FILET OF BEEF WITH MUSTARD MAYO HORSERADISH SAUCE
Provided by Ina Garten
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
- Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
- Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet 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, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
- Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.
BACON-WRAPPED FILET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F.
- Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.
- Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.
- Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.
PEPPERED FILETS WITH HORSERADISH CREAM SAUCE
This beef tenderloin recipe is a family favorite that's quick and always satisfying. The creamy sauce has the perfect blend of horseradish and mustard. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 525 calories, Fat 39g fat (22g saturated fat), Cholesterol 167mg cholesterol, Sodium 589mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 38g protein.
BACON-WRAPPED FILET MIGNON WITH HORSERADISH SAUCE
Steps:
- 1 Sauce:. 2 At least two hours prior, mix together the mayonnaise, sour cream, horseradish, mustard and lemon juice; cover and place in refrigerator. 3 Steak:. 4 Adjust oven rack to lower-middle position, place rimmed baking sheet or cast iron griddle on oven rack, and heat oven to 450 degrees. 5 When oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (not nonstick) over high heat on stovetop until very hot, about 3 minutes. 6 Meanwhile, rub each side of steaks with 1/2 teaspoon oil and sprinkle generously with salt and pepper. 7 Wrap 1 slice bacon around circumfrence of each filet, overlapping ends and securing to meat with toothpick. 8 Place steaks in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes. 9 Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. (watch carefully).
BACON WRAPPED, FILET MIGNON
Using real thick and smokey bacon really gives this plenty of flavor. It's cooked slow, because of the bacon, and, as a result, the fillet comes out real moist. There's so much flavor in the meat, additional sauce isn't needed. For additional Pictures, please visit: http://www.capnrons.com/R_M_Bacon_Wrapped_Fillet_Mignon.html?ID=RZ_12_2009
Provided by Capn Ron
Categories Steak
Time 45m
Yield 4 Steaks, 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Remove any silver skin, and extra fat from the fillets. Wrap a piece of bacon around the outside, and either secure with a toothpick, or wrap with butcher's twine. Don't overlap the bacon by more than 1/4", you want to make sure that the bacon will cook. However, if your using thin bacon, you might want to use 2 pieces to get the extra thickness and flavor. Securing the bacon with toothpicks works, but by tieing the bacon, you're forming a more rounded piece of meat that will look nicer on the plate.
- 2. Oil the meat liberally, dust with the blacken. salt, and pepper, and rub it into both sides of the meat. Se the meat on a platter and place back in the refrigerator until you're ready to cook it. Don't be afraid to use a little more slat than you think you should, it's on the grill and won't end up as strong.
- 3. Cook over a medium hot grill for about 10 minutes per side. Ultimately you want the meat to reach an internal temperature of 110 degrees. If you cook on too hot a fire, the bacon will flame up and you'll end up with burned bacon, and burned meat. The oil on the outside helps the meat to sear (keeping in the juices), and helps keep the meat from sticking to the grill.
- 4. When testing the internal temperature of a thin pieces of meat, be sure to insert the thermometer in from the side.
AIR-FRYER BACON-WRAPPED FILET MIGNON
I got the idea for bacon-wrapped filet mignon when I saw some on sale in the grocery store. The rest was inspired by my husband, because he once made a Scotch and ginger ale sauce. I originally made this in the oven but it works equally well in the air fryer! -Mary Kay LaBrie, Clermont, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Place bacon in a single layer in air-fryer basket. Cook at 350° until partially cooked but not crisp, 3-4 minutes. Remove to paper towels to drain., Preheat air fryer to 375°. Sprinkle steaks with salt and pepper; wrap a strip of bacon around the side of each steak and secure with toothpicks. Place steaks in a single layer on greased tray in air fryer basket. Cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 7-10 minutes, turning halfway through., Meanwhile, in a large skillet, saute mushrooms and thyme in 1 tablespoon butter and oil until tender; remove from heat. Add whiskey, stirring to loosen browned bits from pan. Stir in ginger ale, brown sugar, soy sauce and sage., Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 3-5 minutes. Stir in remaining tablespoon butter. Serve with steaks.
Nutrition Facts : Calories 581 calories, Fat 37 g fat (15 g saturated fat), Cholesterol 108 mg cholesterol, Sodium 729 mg sodium, Carbohydrate 10 g carbohydrate (8 g sugars, Fiber 1 g fiber), Protein 35 g protein.
HORSERADISH SAUCE FOR FILET MIGNON
I got this recipe out of Wine Enthusiast Magazine. This horseradish sauce is a delicious addition to Filet Mignon. Note: Marinate the beef in olive oil mixed with chopped garlic, parsley, rosemary, thyme, salt, pepper and fresh herbs, covered, in the referigerator for a least an hour or overnight. Cut the filet into medallions for serving.
Provided by Sondra Beth
Categories Low Protein
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Combine the mayonnaise, sour cream, Worcestershire sauce, horseradish, salt and pepper in a small bowl and whisk vigorously for 1 minute, or until the mixture is smooth and well blended.
- Cover and refrigerate until ready to serve. Makes about 2 1/3 cups.
Nutrition Facts : Calories 715.5, Fat 61.8, SaturatedFat 15.9, Cholesterol 67, Sodium 1332.1, Carbohydrate 40.9, Fiber 1.2, Sugar 12.1, Protein 3.9
FILET MIGNON WITH BACON CREAM SAUCE
Amazing, easy-to-make filet mignons with a bacon cream sauce.
Provided by Michael.B
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Brush the filets with olive oil, and cook on the preheated grill to desired doneness (about 4 minutes per side for medium rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the steaks aside on a platter tented with aluminum foil to rest.
- While the steaks are resting, prepare the sauce: cook and stir the chopped bacon in a small saucepan over medium heat until the bacon pieces are crisp, 3 to 5 minutes. Stir in the butter and shallots, and cook and stir until the shallots are soft and translucent, about 5 minutes more.
- Stir in the half-and-half, bring the mixture to a simmer over medium-low heat, and cook, stirring occasionally, until the sauce is slightly thickened, about 8 minutes. Season to taste with salt and pepper, and serve over the steaks.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 9.2 g, Cholesterol 85.1 mg, Fat 28.9 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 11.6 g, Sodium 285.9 mg, Sugar 1.6 g
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