Fillet Tenderloin Steaks In Cream Cheese Pastry Parcels Oamc Food

TENDERLOIN IN PUFF PASTRY

Steps:

• In a large skillet, brown steaks in oil on both sides. Place a wire rack on a baking sheet. Transfer steaks to wire rack; refrigerate for 1 hour. In the same skillet, saute mushrooms and onions in butter until tender; drain. Stir in the salt and pepper., On a lightly floured surface, roll pastry into a 13-in. square. Cut into 4 squares. Place one steak in the center of each square; top with mushroom mixture. Combine egg and water; brush over pastry., Bring up corners to center and tuck in edges; press to seal. Place on a parchment-lined baking sheet. Cover and refrigerate for 1 hour or overnight., Bake, uncovered, at 400° for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

PERFECT FILET MIGNON RECIPE

Steps:

• Remove your filet mignon from the fridge about 30 minutes before cooking to bring it to room temperature. (This will ensure even cooking.)
• Mash together half of the butter (1 tablespoon, 14 g), rosemary, thyme, and garlic. (Sprinkle in a little sea salt if using unsalted butter.) Form into a log and refrigerate until the last step.
• Preheat the oven to 400 degrees F (204 degrees C).
• Trim any connective tissue around the edges of the beef tenderloins. Season the filets liberally with sea salt and black pepper on both sides.
• Heat the cast iron skillet over medium-high heat, until the skillet is very hot. Melt the remaining butter (1 tablespoon, 14 g) in the skillet.
• Add the filets. Sear for 2 minutes on each side, without moving them around.
• Transfer the skillet to the preheated oven. Bake to desired level of doneness. (I recommend medium rare.) For a 2 in (5 cm)thick filet, that is 5 minutes for rare, 6 minutes for medium rare, 7 minutes for medium, or 8 minutes for medium well. Use a meat thermometer to check for the right temperature - 120 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, and 155 degrees F (68 degrees C) for medium well. The temperature will rise by another 5 degrees F while resting (see next step).
• Remove the filets from the oven and transfer to a plate. Top each with 1/2 tablespoon (7 g) of herb butter (slice the log of herb butter into four parts and put one on each steak). Let the steaks rest for 5 minutes before cutting.

BEEF TENDERLOIN STUFFED WITH HERB CREAM CHEESE, WITH SAUCE BORDELAISE

Steps:

• To stuff the steaks: In a medium mixing bowl combine the cheese, garlic, herbs, salt, and pepper. Cover and chill until firm. Cut an "X" in the top of each filet almost but not quite all the way through. Open the "X" and stuff with 2 tablespoons of the cheese mixture, pushing the cheese in well until level with the top of the steaks. Cover and chill 15 minutes. To make the Bordelaise sauce: Combine the wine, thyme, and shallots in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer until reduced to 1/4 cup. Add the stock and continue to simmer until reduced by half. Remove the pan from the heat and reserve. To cook the steaks: Preheat the oven to 400 F, and remove the steaks from the refrigerator. Place a large saute pan over medium-high heat, add the olive oil, and heat until almost smoking. Add the steaks, cut-side down, and sear 1 to 2 minutes on each side, turning carefully with a spatula. Make sure to scrape up the cheese crust with the steak when turning. Remove the steaks from the saute pan to a sheet pan and place in the oven to finish. Cook to desired temperature, about 6 to 8 minutes for medium-rare. While the steaks are finishing in the oven, finish the sauce. Return the sauce to a low heat and gradually whisk in the butter, one piece at a time, until the sauce is glossy. Put a steak on each serving plate and surround the steaks with the sauce.

CREAMY CHICKEN AND GARLIC PICNIC PASTIES-PARCELS WITH BOURSIN

Steps:

• Heat oven to 200ºC, 400ºF, Gas Mark 6. Grease and line a large baking tray.
• Thoroughly mix together all the filling ingredients, seasoning with black pepper. (You can pre-fry the mushrooms if you wish.).
• Roll out the pastry to a 30 cm (12 inch) square, then cut into 4 squares, place them on the baking tray.
• Pile the ingredients into the middle of the pastry sqaures. With the back of a spoon firmly press ingredients together.
• Brush edges with milk, fold corners to the centre sealing edges.
• Brush with beaten egg or milk and bake for 35 minutes until golden brown.
• Eat warm or cold.

TENDERLOIN WITH HORSERADISH CREAM CHEESE

Steps:

• Sprinkle steaks with salt and pepper. In a large skillet, heat oil over medium heat. Add steaks; cook 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small bowl, mix cream cheese, Parmesan cheese and horseradish until blended. Serve with steaks. Sprinkle with parsley.

STEAK-HOUSE SEARED BEEF TENDERLOIN FILETS

Steps:

• Preheat oven to 425 degrees.
• Season filets with kosher salt and pepper.
• Heat an oven-proof pan over medium-high heat for 5 minutes.
• Add oil and heat briefly.
• Sear filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness. (For medium rare that would be approximately 7 minutes.).
• Allow filets to rest 5 minutes before serving.

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 (TENDERLOIN) STEAKS IN CREAM CHEESE PASTRY PARCELS (OAMC)

Steps:

• FOR THE PASTRY:.
• Sift dry ingredients together.
• Cut (very cold) butter into smaller pieces and LIGHTLY rub into the dry ingredients with the fingertips.
• Add the cream cheese, a little at a time, to form a stiff consistency.
• Place pastry in a plastic bag and leave to rest in the refrigerator for 30 minutes.
• Roll out thinly and cut into 5 inch squares.
• Leave in refrigerator until needed.
• FOR THE STUFFING:.
• Heat the butter in a frying pan.
• Saute the next 4 ingredients until softened.
• Add remaining ingredients and blend in a food processor or liquidizer to a smooth consistency.
• Refrigerate until needed.
• STEAKS AND ASSEMBLY:.
• Lightly brown the steak medalions in butter.
• Spoon a little stuffing on the centre of a pastry square, place the steak on top, followed with a little more stuffing.
• Bring the four sides of the pastry together and shape like a bundle of laundry.
• Secure with a toothpick and garnish with thin strips of pastry.
• (The parcels may be frozen at this point).
• Brush pastry with a little beaten egg to glaze and bake on a greased baking tray at 475 F for 20-25 minutes or until golden-brown.
• (Serve with Sherried Mushroom Sauce - Recipe #291073).

GARLIC CHICKEN PARCELS

Steps:

• Heat oven to 220C/200C Fan/gas 7. Cut a slit halfway in each chicken breast, then put each one between two pieces of baking parchment and bash with a rolling pin to flatten slightly.
• Cut your sheet of pastry in half widthways and put both halves on a baking tray. Sit a chicken breast on top of each half, then cram the cavities with the Boursin (don't worry if a bit of cheese oozes out). Season, scatter over the lemon zest then fold the edges of the pastry in to the centre and pinch shut. Flip each parcel over so the seal is on the bottom. Brush with a little oil, then bake for 30 mins until deep golden.
• About 10 mins before your parcels are ready, steam or boil the greens until tender. Toss in the oil and season. Serve alongside your chicken parcels with lemon wedges for squeezing over.

SALMON & LEEK PARCELS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the leeks into a large saucepan with 3 tbsp water and a couple of knobs of butter. Cover, then cook for 10 mins until tender. Remove from the pan, allow to cool, then mix with the crème fraîche and some seasoning.
• To assemble the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing butter between each layer. Place a salmon fillet in the centre, season, then spoon over half the leek mix. Fold the ends over the top, pull up the sides and scrunch together to enclose. Repeat.
• Brush both the parcels with melted butter. Put onto a lightly greased baking sheet, then cook for 20-25 mins until browned and crisp. Delicious served with a green salad.

FILET MIGNON IN PUFF PASTRY

Steps:

• Place steaks on an ungreased baking sheet. Sprinkle with pepper; top with butter. Bake at 425° for 10 minutes. Cool slightly; refrigerate until chilled., Meanwhile, on a lightly floured surface, roll puff pastry into a 14x9-1/2-in. rectangle. Cut out two 7-in. squares, reserving scraps. , Rub steaks with garlic and top with cheese; place steaks, cheese side down, in the center of each pastry square. Lightly brush pastry edges with egg. Bring opposite corners of pastry over steaks; pinch seams to seal tightly. Place seam side down on an ungreased baking sheet. Cut small slits in top of pastry; brush with egg., Using lightly floured small cookie cutters, cut out shapes from reserved pastry. Arrange over wrapped steaks; brush shapes with egg., Bake at 425° for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a small bowl, combine sauce ingredients. Serve with steaks.