°F. on a meat thermometer, about 25 to 30 minutes, for medium-rare. (Alternatively, fillet may be roasted in an oiled roasting pan in a preheated 500°F. oven approximately the same amount of time.) Transfer fillet to a cutting board and let stand 10 minutes.
  • Slice fillet and serve with vinaigrette.

MUSTARD-ROASTED BEEF FILLET



Mustard-roasted beef fillet image

Perfect for a make-ahead wedding buffet

Provided by Good Food team

Categories     Buffet, Dinner, Main course

Time 1h20m

Number Of Ingredients 5

2 x 1.5kg/3lb 5oz beef fillets , cut from the middle (ask you butcher)
2 tbsp cracked pepper
2 tbsp vegetable oil
small pot Dijon mustard
20 slices prosciutto

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.

Nutrition Facts : Calories 265 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 36 grams protein, Sodium 1.39 milligram of sodium

ROASTED TOMATOES WITH GARLIC



Roasted Tomatoes with Garlic image

Delicious side dish with pasta or throw it on your salad for a perfect addition.

Provided by Jodi

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 6

Number Of Ingredients 4

4 cups grape tomatoes
4 cloves garlic, sliced
2 tablespoons olive oil
salt and pepper to taste

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
  • Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
  • Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg

More about "fillet of beef with arugula cherry tomatoes and roasted garlic vinaigrette recipes"

BEEF FILLET RECIPES - GREAT BRITISH CHEFS
A dish that exquisitely shows off the unique properties of beef fillet, Henry Harris’s filet au poivre recipe is a masterclass in classic French cooking. With relatively few ingredients, its beauty …
From greatbritishchefs.com


BEEF FILLET, POTATO PUREE, ROASTED FENNEL, ASPARAGUS, SMOKED …
On 2 serving plates place potato puree in the middle of each plate. Arrange asparagus on the puree, then place the beef on top. Cut a slice of the smoked butter and place on top of each …
From temptationforfood.com


HALIBUT FILLETS ROASTED WITH CHERRY TOMATOES AND GARLIC
Method. Preheat the oven to 375 degrees F. Place the fish in a baking dish and surround with cherry tomatoes and garlic. Drizzle with olive oil and orange juice; season with salt and …
From thriftyfoods.com


FILLET STEAK RECIPES - BBC GOOD FOOD
Seared beef salad with capers & mint. 11 ratings. This quick and easy salad is drizzled with a tangy, herby dressing and topped with sliced fillet steak. Low in calories, it's a good source of …
From bbcgoodfood.com


OVEN-ROASTED FILLET OF BEEF RECIPE | MYRECIPES
Brown the fillet on all sides, 2 to 3 minutes per side. Place the fillet in oven and reduce temperature to 425° F. Roast about 25 minutes for rare or until a meat thermometer reads …
From myrecipes.com


ROAST FILLET OF BEEF WITH ROASTED GARLIC AND MUSTARD CREAM
Heat a large frying pan until very hot. Fry the fillet on all sides until browned. Transfer to a roasting tin. Place the fillet in the centre of the roasting tin, arrange the whole garlic bulbs ...
From bbc.co.uk


THE PERFECT ROAST FILLET OF BEEF | BIBBYSKITCHEN RECIPES
2018-09-20 Preheat the oven to 200º C. Pat the beef fillet dry with kitchen towel. Tie the tenderloin with butchers string at 3cm spacings. Rub the Dijon mustard over the fillet, coating …
From bibbyskitchenat36.com


STEAK SANDWICH WITH ROASTED GARLIC AIOLI AND ARUGULA - CERTIFIED …
Roast in a covered pan in oven for 1 hour. Remove from oven and cool. Squeeze roasted garlic from each clove. Blend together with mayonnaise, mustard and lemon juice to make aioli. Rub …
From certifiedangusbeef.com


ARUGULA TOMATO SALAD - JULIA'S ALBUM
2020-03-05 Instructions. In a medium bowl, prepare the salad dressing. Combine olive oil and balsamic vinegar, and mix. Add lemon zest. In a large bowl, combine arugula and cherry …
From juliasalbum.com


ARUGULA SALAD WITH CHERRY TOMATOES AND PARMESAN
2020-05-22 Scatter sliced tomatoes on top. Salt, pepper and add zest from half a lemon and add to the salad. Using a vegetable peeler, make a few slices of parmesan (30 g) and add on top.
From bayevskitchen.com


SEARED FILET OF BEEF WITH ARUGULA SALAD | WHAT'S FOR DINNER?
Preheat the oven to 375°F. Heat oil in an ovenproof skillet over medium-high heat. Season the beef with salt and pepper. Sear the fillets 2 minutes per side. Place the pan in the oven for 10 …
From whatsfordinner.com


GARLIC BROWN BUTTER ROASTED BEEF TENDERLOIN
Heat a heavy 12-inch skillet over medium-high heat. Cut roast in half if necessary to fit in a 12-inch skillet. One half of the roast should have a thinner end that tapers off. Fold the thin end …
From thestayathomechef.com


BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE
2018-01-30 Wash and trim the beets so that the stems are about ½-inch long and the roots are no more than about 2 inches long. 2. Place basket insert into instant pot and add 1 cup water. …
From natashaskitchen.com


OVEN-BRAISED BEEF WITH TOMATOES AND GARLIC - SMITTEN KITCHEN
2015-02-09 Put roast in cooking insert. Pour tomatoes over roast and scatter garlic around it. Season generously with salt and pepper. Press the meat/stew button, and set the beef to cook …
From smittenkitchen.com


BEEF TENDERLOIN WITH GARLIC BUTTER - DINNER AT THE ZOO
2019-09-18 Preheat the oven to 450 degrees F. Heat the olive oil in a large oven safe pan over high heat. Rub the salt and pepper all over the tenderloin. Sear the meat on all sides until …
From dinneratthezoo.com


FILET OF BEEF WITH GORGONZOLA SAUCE | RECIPES - BAREFOOT CONTESSA
Barefoot Contessa Parties! Preheat the oven to 500 degrees. Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle …
From barefootcontessa.com


ROASTED GARLIC BUTTER BEEF TENDERLOIN - CREME DE LA CRUMB
2020-12-13 Preheat oven to 425 degrees. Pat beef tenderloin dry with a paper towel. Rub all over with 1 tablespoon olive oil, then salt and pepper generously on all sides. Drizzle a cast …
From lecremedelacrumb.com


10 BEST BEEF FILET MIGNON ROAST RECIPES - YUMMLY
2022-06-02 Filet Mignon Crostini Garlic & Olive Oil Veins. extra virgin olive oil, salt, ricotta cheese, steak seasoning and 8 more. Easy Filet Mignon Oh Snap! Let's eat! salt, black …
From yummly.com


ROASTED CHERRY TOMATO, ARUGULA AND SORGHUM SALAD
2014-05-27 To roast the cherry tomatoes: Preheat oven to 400 degrees Fahrenheit. Line a small, rimmed baking sheet with parchment paper for easy cleanup. Toss the whole cherry …
From cookieandkate.com


BEEF TENDERLOIN WITH TOMATO VINAIGRETTE | TRAEGER GRILLS
Insert the probe into the thickest part of the roast. Place the tenderloin directly on the grill grates. Close the lid and cook for 20 minutes.
From traeger.com


FILLET OF BEEF RECIPES - BBC FOOD
Preparation. To cook a whole fillet, season generously, sear briefly in a hot pan and transfer to the oven to finish roasting (this will take as little as 10 minutes for very rare meat). For a ...
From bbc.co.uk


SLOW-ROASTED FILET OF BEEF WITH BASIL PARMESAN MAYONNAISE
10 to 15 branches fresh tarragon. Basil Parmesan Mayonnaise, for serving (see recipe) Preheat the oven to 275 degrees. Use an oven thermometer to be sure your oven temperature is …
From barefootcontessa.com


CHERRY TOMATO VINAIGRETTE RECIPE | BON APPéTIT
2013-05-04 Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.
From bonappetit.com


ROASTED CHERRY TOMATO VINAIGRETTE - LAST INGREDIENT
2019-08-05 Instructions. Preheat the oven to 400 degrees F. Place the tomatoes in a square baking dish. Add 3 tablespoons olive oil, salt and pepper. Roast for 25-30 minutes until the …
From lastingredient.com


ARUGULA WITH SLOW-ROASTED CHERRY TOMATOES AND BURRATA
2015-04-05 Instructions. Preheat the oven to 225 and line a baking sheet with parchment paper. Halve the grape tomatoes and place them on the baking sheet. Drizzle with olive oil and …
From westoftheloop.com


INA'S NO-FAIL FILET OF BEEF - GOING MY WAYZ
2022-05-14 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 …
From goingmywayz.com


GARLIC ROASTED CHERRY TOMATOES: IN JUST 30 MINUTES AND WITH
Garlic Roasted Cherry Tomatoes: in just 30 minutes and with five simple fresh ingredients, you can be enjoying the best roasted tomatoes you have ever eaten! #RoastedTomatoes …
From pinterest.com


WINE-BRAISED BEEF FILLET WITH CHERRY TOMATOES RECIPE - FOOD & WINE
Rub the sage all over the roast and season with pepper. Push the vegetable mixture to the side of the skillet. Add the beef. Cook over high heat until well-browned all over, about 12 minutes.
From foodandwine.com


ARUGULA, ROASTED TOMATO, AND GOAT CHEESE SALAD RECIPE
Arrange tomatoes, cut sides up, on a jelly-roll pan coated with cooking spray. Bake at 350° for 30 minutes or until tomatoes soften. Cool completely. Step 3. Combine tomatoes, baby arugula, …
From myrecipes.com


PERFECT FILET MIGNON RECIPE (TIPS + TIME CHART!) | WHOLESOME YUM
2021-05-25 Sear for 2 minutes on each side, without moving them around. Transfer the skillet to the preheated oven. Bake to desired level of doneness. (I recommend medium rare.) For a 2 …
From wholesomeyum.com


ROASTED TOMATO VINAIGRETTE RECIPE - EATINGWELL
Preheat oven to 300 degrees F. Coat an 8-inch-square glass baking dish with cooking spray. Toss tomatoes, garlic, oil, Italian seasoning, salt and pepper in a medium bowl. Spread the …
From eatingwell.com


ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON A CHEF
For the Sauce. Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the …
From onceuponachef.com


CHARRED CHARRED TOMATO VINAIGRETTE RECIPE | FEASTING AT HOME
2021-07-08 ripe cherry or grape tomatoes olive oil; red wine vinegar or sherry vinegar maple syrup or honey; shallot; garlic; basil; salt and pepper; How to make Tomato Vinaigrette: Step …
From feastingathome.com


GARLIC ROASTED CHERRY TOMATOES RECIPE | THE NOVICE CHEF
2020-09-13 Instructions. Preheat oven to 375°F. In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to a baking sheet and spread into an even layer. …
From thenovicechefblog.com


ROAST BEEF, ARUGULA AND PARMESAN ON A BAGUETTE - SKINNYTASTE
2011-07-26 I frequently cook a ton of bacon (in the oven) on Sunday mornings and use leftovers during the week for offspring breakfasts and sandwiches. The avocado is mashed with garlic, …
From skinnytaste.com


Related Search