Herbed Fillet Of Beef With Tomato Madeira Confit Recipes

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STEAKHOUSE STEAKS



Steakhouse Steaks image

Provided by Ina Garten

Categories     main-dish

Time 1h50m

Yield 2 servings

Number Of Ingredients 11

2 (10-ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature, optional
Roquefort Chive Sauce, recipe follows
1 1/2 cups heavy cream
2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh chives

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
  • Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
  • When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
  • Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
  • Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
  • Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
  • Yield: 4 servings

HERBED FILLET OF BEEF WITH TOMATO MADEIRA CONFIT



HERBED FILLET OF BEEF WITH TOMATO MADEIRA CONFIT image

Categories     Beef

Yield 8 people

Number Of Ingredients 18

For Beef:
2 TBP finely chopped garlic
1/4 cup finely chopped shallot
2 TBP finely chopped thyme
1 1/2 tsp finely chopped rosemary
1 TBP extra-virgin olive oil
2 TBP kosher salt
1 (4- to 4 1/2-lb) trimmed beef tenderloin roast, tied
For Tomato Madeira Confit:
8 large garlic cloves
1/3 cup extra-virgin olive oil
4 (14-oz) cans diced tomatoes, drained
1/2 tsp finely chopped thyme
1/2 tsp finely chopped rosemary
1/2 California or 1 Turkish bay leaf
1/4 tsp sugar
1 cup Madeira (preferably Verdelho), divided
1/4 cup water

Steps:

  • Marinate Beef: Stir together garlic, shallot, herbs, oil, kosher salt, and 2 tsp pepper, then rub all over beef. Marinate in a sealed large bag, chilled, 1 day. Let stand at room temperature 1 hour before roasting. Make Confit: Cook garlic in oil in a large heavy skillet over med-low heat, turning occasionally, until golden, 10-15 minutes. Add tomatoes, thyme, rosemary, bay leaf, sugar, 1/4 tsp table salt, 1/8 tsp pepper, and 1/2 cup Madeira and briskly simmer, stirring frequently and crushing tomatoes with a heatproof rubber spatula, until tomatoes start to break down and oil separates slightly, about 1 hour. Mash garlic into tomatoes with spatula, then stir in 1/4 cup Madeira. Discard bay leaf. Roast Beef: Preheat oven to 350F with rack in middle. Roast beef in a 17- by 11-inch shallow heavy baking pan until an instant-read thermometer inserted into center of thickest part of meat registers 120F, 35 to 45 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 15 to 20 minutes (temperature of meat will rise to about 130F, for med-rare). Meanwhile, add water and remaining 1/4 cup Madeira to baking pan and deglaze over med-low heat, stirring and scraping up brown bits, 1 minute. Stir into tomato confit. Cut off and discard string from beef, then cut meat into 1/2-inch thick slices. Serve with confit.

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