THE BEST EVER BEEF TENDERLOIN (FILET OF BEEF)
My lovely step-mother, Jan, is one of the best cooks I know! This Beef Tenderloin is one of her specialty recipes, and it is absolutely mouth-watering delicious! I love it because it is quite fast and easy to cook (after the marinating time), yet, it is perfect for special occasion meals, because it tastes like you slaved over it. Please note that the prep/cooking time does not include the over-night marinating. Please also note that the marinade will come out as a paste (after cooking it)--this is normal (thickened by the cornstarch), and is meant to be place on the top of the meat, as it cooks like a wonderful crust!
Provided by Helping Hands
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all marinade ingredients in heavy saucepan; mMix well.
- Bring just to boiling point.
- Remove from heat, and allow to cool.
- Place beef in a glass, enamel, or stainless steel pan.
- Pour cooled marinade over beef, and cover.
- Allow to marinate overnight in fridge.
- Remove from fridge several hours before roasting.
- Preheat oven to 450°F.
- Place meat in shallow baking pan, and pour marinade over it.
- Roast for 20 minutes, basting with marinade from time to time.
- Reduce heat to 350°F.
- Continue roasting another 20 minutes (or until beef reaches desired doneness).
- Remove from oven and let cool in marinade.
- Cut into thin slices and serve at room temperature.
- NOTE: This is best served rare to med-rare. It is most often done after 40 minutes of roasting, so please be careful not to overcook.
BARBECUED FILLET OF BEEF WITH MUSTARDY SOURED CREAM SAUCE
This meaty main course from James Martin makes a delicious dinner party dish - barbecue or griddle for a smoky outer crust and a meltingly tender middle
Provided by James Martin
Categories Dinner, Lunch, Main course
Time 17m
Number Of Ingredients 7
Steps:
- If your barbecue hasn't already been heated, light and heat until the ashes turn grey, or heat a griddle pan. Rub the beef with 1 tbsp olive oil and the garlic, season well with salt, then coat each side with the crushed peppercorns. Put on the barbecue or in an almost smoking griddle pan. Brush the top with the rest of the oil using the thyme, then place the thyme on top. Once the underside is charred with a nice crust (about 5 mins), remove the thyme and set aside, turn the fillet over and cook for about 5 mins more.
- Test the temperature of your fillet using a meat thermometer to make sure you don't overcook it. For medium rare, you want it between 52-55C. Once at the desired temperature, remove the meat to a board, place the thyme and garlic on top and cover in foil. Leave to rest for about 5 mins.
- Meanwhile, make the sauce by combining the soured cream and mustard in a bowl. Season and set aside. Transfer the beef to a clean board, slice into 2-3cm thick pieces and serve with the sauce.
Nutrition Facts : Calories 501 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 55 grams protein, Sodium 0.9 milligram of sodium
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.
PEPITO
The pepito is the favorite sandwich of Venezuelan street food made with beef (or chicken) and toppings soaked in sauces.
Provided by Hands Doing Things
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- In a bowl, season the beef strips with salt and pepper.
- Heat the oil (or other fat) in a heavy-bottomed pan and fry the beef over high heat until just browned.
- Add the garlic, roja and / or Worcestershire sauce and cook 2 to 3 minutes more, or until desired doneness.
- Remove from the heat and, optionally, adjust the seasoning.
- While the meat is cooking, reheat the bread rolls and split them in half lengthwise.
- First, garnish the 4 buns with the vegetables. Divide the beef among the 4 rolls, placing it on the vegetables.
- Garnish with grated fried potato (optional).
- Drizzle with guasacaca sauce and any other sauce, and garnish with grated cheese.
- Serve immediately.
Nutrition Facts : Calories 386 kcal, Carbohydrate 32 g, Protein 22 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 61 mg, Sodium 343 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
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