Filet Of Beef With Raisin And Pepper Sauce Food

FILET OF BEEF STEAKS WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 375 degrees F.
• Season meat with salt and pepper. Heat a large nonstick skillet with oven safe handle over high heat. If you have a rubber handled pan, wrap the handle twice with tin foil for baking.
• Sear meat in the very hot nonstick skillet to caramelize the beef, 3 minutes on each side. Transfer to oven and cook 8 to 15 minutes longer for medium rare to well done meat.
• In a medium saucepan over medium heat melt 2 tablespoons butter. Combine melted butter with flour and cook a minute longer. Whisk in milk. Thicken milk to gravy consistency, then stir in horseradish, chives and salt and pepper. Transfer sauce to a serving dish.
• Remove meat from oven and transfer to a platter. Return pan to stovetop over moderate heat and deglaze pan with 1/2 cup Madeira or dry sherry. Add remaining tablespoon butter to the pan and pour the drippings over steaks.

GRILLED FILET OF BEEF WITH PEPPER SAUCE

Steps:

• Place potatoes in a medium pot.
• Cover with salted water and simmer over medium-high heat until tender, 15-20 minutes.
• Drain, then smash with a fork, breaking the potatoes up into small pieces; set aside.
• Wrap peppercorns in a clean dish towel.
• Crush by pressing firmly with the bottom of a heavy skillet or tapping with a mallet.
• To make brochettes, strip most of the leaves from rosemary branches.
• With a skewer, make a hole through each piece of mea;. push rosemary branches through holes, threading 3 pieces of meat on each branch.
• Heat 2 tablespoons oil in a cast-iron skillet over medium heat; add potatoes.
• Cook, stirring, until golden, about 5 minutes.
• Add chives, season with salt, then transfer to a platter.
• Heat 1 tablespoons oil in the same skillet over medium-high heat.
• Add brochettes and cook until brown, 1-2 minutes on each side (for medium rare).
• Place on potatoes, covering loosely with foil to keep warm.
• Reduce heat to medium, and add remaining oil, crushed pepper, and shallots.
• Cook, stirring, for 1 minute, then add scallions and cook for 30 seconds more.
• Remove pan from heat and stir in tomatoes.
• Season sauce with salt and spoon around brochettes.
• Enjoy!

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.

FILLET OF BEEF

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a sheet pan 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 fillet thickly.

FILLET OF BEEF WITH MIXED PEPPERCORN SAUCE

Steps:

• Heat a frying pan over a medium-to-high heat, then pour in the oil and the clarified butter. Season the steaks with salt and plenty of freshly ground black pepper and cook to your liking (2 mins each side for medium-rare, 3 mins each side for medium, depending on the thickness of your steaks). Be sure to seal the rounded edges, too. Transfer to a plate.
• Add the knob of butter to the pan, then fry the shallots, mushrooms and peppercorns over a medium heat for 5 mins, until the shallots have softened and the mushrooms browned. Return the steaks to the pan. Heat the brandy in a metal ladle, light with a match then carefully pour into the hot pan, standing as far back as you can. Once the pan has stopped flaming, remove the steaks again.
• Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. This will take about 5 mins. Add the stock and reduce again, this time by two-thirds. Stir the cream in to the sauce and allow it to thicken slightly. Check the sauce for seasoning, then return the fillets to the pan to warm through, spooning the sauce over. Serve straight away.

PEPPER-CRUSTED BEEF WITH COGNAC AND GOLDEN RAISINS

Steps:

• To plump the raisins, heat the cognac in a small saucepan over low heat just to simmering. Remove from the heat. Add the raisins and set aside to plump, about 30 minutes.
• To pan-fry the steak, combine the white, black, and green peppercorns and allspice in a shallow bowl. Season the steaks with salt on both sides and press the peppercorns into one side of the steak.
• In a large skillet, heat the oil over medium-high heat. Add the steaks, without crowding, pepper side down first, and cook each side for 3 to 5 minutes for medium-rare. Transfer the meat to a warm platter and cover with aluminum foil to keep warm.
• To make the pan sauce, pour off the fat from the skillet. Remove the skillet from the heat and add the raisins and cognac. Return the pan to high heat and bring to a boil. (If you have a gas cooktop especially, watch for flame-ups.) Cook until the mixture is reduced by half, about 2 minutes. Add the beef stock, decrease the heat to medium, and cook until slightly reduced, an additional 2 minutes.
• To finish the sauce with butter, remove the pan from the heat and whisk in the butter, one piece at a time. Taste and adjust for seasoning with salt. No additional pepper is necessary.
• To serve, return the steaks and any accumulated juices to the skillet and baste with the sauce. Serve immediately.