Charred Fillet Of Beef With A Creamy Garlic Sauce Recipes

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FILET OF BEEF WITH MUSTARD-CREAM SAUCE



Filet of Beef with Mustard-Cream Sauce image

Make and share this Filet of Beef with Mustard-Cream Sauce recipe from Food.com.

Provided by evelynathens

Categories     Meat

Time 13m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons butter
2 (8 ounce) beef tenderloin steaks, 1 ¼ inch thick
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon minced shallot
pepper
1/4 cup brandy
1/2 cup whipping cream

Steps:

  • Melt butter in heavy, cast-iron skillet over medium-high heat.
  • Add steaks and cook to desired doneness, about 4 minutes per side for rare.
  • Add mustard, Worcestershire Sauce and shallot to skillet.
  • Season with pepper.
  • Add brandy and ignite.
  • When flames subside, return to heat.
  • (or just cook down a couple of minutes) Transfer steaks to plates.
  • Add cream to skillet and boil until reduced to thin sauce consistency, about 2 minutes.
  • Pour over steaks and serve.

Nutrition Facts : Calories 1057.7, Fat 87.4, SaturatedFat 42.6, Cholesterol 273.1, Sodium 409.9, Carbohydrate 4.2, Fiber 0.5, Sugar 0.8, Protein 42.3

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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