Peppered Fillet Of Beef With Cranberries Recipes
CRANBERRY-STUFFED BEEF TENDERLOIN
Fresh cranberries and cranberry juice lend a satisfying sweet-tart taste to beef tenderloin. Serving plated dishes to guests makes for a pretty presentation.-Carolyn Cope, Allston, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings (1 cup sauce).
Number Of Ingredients 14
Steps:
- In a large saucepan, combine the cranberries, wine, shallots and butter. Cook over medium heat until berries pop, about 15 minutes., Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 in. of bottom; open roast and cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic., Sprinkle beef with salt and pepper; spread cranberry mixture over meat. Roll up jelly-roll style, starting with a long side. Tie tenderloin at 2-in. intervals with kitchen string. Place on a rack in a shallow roasting pan., Bake at 425° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, saute shallots in 1 tablespoon butter until tender. Add the juice, wine, broth and thyme. Bring to a boil; cook until liquid is reduced by half, about 20 minutes. Remove from the heat; stir in remaining butter. Serve with beef.
Nutrition Facts : Calories 271 calories, Fat 12g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 109mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 33g protein.
PEPPERED FILLET OF BEEF WITH CRANBERRIES
Provided by Florence Fabricant
Categories dinner, project, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place cranberries in a saucepan, cover with water, bring to a boil, and simmer 5 minutes. Drain, refresh with cold water, drain and place in a bowl. Add Cognac.
- Coarsely crush peppercorns in a mortar. (Wrap a towel over mortar at first so peppercorns do not fly about.) Spread crushed peppercorns on a platter.
- Salt fillets on both sides. Place on peppercorns and press to slightly flatten steaks and embed with peppercorns. Repeat on other side.
- Heat half the butter in a skillet just big enough to hold fillets. When butter begins to brown, add fillets and cook over medium heat, 2 to 3 minutes a side, until slightly underdone to your taste. Transfer steaks to a platter. Pour excess fat from skillet.
- Add cranberries and Cognac to skillet and cook briefly over low heat. Add stock and cook sauce until slightly reduced, about 2 minutes. Check sauce for seasoning, adding salt if needed. Swirl in remaining butter bit by bit until sauce is glossy. Return steaks to pan, baste briefly with sauce, and serve.
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 38 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 17 grams, Sodium 540 milligrams, Sugar 10 grams, TransFat 0 grams
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