Peppered Fillet Of Beef With Cranberries Food

BRAISED BEEF WITH RED WINE & CRANBERRY

Steps:

• Cut the meat into large chunks. Tip 2 tbsp flour with some salt and pepper into a large food bag, add the beef and shake to coat the pieces. Thinly slice the onions.
• Heat 2 tbsp olive oil in a large heavy-based pan. Add the beef and fry on all sides until evenly browned. You may need to do this in two batches. Remove to a plate.
• Heat 1tbsp oil in the pan if you need it, then add the onions and fry quickly for 5 minutes until tinged brown. Return the beef to the pan and add the wine and stock. Bring to the boil, stirring to scrape up the juices. Sprinkle with salt and pepper.
• Reduce the heat, cover tightly with a lid and cook at a gentle simmer for 11⁄2 hours until the beef is tender. Stir in the cranberry sauce, taste and add more seasoning if necessary. Simmer for a further 5 minutes and serve with mash, and a scattering of flatleaf parsely.

CRANBERRY-STUFFED BEEF TENDERLOIN

Steps:

• In a large saucepan, combine the cranberries, wine, shallots and butter. Cook over medium heat until berries pop, about 15 minutes., Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., Sprinkle beef with salt and pepper; spread cranberry mixture over meat. Roll up jelly-roll style, starting with a long side. Tie tenderloin at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan., Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, saute shallots in 1 tablespoon butter until tender. Add the juice, wine, broth and thyme. Bring to a boil; cook until liquid is reduced by half, about 20 minutes. Remove from the heat; stir in remaining butter. Serve with beef.

PEPPERED FILLET OF BEEF WITH CRANBERRIES

Steps:

• Place cranberries in a saucepan, cover with water, bring to a boil, and simmer 5 minutes. Drain, refresh with cold water, drain and place in a bowl. Add Cognac.
• Coarsely crush peppercorns in a mortar. (Wrap a towel over mortar at first so peppercorns do not fly about.) Spread crushed peppercorns on a platter.
• Salt fillets on both sides. Place on peppercorns and press to slightly flatten steaks and embed with peppercorns. Repeat on other side.
• Heat half the butter in a skillet just big enough to hold fillets. When butter begins to brown, add fillets and cook over medium heat, 2 to 3 minutes a side, until slightly underdone to your taste. Transfer steaks to a platter. Pour excess fat from skillet.
• Add cranberries and Cognac to skillet and cook briefly over low heat. Add stock and cook sauce until slightly reduced, about 2 minutes. Check sauce for seasoning, adding salt if needed. Swirl in remaining butter bit by bit until sauce is glossy. Return steaks to pan, baste briefly with sauce, and serve.

BRAISED BEEF WITH CRANBERRIES & SPICES

Steps:

• Heat the oil in a large flameproof casserole dish. Add the steaks 4 at a time and brown them well on both sides, then transfer to a plate. Now add the onions, garlic and ginger to the oil, plus juices left in the dish, and fry for at least 15 mins, stirring very frequently, until they are golden and soft. Add the saffron, cinnamon sticks, coriander, harissa and ground almonds, and stir well for 1 min.
• Tip in the stock, then return the meat to the dish. Add the bay leaves, cover and simmer for 1 hr. Remove the lid and cook for another 1 hr 30 mins, checking occasionally to ensure the mixture doesn't catch on the bottom. Add the cranberries 10 mins before the end of the cooking time so they can plump up in the gravy. Check the beef after the cooking time - it should pull apart easily with 2 forks. If not, add a splash more water or stock and cook for another 30 mins. Remove cinnamon and bay leaves.
• To freeze: Cool completely, then pack into freezer bags. Use within 3 months. Thaw in the bags at room temperature for 5-8 hrs depending on the bag size, although batches of 2 can be unwrapped and reheated in a pan with a little water in the base. This will also keep in the fridge for a couple of days if you don't want to freeze it. Serve with mash, rice or couscous (or gluten-free alternative).

BEEF TENDERLOIN STEAKS WITH CRANBERRY-PORT SAUCE AND GORGONZOLA

Steps:

• Melt 2 tablespoons butter in a saucepan over medium-high heat. Add garlic and shallot, then 1 cup broth, Port and cranberries. Boil liquid until reduced to 1/2 cup, about 8 minutes. Set sauce aside.
• Melt remaining 2 tablespoons butter in a large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet; cook to desired doneness, about 5 minutes per side for medium rare. Transfer steaks to a plate; cover loosely with foil and keep warm . Add rosemary to skillet, then add sauce and remaining 1/4 cup broth. Boil 1 minute, scraping up browned bits. Season with salt and pepper and spoon sauce over steaks. Top each with cheese.

BEEF TENDERLOIN WITH CRANBERRY-PORT SAUCE AND GORGONZOLA

Steps:

• Melt butter in saucepan over medium-high heat. Add remaining sauce ingredients (except fresh rosemary) and boil until sauce is reduced to 1/2 cup. This takes about 10-20 minutes. Add fresh minced rosemary and set aside.
• Sprinkle steaks with salt and pepper. Grill steaks.
• Spoon sauce over steaks, top with gorgonzola.

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.