Beef With Caper Sauce Recipes

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ROAST BEEF WITH DIJON CAPER SAUCE



Roast Beef With Dijon Caper Sauce image

Make and share this Roast Beef With Dijon Caper Sauce recipe from Food.com.

Provided by Vicki in AZ

Categories     Meat

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs beef eye round, trimmed of fat and sinew
1/2 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon fresh ground pepper
1 tablespoon vegetable oil
1 tablespoon butter
1 tablespoon all-purpose flour
2 cups low sodium beef broth
2 tablespoons Dijon mustard
2 tablespoons drained capers

Steps:

  • Sprinkle beef with 1/2 t salt and let stand 1 hour.
  • Preheat oven to 350 degrees.
  • Mix thyme, basil, and 1/2 t pepper in small bowl.
  • Heat oil in skillet and brown beef. Sprinkle with herb mixture.
  • Transfer skillet to oven and roast until 130 degrees, about 40 minutes.
  • Let rest 20 minutes.
  • Place skillet with juices over medium high heat.
  • Add butter and stir until melted.
  • Gradually whisk in flour and bring to a boil. Boil until reduced to 1 1/4 cups, about 6 minutes.
  • Whisk in mustard and capers.
  • Adjust seasonings, if necessary.
  • Cut beef crosswise into very thin slices and serve with sauce.

Nutrition Facts : Calories 357.6, Fat 15.5, SaturatedFat 5.4, Cholesterol 127.6, Sodium 468.9, Carbohydrate 1.8, Fiber 0.5, Sugar 0.2, Protein 49.8

PAN-SEARED FILET MIGNON WITH CAPER SAUCE



Pan-Seared Filet Mignon With Caper Sauce image

Make and share this Pan-Seared Filet Mignon With Caper Sauce recipe from Food.com.

Provided by kittycara

Categories     Steak

Time 35m

Yield 3 serving(s)

Number Of Ingredients 10

1/2 teaspoon salt
1/2 teaspoon pepper
3 (4 ounce) filet mignon steaks
4 tablespoons butter or 4 tablespoons margarine, divided
1/4 cup chopped shallot
2 garlic cloves, minced
2/3 cup red wine (such as Cabernet Sauvignon)
2 tablespoons dijon-style mustard
2 tablespoons capers
chopped tomato (optional)

Steps:

  • Sprinkle salt and pepper over steaks.Melt 2 tablespoons of the butter in large heavy skillet over medium-high heat. Add steaks to skillet and cook 4 minutes on each side or until desired doneness. Remove from skillet: keep warm.
  • Melt remaining 2 tablespoons butter in skillet over medium-high heat and add shallots and garlic. Sauté 2 minutes or until lightly browned. Add wine, mustard and capers; simmer until slightly thickened,about 5 minutes. Spoon sauce over steaks. Garnish with chopped tomato,if desired.
  • NOTE: If preferred, substitute beef broth for the red wine called for in this recipe.

Nutrition Facts : Calories 515, Fat 41.5, SaturatedFat 20.3, Cholesterol 121.2, Sodium 725, Carbohydrate 4.6, Fiber 0.2, Sugar 0.4, Protein 20.9

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