FILET OF BEEF WITH MUSTARD MAYO HORSERADISH SAUCE
Provided by Ina Garten
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
- Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
- Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet 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, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
- Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.
BAKED FISH IN MAYONNAISE AND MUSTARD
An old recipe I have in my fish collection that's simple, fast and tasty. I've also used this with Walleye and Bass fillets.
Provided by Chuck in Killbuck
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°.
- Place fish in lightly greased shallow baking dish.
- Stir mayonnaise, mustard, onion, cayenne and dill weed in a small bowl until blended.
- Spread mixture on the fish.
- Bake at 400°F for approx 20 minutes or until fish flakes easy with a fork.
SEA BASS WITH WILD GARLIC MAYONNAISE
Our crispy sea bass with wild garlic mayonnaise is perfect for a dinner party main. If you can't find wild garlic, try using fresh basil instead
Provided by Tom Kerridge
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- To make the wild garlic mayo, heat the oil in a pan, then tip into a blender with the wild garlic. Blend for 2 mins, then pass the oil through a sieve into a jug. Put the yolk in a medium bowl with the mustard. Gradually whisk the green oil into the yolk until it thickens. Whisk in the anchovies and a pinch of salt. Put in the fridge. Can be made a day ahead.
- Heat the oil in a non-stick frying pan and add the fish, skin-side down. Season with salt and cook over a medium heat for 4 mins, pressing down with a spatula, until the flesh has changed colour and the edges look golden. Turn over and cook for another 1 min. Once cooked, put on a serving plate, spoon on the mayo and serve with lemon wedges.
Nutrition Facts : Calories 381 calories, Fat 35 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 0.3 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium
BROILED SOLE WITH MUSTARD SAUCE
Make and share this Broiled Sole With Mustard Sauce recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 19m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Coat a baking sheet with nonstick cooking spray.
- Arrange fillets so they don't overlap.
- In a small bowl, combine the mayonnaise, mustard, parsley, and pepper and mix thoroughly.
- Spread the mixture evenly over the fillets.
- Broil 3 to 4 inches from the heat for 4 minutes until fish flakes easily with a fork.
- Arrange fillets on a serving platter, garnish with lemon wedges, and serve.
Nutrition Facts : Calories 87.2, Fat 2.4, SaturatedFat 0.5, Cholesterol 51.1, Sodium 393.6, Carbohydrate 1.6, Fiber 0.6, Sugar 0.4, Protein 14.5
BASS FILLETS BROILED WITH MUSTARD MAYONNAISE
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 10m
Yield Four servings
Number Of Ingredients 6
Steps:
- Preheat broiler. Stir the mayonnaise and mustard together until well combined. Season with the cayenne and salt. Coat the flesh side of the fillets with the mayonnaise mixture and place on a baking sheet, skin side down. Broil until the fish is just cooked through and the top browns, about 5 minutes. Place 1 fillet on each of 4 plates and serve immediately with lemon wedges.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 340 milligrams, Sugar 0 grams, TransFat 0 grams
SAUTEED SEA BASS FILLETS WITH BROWN BUTTER BRUSSEL SPROUTS AND TRIPLE MUSTARD VINAIGRETTE
Steps:
- Set fish on a large plate and sprinkle generously on both sides with salt and pepper. Drizzle olive oil over fish sufficient to cover all surfaces and allow fish to marinade for 5 to 10 minutes. Heat a large skillet (nonstick works well) on high heat. Just as skillet starts to smoke add fish and immediately reduce heat to medium. Cook fillets on 1 side until fish releases easily from pan and is golden brown and slightly crispy. Turn fillets and continue to cook until fish is just cooked through, time will depend on thickness of fillets. If you have particularly thick fillets, you may need to reduce heat to very low and cover pan to finish cooking. Serve fish immediately with Triple Mustard Vinaigrette, and Brown Butter Brussels Sprouts.
- In a large skillet heat butter until it is foamy and just starts to brown on the edges. Add cipollini and cook on high heat, tossing frequently, until cipollini are nicely browned and just starting to get tender. Add Brussels sprouts, and cook, tossing frequently, until they are well browned on the cut sides and just starting to turn bright green. Add enough chicken stock to just cover Brussels sprouts and add bay leaf. Bring stock to a simmer and cook until vegetables are just tender and liquid has reduced nearly all the way. Add more stock to pan if liquid reduces before vegetables are tender. Add salt and pepper, to taste, and stir in thyme. Serve Brussels sprouts in their sauce.
- Place mustard seed in a small skillet and cook over medium-high heat, shaking pan frequently, until seeds start to pop. Immediately transfer seeds to a small bowl. Add shallot, vinegar, grain mustard, honey and dry mustard and whisk to combine. Add some salt and pepper and allow mixture to sit for 5 to 10 minutes to meld flavors and dissolve salt. Whisk in olive oil, then add parsley and adjust seasoning, to taste. Serve at room temperature.
SEA BASS WITH GARLIC MAYONNAISE
Make and share this Sea Bass With Garlic Mayonnaise recipe from Food.com.
Provided by JackieOhNo
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees.
- Combine mayonnaise, garlic, and lime juice in small bowl. Season with salt and pepper to taste. Place fish fillets, skinned side up, on broiler pan. Spread half the mayonnaise evenly over fillets.
- Bake 5-7 minutes and remove from oven.
- Heat broiler.
- Carefully turn fillets over and spread with remaining mayonnaise. Broil 4-6 inches from heat, watching carefully, until browned. Transfer fillets to serving platter and sprinkle with parsley. Serve h ot.
Nutrition Facts : Calories 242.8, Fat 12.4, SaturatedFat 2.1, Cholesterol 60.5, Sodium 297.2, Carbohydrate 7.8, Fiber 0.1, Sugar 1.9, Protein 24.2
BROILED STRIPED BASS WITH TOMATOES AND FENNEL
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat broiler with rack about 8 inches from heating element. Make diagonal slashes 1/4 inch deep at 2-inch intervals across flesh side of fish. Stir together garlic, oregano, lemon zest and juice, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons oil; spread on both sides of fish, rubbing into slashes. Cut fennel stalks from bulb; reserve 1/4 cup of picked fronds. Place stalks lengthwise on a rimmed baking sheet. Top with fish, slashed side up.
- Cut fennel bulb in half lengthwise; remove and discard core. Thinly slice bulb lengthwise and toss with tomatoes, olives, remaining tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; spread evenly around fish. Broil until fish is just cooked and opaque throughout and vegetables are charred in places, 8 to 10 minutes. (If they begin to blacken, tent with foil.) Divide fish and vegetables among 4 plates; garnish with fennel fronds.
BROILED BLUEFISH FILLETS WITH FENNEL MAYONNAISE
Categories Fish Garlic Broil Quick & Easy Mayonnaise Lemon Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- Preheat broiler and oil a shallow baking pan large enough to hold fillets in one layer.
- Make fennel mayonnaise:
- In a dry small skillet toast fennel seeds over moderate heat, stirring, until fragrant. Mince fennel seeds and garlic with salt and in a small bowl stir together with mayonnaise, lemon juice, and pepper to taste.
- Arrange fillets in pan and spread fennel mayonnaise evenly over tops. Broil fillets 3 inches from heat until just cooked through, about 7 minutes.
BROILED SALMON FILLET WITH MUSTARD DILL SAUCE
Make and share this Broiled Salmon Fillet with Mustard Dill Sauce recipe from Food.com.
Provided by Don No
Categories Very Low Carbs
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat broiler.
- Rinse salmon and pat dry.
- Arrange salmon, skin side down, in a foil-lined jelly-roll pan and rub thoroughly with soy sauce.
- Season salmon with salt and pepper and broil about 4 inches from heat 12 to 15 minutes, or until just cooked through.
- Transfer salmon to a platter and garnish with herbs.
- Serve salmon warm or at room temperature with mustard dill sauce.
Nutrition Facts : Calories 219.8, Fat 6.5, SaturatedFat 1.1, Cholesterol 98.5, Sodium 127, Protein 37.8
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