FILLET OF BEEF
In this wonderfully extravagant showstopper the earthy porcini go hand-in-hand with the garlic, thyme and butter to really kiss the meat as it cooks, creating a flavour-packed meltingly tender treat. Wrapping the fillet in a parcel of prosciutto not only protects it, but also seasons it to perfection as it cooks. Double win!
Provided by Jamie Oliver
Categories Beef Recipes Beef Steak Potato Pork Mushroom
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 220ºC/425ºF/gas 7.
- Get the meat out of the fridge and leave to come up to room temperature before you cook it. Cover the porcini with 300ml of boiling water and leave to rehydrate for 5 minutes.
- Peel and finely chop 2 of the garlic cloves, then place in a large frying pan on a high heat with a knob of the butter. Add the porcini and half the soaking liquor, then reduce the heat to low and simmer for 5 minutes, or until thick and syrupy.
- Squeeze in the lemon juice, stir in the remaining butter, and season to taste with sea salt and black pepper. Leave to cool slightly.
- Drizzle the beef with 1 tablespoon of oil and season with black pepper. Sear in a sturdy roasting tray over a medium heat on the hob until browned all over, then remove from the heat.
- Lay out the slices of prosciutto on a large piece of greaseproof paper, overlapping them slightly, making a sheet big enough to wrap around the fillet.
- Spread the mushroom mixture lengthways over one half of the prosciutto, then sit the beef on top. Carefully roll up, tuck in the ends, then discard the paper. Secure with butcher's string.
- Squash the remaining unpeeled garlic cloves and put into the roasting tray with the herbs, then carefully place the beef on top. Cook in the oven for 25 minutes for rare, 30 to 35 minutes for medium, or 40 minutes for well done.
- When the time's up, remove the meat to a board to rest for 5 minutes, pouring any juices back into the tray.
- Transfer the tray to a medium-high heat on the hob, pour in the wine and the remaining porcini soaking liquor (discarding just the last gritty bit) and simmer to your desired consistency, scraping up all the goodness from the bottom of the tray.
- Remove from the heat, and sieve before serving, if you like - I also like to whisk in an extra knob of butter for maximum silkiness.
- Carve up the beef and serve drizzled with the red wine sauce - delicious with celeriac and potato mash, and steamed greens.
Nutrition Facts : Calories 439 calories, Fat 25.4 g fat, SaturatedFat 12 g saturated fat, Protein 43 g protein, Carbohydrate 2.8 g carbohydrate, Sugar 0.6 g sugar, Sodium 1.4 g salt, Fiber 0.6 g fibre
GORDON RAMSAY'S ROAST BEEF FILLET RECIPE
Gordon Ramsay's roasted beef fillet is a delicious, succulent recipe that is easy to make and can be on the table in only 50 mins
Provided by Gordon Ramsay
Yield Serves: 6
Number Of Ingredients 4
Steps:
- To make the dressing, cut each tomato in half and squeeze out the seeds. Finely chop the flesh and place in a large bowl. Add the rest of the ingredients, except for the herbs, and mix well. Season well with salt and pepper to taste. Cover with cling film and chill for at least 20 mins or until ready to serve.
- Heat the oven to 200°C/Gas 6 and preheat a roasting pan. Trim any fat or sinew from the fillet of beef and season all over with salt and pepper. Heat a non-stick frying pan with a little olive oil. When it is very hot, add the beef and sear for 1½-2 mins on each side until evenly browned all over.
- Lightly oil the hot roasting pan. Transfer the beef to the roasting pan and place it in the oven. Roast for 25 mins for medium rare beef - it should feel a little springy when lightly pressed. Transfer the fillet to a warm platter and leave to rest for 10 mins.
- Serve the beef warm or at room temperature. Slice it thickly and overlap the slices on a serving platter. Pile the rocket into the centre. Stir the chopped herbs into the tomato tarragon dressing and spoon over the beef. Accompany with new potatoes if you like.
Nutrition Facts : @context https, Calories 443 Kcal, Sugar 8.3 g, Fat 21.2 g, SaturatedFat 7 g, Sodium 1.19 g, Protein 53.1 g, Carbohydrate 9.2 g
FILLET OF BEEF FLAMBE
This recipe provides a special dinner with a dramatic presentation your guests will remember for a long time! Recipe by James Beard, with a few of my own "twists."
Provided by GREG IN SAN DIEGO
Categories Roast Beef
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Rub the fillet well with olive oil and freshly ground pepper.
- Place on a ell-oiled rack in a shallow roasting pan.
- Roast at 400 degrees about 35 minutes or until it has achieved an internal temperature of 125 degrees.
- Brush with oil occasionally.
- When done, salt the roast and let it rest 10 minutes.
- Invite your guests to the kitchen "for the show.".
- Pour the warm Cognac over the roast and ignite with a long handled match.
- Add a little butter, sprinkle with chopped parsley and serve with the pan juices.
- Broiled tomatoes and watercress make nice accompaniments.
- Serve with a good Cabernet Sauvignon or Merlot. Don't skimp -- this recipe deserves a quality wine!
Nutrition Facts : Calories 1180.1, Fat 98.8, SaturatedFat 36.9, Cholesterol 265.4, Sodium 235.4, Carbohydrate 0.2, Fiber 0.1, Protein 67.8
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.
OVEN-ROASTED FILLET OF BEEF
Real Simple Magazine December 2004/January 2005. When it comes to entertaining, beef tenderloin is always a perfect answer to most menu questions. What to serve at the party? Beef cocktail sandwiches. What to serve at a brunch? Sliced beef with a savory sweet potato galette. What to serve for a holiday dinner? Classic fillet with bernaise sauce. No matter who's at the table - boss, relative, friend - a roasted fillet of beef can be dressed up or down to suite the occasion. The little black dress of meats, it's always classic and practically foolproof. Beef tenderloin is best served rare - 130 degrees F on a meat thermometer. When buying a fillet, request it trimmed and tied. If you have to tie it yourself, tuck a few inches of the thinnest end of the fillet under, then wrap it with butcher's twine at 2-inch intervals.
Provided by JackieOhNo
Categories Roast Beef
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove the fillet from the refrigerator 30 minutes before roasting to bring it to room temperature. Preheat oven to 500 degrees and position a rack in the center.
- Spread the mustard evenly on all sides of the fillet. Sprinkle with the salt, pepper, and thyme. Heat the oil in a 12-inch ovenproof skillet over high heat; the oil should shimmer but not smoke. Brown the fillet on all sides, 2 to 3 minutes per side.
- Place the fillet in oven and reduce temperature to 425 degrees. Roast about 25 minutes for rare or until a meat thermometer reads 130 degrees when inserted into the cdenter. (Check the temperature once after about 20 minutes to gauge how far along the fillet is.).
- Remove the fillet from the oven and allow it to rest 10 minutes before slicing.
- Will make enough for 36 hors d'oeuvres, 8 to 10 buffet servings, or 6 for a sit-down dinner.
Nutrition Facts : Calories 909.7, Fat 74.4, SaturatedFat 28.8, Cholesterol 212.3, Sodium 595.9, Carbohydrate 1.6, Fiber 0.7, Sugar 0.3, Protein 54.8
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
ALE-GLAZED BEEF FILLET WITH A CRISPY ONION CRUST
Forget traditional turkey - try Tommy's quick beef fillet for an alternative Christmas main. It's a showstopping dish that's easy to make
Provided by Tommy Banks
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 12
Steps:
- To make the glaze, whisk all the ingredients together in a saucepan. Bring to the boil and simmer for 25-30 mins to reduce until sticky. Meanwhile, crush the onions with a pestle and mortar, or blitz in a food processor until you get a fine crumb.
- Heat the oven to 180C/160C fan/gas 4. Generously season the beef all over. Heat the oil in a frying pan over a high heat and spend 10 mins searing the beef well on all sides. Remove from the pan (setting the pan aside to cook the carrots later), then sit the beef on a wire rack in a roasting tin. Brush all over with some of the glaze, roast for 10 mins, then turn it over and do the same again, reserving some of the glaze for brushing over at the end. If you want the beef rare and you have a meat thermometer, the core temperature should be 52C. For medium-rare, roast for another 10-15 mins - the core temperature should be 55-60C. Cover the beef and let it rest for 15-20 mins.
- Meanwhile, boil the carrots in salted water for 5-7 mins until just tender, then drain. Tip the carrots into the frying pan you used to sear the beef along with the butter and fennel seeds. Fry over a medium heat until golden, then add the spinach, any resting juices from the meat and 1 tsp of the beef glaze. Cook until the spinach has wilted.
- To serve, scatter the crispy onions on a tray or plate. Brush the beef again with the glaze and roll it in the onions. Sit on a board, carve into thick slices and serve with the carrots and spinach.
Nutrition Facts : Calories 596 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 3.4 milligram of sodium
FLAMED ROAST FILET OF BEEF
Provided by James Beard
Number Of Ingredients 6
Steps:
- Rub the filet well with oil and freshly ground pepper. Place on a rack in a roasting pan and roast in a 350°F. oven for 45-50 minutes, or until the meat thermometer registers 120°F.-125°F. (for rare). Brush with oil occasionally, if necessary. Salt the roast and let it rest for 10 minutes. Remove to a hot platter and blaze with the heated cognac. Sprinkle lavishly with chopped parsley.
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