ROAST FILLET OF BEEF WITH ROASTED GARLIC AND MUSTARD CREAM
A tender cut of beef is a little bit of luxury and this is the perfect main course to cook for a gathering of friends.
Provided by Mary Berry
Categories Main course
Yield Serves 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 220C/425F/Gas 7 (fan 200C).
- Rub the fillet of beef with plenty of salt and pepper and the oil.
- Heat a large frying pan until very hot. Fry the fillet on all sides until browned. Transfer to a roasting tin.
- Place the fillet in the centre of the roasting tin, arrange the whole garlic bulbs around the fillet and drizzle with a little oil. Roast for 23 minutes for medium-rare (only 20 minutes if it is a long, thin piece).
- When the beef is cooked, remove from the oven, cover with aluminium foil and leave to rest for 15 minutes.
- Serve hot or you can leave it to cool, and then wrap in more foil and place in the fridge to cool completely.
- To make the sauce, cut the roasted garlic bulbs in half horizontally and squeeze the garlic paste from each single clove into a bowl. Add the mayonnaise, crème fraîche and sugar.
- Blend to a smooth purée using a blender or food processor. Stir in the wholegrain mustard. Chill until ready to serve alongside the beef.
- Carve the beef into thin slices just before serving.
ENGLISH ROAST FILLET OF BEEF WITH TWO SAUCES
Provided by Pilar Viladas
Categories dinner, sauces and gravies, main course
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 degrees. Place the fillet in a roasting pan. Combine the herbs, oil, salt and pepper in a small bowl, mix well and rub all over the fillet. Roast for 20 minutes (for medium-rare). Remove the pan from the oven, loosely cover the fillet with aluminum foil and let rest for 10 minutes before carving into thin slices. Serve with accompanying sauces.
ENGLISH ROAST BEEF
A pot roast that can't be beat! A blend of flavors you never would expect. This has become a favorite of my historical interpreter friends. Wine can be substituted for water in the roasting pan if you like.
Provided by SHADOWS1
Categories World Cuisine Recipes European UK and Ireland English
Time 3h20m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season the roast with salt and pepper to taste. Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Brown the outside of the roast on all sides in the butter. After the roast is browned, add 1/2 cup water to the pan, and sprinkle 1/2 teaspoon of sage, and 1/2 teaspoon of mint onto the roast. Place onion and garlic into the pan if desired, and season with seasoning salt and red pepper flakes, if using.
- Cover the pot, and place the roast in the oven for 2 to 3 hours depending on how well done you prefer the meat to be. 2 hours for rare, and 3 for well done. Removed finished roast to a pan to keep warm.
- Melt 1 tablespoon of butter in a medium skillet. Whisk flour into melted butter until smooth. Remove from heat, and stir in 1/2 cup cold water. Mix until a smooth paste is formed. Return to medium heat, and season with remaining sage and mint. Stir in the liquid from the roasting pan, and boil, stirring constantly until the gravy is thickened. Remove from heat. Slice the roast and serve with gravy poured over the meat.
Nutrition Facts : Calories 547.3 calories, Carbohydrate 2.3 g, Cholesterol 184.4 mg, Fat 31 g, Fiber 0.3 g, Protein 61.2 g, SaturatedFat 13.2 g, Sodium 255.4 mg, Sugar 0.6 g
BEEF FILLET WITH RED WINE SAUCE
Luxuriously tender meat, soaked in a herby, garlicky marinade makes for a mouthwatering main course, fit for a feast
Provided by Marcus Wareing
Categories Dinner, Lunch, Main course, Supper
Time 1h50m
Number Of Ingredients 17
Steps:
- Put the beef in a container just big enough to fit snugly. Mix the marinade ingredients in a bowl and tip over the beef. Cover and chill, turning and basting as often as possible. Leave for 24-72 hrs.
- Pour the Port and wine into a large pan and simmer until reduced to a glaze. - this will take about 20 mins. Heat the oil in a separate large pan and, when almost smoking, add the beef scraps and cook until dark golden. Add the shallots, garlic, peppercorns and herbs. Fry for a few mins until starting to brown, then add the reduced alcohol and stock. Bring to a simmer and cook for 25 mins. Strain into a clean pan, then simmer for 8-10 mins until thickened. Season to taste and chill until needed.
- Heat oven to 200C/180C fan/gas 6. Remove the fillet from the marinade and brush off the herbs, reserving them and the garlic for later. Heat the vegetable oil in a large pan. When almost smoking, add the fillet, season with 2 tsp salt and fry for 5-7 mins, turning every so often.
- Add the butter, cube by cube, and - when foaming - baste the fillet, turning regularly. When the fillet is caramelised, put in a roasting tin with the reserved herbs and garlic, and cook in the oven for 8-12 mins, turning every 4 mins and basting. To check that the beef is done, insert a probe thermometer into the centre - it should read 55-60C for medium rare. Transfer to a board, wrap loosely in foil and rest for 20 mins.
- Return the tin to the oven until the butter is hot. Before serving, roll the fillet in it. Serve with the sauce, croquettes, carrots and garlic.
Nutrition Facts : Calories 636 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium
ROAST FILLET OF BEEF WITH SHALLOT & MUSHROOM SAUCE
Try this simple, flavour-packed sauce with top quality beef - it's best carved into thick slices
Provided by Stephen Terry
Time 1h20m
Number Of Ingredients 9
Steps:
- To make the sauce, heat the olive oil in a large frying pan. Add the shallots and mushrooms, then fry for about 10 mins until golden and caramelised. Pour in the vinegar, then simmer until almost evaporated. Add the red wine, then simmer until almost evaporated. Add the beef stock, bring to the boil, then reduce by two-thirds. Pass the mixture through a fine sieve, then keep warm until ready to serve. Can be made the day before and reheated.
- Heat oven to 200C/fan 180C/gas 6. Season the beef generously with salt and pepper. Heat the sunflower oil in a large ovenproof frying pan on a high heat. Add the beef, then sear for 10 mins, turning, until browned all over. Transfer to the oven, then roast for approximately 20 mins, turning after 10 mins. This will give you beef that is medium rare; for medium, roast for an extra 5 mins. Allow the beef to rest on a rack, loosely covered in foil, for 10 mins, then slice into 6 thick slices. Add all juices from the beef to the sauce, then gently heat the sauce up and whisk in the butter.
Nutrition Facts : Calories 474 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Protein 48 grams protein, Sodium 1.17 milligram of sodium
MUSTARD-ROASTED BEEF FILLET
Perfect for a make-ahead wedding buffet
Provided by Good Food team
Categories Buffet, Dinner, Main course
Time 1h20m
Number Of Ingredients 5
Steps:
- Season the fillets generously with the cracked pepper and salt. Heat the oil in a large frying pan or flameproof roasting tray until starting to smoke. Then, one at a time, sear the fillets until brown on all sides - about 6 mins per fillet. Leave the beef to cool slightly. Meanwhile, lay the prosciutto so that it's overlapping on two large sheets of greaseproof paper.
- Heat oven to 200C/fan 180C/gas 6. Brush the beef all over with mustard and place on the prosciutto. Wrap the prosciutto around the beef and secure with string.
- Sit the fillets next to each other on a roasting tray and roast for 40 mins for medium or 50 mins for well done. Leave the beef to cool in the roasting tray. Dab the fillets with kitchen paper to remove any excess juices. Then either carve into thin slices and lay over two platters or place the fillets on the platters and serve with a carving knife and fork, so that guests can help themselves.
Nutrition Facts : Calories 265 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 36 grams protein, Sodium 1.39 milligram of sodium
ENGLISH ROAST BEEF
Make and share this English Roast Beef recipe from Food.com.
Provided by Chef Shadows
Categories Roast Beef
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Salt and pepper roast well.
- Place the butter in your pan and melt it over medium heat.
- Brown the roast on all sides in this butter.
- After browning add 1/2 cup water to the pan.
- Put sage and mint on the roast.
- Cover pan.
- Roast at medium heat ( 325 -350 ) for 3 hours if you like well done or 2 hours for rare.
- Every hour or so look to make sure there is at least 1/2 cup liquid in the pan.
- When done to your liking remove roast to a plate and keep warm.
- GRAVY: Melt butter in a clean fry pan over medium heat.
- Add flour to melted butter.
- Stir until well mixed with the butter.
- Remove from heat and add 1/2 cup cold water,
- The water must be cold, not hot, or the flour and butter will become lumpy.
- Mix until a smooth paste is formed.
- Place the pan back on medium heat.
- Add sage and mint.
- Now add all the liquid from the roasting pan and mix it well.
- Stir all the time and let it boil slowly until thickened.
- Remove from heat and serve over roast.
- OPTIONS: The onion, garlic, seasoned salt and crushed red pepper are added to the roast before cooking. Red wine can be used instead of water while roasting (use water only in the gravy).
FRENCH-STYLE ROAST FILLET OF BEEF WITH MADEIRA WINE SAUCE
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
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.
More about "english roast fillet of beef with two sauces food"
13 DELICIOUS SAUCES FOR ROAST BEEF - SOUTHERN LIVING
From southernliving.com
- Au Jus. Recipe: Slow-Cooker French Dip Sandwiches. Make classic French dip sandwiches with au jus sauce with the help of your slow cooker.
- Mustard-Cream Sauce. Recipe: Mustard-Cream Sauce. This simple, flavorful recipe gets a hint of heat from Creole mustard instead of Dijon.
- Gravy. Recipe: Mom's Roast Beef. If there's one thing we know, it's that Mom does it best, and this roast beef recipe with gravy is proof.
- Horseradish Aioli. Recipe: Rosemary Pork Sliders with Horseradish Aioli. This recipe calls for slow-cooked pork loin, but the horseradish aioli on it would be delicious on a roast beef sandwich as well.
- Vidalia Onion-and-Vinegar Sauce. Recipe: Vidalia Onion-and-Vinegar Sauce. This multi-purpose, elegant sauce pairs well with just about any protein, including roast beef.
22+ SAUCES FOR BEEF (EASY, FLAVORFUL, DELICIOUS!) - PLATINGS
From platingsandpairings.com
5/5 (1)Category SauceServings 4Calories 32 per serving
ENGLISH ROAST-BEEF: THE RECIPE TO MAKE IT PERFECT - COOKIST
THE PERFECT ROAST FILLET OF BEEF | BIBBYSKITCHEN RECIPES
From bibbyskitchenat36.com
WHOLE ROAST FILLET OF BEEF WITH SHALLOTS & MUSHROOMS - RECIPES
From recipes.co.nz
BEEF TENDERLOIN RECIPES - NYT COOKING
From cooking.nytimes.com
CHATEAUBRIAND (DISH) - WIKIPEDIA
From en.wikipedia.org
TASTY BEEF SAUCES - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
ROAST FILLET OF BEEF WITH TWO SAUCES - NZ HERALD
From nzherald.co.nz
OVEN ROAST BEEF WITH SIMPLE SAUCE
From canadabeef.ca
GORDON RAMSAY'S ROAST BEEF FILLET | GOODTO
From goodto.com
BEST ENGLISH ROAST FILLET OF BEEF WITH TWO SAUCES RECIPES
From alicerecipes.com
PEPPER-CRUSTED FILLET OF BEEF WITH ROASTED BALSAMIC ONIONS AND …
From deliaonline.com
MARY BERRY’S ROASTED FILLET BEEF WITH FRESH HORSERADISH SAUCE
From thehappyfoodie.co.uk
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON A CHEF
From onceuponachef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love