Gala Beef Tenderloin Filets Recipes

STEAK-HOUSE SEARED BEEF TENDERLOIN FILETS

Steps:

• Preheat oven to 425 degrees.
• Season filets with kosher salt and pepper.
• Heat an oven-proof pan over medium-high heat for 5 minutes.
• Add oil and heat briefly.
• Sear filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness. (For medium rare that would be approximately 7 minutes.).
• Allow filets to rest 5 minutes before serving.

BEEF TENDERLOIN FILETS

Steps:

• Pat meat dry and season with salt and black pepper to taste.
• Melt butter in a heavy skillet over medium heat. Add fillets and cook to desired doneness, 4 to 5 minutes for medium. Transfer filets to a serving plate and pour off fat from the skillet. Add wine and bring to a boil to deglaze pan. Stir in stock and cream and boil sauce until thickened, 3 to 5 minutes. Remove from heat. Add tomatoes and basil and blend well.
• Pour sauce over beef on the serving plate.

PERFECT FILET MIGNON RECIPE

Steps:

• Remove your filet mignon from the fridge about 30 minutes before cooking to bring it to room temperature. (This will ensure even cooking.)
• Mash together half of the butter (1 tablespoon, 14 g), rosemary, thyme, and garlic. (Sprinkle in a little sea salt if using unsalted butter.) Form into a log and refrigerate until the last step.
• Preheat the oven to 400 degrees F (204 degrees C).
• Trim any connective tissue around the edges of the beef tenderloins. Season the filets liberally with sea salt and black pepper on both sides.
• Heat the cast iron skillet over medium-high heat, until the skillet is very hot. Melt the remaining butter (1 tablespoon, 14 g) in the skillet.
• Add the filets. Sear for 2 minutes on each side, without moving them around.
• Transfer the skillet to the preheated oven. Bake to desired level of doneness. (I recommend medium rare.) For a 2 in (5 cm)thick filet, that is 5 minutes for rare, 6 minutes for medium rare, 7 minutes for medium, or 8 minutes for medium well. Use a meat thermometer to check for the right temperature - 120 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, and 155 degrees F (68 degrees C) for medium well. The temperature will rise by another 5 degrees F while resting (see next step).
• Remove the filets from the oven and transfer to a plate. Top each with 1/2 tablespoon (7 g) of herb butter (slice the log of herb butter into four parts and put one on each steak). Let the steaks rest for 5 minutes before cutting.

GALA BEEF TENDERLOIN FILETS

Steps:

• Season steaks with salt and pepper. In a large skillet, heat 1 tablespoon butter and oil over medium-high heat. Cook steaks for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, saute onion and garlic in remaining butter for 1 minute. Add wine or broth; cook and stir for 1 minute. Stir in parsley and browning sauce if desired. Drizzle over beef.

FILET MIGNON BEEF WELLINGTON

Steps:

• Preheat oven to 400 F.
• Season filet mignons with salt and pepper on both sides.
• Heat olive oil in a cast iron or sauté pan, when the pan just starts to smoke, sear the filets very briefly on each side.
• Remove filets from pan and brush with mustard on both sides.
• In a blender or food processor, add mushrooms, roasted garlic, parsley and olive oil and pulse until blended and it forms a chunky mixture.
• Place the mushroom duxelles mixture on the filets and pat around the outsides.
• Wrap the filets with ham, don't worry if the ends are open, the puff pastry will help hold everything in place.
• Roll out the puff pastry then slice down the middle of the sheet.
• Add the ham wrapped filet in the middle and fold the top half of the sheet over the filet, followed by the bottom half then fold in the sides, like you would wrap a burrito or package.
• Flip puff pastry wrapped filet over so the folded seams are underneath and gently tuck around the sides so the pastry is smooth and fits the shape of the filet.
• Place on a parchment or lined cookie sheet.
• Mix together the egg and water then brush the tops of the puff pastry.
• Bake for ~17 minutes or until the puff pastry is golden/medium brown and looks baked.
• Let the wellington rest for 5 minutes before serving and enjoying.