Filet De Boeuf Roti Au Jus Roasted Fillet Of Beef Recipes

THE PERFECT ROAST FILLET OF BEEF

Steps:

• Preheat the oven to 200º C. Pat the beef fillet dry with kitchen towel. Tie the tenderloin with butchers string at 3cm spacings. Rub the Dijon mustard over the fillet, coating well on all sides. Season generously with salt, black pepper, and rosemary. Heat an oven-proof pan until hot. Drizzle the fillet with olive oil and brown for 2 minutes per side. (About 4 turns in total) Add the shallots and garlic clove to the pan and transfer to the oven. For medium-rare, roast uncovered for 23 minutes. Remove the fillet from the pan, cover loosely with a foil and rest while you finish the sauce. Remove the garlic and set aside. Place the pan on the hob, deglaze with the wine and stock. Boil hard to reduce by two thirds. Strain the sauce and discard the solids. Turn the heat off and add the butter 1 tablespoon at a time, whisking to incorporate. Once the sauce is glossy, remove from the heat and keep warm. To make the horseradish cream, press the roast garlic into a bowl. Add all the remaining ingredients and whisk to combine. To serve, drizzle the red wine sauce over the fillet and serve with dollops of Horseradish Crème fraîche.

FILET OF BEEF BOURGUIGNON

Steps:

• With a sharp knife, cut the filet crosswise into 1-inch-thick slices. Salt and pepper the filets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the fillets from the pan and set aside on a platter.
• In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.
• Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
• With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.
• Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
• Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season, to taste, and serve immediately.

FILET OF BEEF

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

FILET DE BOEUF ROTI AU JUS (ROASTED FILLET OF BEEF)

Steps:

• Preheat oven to 425 degrees.
• Sprinkle meat on all sides with salt and pepper. Rub with oil.
• Place beef in small, shallow roasting pan and put it in oven. Bake 20 minutes, turning once or twice as it roasts.
• Pour off fat from the pan and add butter to the pan. Continue baking three to five minutes.
• Remove roast from oven and remove the strings. Cover with a light layer of foil and let stand in a warm place about 10 minutes. Serve sliced with the pan liquid.