Peppered Filet Of Beef Food

PEPPERED FILETS WITH HORSERADISH CREAM SAUCE

Steps:

• Sprinkle steaks with 1 tablespoon pepper and 1/2 teaspoon salt. In a large skillet over medium heat, cook steaks in 1 tablespoon butter for 4-5 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 saucepan, melt remaining butter. Stir in the flour and remaining salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in horseradish and mustard. Serve with steaks.

BROILED PEPPERED FILLET OF BEEF

Steps:

• Rub the fillet with the cracked black pepper. Place in a non-aluminum deep dish, and add the garlic cloves, bay leaves, rosemary, red wine, olive oil, vinegar and salt. Cover, and let stand for 30 minutes. Drain, pat dry, and reserve marinade.
• Preheat the oven broiler to high, or prepare the charcoal.
• If the fillet is to be cooked in an oven broiler place it on a rack about 3 inches from the heat source. Broil, turning and searing evenly all around, for about 12 to 15 minutes for rare. Cook longer for well done. Transfer to a warm platter and keep warm. If the fillet is to be cooked on a hot clean grill, place the fillet on the grill. Cook and sear all around evenly for about 12 to 15 minutes for rare.
• Meanwhile transfer the marinade to a small saucepan and over high heat reduce by half. Add the chicken broth, tomato paste and any juices that may have accumulated around the fillet.
• Reduce sauce by more than half, stir in butter and check seasoning.
• Slice the meat into thin slices and serve with the sauce.

PEPPERED BEEF FILLET WITH BEARNAISE SAUCE

Steps:

• Preheat oven to 450F.
• Tie fillet up with string to keep a good shape.
• Brush with oil and rub with garlic.
• Roll fillet in crushed peppercorns and coriander and season generously with salt.
• Place fillet on a rack in baking pan.
• Roast for 10 minutes and then reduce heat to 350F.
• Roast for a further 20 minutes for medium rare or until done to taste.
• Stand, tented with foil, for 10-15 minutes.
• Meanwhile, make the Bearnaise: Melt butter in a small saucepan.
• Continue heating until milky parts have separated.
• Do not stir.
• Skim off any milky sediment with a spoon and set clear butter aside.
• Place shallots, wine, vinegar and tarragon in a small saucepan.
• Cook rapidly until only 2 tblsps of the liquid are left.
• Strain and set aside.
• Place egg yolks in food processor or blender.
• Process for 10 seconds.
• Add lemon juice.
• Process for 5 seconds.
• Slowly pour the melted butter in through the chute while the motor is running.
• Add seasoning and strained shallot mixture.
• Process for a few seconds.
• Serve peppered beef fillet with Bearnaise Sauce.

PEPPERED FILET OF BEEF

Steps:

• Cover a baking sheet with plastic wrap; set aside. In a spice grinder, coarsely grind the black and white peppercorns. Strain through a fine sieve, reserving powder for another use. Transfer ground peppercorns to a small bowl. Stir in oil, cognac, thyme, and salt.
• Spread half of the pepper mixture lengthwise down the center of the prepared baking sheet. Top with filet, rolling to coat. Spread the remaining pepper mixture over the top of the filet to evenly coat. Wrap filet with the plastic wrap. Transfer to refrigerator, and let marinate for 4 hours. Remove the filet from the refrigerator, and bring to room temperature.
• Preheat the oven to 450 degrees. Salt the beef, and place on a rack in a large roasting pan or a rimmed baking sheet. Transfer to oven, and roast until an instant-read thermometer registers 125 degrees for medium-rare, 30 to 45 minutes. Remove from oven, and let rest in a warm place for 15 minutes before removing twine and slicing. Serve with Montpelier Butter and Oven-Dried Vegetables.

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.

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.

CHINESE PEPPER STEAK

Steps:

• Slice the steak into 1/2-inch thick slices across the grain.
• Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
• Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
• Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

ROAST FILLET OF BEEF WITH CHIPOTLE RED PEPPER SAUCE AND MUSTARD CHIVE SAUCE

Steps:

• To make the roast fillet of beef
• In a heavy flameproof roasting pan heat the oil over moderate high heat until it is hot but not smoking, add the beef, patted dry and seasoned with salt and pepper, and brown it, turning it every 2 minutes, for 10 minutes. Roast the beef in a preheated 500°F. oven for 12 to 15 minutes, or until a meat thermometer registers 130°F. The narrow end of the beef will be medium-rare; the wide end will be rare. Serve the beef with the sauces.
• To make the red pepper sauce:
• In a heavy skillet cook the bell peppers in the oil, covered, over moderately low heat, stirring occasionally, for 25 to 30 minutes, or until they are soft. In a blender purée the mixture with the chipotle, the Worcestershire sauce, and salt to taste. The sauce may be made 2 days in advance and kept covered and chilled. Transfer the sauce to a sauceboat and serve it warm or at room temperature.
• Makes about 1 cup.
• To make the mustard chive sauce
• In a small bowl stir together the mustard, the vinegar, the sugar, the salt, and 3 tablespoons water, making a smooth paste, and let the mixture stand, covered, for 10 minutes. Transfer the mixture to the top of a double boiler set over barely simmering water and whisk in the butter until it is just melted and incorporated thoroughly. Remove the pan from the heat and stir in the chives. Transfer the sauce to a sauceboat and serve it warm or at room temperature.
• Makes about 1 cup.

FILET OF BEEF WITH RAISIN AND PEPPER SAUCE

Steps:

• Bring 2 cups of water to a boil in a small pot. Add raisins, reduce heat, and simmer for 5 minutes. Drain, and rinse raisins under cold running water, and drain again. Place raisins in a small bowl, and pour cognac over. Cover with plastic wrap, and refrigerate overnight.
• Season beef with salt, and press peppercorns into the beef to adhere. In a large skillet, heat oil over medium heat. Add beef to skillet, and cook for 4 to 5 minutes on each side for medium-rare. Transfer to a platter, and keep warm.
• Drain off the fat from the skillet. Add the raisins and cognac, and place over high heat, and bring to a boil. Cook until the liquid has reduced by half. Add the beef stock, reduce the heat to a simmer, and cook for 2 minutes. Cut the remaining 2 tablespoons butter into very small pieces. While whisking constantly, gradually add the butter to the sauce in the skillet. Continue to whisk until incorporated. Season with salt.
• Return the beef to the skillet, and baste with the sauce. Serve the beef and sauce with potatoes and spinach.

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.

ROASTED FILLET OF BEEF WITH BLACK PEPPER

Steps:

• Trim meat, removing excess fat and silver skin. Cut off about 4 inches of narrow end, about 1 pound, and reserve for another use.
• Place fillet on large sheet of parchment paper. Dust all over with salt, using 3/4 teaspoon salt to a pound of meat. Roll in peppercorns. Tie with butcher's string at 2-inch intervals. Wrap meat in parchment loosely, and refrigerate at least 24 hours and up to 48 hours.
• Remove fillet from refrigerator an hour before cooking. Rub all over with oil. Heat oven to 400 degrees. Sear fillet on all sides in a heavy roasting pan over two burners, under broiler or on grill. Or cut in half and sear in two pieces in large, heavy skillet.
• Place in oven in roasting pan. Roast 15 minutes. Test with instant-read meat thermometer: if thickest part registers about 105 degrees, meat will be very rare when finished. For medium rare, roast 20 to 25 minutes, until thermometer registers 115 degrees. For medium, roast longer, to 125 degrees. At these temperatures, meat will be slightly undercooked, but will continue to cook after it is removed from oven. Place meat on cutting board. Allow it to rest 10 to 15 minutes.
• Remove string, cut meat in 1/2-inch thick slices, arrange on a platter, and serve.

PEPPERED BEEF TENDERLOIN

Steps:

• Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray; add the onions. Cook and stir over medium heat for 25-30 mutes or until tender and browned. Stir in 1/2 teaspoon salt, vinegar and sugar. Remove and keep warm.
• Combine the pepper, thyme and remaining salt; rub over steaks. In the same skillet cook steaks for 4-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Serve with onions.

PEPPERED FILLET STEAK WITH PARSLEY POTATOES

Steps:

• Tip the potatoes into a pan of water, bring to the boil, simmer for 2 mins, then drain. Heat the oil in a non-stick frying pan. Add the potatoes and sizzle gently for 20 mins, tossing occasionally, until golden and crispy all over. When the potatoes are cooked, add the garlic to the pan and fry for 1 min more. Finally, toss through the parsley, season with sea salt and set aside.
• Meanwhile, rub the steaks with a drizzle of oil, then press in the black pepper. Heat a griddle pan until hot, and cook the steaks to your liking (2½ mins each side for medium rare, 3½ mins for medium, 4½ mins for well done). Leave steaks to rest for 5 mins, then top with a knob of butter and serve with the potatoes and some watercress salad.

BEEF PEPPER STEAK

Steps:

• In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.
• Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).