Beef Tenderloin Steaks On Potato Galettes With Mustard Sauce Food

BEEF TENDERLOIN WITH MUSTARD SAUCE

Steps:

• Preheat oven to 350 degrees;.
• Coat steaks with pepper on both sides.
• Heat a cast-iron skillet over medium heat until very hot. Sear steaks for 5 minutes on each side, then transfer to oven to finish cooking, about 8 minutes for medium rare.
• Transfer to a plate to rest while you make the sauce.
• In the same skillet that steaks were cooked in, cook shallots in oil over medium heat until translucent, 6 minutes. Add brandy, and cook, stirring constantly, until reduced to 1 tablespoon, 1 minute. Stir in mustard and cream. Bring to a simmer and season to taste with salt and pepper.
• Serve sauce alongside the steaks.

FIRE ROASTED BEEF TENDERLOIN WITH MADEIRA MUSTARD SAUCE AND WASABI MASHED POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Preheat a grill.
• In a saucepan, heat oil, black peppercorns, star anise, coriander seeds, and Szechuan peppercorns for 1 minute until aromatic. Stir in red curry paste, tamarind paste, and honey. Deglaze with Madeira and reduce until syrupy. Add the veal stock and continue to reduce in half. Transfer to a blender and process to a puree. Strain and set aside.
• Over hot grill, cook the tenderloin until grill marks appear on all sides. Transfer to a saute pan and pour in half of the strained sauce. Roast in the oven for 4 to 5 minutes or until desired doneness.
• Transfer the remaining sauce to a saucepan and cook over medium heat. Reduce until thickened. In a cup, dissolve the powdered mustard in rice wine vinegar. Whisk in mustard and finish sauce with the butter.
• To serve, cut the steak into thin slices. Nap with Madeira Mustard Sauce and serve with Wasabi Mashed Potatoes garnished with a whole star anise.
• Cut the potatoes into large pieces of equal size. Cover with salted water. Bring to a boil and cook until tender. Drain thoroughly. Pass through a food mill and whip in the butter, hot cream and roasted garlic puree.
• Blanch the spinach in boiling salted water for 10 seconds. Refresh in ice water. Drain thoroughly. Transfer to a blender and add wasabi powder. Process to a puree. Stir into warm mashed potatoes. Season with salt and pepper, to taste.

BEEF TENDERLOIN WITH MUSTARD-TARRAGON CREAM SAUCE

Steps:

• Heat a large nonstick skillet coated with cooking spray. Sprinkle steaks with 1/4 teaspoon salt and pepper. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
• Add dry white wine, sugar, and Dijon mustard to pan; bring to a boil 1 minute stirring constantly. Remove from heat. Stir in 1/4 teaspoon salt, sour cream, and chopped tarragon. Spoon sauce over warm steaks. Garnish with tarragon sprigs, if desired.

BEEF TENDERLOIN STEAKS ON POTATO GALETTES WITH MUSTARD SAUCE

Steps:

• Melt 2 tablespoons butter in heavy medium saucepan over medium-high heat. Add 1/2 cup shallots and sauté 4 minutes. Add wine and boil 1 minute. Add both stocks and boil until reduced to 2/3 cup, about 28 minutes. (Sauce can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)
• Preheat oven to 200°F. Mix potato, breadcrumbs, 1 tablespoon parsley and remaining 1 tablespoon shallots in medium bowl. Sprinkle with salt and pepper.
• Heat 2 tablespoons oil in large nonstick skillet over medium heat. Mound potato mixture in skillet in 2 portions, dividing evenly. Using metal spatula, press each into 5-inch oval. Cook until bottom is brown and crisp, about 10 minutes. Turn and cook until second side browns, about 5 minutes. Transfer galettes to baking sheet. Keep warm in oven.
• Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet). Add sauce to skillet and bring to boil, scraping up browned bits. Mix in mustard. Remove from heat. Add remaining 2 tablespoons butter and whisk just until melted.
• Place potato galettes on plates. Top each with 1 steak. Spoon sauce over. Sprinkle with remaining 1 tablespoon parsley and serve.

TENDERLOIN STEAK DIANE

Steps:

• Sprinkle steaks with steak seasoning. In a large skillet, heat butter over medium heat. Add steaks; cook until meat reaches desired doneness, 4-5 minutes on each side. Remove steaks from pan., Add mushrooms to skillet; cook and stir over medium-high heat until tender. Add broth, stirring to loosen browned bits from pan. Stir in cream, steak sauce and garlic salt. Bring to a boil; cook and stir until sauce is slightly thickened, 1-2 minutes., Return steaks to pan and turn to coat; heat through. Stir in chives.

BEEF TENDERLOIN WITH WHOLE GRAIN MUSTARD & TARRAGON SAUCE

Steps:

• Heat 1 T oil in heavy saucepan over medium-high heat. Add shallots; cover and cook until soft and brown, about 3 minutes. Add stock, wine, and brandy. Boil until slightly reduced, 6 minutes. Add cream; boil until reduced to 3/4 cup, about 6 minutes. Set sauce aside.
• Melt butter in heavy large skillet over medium-high heat. Add garlic and saute 1 minute. Add 1 bag of spinach and toss until slightly wilted, about 1 minute. Add remaining spinach and toss just until wilted, about 2 minutes. Season to taste with salt and pepper. Set aside.
• Heat remaining 1/2 T oil in another heavy large skillet over high heat. Sprinkle steaks with salt and pepper. Saute to desired doneness, about 4 minutes per side for rare.
• Divide spinach among 4 plates. Place 1 steak on each mound of spinach. Add sauce, mustard, and tarragon to skillet steaks cooked in; boil until slightly thickened, scraping up browned bits from bottom of pan, about 1 minute. Season sauce with salt and pepper. Spoon sauce over steaks and serve.

BEEF TENDERLOIN STEAKS WITH MUSTARD-COGNAC SAUCE

Steps:

• Preheat oven to 250.
• Sprinkle steaks on all sides with salt and pepper.
• Heat oil in heavy large skillet over high heat.
• Add steaks and sear until brown, about 2 minutes per side.
• Reduce heat to medium-low.
• Add 3 Tbs butter, garlic, thyme, and rosemary to skillet.
• Cook steaks to desired doneness, turning occasionally and basting with pan juices, about 12 minutes for medium-rare.
• Transfer steaks to small rimmed baking sheet and keep warm in oven.
• Pour contents of skillet into small bowl.
• Return 3 Tbs of drippings from bowl to same skillet and place over high heat.
• Add shallots and saute 2 minutes.
• Add Cognac and Port and stir 1 minute, scraping up any browned bits.
• Add broth and boil until sauce is reduced to 1 cup, about 12 minutes.
• Whisk in Dijon mustard, then remaining 3 Tbs cold butter, 1 Tbs at a time.
• Season sauce to taste with salt and pepper; set aside.
• Arrange steaks on plates; whisk any accumulated juices from baking sheet into sauce.
• Spoon sauce over steaks and serve.

HERBED BEEF TENDERLOIN WITH SOUR CREAM MUSTARD SAUCE

Steps:

• Preheat oven to 325°F.
• In a small bowl mix together parsley, rosemary, thyme, garlic, oil, pepper, and 2 tbsp of Dijon mustard.
• Rub mixture all over tenderloin and place in a shallow roasting pan (9x13 or larger). Insert meat thermometer into center of meat, if desired.
• Roast uncovered for 30-45 minutes or until thermometer reads 140°F for medium rare-medium doneness. Remember meat will continue to cook while standing.
• Remove meat, cover with foil, and let stand 15 minutes to let juices redistribute.
• While meat is standing, in another small bowl, stir together the sour cream and 2 tsp Dijon mustard.
• Slice tenderloin. Serve warm with sour cream mustard sauce drizzled atop.
• NOTE: can prepare tenderloin ahead, slice thinly and serve atop a toasted baguette with sour cream mustard sauce and horseradish sauce as an appetizer for dinner party. Also great thinly sliced over a hearty salad.

BEEF TENDERLOIN WITH SHALLOT MUSTARD SAUCE

Steps:

• Heat oven to 425 degrees. Coat beef on all sides with the salt and pepper. Place a skillet with an ovenproof handle over medium-high heat, and add olive oil. When very hot, add meat; sear on all sides until browned. Transfer the pan to oven for 10 minutes. Add shallots to pan; return to oven for 15 to 20 minutes more, or until a meat thermometer registers 135 degrees for medium rare. Remove beef from pan; let rest on a cutting board for at least 10 minutes.
• Place the pan with the shallots over medium-high heat, and deglaze by adding balsamic vinegar, stirring up any browned bits from the bottom with a wooden spoon. Add the stock, and simmer until slightly reduced, 2 to 3 minutes. Reduce heat to low, and stir in mustards and butter. Keep sauce warm until serving. Cut beef into 1/2-inch-thick slices; top with the sauce, and serve.