Beeffilletswithstiltonportabellasauce Recipes

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BEEF FILLETS WITH STILTON PORTABELLA SAUCE



Beef Fillets With Stilton Portabella Sauce image

This is truly a special entree for a truly special occasion...Serve with roasted potatoes and steamed haricots vert. Celebrate!

Provided by MarieRynr

Categories     Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

6 (6 ounce) beef tenderloin fillets
2 teaspoons chopped fresh tarragon
1/2 teaspoon fresh ground pepper
5 tablespoons butter
8 ounces portabella mushroom caps, sliced
1/3 cup dry red wine
1/2 cup sour cream
3 ounces Stilton cheese or 3 ounces blue cheese, crumbled
1 sprig fresh tarragon

Steps:

  • Rub the fillets with the chopped tarragon and pepper. Melt 2 TBS of the butter in a large skillet over medium high heat. Add the fillets and cook for 4 to 5 minutes on each side or to the desired degree of doneness. Remove from the skillet and keep warm.
  • Melt the remaining 3 TBS butter in the skillet. Add the mushrooms. Saute for 3 to 4 minutes or until tender. Add the wine. Cook for 1 to 2 minutes, stirring to deglaze the skillet. Stir in the sour cream. Add 1/4 cup of the cheese. Cook until melted, stirring constantly.
  • To serve, drizzle the sauce over the fillets. Sprinkle with the remaining cheese. Garnish with sprigs of tarragon.

Nutrition Facts : Calories 680.4, Fat 57, SaturatedFat 27.1, Cholesterol 165.3, Sodium 360.9, Carbohydrate 3.8, Fiber 0.7, Sugar 0.9, Protein 35.1

ULTIMATE BEEF BRACIOLE



Ultimate Beef Braciole image

Provided by Tyler Florence

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 21

1 1/2 cups panko bread crumbs
Extra-virgin olive oil
2 anchovy fillets, minced
4 cloves garlic, minced
1 cup buffalo mozzarella bocconcini balls, sliced in half if large size
1/2 cup store-bought, drained and roughly chopped roasted red peppers
3 tablespoons minced flat-leaf parsley
Kosher salt and freshly ground black pepper
2-pound piece flank steak
3 hard-boiled eggs, quartered lengthwise
Extra-virgin olive oil
6 sprigs fresh thyme
2 cloves garlic, gently smashed
2 small onions, sliced
2 bay leaves
1 1/2 cups low-sodium beef broth
1 (28 ounce) can tomatoes (recommended: San Marzano)
8 vine-ripened tomatoes, separated from vine
Kosher salt and freshly ground black pepper
2 tablespoons good-quality balsamic vinegar
1/2 bunch flat-leaf parsley, chopped for garnish

Steps:

  • To make the Braciole: Toast the panko bread crumbs in a dry skillet with a little olive oil over low heat, until golden. Add to a large mixing bowl along with the anchovy, garlic, bocconcini, red peppers, parsley, a drizzle of olive oil and some salt and pepper, to taste. Stir together until well combined.
  • Set the flank steak on a piece of plastic wrap. Make a deep horizontal slice along the steak almost all the way through and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a meat mallet, gently flatten the steak until about 1/2-inch thick; take care not to tear. Discard the top sheet of plastic wrap; rub the surface with olive oil and season with salt and pepper, to taste. Spread the stuffing evenly over the meat, leaving a 1-inch border all around. Arrange the eggs lengthwise down the center of the meat and roll up like a jelly roll log, using the plastic wrap as support. Tie the roll with kitchen twine in 4 to 5 places to secure - this will help hold the shape and keep the filling from falling out.
  • Preheat the oven to 350 degrees F. Put a roasting pan across 2 burners and heat over medium heat. Add a 3-count of olive oil and add the thyme and garlic. Cook for about a minute until fragrant. Carefully add the braciole and sear until evenly browned all over, approximately 2 minutes each side.
  • Add the sliced onions and bay leaves, then stir in the beef broth to deglaze. Add the canned tomatoes over the top, then nestle in the whole vine tomatoes around the braciole. Bring to a simmer, then cover with foil and put in the oven to braise for 45 to 60 minutes. When done, remove the foil and remove the braciole to a carving board to rest. Carefully remove the whole vine tomatoes, with a slotted spoon, to a plate. Let the sauce cool for about 5 minutes. Discard the thyme stems and bay leaf, then add the sauce to a blender and puree. Pour the sauce back into the pan and set over medium heat to bring to a simmer. Season with salt and pepper, to taste, and add the balsamic vinegar. Remove the kitchen twine from the beef and cut into 1-inch thick "pin-wheel" slices. Arrange the slices on a platter and arrange the whole vine tomatoes around the beef. Pour the sauce over the top, garnish with chopped parsley and serve.

SKILLET PASTA AND BEEF DINNER



Skillet Pasta and Beef Dinner image

Save any leftovers, then send to school heated and stored in a thermos for a warm lunchtime treat.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

1-1/2 lb. lean ground beef
1 jar (1 lb. 10 oz.) Ragú® Old World Style® Pasta Sauce
3 cups water
12 ounces uncooked whole wheat rotini pasta
1 cup shredded part-skim mozzarella cheese (about 4 oz.)

Steps:

  • 1. Brown ground beef in 12-inch skillet; drain.
  • 2. Stir in Pasta Sauce and water. Bring to a boil over high heat. Stir in uncooked rotini and return to a boil. Reduce heat to medium and cook covered, stirring occasionally, 14 minutes or until rotini is tender. Remove from heat, then sprinkle with cheese. Cover and let stand 5 minutes or until cheese is melted.

BEEF FILLETS WITH STILTON-PORTOBELLO SAUCE



Beef Fillets With Stilton-Portobello Sauce image

Note: Beef broth may be substituted for wine.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 9

6 (6 ounce) fillets beef tenderloin
2 teaspoons chopped fresh tarragon
½ teaspoon freshly ground pepper
5 tablespoons butter or margarine, divided
8 ounces portobello mushroom caps, sliced
⅓ cup dry red wine
½ cup sour cream
3 ounces Stilton or blue cheese, crumbled and divided
Garnish: fresh tarragon sprigs

Steps:

  • RUB fillets with tarragon and pepper.
  • MELT 2 tablespoons butter in a large skillet over medium-high heat. Cook fillets 4 to 5 minutes on each side, or to desired degree of doneness. Remove from skillet, and keep warm.
  • MELT remaining 3 tablespoons butter in skillet. Add mushrooms, and saute 3 to 4 minutes, or until tender. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sour cream. Sprinkle 1/4 cup cheese into sauce, stirring until melted.
  • ARRANGE fillets on a serving platter, and drizzle with sauce. Sprinkle with remaining cheese, and garnish, if desired.

Nutrition Facts : Calories 672.3 calories, Carbohydrate 3.6 g, Cholesterol 163.6 mg, Fat 56.4 g, Fiber 0.6 g, Protein 34.5 g, SaturatedFat 26.8 g, Sodium 357.1 mg, Sugar 0.9 g

HOMEMADE ITALIAN BEEF SANDWICHES



Homemade Italian Beef Sandwiches image

MY HUSBAND and I are retired ranchers-so beef is a frequent favorite main dish at our house. I've even written my own beef cookbook based on recipes that I've collected through the years. Everyone enjoys these hearty, tasty sandwiches that can be made for two-or any size group. -Margery Bryan Royal City, Washington

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 8

3 garlic cloves, divided
2 cups beef broth
1/2 teaspoon dried oregano, divided
1 small onion, sliced
1 small green pepper, cut into strips
1 tablespoon canola oil
2 beef sirloin tip steaks (1/4 inch thick and 6 ounces each)
2 Italian rolls, split

Steps:

  • Cut one garlic clove in half; place in a saucepan. Add broth and 1/4 teaspoon oregano; cook over medium-low heat for 10 minutes. Discard garlic clove. Remove broth from the heat and set aside. , Mince remaining garlic; place in a skillet. Add the onion, green pepper, oil and remaining oregano; cook and stir over medium heat until crisp-tender. , Remove vegetables and keep warm. Add meat to the skillet; cook over medium heat until browned on both sides. Add reserved broth; simmer for 10-12 minutes or until meat is tender. , To serve, brush cut sides of rolls with some of the broth; top with meat and vegetables.

Nutrition Facts : Calories 460 calories, Fat 15g fat (4g saturated fat), Cholesterol 114mg cholesterol, Sodium 713mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 42g protein.

PORTILLO'S ITALIAN BEEF (COPYCAT)



PORTILLO'S ITALIAN BEEF (Copycat) image

Make and share this PORTILLO'S ITALIAN BEEF (Copycat) recipe from Food.com.

Provided by Denver cooks

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 lb beef fat, trimmings
4 cups water
2 knorr beef bouillon cubes (double-size cubes, or use 4 standard size)
1 1/2 teaspoons Kitchen Bouquet, browning & seasoning sauce
1 teaspoon lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon ground cayenne pepper
1 pinch msg
4 hard french bread sandwich buns
1 lb roast beef, London broil or 1 lb italian style roast beef, sliced very thin
marconi hot giardiniera or cooked sweet pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Render the beef fat by chopping it into small bits (about the size of peas) with a food processor. Be sure the fat is very cold--it will chop better. If you don't have a food processor, you can chop the fat by hand. Use a sharp knife and cut it as small as you can. Heat up the fat in a sauté pan over medium heat until the bits are browned. Strain the solids from the fat and measure 1/4 cup of fat for the gravy.
  • Make the beef gravy by combining all of the ingredients, including the beef fat, in a medium saucepan over medium heat. When the mixture begins to boil reduce the heat and simmer for 5 minutes, then turn the heat to low.
  • Make the sandwiches by heating up the rolls in the hot oven for 3 minutes.
  • For each sandwich, drop 1/4 pound of sliced beef (separate the slices) into the gravy for 2 minutes. Make sure the gravy isn't boiling. It should be around 180 degrees F. After the beef has soaked in the gravy, use tongs to arrange the beef on a warmed sandwich roll and top with your choice of hot giardiniera or sweet peppers. Or both. Spoon on some extra gravy just before serving.

BEEF FILLETS WITH STILTON-PORTOBELLO SAUCE



Beef Fillets With Stilton-Portobello Sauce image

Note: Beef broth may be substituted for wine.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 9

6 (6 ounce) fillets beef tenderloin
2 teaspoons chopped fresh tarragon
½ teaspoon freshly ground pepper
5 tablespoons butter or margarine, divided
8 ounces portobello mushroom caps, sliced
⅓ cup dry red wine
½ cup sour cream
3 ounces Stilton or blue cheese, crumbled and divided
Garnish: fresh tarragon sprigs

Steps:

  • RUB fillets with tarragon and pepper.
  • MELT 2 tablespoons butter in a large skillet over medium-high heat. Cook fillets 4 to 5 minutes on each side, or to desired degree of doneness. Remove from skillet, and keep warm.
  • MELT remaining 3 tablespoons butter in skillet. Add mushrooms, and saute 3 to 4 minutes, or until tender. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sour cream. Sprinkle 1/4 cup cheese into sauce, stirring until melted.
  • ARRANGE fillets on a serving platter, and drizzle with sauce. Sprinkle with remaining cheese, and garnish, if desired.

Nutrition Facts : Calories 672.3 calories, Carbohydrate 3.6 g, Cholesterol 163.6 mg, Fat 56.4 g, Fiber 0.6 g, Protein 34.5 g, SaturatedFat 26.8 g, Sodium 357.1 mg, Sugar 0.9 g

BEEF BRACIOLE (STUFFED ITALIAN BEEF ROLL) RECIPE BY TASTY



Beef Braciole (Stuffed Italian Beef Roll) Recipe by Tasty image

Here's what you need: bread crumbs, shredded pecorino romano cheese, fresh basil, shredded provolone cheese, fresh italian parsley, garlic, kosher salt, freshly ground black pepper, olive oil, flank steak, canola oil, butter, medium carrot, small onion, celery, dry white wine, crushed tomato, dried bay leaves, dried oregano, red pepper flakes, orecchiette pasta, fresh basil

Provided by Matthew Johnson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 22

½ cup bread crumbs
1 cup shredded pecorino romano cheese, plus more for serving
½ cup fresh basil, chopped
⅓ cup shredded provolone cheese
½ cup fresh italian parsley, chopped
8 cloves garlic, minced, divided
kosher salt, to taste
freshly ground black pepper, to taste
¼ cup olive oil
1 lb flank steak
2 tablespoons canola oil
1 tablespoon butter
1 medium carrot, chopped
1 small onion, chopped
1 stalk celery, chopped
1 cup dry white wine
28 oz crushed tomato, 1 can
2 dried bay leaves
1 tablespoon dried oregano
½ teaspoon red pepper flakes
1 lb orecchiette pasta, or polenta, cooked, for serving, optional
¼ cup fresh basil, cut into ribbons, for serving

Steps:

  • In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
  • Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it's ¼ inch (6 mm) thick.
  • Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
  • Starting from the bottom, roll the meat into a log. Using butcher's twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
  • Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
  • Preheat the oven to 350°F (180°C).
  • Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
  • Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
  • Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
  • Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
  • Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
  • Enjoy!

Nutrition Facts : Calories 634 calories, Carbohydrate 66 grams, Fat 25 grams, Fiber 5 grams, Protein 34 grams, Sugar 8 grams

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