SEARED BEEF TENDERLOIN FILET WITH BéARNAISE SAUCE RECIPE - (4.7/5)
Provided by á-13856
Number Of Ingredients 12
Steps:
- PREHEAT oven to 425 degrees with a rack in the center. TRIM tenderloin and cut into 6-8oz filets; season each filet with salt and pepper. Heat an ovenproof sauté pan over medium high heat for 5 minutes. 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: (RARE SEAR 5 MINUTES, ROAST 5 MINUTES REST 5 MINUTES,) (MEDIUM RARE: SEAR 5 MINUTES, ROAST 7 MINUTES, REST 5 MINUTES) (MEDIUM: SEAR 5 MINUTES, ROAST 9 MINUTES, REST5 MINUTES). Remove pan from the oven, transfer filets to a plate, tent with foil and let rest 5 minutes before serving. SERVE with Béarnaise sauce. Béarnaise SAUCE: BRING vinegar, wine, shallots and tarragon to a boil in a small saucepan over medium high heat. Boil until most of the liquid evaporates , about 5 minutes. OFF heat, add water then whisk in egg yolks until frothy. GRADUALLY drizzle in butter, whisking constantly to incorporate. Sauce should be thick, but thin it with a little water if needed. If it is too thin, return it to low heat and whisk constantly until thickened. STRAIN sauce through a medium mesh strainer into a heatproof cup. Season with lemon juice, salt, white pepper, and cayenne. Serve immediately.
SEARED BEEF TENDERLOIN FILETS
From Cuisine at Home. This is so easy and delicious you may never eat out again. Serve with Bearnaise Sauce and Boursin Creamed Spinach, per the article. Both recipes are posted here.
Provided by LMillerRN
Categories Meat
Time 25m
Yield 6-8 steaks
Number Of Ingredients 3
Steps:
- Preheat oven to 425 with a rack in the center.
- Trim the tenderloin and cut into filets; season with salt and pepper.
- Heat an ovenprood pan over medium-high heat for 5 minutes.
- Sear filets in oil on one side for 4-5 minutes. Turn the over, place in the pan
- in the oven and roast to desired doneness.
- Allow filets to rest 5 minutes before serving.
- Doneness Chart.
- Rare: Sear for 5 minutes, Roast for 5 minutes, and Rest for for 5 minutes.
- Medium Rare: Sear for 5 minutes, Roast for 7 minutes, and Rest for 5 minutes.
- Medium: Sear for 5 minutes, Roast for 9 minutes, Rest for 5 minutes.
Nutrition Facts : Calories 1358.9, Fat 96.3, SaturatedFat 36.7, Cholesterol 389.8, Sodium 267.5, Protein 114.5
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.
SEARED BEEF TENDERLOIN FILETS
This is a tired and true method of perfect filets every time! This has never failed me. You can get already cut filets, or when on sale, buy a whole tenderloin and cut it yourself. You will want them cut 2 inches thick. So a 6 pound whole beef tenderloin will yield about 7 or 8, 8 oz. filets. You may never go to a restaurant...
Provided by Deb Crane
Categories Beef
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 425 degrees with the rack in the middle of oven.
- 2. Season the tenderloin filets with salt and pepper.
- 3. You need to use an oven proof frying pan for this recipe. (I use my cast iron skillet) Get you pan very hot. Oil the pan and place the filets on the hot pan.(do not over crowd the pan. Do them in batches if need be or they will not get that professional looking "crust" to them. Once in pan, DO NOT MOVE THEM, TURN THEM, OR PLAY WITH THEM. The idea is to get a nice "crust" on the filet. Let them cook in the hot pan for 5 minutes. Then turn them over ( to reveal a beautiful crust) Place the whole pan in the preheated oven right away. Finish cooking them in the oven until desired done-ness. (again, I never cook tenderloin to a well done. It isnt a cut that fairs well with well done. Medium rare is the way to go in my book!) :)
- 4. Rare: sear 5 minutes, Roast 5 minutes Medium-rare: Sear 5 minutes, Roast 7 minutes Medium: Sear 5 minutes, Roast 9 minutes.
STEAK-HOUSE SEARED BEEF TENDERLOIN FILETS
I found this method of searing filets in a magazine and thought the result was amazing. I've been cooking them this way ever since. I'm submitting the recipe here as I'm afraid of misplacing such a treasure.
Provided by ljh237
Categories Steak
Time 17m
Yield 4 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 400.1, Fat 30.4, SaturatedFat 10.2, Cholesterol 100.6, Sodium 69.2, Protein 29.6
PAN-SEARED FILET MIGNON
I actually prefer the taste of perfectly pan-seared beef over grilled. This is easy and always delicious.
Provided by KathyP53
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle fillets with salt and pepper on both sides. Rub seasoning into meat with your fingers.
- Melt butter with olive oil in a large cast iron skillet over medium heat. Add filets and cook 5-7 minutes on each side.
- Remove from heat, cover filets with foil and allow to stand for 5 minutes before serving.
Nutrition Facts : Calories 532.9, Fat 43.5, SaturatedFat 17.1, Cholesterol 160.1, Sodium 354.2, Carbohydrate 0.4, Fiber 0.1, Protein 33.5
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