Filet Of Beef With Mustard Herb Crust Food

FILET OF BEEF WITH MUSTARD MAYO HORSERADISH SAUCE

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.

HERB-CRUSTED ROAST BEEF WITH HORSERADISH CREAM

Steps:

• Special Equipment: food processor
• Preheat oven to 350 degrees F.
• Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.
• Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.
• Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.
• Let roast rest 10 minutes before slicing and serve with Horseradish Cream.
• Horseradish Cream:
• In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.
• Yield: 1/2 cup

HERB CRUSTED BEEF TENDERLOIN

Steps:

• Preheat the oven to 400 degrees F.
• Tie the beef with butcher's string and rub with the olive oil. Combine the rosemary, parsley, thyme, and garlic and pat the mixture on the beef. Season the beef with salt and pepper.
• Over high heat sear the beef in an ovenproof skillet, turning to brown on all sides, about 5 minutes. Place the skillet directly into the oven and roast the beef for 20 to 25 minutes. Let the beef rest for 10 minutes before removing the string and slicing.
• Preheat the oven to 375 degrees F.
• Line the bottom and sides of an 8 by 8 by 2-inch baking pan with parchment paper. Rub the parchment paper with butter and a little bit of the garlic. Lay the potatoes in overlapping rows to cover the bottom of the parchment paper. Sprinkle with some of the cheese and garlic. Repeat the layering process until all the potatoes, cheese and garlic have been used.
• Whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the egg mixture over the potatoes. Press down on the potatoes to distribute the egg mixture. Cover the dish with parchment paper and bake for 1 1/2 hours. (Remove the parchment paper from the top for the last 20 minutes to brown the top).
• Allow the flan to rest for at least 15 minutes before turning out of the pan and cutting into serving sizes. This dish is best made a day ahead, then portioned and reheated in 400 degree F oven for 10 to 15 minutes.
• In a medium pot heat the olive oil over medium-high heat, add the onions, and cook for 7 minutes until soft, stirring frequently. Stir in the sugar and salt, and cook for a further 7 minutes. Add the port and vinegar, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes or until thickened. Stir in the thyme. Keeps for 1 week stored in the refrigerator in an airtight container

FILET OF BEEF

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

HERB AND SPICE BEEF TENDERLOIN ROAST

Steps:

• Gather the ingredients.
• Preheat oven to 400 F. Place the roast on a rack in a roasting pan.
• Combine the rosemary, thyme, garlic, nutmeg, allspice, salt, tarragon, pepper, and mustard. Rub the mixture all over the roast.
• Roast for 45 to 55 minutes, or until an instant-read thermometer registers about 145 F when inserted into the thickest part of the roast.
• Remove from the oven, tent loosely with foil, and let the roast rest for 10 minutes before slicing.
• Slice and serve with your choice of sides.

HERB AND GARLIC-CRUSTED BEEF TENDERLOIN WITH RED AND YELLOW PEPPER RELISH

Steps:

• Preheat oven to 375 °F. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture. Roast until meat thermometer inserted into center of beef registers 125 °F for medium-rare, about 45 minutes. Transfer to platter. Let stand 10 minutes. Cut beef into 1/2-inch-thick slices. Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary and serve with pepper relish.

MUSTARD-ROASTED BEEF FILLET

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.

BEEF FILLET WITH HERB CRUST

Steps:

• For this recipe you will also need tomato relish and 1/2 cup pesto.
• Trim fat and membrane from each steak and season with sea salt and black pepper.
• In a smoking hot pan, add olive oil and sear the meat until it is sealed all over.
• Allow 2 minutes each side.
• Leave to rest while preparing crust.
• In a food processor, make fresh bread crumbs and process the fresh parsley.
• Combine together in a bowl, season with sea salt and pepper, add garlic and melted butter.
• Smear each steak with mustard.
• Place crust on each fillet piling on top.
• Place in 220° oven for 15-20 minutes.
• Rest meat 10 minutes before serving.
• While resting, prepare sauce.
• Gently heat 1 cup of your favourite tomato relish and 1/2 cup pesto.
• If you want to thin, use a little beef stock, this isn't necessary.

MUSTARD-CRUSTED BEEF TENDERLOIN

Steps:

• Preheat oven to 425°F
• Stir together mustards, brown sugar, pepper, salt and lemon zest.
• Pat beef dry and season generously with salt. Heat oil in a heavy skillet over moderately high heat until just beginning to smoke, then brown beef on all sides.
• Transfer to an oiled shallow baking pan and coat with mustard mixture.
• Roast beef in middle of oven until a thermometer inserted 2 inches into thickest part of meat registers 125°F for medium-rare, 15 to 20 minutes.
• Transfer to a cutting board and let stand until cool, at least 10 minutes.

MUSTARD-ROASTED BEEF TENDERLOIN

Steps:

• Let beef stand at room temperature for 1 hour.
• Preheat oven to 425 degrees. Season beef all over with salt and pepper. Whisk together butter and mustards; coat beef all over with mixture. Roast on a parchment-lined baking sheet in the upper third of the oven until an instant-read thermometer inserted into the center reaches 135 degrees (for rare) to 140 degrees (for medium-rare), about 40 minutes (time will vary depending on thickness of cut). Let rest for 15 minutes before slicing.