Fillet Of Beef Meurice Recipes

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FILET OF BEEF



Filet of Beef image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 4

1 whole filet of beef (4 to 5 pounds), trimmed and tied
2 tablespoons unsalted butter at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper

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 OF BEEF WITH SAUCE PERIGOURDINE



Filet of Beef with Sauce Perigourdine image

Provided by Marc Murphy

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

Olive oil, for cooking
8 shallots, peeled and sliced
Salt and pepper
One 750-milliliter bottle red wine
1 quart beef stock
1 quart beef scraps
1 head garlic, halved (with skin on) plus 2 cloves, peeled and smashed
1 yellow onion, cut into chunks with skin on
Stems from 1 bunch fresh parsley
Vegetable oil, for cooking
Four 8- to 10-ounce pieces filet mignon
2 tablespoons butter
1 bunch fresh thyme
One 8-ounce can truffle peelings or a whole black truffle

Steps:

  • Put a large saucepan over medium heat, then add some olive oil and the shallots. Sprinkle with salt and cook until caramelized, about 5 minutes. Add red wine, beef stock, beef scraps, garlic halves, onion and parsley stems and cook until the red wine has reduced by half.
  • Add vegetable oil to a large cast-iron skillet and heat over high heat until smoking. 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.
  • Strain the sauce, pour over the steak and top with truffle slices. Serve immediately.

FILET OF BEEF MEURICE



Filet of Beef Meurice image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 pounds beef tenderloin, cut into 8x1/2 inch thick slices
Salt, black pepper to season
1 garlic clove, pressed
Clarified butter
1 10 ounce tin champignons, drained
1/4 cup brandy, warmed
Squeeze lemon juice
8 ounces chicken liver pate
5/8th cup cream
1 tablespoon horseradish

Steps:

  • Season steaks with salt and pepper and squeeze garlic over them. Add clarified butter to frypan and when hot add steaks and sear both sides - remove to a dish. Add champignons, pour over brandy and set alight. Add squeeze of lemon juice to champignons and then remove to a dish. Add pate to the frypan and add cream. Add horseradish and combine to form sauce. Place steaks on a serving dish, pour over sauce and decorate with champignons.

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