Charred Fillet Of Beef With A Creamy Garlic Sauce Recipes

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FILET OF BEEF WITH HERBED CREAM CHEESE FILLING AND BORDELAISE SAUCE



Filet of Beef with Herbed Cream Cheese Filling and Bordelaise Sauce image

This sumptuous steak dish makes for a spectacular celebration meal. Beef tenderloin steaks are stuffed with a garlicky cream cheese mixture, seared in a hot skillet, and served with a warm, fragrant red wine sauce. The trick is chilling the stuffed steaks to firm up the cream cheese so it stays put while the steaks are cooking. All this meal needs is your favorite potato dish (simple roasted new potatoes with herbs would be my choice), a simple salad, and a lusty bottle of red wine. I suggest drinking the same style of wine that you use to make the sauce. If you are short on time, these steaks are great without the sauce too.

Yield makes 4 servings

Number Of Ingredients 13

4 (1 1/2-inch-thick) center-cut beef tenderloin steaks (6 to 8 ounces each)
Salt and freshly ground pepper
4 ounces cream cheese, at room temperature
1 garlic clove, minced
2 teaspoons chopped assorted fresh herbs, such as thyme, tarragon, chives, and parsley
2 tablespoons olive or canola oil (reserved for searing steaks)
Bordelaise Sauce
1 cup cabernet sauvignon or Bordeaux wine
2 tablespoons diced shallots
1 teaspoon chopped fresh thyme leaves, or 1/2 teaspoon dried thyme
1 cup rich veal stock or demi-glace (may be purchased in specialty stores)
2 tablespoons butter
Salt and pepper

Steps:

  • Season the steaks with salt and pepper. Set aside.
  • In a small bowl, combine the cream cheese with the garlic, herbs, and salt and pepper, to taste. Chill until the mixture firms up, at least 15 minutes.
  • Cut an "X" into the top of each filet, almost but not quite all the way through the steak. Open the "X" with your fingers and stuff with 1 or 2 tablespoons of the cream cheese mixture, packing the cheese well and level with the top of the steak. Chill the steaks in the refrigerator for at least 15 minutes, to firm up the cheese. Meanwhile, make the Bordelaise Sauce.
  • To cook the steaks, preheat the oven to 400°F.
  • Heat the oil in a large ovenproof skillet until very hot but not smoking. Sear the steaks, cut side down, until nicely browned, about 5 minutes. Flip the steaks carefully, using a spatula to get under the crispy cheese crust so it doesn't stick to the pan. Sear the other side for 1-2 minutes, then finish them in the oven to the desired doneness (6-8 minutes for medium-rare). To serve, spoon warm Bordelaise Sauce over the steaks.
  • Place the wine, shallots, and thyme in a small saucepan, bring to a boil, then simmer until reduced to 1/4 cup. Add the stock and reduce again to about 1/4 cup. Whisk in the butter, bit by bit, until the sauce is thick and glossy. Season to taste with salt and pepper, and keep warm.

CHAR-GRILLED BEEF TENDERLOIN WITH THREE-HERB CHIMICHURRI



Char-Grilled Beef Tenderloin with Three-Herb Chimichurri image

Provided by Elizabeth Karmel

Categories     Blender     Beef     Garlic     Mint     Summer     Grill/Barbecue     Cilantro     Parsley     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 21

Spice Rub
2 tablespoons dark brown sugar
1 tablespoon sweet smoked paprika*
1 tablespoon coarse kosher salt
1 1/2 teaspoons chipotle chile powder or ancho chile powder
1 teaspoon ground black pepper
Chimichurri sauce
3/4 cup olive oil
3 tablespoons Sherry wine vinegar or red wine vinegar
3 tablespoons fresh lemon juice
3 garlic cloves, peeled
2 medium shallots, peeled, quartered
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
3 cups (packed) stemmed fresh parsley
2 cups (packed) stemmed fresh cilantro
1 cup (packed) stemmed fresh mint
Beef tenderloin
1 3 1/2-pound beef tenderloin
2 tablespoons olive oil

Steps:

  • For spice rub:
  • Combine all ingredients in small bowl.
  • Do ahead: Can be made 2 days ahead. Store airtight at room temperature.
  • For chimichurri sauce:
  • Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.
  • Do ahead: Can be made 3 hours ahead. Cover; chill.
  • For beef tenderloin:
  • Let beef stand at room temperature 1 hour.
  • Prepare barbecue (high heat). Pat beef dry with paper towels; brush with oil. Sprinkle all over with spice rub, using all of mixture (coating will be thick). Place beef on grill; sear 2 minutes on each side. Reduce heat to medium-high. Grill uncovered until instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare, moving beef to cooler part of grill as needed to prevent burning, and turning occasionally, about 40 minutes. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise. Serve with chimichurri sauce.
  • *Available at specialty foods stores and from tienda.com.

CHARRED FILLET OF BEEF WITH A CREAMY GARLIC SAUCE



Charred Fillet of Beef With a Creamy Garlic Sauce image

Charred fillet of beef with a creamy garlic sauce is quick, easy and yummy. The luscious garlic sauce really puts a new spin on the beef-it is adapted from Simon Hopkinson's recipe in his great book Roast Chicken and Other Stories. Don't panic about the garlic! It is double-poached before being gently simmered, so you won't frighten the vampires away.

Provided by English_Rose

Categories     Meat

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 (2 lb) filet of beef, around 2lb in weight
olive oil
2 tablespoons cracked black pepper
28 garlic cloves, left whole
2 1/2 cups chicken stock
1 tablespoon Dijon mustard
1 teaspoon red currant jelly, juice
1/2 lemon
2/3 cup heavy cream

Steps:

  • Preheat the oven to 400°F Rub the oil into the beef, then roll it in the cracked pepper.
  • Heat a large frying pan, brown the beef all over, then place in a roasting tin or on a baking sheet and roast in the oven for 20 minutes for rare, 25 minutes for medium, 30 for well done.
  • The trick to check how it is cooked is to press the meat firmly with your finger. If it is blue, it will be very soft to the touch, rare slightly firmer, medium firmer still with some resilience and well done feels very firm. Allow the beef to rest for 5 minutes or so - you can add any meat juices to the sauce - before slicing.
  • To make the sauce, poach the garlic in water for a minute or so, drain, then repeat with fresh water. Now poach the garlic in the chicken stock for 10 minutes or until soft.
  • Drain, reserving stock. Return the stock to the pan, bring it to the boil and reduce it by half.
  • Blend the garlic, stock and remaining ingredients in a food processor, then gently reheat.
  • Serve with some tenderstem broccoli and, if you dare, some chunky fries.

Nutrition Facts : Calories 600, Fat 47.1, SaturatedFat 20.7, Cholesterol 145.4, Sodium 279, Carbohydrate 12.2, Fiber 1.4, Sugar 2.4, Protein 31.5

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