BEEF FILLET RECIPES RECIPES

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BEEF TENDERLOIN FILETS RECIPE | ALLRECIPES



Beef Tenderloin Filets Recipe | Allrecipes image

Simple. Elegant. Delicious. Great recipe for very special occasions. I serve with garlic mashed potatoes (or sometimes wild rice), green beans with cherry tomatoes (recipe on this site), green salad with sweet poppy seed dressing (my published recipe on this site), and homemade sweet dinner rolls (recipe on this site). Enjoy!

Provided by Alley

Categories     Meat and Poultry    Beef    Steaks

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8 filets

Number Of Ingredients 8

8 1-inch-thick beef tenderloin steaks
salt and ground black pepper to taste
3 tablespoons butter
½ cup dry red wine
½ cup beef stock
1 cup heavy whipping cream
1 cup chopped tomatoes
½ cup chopped fresh basil

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.

Nutrition Facts : Calories 379 calories, CarbohydrateContent 2.2 g, CholesterolContent 142.3 mg, FatContent 24.4 g, FiberContent 0.3 g, ProteinContent 33.6 g, SaturatedFatContent 13 g, SodiumContent 179.7 mg, SugarContent 0.7 g

THE BEST EVER BEEF TENDERLOIN (FILET OF BEEF) RECIPE ...



The Best Ever Beef Tenderloin (Filet of Beef) Recipe ... image

My lovely step-mother, Jan, is one of the best cooks I know! This Beef Tenderloin is one of her specialty recipes, and it is absolutely mouth-watering delicious! I love it because it is quite fast and easy to cook (after the marinating time), yet, it is perfect for special occasion meals, because it tastes like you slaved over it. Please note that the prep/cooking time does not include the over-night marinating. Please also note that the marinade will come out as a paste (after cooking it)--this is normal (thickened by the cornstarch), and is meant to be place on the top of the meat, as it cooks like a wonderful crust!

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6-8 serving(s)

Number Of Ingredients 10

4 1/2-5 lbs filet of beef (whole) or 4 1/2-5 lbs beef tenderloin (whole)
1/2 cup soy sauce
1/2 cup honey
2 tablespoons chopped ginger
1/4 cup balsamic vinegar
1/3 cup dry red wine
2 tablespoons black pepper
2 tablespoons chopped garlic
3 tablespoons cornstarch
1 bay leaf

Steps:

  • Combine all marinade ingredients in heavy saucepan; mMix well.
  • Bring just to boiling point.
  • Remove from heat, and allow to cool.
  • Place beef in a glass, enamel, or stainless steel pan.
  • Pour cooled marinade over beef, and cover.
  • Allow to marinate overnight in fridge.
  • Remove from fridge several hours before roasting.
  • Preheat oven to 450°F.
  • Place meat in shallow baking pan, and pour marinade over it.
  • Roast for 20 minutes, basting with marinade from time to time.
  • Reduce heat to 350°F.
  • Continue roasting another 20 minutes (or until beef reaches desired doneness).
  • Remove from oven and let cool in marinade.
  • Cut into thin slices and serve at room temperature.
  • NOTE: This is best served rare to med-rare. It is most often done after 40 minutes of roasting, so please be careful not to overcook.

Nutrition Facts : Calories 151.7, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 1346.5, CarbohydrateContent 34.1, FiberContent 1.2, SugarContent 25.4, ProteinContent 3.2

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