FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE
Ina Garten's filet of beef is ideal for the holidays: It's foolproof - and guaranteed to impress!
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
- Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
- Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
- Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.
STEAK WITH BERNAISE
Steps:
- For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
- Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
- Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side.
- Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
OSCAR-STUFFED BEEF TENDERLOIN WITH ROSEMARY POTATOES AND BEARNAISE
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 2 servings
Number Of Ingredients 21
Steps:
- For the beef: Preheat the oven to 400 degrees F.
- Chop the crabmeat and place in a bowl. Add the mayonnaise and chives, and mix to combine. Season with salt, pepper and the lemon juice. Cover the bowl with plastic wrap and refrigerate until ready to use.
- Make a shallow cut lengthwise into the beef and then continue cutting along the curve, until the beef is a flat sheet. Sprinkle the beef with salt and pepper. Spread the crab mixture in an even layer on the beef, then place the asparagus lengthwise over the crab with the tips poking out. Roll up the beef to make a pinwheel, then use butchers twine to tie it together in 1-inch increments. Heat an ovenproof saute pan over high heat and add some oil. Sear the beef on all sides, then transfer the pan to the oven and cook until the internal temperature hits 130 degrees F, 30 minutes. Remove the meat from the pan and rest on a cutting board before slicing.
- For the potatoes: Place the potatoes in a saucepan filled with cool salted water. Cook the potatoes until tender, then drain and cool. Using your thumb or a spoon, smash the potatoes until they break apart slightly. In a straight-sided saute pan add enough oil to come 1-inch up the sides of the pan. Heat over medium heat until a deep-frying thermometer reads 365 degrees F. Add the rosemary and fry until crispy, then remove with a slotted spoon and drain on paper towels. Fry the potatoes until golden brown and crispy, then remove with a slotted spoon and drain on paper towels. Season with the flaky sea salt and pepper, and garnish with the fried rosemary.
- For the bearnaise: In a small saucepan set over medium-high heat, combine the vinegar, wine, shallots, bay leaf and half of the tarragon. Bring to a simmer and cook until reduced by half. Remove from the heat and set aside to cool. Pour through a fine mesh sieve to strain out the solids.
- In the pitcher of a blender, add the yolks and the vinegar reduction. With the blender running, add one-third of the butter in a slow, steady stream. Once it emulsifies, increase the blender speed to high and add the remaining butter. Add the remaining tarragon leaves, then season with salt and pepper and give it one more buzz. Set aside in a warm spot to hold the sauce.
- Slice the beef into two portions and serve with the potatoes and bearnaise sauce.
SLOW-ROASTED FILET OF BEEF AND BASIL PARMESAN MAYONNAISE
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 275 degrees. Use an oven thermometer to be sure your oven temperature is accurate.
- Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper (it will seem like a lot but believe me, it makes a difference). Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.
- Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature with Basil Parmesan Mayonnaise.
- Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.
More about "summer filet of beef with bearnaise mayonnaise food"
FAVORITE FILET OF BEEF WITH BéARNAISE …
Web Jun 29, 2020 Filet of Beef with Béarnaise Mayonnaise Print Recipe Course dinner, Lunch, Main Course Cuisine American Ingredients …
From the2spoons.com
Estimated Reading Time 3 mins
From the2spoons.com
Estimated Reading Time 3 mins
- Dry the entire tenderloin with paper towels and brush it all over (top and bottom) with the butter. Sprinkle it all over with 4 teaspoons of salt and 2 teaspoons of pepper. It will seem like a lot but trust me, it's important.
- Place the filet on the sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the beef registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
- Meanwhile, place the shallots, 3 tablespoons of tarragon, the wine, and vinegar in a small saucepan and bring it to a boil over medium-high heat. Boil for 5 minutes, until only 1 tablespoon of liquid remains. Set aside to cool for 15 minutes.
10 BEST SUMMER BEEF RECIPES | YUMMLY
Web Apr 4, 2023 cracked black pepper, jalapeños, fresh lime juice, ground beef and 12 more Grilled Tennessee Steak KitchenAid fresh ground black pepper, Worcestershire sauce, coffee, skirt steak and 4 more
From yummly.com
From yummly.com
INA’S SUMMER FILET OF BEEF WITH BéARNAISE MAYONNAISE
Web Feb 18, 2018 Ina’s Summer Filet of Beef with Béarnaise Mayonnaise Posted on February 18, 2018by Jane Williams Ingredients: 1 whole (4-5 lb) beef tenderloin 6 T unsalted …
From janeellenwilliams.com
From janeellenwilliams.com
SUMMER FILET OF BEEF WITH BEARNAISE MAYONNAISE | PUNCHFORK
Web Ingredients. Makes 8 to 10 servings. 1 whole (4- to 5-pound) beef tenderloin, trimmed and tied. 3/4 cup minced shallots (3 shallots) 4 tablespoons minced fresh tarragon leaves, …
From punchfork.com
From punchfork.com
BAREFOOT CONTESSA: SEASON 26, EPISODE 20 - ROTTEN TOMATOES
Web Synopsis:Ina has all the tricks for French cooking at home, with secrets to a show-stopping summer filet of beef with Béarnaise mayonnaise, endive, orange and roquefort salad; …
From rottentomatoes.com
From rottentomatoes.com
MAINDISH - BERNAISE SAUCE FOR FILET MIGNON INA GARTEN RECIPES
Web Feb 14, 2023 Get Summer Filet of Beef with Bearnaise Mayonnaise Recipe from Food Network Total time: 100 minutes Cook time: 25 minutes Yields: 10 servings Number of …
From tfrecipes.net
From tfrecipes.net
ROYAL RECIPES REVEALED: 3 DISHES FOR KING CHARLES' CORONATION - MSN
Web 12 hours ago Discover King Charles' official coronation recipes, from Ken Hom's lamb to Nadiya Hussain's aubergine dish. ... most notably, fillet of beef Prince Albert, a rich and …
From msn.com
From msn.com
SUMMER FILET OF BEEF WITH BEARNAISE MAYONNAISE RECIPE | INA …
Web Strip zester. Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil. Dry the entire tenderloin with paper towels and brush it all over (top and bottom) with the …
From benedetta.is-a-chef.com
From benedetta.is-a-chef.com
30 "MUST-TRY" SUMMER BEEF DISHES - EASY AND HEALTHY RECIPES
Web Nov 15, 2022 Here are 30 “must-try” summer beef dishes to vary your meal during summer months. They are a tasty combination of beef and a number of ingredients, …
From easyandhealthyrecipes.com
From easyandhealthyrecipes.com
SUMMER FILET OF BEEF WITH BéARNAISE MAYONNAISE
Web Slice the filet of beef between ¼ and ½ inch thick, sprinkle with salt, and serve warm, at room temperature, or cold with the béarnaise mayonnaise on the side. Serves 8 to 10 • …
From recipecircus.com
From recipecircus.com
BEEF FILLET WITH EASY BEARNAISE SAUCE (TENDERLOIN) - VIKALINKA
Web Dec 14, 2021 Cut the wider part off, so you have two equal width pieces of meat. Tie it up each piece with kitchen twine, salt and pepper. Place in large frying pan and sear on high …
From vikalinka.com
From vikalinka.com
RANIA'S RECIPES: SUMMER FILET OF BEEF WITH BéARNAISE MAYONNAISE
Web Jul 19, 2017 Summer Filet of Beef with Béarnaise Mayonnaise 1 whole (4- to 5-pound) beef tenderloin, trimmed and tied 6 tablespoons (¾ stick) unsalted butter, melted Kosher …
From cbsnews.com
From cbsnews.com
SUMMER FILET OF BEEF WITH BEARNAISE MAYONNAISE - PINTEREST
Web Get Summer Filet of Beef with Bearnaise Mayonnaise Recipe from Food Network Ingredients Meat • 1 (4- to 5-pound) beef tenderloin, whole Produce • 3/4 cup Shallots • …
From pinterest.com
From pinterest.com
RANIA'S RECIPES: SUMMER FILET OF BEEF WITH BéARNAISE …
Web Jul 19, 2017 Rania Harris stopped by PTL to demonstrate another delicious recipe that is perfect for summer!
From youtube.com
From youtube.com
BAREFOOT CONTESSA: BACK TO BASICS, SEASON 18 - ITUNES
Web Ina Garten celebrates Jeffrey's favorite foods, starting with Fried Chicken Sandwiches and an incredible canape of Salmon Cured with Dill and Pernod. ... Ina Garten has all the …
From itunes.apple.com
From itunes.apple.com
SUMMER FILET OF BEEF WITH BEARNAISE MAYONNAISE - PINTEREST
Web Nov 16, 2020 - Get Summer Filet of Beef with Bearnaise Mayonnaise Recipe from Food Network. ... Nov 16, 2020 - Get Summer Filet of Beef with Bearnaise Mayonnaise …
From pinterest.com
From pinterest.com
COOK LIKE A PRO: FRENCH TO MAKE AT HOME - METACRITIC
Web Sep 26, 2020 Food Network | Air Date: September 26, 2020 Summary: Cooking French cuisine at home, including Summer Filet of Beef with Bearnaise Mayonnaise; Endive, …
From metacritic.com
From metacritic.com
BéARNAISE SAUCE – WORLD’S FINEST STEAK SAUCE | RECIPETIN EATS
Web Feb 10, 2021 Measure out ¾ cup of the Clarified Butter to use for Béarnaise Sauce. Discard the milky white solids. Part 3: Making Béarnaise Sauce – in 2 minutes flat! …
From recipetineats.com
From recipetineats.com
COOK LIKE A PRO: FRENCH TO MAKE AT HOME - FOOD NETWORK
Web Ina Garten has all the tricks for cooking French at home with secrets to a showstopping Summer Filet of Beef with Bearnaise Mayonnaise, an Endive, Orange and Roquefort …
From foodnetwork.com
From foodnetwork.com
SUMMER FILET OF BEEF WITH BéARNAISE MAYONNAISE RECIPE - EAT YOUR …
Web Summer filet of beef with Béarnaise mayonnaise from Make It Ahead: A Barefoot Contessa Cookbook by Ina Garten Shopping List Ingredients Notes (2) Reviews (0) …
From eatyourbooks.com
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love