PEPPERED BEEF FILLET WITH BEARNAISE SAUCE
This is the first thing I ever had at a 'fancy' restaurant. I was around 19 and couldn't believe anything could taste that good. I learned to make it myself. This recipe is a keeper.
Provided by evelynathens
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450F.
- Tie fillet up with string to keep a good shape.
- Brush with oil and rub with garlic.
- Roll fillet in crushed peppercorns and coriander and season generously with salt.
- Place fillet on a rack in baking pan.
- Roast for 10 minutes and then reduce heat to 350F.
- Roast for a further 20 minutes for medium rare or until done to taste.
- Stand, tented with foil, for 10-15 minutes.
- Meanwhile, make the Bearnaise: Melt butter in a small saucepan.
- Continue heating until milky parts have separated.
- Do not stir.
- Skim off any milky sediment with a spoon and set clear butter aside.
- Place shallots, wine, vinegar and tarragon in a small saucepan.
- Cook rapidly until only 2 tblsps of the liquid are left.
- Strain and set aside.
- Place egg yolks in food processor or blender.
- Process for 10 seconds.
- Add lemon juice.
- Process for 5 seconds.
- Slowly pour the melted butter in through the chute while the motor is running.
- Add seasoning and strained shallot mixture.
- Process for a few seconds.
- Serve peppered beef fillet with Bearnaise Sauce.
SUMMER FILET OF BEEF WITH BEARNAISE MAYONNAISE
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
- Dry the entire tenderloin with paper towels and brush it all over (top and bottom) with the butter. Sprinkle it all over with 4 teaspoons of salt and 2 teaspoons of pepper. It will seem like a lot but trust me, it's important.
- Place the filet on the sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the beef registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
- Meanwhile, place the shallots, 3 tablespoons of tarragon, the wine, and vinegar in a small saucepan and bring it to a boil over medium-high heat. Boil for 5 minutes, until only 1 tablespoon of liquid remains. Set aside to cool for 15 minutes.
- Place the egg yolks, lemon juice, mustard, 2 1/2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process for 10 seconds. With the processor running, slowly pour the vegetable oil and olive oil through the feed tube to make a thick emulsion. Add the shallot reduction and the remaining tablespoon of tarragon leaves and pulse to combine. Refrigerate until ready to serve.
- Slice the filet of beef between 1/4 and 1/2 inch thick, sprinkle with salt, and serve warm, at room temperature, or cold with the béarnaise mayonnaise on the side.
BEEF WITH SAUCE BEARNAISE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 16m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- For the steak, preheat a large saute pan over medium-high heat. Oil the rump steak and then place into the preheated pan. Cook for about 2 minutes on the first side, and then flip and finish cooking the second side, about 2 minutes more. This will yield a steak that is on the rare side; cook 1 to 2 minutes longer, per side, for a more well-done piece.
- Let rest for 5 to 10 minutes.
- For the Sauce Bearnaise, put the shallot, tarragon stalks, 1 tablespoon of the chopped tarragon and the chervil, if using, and the vinegar, wine, and peppercorns in a heavy-bottomed saucepan and boil until reduced to about 1 tablespoon. Don't move from the stove; this doesn't take long.
- Press the reduced liquid through a regular or tea strainer and leave to cool. Put egg yolks and water in the top of a double boiler. Set over the bottom, in which water has come to a simmer. Add the reduced and strained liquid and whisk well. Keep whisking as you add the butter, cube by cube, until it is all absorbed. Taste, season as you wish with the salt and pepper, and add lemon juice as you wish. Stir in the remaining tablespoon of fresh chopped tarragon as you're about to serve with the steak.
PEPPERED BEEF IN GARLIC SAUCE
Onion, garlic and red wine mingle with beef broth in a pleasant sauce that's similar to au jus in this sirloin steak recipe developed by our Test Kitchen home economists.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Sprinkle pepper and salt over steaks and press into both sides. In a nonstick skillet, brown steaks on both sides over medium-high heat. Remove and keep warm. , In the same skillet, combine the remaining ingredients. Bring to a boil; cover and cook for 2 minutes. Uncover; cook 5-6 minutes longer or until meat is cooked to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories 304 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 1109mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
SIRLOIN WITH BEARNAISE SAUCE
When I want a meal to be extra special, I feature this beef roast as the centerpiece. The pale yellow sauce with flecks of green looks lovely draped over the slices. I'm 86 years old and have been cooking almost my whole life. -Willa Govoro, Nevada, Missouri
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Combine garlic salt and pepper; sprinkle over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes before slicing. , Meanwhile, in a saucepan, combine the vinegar, green onions, tarragon and pepper; bring to a boil. Strain, reserving liquid; discard green onions and tarragon. , In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and vinegar mixture until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly., Whisk in butter, 1 tablespoon at a time, until melted. Whisk in parsley. Keep warm. Cut roast into thin slices; serve with sauce.
Nutrition Facts : Calories 353 calories, Fat 22g fat (11g saturated fat), Cholesterol 202mg cholesterol, Sodium 324mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 37g protein.
BEEF FILLETS W/ BEARNAISE CREAM SAUCE
I found this recipe in the paper and wanted to try it out before I posted. This was so wonderful, it was a big hit with my family and I will definitely make this again very soon.
Provided by litldarlin
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from steaks; melt butter in skillet over high heat.
- Sear steaks on both sides until brown.
- Pour in sherry, use a lower heat.
- Simmer 5 minutes for rare or 10 minutes for medium.
- Remove to warm platter and spoon Béarnaise cream sauce over each steak.
- The Bernaise Sauce.
- A Dash of lemon juice and cayenne.
- Combine shallots, vinegar and tarragon in small saucepan.
- Boil over medium heat, stirring until liquid is evaporated.
- Add butter and mushrooms (slice, if large).
- Cook until lightly browned.
- Pour in 1/4 cup cream.
- Bring to boiling, stir some of hot mixture into egg yolks.
- Return to saucepan, cook briefly, stirring until slightly thickened.
- Stir in remaining cream, if needed.
- Add dash of lemon juice and cayenne to taste.
- Sauce can be reheated over hot, not simmering water.
- Prepare the sauce last.
Nutrition Facts : Calories 198.7, Fat 18.4, SaturatedFat 11.1, Cholesterol 115.5, Sodium 80.2, Carbohydrate 3, Fiber 0.4, Sugar 0.7, Protein 1.8
SEARED BEEF TENDERLOIN FILET WITH BéARNAISE SAUCE RECIPE - (4.7/5)
Provided by á-13856
Number Of Ingredients 12
Steps:
- PREHEAT oven to 425 degrees with a rack in the center. TRIM tenderloin and cut into 6-8oz filets; season each filet with salt and pepper. Heat an ovenproof sauté pan over medium high heat for 5 minutes. SEAR filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness: (RARE SEAR 5 MINUTES, ROAST 5 MINUTES REST 5 MINUTES,) (MEDIUM RARE: SEAR 5 MINUTES, ROAST 7 MINUTES, REST 5 MINUTES) (MEDIUM: SEAR 5 MINUTES, ROAST 9 MINUTES, REST5 MINUTES). Remove pan from the oven, transfer filets to a plate, tent with foil and let rest 5 minutes before serving. SERVE with Béarnaise sauce. Béarnaise SAUCE: BRING vinegar, wine, shallots and tarragon to a boil in a small saucepan over medium high heat. Boil until most of the liquid evaporates , about 5 minutes. OFF heat, add water then whisk in egg yolks until frothy. GRADUALLY drizzle in butter, whisking constantly to incorporate. Sauce should be thick, but thin it with a little water if needed. If it is too thin, return it to low heat and whisk constantly until thickened. STRAIN sauce through a medium mesh strainer into a heatproof cup. Season with lemon juice, salt, white pepper, and cayenne. Serve immediately.
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