Filet Of Beef With Sauce Perigourdine Recipes

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FILET MIGNON WITH MUSHROOM-CABERNET GRAVY



Filet Mignon with Mushroom-Cabernet Gravy image

I love pan-searing because it gives the filet mignon steaks that beautiful color and crust on the outside and leaves them so tender inside! And because of the influence of my husband's French grandmother, I love to cook anything with wine! The Cabernet and mushrooms, along with fresh thyme, make this absolutely delicious! Try this: you'll love it!

Provided by Muffinmom

Categories     World Cuisine Recipes     European     French

Time 40m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
2 (8 ounce) (1 inch thick) filet mignon steaks
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 tablespoon butter
1 large shallot, chopped
12 ounces sliced fresh white mushrooms
1 cup Cabernet Sauvignon or other dry red wine
½ cup beef broth
1 ½ teaspoons chopped fresh thyme
1 teaspoon cornstarch
2 tablespoons water

Steps:

  • Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the filets with salt and pepper, gently place them into the hot skillet, and sear until well-browned on each side, about 2 minutes per side. Remove the steaks to a platter, tent with aluminum foil, and keep warm.
  • Turn the heat down to medium, and melt the butter. Cook and stir the shallot and mushrooms in the butter until the mushrooms begin to give off their liquid and the shallots are translucent, about 5 minutes. Stir in the wine, beef broth, and thyme, and simmer the sauce until it begins to reduce, 6 to 10 minutes. Return the steaks to the sauce, and simmer briefly until they start to become firm and are reddish-pink and juicy in the center, about 2 to 4 minutes per side (for medium-rare.) An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to serving dishes.
  • In a small bowl, stir the cornstarch and water until it forms a smooth paste. Stir the cornstarch mixture into the pan sauce, and cook and stir until thickened, about 30 seconds. Top each serving with mushroom-wine sauce to serve.

Nutrition Facts : Calories 332.4 calories, Carbohydrate 7.6 g, Cholesterol 64.6 mg, Fat 20.1 g, Fiber 1 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 386.9 mg, Sugar 2.2 g

BEEF FILETS WITH PORTOBELLO SAUCE



Beef Filets with Portobello Sauce image

These tasty steaks seem special but they are fast enough for everyday dinners. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. -Christel Stein, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

2 beef tenderloin steaks (4 ounces each)
1-3/4 cups sliced baby portobello mushrooms (about 4 ounces)
1/2 cup dry red wine or reduced-sodium beef broth
1 teaspoon all-purpose flour
1/2 cup reduced-sodium beef broth
1 teaspoon ketchup
1 teaspoon steak sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon minced fresh chives, optional

Steps:

  • Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan., Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil., Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.

Nutrition Facts : Calories 247 calories, Fat 7g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 369mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges

RASPBERRY SOUFFLE



Raspberry Souffle image

Provided by Marc Murphy

Categories     dessert

Time 1h25m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon unsalted butter, at room temperature, for the ramekins
3 tablespoons superfine sugar
1 tablespoon raspberry liqueur, such as Chambord
1/2 tablespoon fresh lemon juice
1 1/4 cups fresh raspberries, plus more for garnish if desired
4 large egg whites, at room temperature
Pinch cream of tartar
4 tablespoons powdered sugar

Steps:

  • Generously butter four 8-ounce ramekins with the softened butter and then, using a pastry brush, brush the butter on the sides of the ramekins in an upward direction; it will help the souffles rise. Dust the ramekins with 1 tablespoon superfine sugar, dividing it evenly among the ramekins.
  • In a medium saucepan, combine the raspberry liqueur, lemon juice, 1 cup raspberries and the remaining 2 tablespoons superfine sugar and bring to a simmer over medium heat. Cook until the raspberries have cooked down to a jam-like consistency, 3 to 4 minutes. Remove from the heat and let cool to room temperature.
  • Transfer 1 cup of the sauce to a large bowl and set aside. Reserve the rest in the pan.
  • Preheat the oven to 425 degrees F; position the rack in the middle.
  • Divide the remaining 1/4 cup raspberries among the ramekins and top evenly with the raspberry sauce from the pan. Set aside in the refrigerator until ready to use.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy, 1 minute. Add the cream of tartar and continue to beat on low speed for 1 minute. Raise the speed to medium and slowly add the powdered sugar. Continue to beat until the whites hold firm peaks, about 7 minutes. Fold a third of the beaten whites into the reserved 1 cup raspberry sauce to lighten it. Fold in the remaining egg whites. Spoon the souffle batter into the ramekins, smoothing it over if you want a tidy finish (see Cook's Note) or mounding it, like cotton candy, if you want a more rustic look. (If you are going for a classic souffle look, be sure to carefully and thoroughly wipe around the ramekin edges.)
  • Place the ramekins on a rimmed baking sheet and bake until the souffles are puffed and dark golden, about 15 minutes; they should remain pudding-like on the inside. Serve immediately, garnished with raspberries, if desired.

FILET OF BEEF WITH RAISIN AND PEPPER SAUCE



Filet of Beef with Raisin and Pepper Sauce image

Six different types of peppercorns give the rich cognac-based sauce a kick in this decadent beef tenderloin recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 16

1/2 cup golden raisins
1/4 cup cognac or Armagnac
One (1 1/2 pound) beef tenderloin, trimmed of fat and cut into 4 pieces
Coarse salt
1 teaspoon coarsely ground whole pink peppercorns
1 teaspoon coarsely ground whole green peppercorns
1/2 teaspoon coarsely ground whole black peppercorns
1/2 teaspoon coarsely ground Szechuan peppercorns
1 whole allspice, coarsely ground
1 Indonesian peppercorn (sarawak), coarsely ground
1/2 teaspoon Asian pepper (quebeb), coarsely ground
1 tablespoon olive oil
1 tablespoon unsalted butter, cut into pieces
1/3 cup unsalted beef stock or low-sodium canned beef broth
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Easy Sauteed Spinach

Steps:

  • Bring 2 cups of water to a boil in a small pot. Add raisins, reduce heat, and simmer for 5 minutes. Drain, and rinse raisins under cold running water, and drain again. Place raisins in a small bowl, and pour cognac over. Cover with plastic wrap, and refrigerate overnight.
  • Season beef with salt, and press peppercorns into the beef to adhere. In a large skillet, heat oil over medium heat. Add beef to skillet, and cook for 4 to 5 minutes on each side for medium-rare. Transfer to a platter, and keep warm.
  • Drain off the fat from the skillet. Add the raisins and cognac, and place over high heat, and bring to a boil. Cook until the liquid has reduced by half. Add the beef stock, reduce the heat to a simmer, and cook for 2 minutes. Cut the remaining 2 tablespoons butter into very small pieces. While whisking constantly, gradually add the butter to the sauce in the skillet. Continue to whisk until incorporated. Season with salt.
  • Return the beef to the skillet, and baste with the sauce. Serve the beef and sauce with potatoes and spinach.

FILLET OF BEEF WITH ROQUEFORT BUTTER (LA RESIDENCE)



Fillet of Beef With Roquefort Butter (La Residence) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 35m

Yield 6 servings

Number Of Ingredients 11

1/4 pound unsalted butter at room temperature
2 tablespoons Roquefort cheese at room temperature
3 tablespoons finely chopped red onion
1 tablespoon finely chopped chives
1 tablespoon finely chopped parsley
1 tablespoon finely chopped shallots
2 teaspoons finely minced garlic
Salt to taste, if desired
Freshly ground pepper to taste
6 filet mignons, about seven ounces each
2 tablespoons peanut, vegetable or corn oil

Steps:

  • Combine the butter, cheese, onion, chives, parsley, shallots, garlic, salt and pepper. Beat well to blend.
  • Spoon the mixture into the center of a length of waxed paper and roll into a neat sausage shape, about 1 1/2 inches thick. Chill thoroughly.
  • Meanwhile preheat a charcoal grill (see note) and preheat the oven to 350 degrees
  • Place each filet on a flat surface and pound lightly with a mallet to flatten slightly. Sprinkle both sides with salt and pepper and brush both sides with a little oil.
  • Place the filets on the heated grill and cook, turning once, about three to four minutes on each side, or to the desired degree of doneness. Place the steaks on six ovenproof dinner plates.
  • Cut the butter roll into six individual slices. Arrange one slice of butter on each steak. Place in the oven about two minutes or less or until the butter is melted. Serve immediately.

Nutrition Facts : @context http, Calories 677, UnsaturatedFat 25 grams, Carbohydrate 2 grams, Fat 56 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 25 grams, Sodium 550 milligrams, Sugar 0 grams, TransFat 1 gram

ROAST FILLET OF BEEF WITH CORNICHON TARRAGON SAUCE



Roast Fillet of Beef with Cornichon Tarragon Sauce image

Categories     Milk/Cream     Mixer     Mustard     Roast     Beef Tenderloin     White Wine     Chill     Tarragon     Gourmet

Yield Serves 18

Number Of Ingredients 9

3 trimmed 3-to-3 1/2-pound fillets of beef, tied at room temperature
1/3 cup vegetable oil
2 sticks (1 cup) unsalted butter, softened
2/3 cup Dijon-style mustard
1 1/4 cups minced shallot
5 cups dry white wine
1/2 cup minced fresh tarragon leaves or 2 tablespoons dried
1/3 cup heavy cream
40 cornichons (French sour gherkins, available at specialty foods shops and some supermarkets), cut into julienne strips (about 1 cup)

Steps:

  • Rub the fillets with the oil, season them with salt and pepper, and in a large roasting pan, leaving space between the fillets, roast them in a preheated 550°F. oven for 23 minutes, or until a meat thermometer registers 130°F., for medium-rare meat. Transfer the fillets to a platter and let them stand, covered loosely with foil, for 15 minutes. In a bowl with an electric mixer cream together the butter and the mustard. In a large saucepan combine the shallot, the wine, and the tarragon and cook the mixture over moderately high heat until the wine is reduced to about 1 cup. The mustard butter and the shallot mixture may be made 1 day in advance and kept covered and chilled. Reheat the shallot mixture before continuing. Add the cream and the cornichons, reduce the heat to low, and whisk in the mustard butter, a little at a time, and any meat juices that have accumulated on the platter. Season the sauce with salt and pepper and keep it warm, but do not let it boil. Slice the fillets and nap the meat with the sauce.

PEPPERED FILETS WITH HORSERADISH CREAM SAUCE



Peppered Filets with Horseradish Cream Sauce image

This beef tenderloin recipe is a family favorite that's quick and always satisfying. The creamy sauce has the perfect blend of horseradish and mustard. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 beef tenderloin steaks (6 ounces each)
1 tablespoon plus 1/8 teaspoon coarsely ground pepper, divided
3/4 teaspoon salt, divided
5 tablespoons butter, divided
2 teaspoons all-purpose flour
2/3 cup heavy whipping cream
2 tablespoons horseradish
1 teaspoon Dijon mustard

Steps:

  • Sprinkle steaks with 1 tablespoon pepper and 1/2 teaspoon salt. In a large skillet over medium heat, cook steaks in 1 tablespoon butter for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour and remaining salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in horseradish and mustard. Serve with steaks.

Nutrition Facts : Calories 525 calories, Fat 39g fat (22g saturated fat), Cholesterol 167mg cholesterol, Sodium 589mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 38g protein.

FILLET OF BEEF WITH COGNAC SAUCE



Fillet of Beef With Cognac Sauce image

Make and share this Fillet of Beef With Cognac Sauce recipe from Food.com.

Provided by JackieOhNo

Categories     Roast Beef

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 6

1 (5 lb) filet of beef
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1 1/2 tablespoons unsalted butter, room temperature
6 tablespoons unsalted butter, cold, cut into bits
3/4 cup cognac or 3/4 cup brandy

Steps:

  • Heat oven to 425 degrees.
  • Rub fillet with salt, pepper, and the softened butter; place in flameproof roasting pan.
  • Roast 20 minutes. With spoons, turn meat over and roast 20 minutes longer for rare, 25 minutes longer for medium. Transfer with spoons to carving board and let stand 10 minutes.
  • Meanwhile, discard all but 2 T. pan juices and add Cognac to pan. Heat on stove to boiling, scraping up browned bits from pan. Carefully ignite Cognac; remove from heat when flames subside. Whisk the cold butter into pan juices 1 pieces at a time, incorporating each addition. Strain sauce into pitcher.
  • With sharp knife, slice the beef against the grain. Pour accumulated juices into sauce.
  • To serve, overlap beef slices in rows on warm platter. Drizzle sauce over meat.

Nutrition Facts : Calories 920.5, Fat 78.1, SaturatedFat 33.6, Cholesterol 227.7, Sodium 395.9, Carbohydrate 0.1, Protein 51

GRILLED FILET OF BEEF WITH PEPPER SAUCE



Grilled Filet of Beef With Pepper Sauce image

(Filet de Boeuf Grille avec Mignonnette de Poivre) Chef Joel Guillet serves this, his Provencal version of the classic steak au poivre at Le Mas du Langoustier, on Frances Ile de Porquerolles, off the Mediterranean coast near Toulon. Haven't tried this as yet but I have been drooling as I am typing this - hope to prepare it real soon. Saveur Magazine, May '08 edition.

Provided by Manami

Categories     One Dish Meal

Time 55m

Yield 2 serving(s)

Number Of Ingredients 10

1 lb idaho potato, peeled and quartered
salt
2 teaspoons black peppercorns
2 stalks fresh rosemary (about 8-inch long)
2 (6 ounce) filet of beef, about 1 1/4-inch thick, each cut into 3 pieces
5 tablespoons extra virgin olive oil
2 tablespoons fresh chives, finely chopped
1 large shallot, peeled and finely chopped
3 -4 scallions, white parts only, chopped
1 large tomatoes, seeded and finely diced

Steps:

  • Place potatoes in a medium pot.
  • Cover with salted water and simmer over medium-high heat until tender, 15-20 minutes.
  • Drain, then smash with a fork, breaking the potatoes up into small pieces; set aside.
  • Wrap peppercorns in a clean dish towel.
  • Crush by pressing firmly with the bottom of a heavy skillet or tapping with a mallet.
  • To make brochettes, strip most of the leaves from rosemary branches.
  • With a skewer, make a hole through each piece of mea;. push rosemary branches through holes, threading 3 pieces of meat on each branch.
  • Heat 2 tablespoons oil in a cast-iron skillet over medium heat; add potatoes.
  • Cook, stirring, until golden, about 5 minutes.
  • Add chives, season with salt, then transfer to a platter.
  • Heat 1 tablespoons oil in the same skillet over medium-high heat.
  • Add brochettes and cook until brown, 1-2 minutes on each side (for medium rare).
  • Place on potatoes, covering loosely with foil to keep warm.
  • Reduce heat to medium, and add remaining oil, crushed pepper, and shallots.
  • Cook, stirring, for 1 minute, then add scallions and cook for 30 seconds more.
  • Remove pan from heat and stir in tomatoes.
  • Season sauce with salt and spoon around brochettes.
  • Enjoy!

Nutrition Facts : Calories 1002, Fat 74.8, SaturatedFat 20.9, Cholesterol 120, Sodium 130, Carbohydrate 46.7, Fiber 6.8, Sugar 4.7, Protein 36.8

FILLET OF BEEF WITH MIXED PEPPERCORN SAUCE



Fillet of beef with mixed peppercorn sauce image

A delicious flash-fried steak with classic creamy sauce- cook to perfection for a special meal for two

Provided by Good Food team

Categories     Dinner, Supper

Time 25m

Number Of Ingredients 11

1 tbsp vegetable oil
25g clarified butter (see Know-how, below)
2 fillet steaks (ideally beef matured for 3-5 weeks), about 140g/5oz each, at room temperature
knob of butter
2large shallots , finely chopped
6medium mushrooms , sliced
2 tsp green and pink peppercorn , crushed
3 tbsp brandy
100ml red wine
200ml good-quality beef stock
3 tbsp double cream

Steps:

  • Heat a frying pan over a medium-to-high heat, then pour in the oil and the clarified butter. Season the steaks with salt and plenty of freshly ground black pepper and cook to your liking (2 mins each side for medium-rare, 3 mins each side for medium, depending on the thickness of your steaks). Be sure to seal the rounded edges, too. Transfer to a plate.
  • Add the knob of butter to the pan, then fry the shallots, mushrooms and peppercorns over a medium heat for 5 mins, until the shallots have softened and the mushrooms browned. Return the steaks to the pan. Heat the brandy in a metal ladle, light with a match then carefully pour into the hot pan, standing as far back as you can. Once the pan has stopped flaming, remove the steaks again.
  • Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. This will take about 5 mins. Add the stock and reduce again, this time by two-thirds. Stir the cream in to the sauce and allow it to thicken slightly. Check the sauce for seasoning, then return the fillets to the pan to warm through, spooning the sauce over. Serve straight away.

Nutrition Facts : Calories 594 calories, Fat 42 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.57 milligram of sodium

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From en.wikipedia.org


FILET OF BEEF WITH SAUCE PERIGOURDINE – RECIPES NETWORK
2017-12-23 Sprinkle the beef filet with salt and pepper on both sides and place in skillet. Once the first side is seared, turn over, then add butter, thyme and smashed garlic cloves to the pan and baste until the steak reaches the desired doneness. Step 3. Strain the sauce, pour over the steak and top with truffle slices. Serve immediately.
From recipenet.org


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