Herbed Fillet Of Beef With Tomato Madeira Confit Recipes

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HERBED BEEF AND TOMATOES



Herbed Beef and Tomatoes image

I like to make this in the summer when the tomatoes are in season. The combination of tomato, beef, and rosemary is wonderful. This can be made on the stovetop, too, but I double the liquids.

Provided by papergoddess

Categories     Vegetable

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 15

1 medium onion, sliced
2 lbs round steaks, sliced into thin strips
2 tablespoons oil
1 cup beef broth (I prefer consomme)
1 garlic clove
1 teaspoon Worcestershire sauce
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon pepper
2 tablespoons cold water
1 tablespoon soy sauce
3 tablespoons cornstarch
3 medium tomatoes, cut in wedges
hot cooked noodles

Steps:

  • Separate onion into rings.
  • Place in crock pot.
  • In skillet, brown beef in oil.
  • Put in crock pot.
  • Add broth, garlic, worcestershire sauce, rosemary, salt, paprika, and pepper.
  • Cover; cook on low 8- 10 hours.
  • Turn to high heat setting.
  • Blend water, soy sauce, and cornstarch.
  • Stir into hot mixture.
  • Cover and cook until bubbly, 15-20 minutes.
  • Stir in tomatoes just before serving.
  • Serve over noodles.

FRENCH-STYLE ROAST FILLET OF BEEF WITH MADEIRA WINE SAUCE



French-Style Roast Fillet of Beef With Madeira Wine Sauce image

A classic! Tender French-Style Roast Beef Tenderloin with a creamy herbed Madeira Wine Sauce. Great served with petit spring peas and tiny boiled fingerling or new potatoes sprinkled with parsley. Recipe is courtesy Chuck Williams of Williams-Sonoma fame.

Provided by BecR2400

Categories     Roast Beef

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 (2 lb) tenderloin filet of beef, center-cut and well trimmed of any fat, with a thin piece of pork back-fat tied on top in several pl (ask your butcher to do this for you)
unsalted butter
salt & freshly ground black pepper
1/3 cup finely chopped shallot (about 5 shallots)
1/4 cup water
1/2 cup madeira wine
1 teaspoon cornstarch mixed with 1 tablespoon water
3/4 cup heavy double cream
chopped fresh parsley

Steps:

  • Position a rack in the bottom third of an oven and preheat to 425F degrees (220C).
  • Butter the ends and bottom of the beef fillet and place in a small, heavy roasting pan (without a rack) in which it fits comfortably. Sprinkle with salt and pepper. Place in the oven and roast until an instant-read thermometer inserted in the center of the meat registers 120 F degrees (49C) for rare or 130F degrees (54C) for medium-rare, 20-30 minutes. Transfer to a warmed serving plate and cover loosely with a piece of aluminum foil to keep it warm. It will continue to cook a little.
  • Using a large spoon, skim off the fat from the pan juices. Place the pan over medium-low heat and add the shallots. Cook, stirring, until translucent, 3-4 minutes. Add the water, raise the heat to medium and stir, scraping up any browned bits stuck to the pan bottom. Add the Madeira, bring to a boil over medium heat and boil until reduced by about one-half. Combine the cornstarch mixture and the cream and stir until blended. Add to the pan and quickly stir into the juices. Cook, stirring, until slightly thickened, 1-2 minutes. Season to taste with salt and pepper.
  • Cut the strings on the fillet, then remove the strip of fat tied to the top of the fillet and discard. Using a very sharp, thin-bladed knife, slice the meat crosswise into 12-14 slices, each about 1/2-inch (12 mm) thick. Spoon a little of the sauce onto each warmed plate and place 2 or 3 slices of meat on the sauce. Spoon the remaining sauce over the meat, garnish with the chopped parsley and serve.

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Top Asked Questions

How to make Italian sauce with Madeira?
Make the sauce while the beef is resting. Pour off the fat from the pan, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons. Add the broth and boil the mixture, stirring for 1 minute. Stir the arrowroot mixture, add it to the skillet, whisking, and simmer the sauce, whisking, for 1 minute.
What to do with beef fillet?
Thanks to its tenderness, beef fillet is great for raw preparations - try Theo Randall’s fantastic carpaccio recipe, served with Gorgonzola and treviso lettuce.
How do you cook with Madeira?
Pour off the fat from the pan, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons. Add the broth and boil the mixture, stirring for 1 minute.
What makes Peter Gordon’s beef pesto recipe so special?
Peter Gordon’s famous beef pesto recipe employs his fantastic fusion stylings for a truly unique dish, marinating the beef in soy before serving with a vibrant pesto and salad. Thanks to its tenderness, beef fillet is great for raw preparations - try Theo Randall’s fantastic carpaccio recipe, served with Gorgonzola and treviso lettuce.

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