COOKING FILET RECIPES
TOURNEDOS ROSSINI RECIPE - NYT COOKING
If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, “tournedos Rossini” does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic. Toast two buttered spheres of bread. Top them with warm-from-the-pan filets mignons. Crown them with a slice of hot foie gras. Then anoint these little monuments of luxury with a sliced truffle or two and a small waterfall of sauce.
Provided by Jeff Gordinier
Total Time 30 minutes
Yield 2 servings
Number Of Ingredients 11
Steps:
- Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.
- In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the filets from the skillet, set aside and keep warm.
- Using the same skillet and high heat, sauté the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.
- Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
- On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.
Nutrition Facts : @context http//schema.org, Calories 1239, UnsaturatedFatContent 51 grams, CarbohydrateContent 8 grams, FatContent 100 grams, FiberContent 3 grams, ProteinContent 70 grams, SaturatedFatContent 39 grams, SodiumContent 1040 milligrams, SugarContent 1 gram, TransFatContent 1 gram
FILET OF BEEF RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories main-dish
Total Time 50 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 8 to 10 servings
Number Of Ingredients 4
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.
More about "cooking filet recipes"
HOW TO COOK A PERFECT FILET MIGNON | FILET MIGNON RECIPES ...
From noreciperequired.com
Reviews 4.3
Total Time 20 minutes
Reviews 4.3
Total Time 20 minutes
- There is no reason to be intimidated about cooking a filet mignon. While I have many friends and family that get nervous about steaks…they really are one of the easier things you can cook. To me, the Perfect Filet Mignon has a salty, crispy outside, and tender, juicy, medium rare center. The perfect Filet has aromatic hints of rosemary, and the savory nuttiness of brown butter. Below, and in this recipe video, we’re going to talk about how to cook the perfect filet mignon. Well go through the core cooking techniques that you need for just about any steak, but also talk about the specific things for filet mignon, that you need to know, for it to come out absolutely perfect. My one disclaimer regarding doneness. I personally like my filet mignon medium rare, but I understand that reasonable people can like it more or less done. We've Tried (and Loved) HelloFresh. We Think You Will Too. Give Them a Try at $90 Off If your idea of the Perfect Filet is one that’s well done…go for it – although there is tiny place in my heart that really hopes you’ve at least tried medium or medium rare ;-) Hope you enjoy it! How to Cook the Perfect Filet Mignon About the Filet Mignon Make sure that you buy a good quality filet mignon Filet Mignon is the tenderloin, a muscle that does very little work; thus it’s tenderness. It is also quite lean, with very little fat…which is great health wise, but…. With steak (and most meat) fat means flavor, and juiciness. Because filet mignon is so lean, there’s little fat to melt and lubricate the meat while cooking. As it gets closer to well done, more of that scarce fat melts away, and the dryer the meat will get Choose your desired doneness wisely – before you starting cooking Buy good quality filet mignon, from a butcher if you can. I like them thick cut – at least 2, preferably 3 inches thick. And the filet should be a single muscle, with a firm feel – some cuts from the end of the tenderloin are two muscles barely held together by thin connective tissue - pass on these. The thickness will heavily influence the time you cook the filet to get your desired doneness. You don't use temperture to control the donesss of the steak - using high heat for well done, and low heat for rare. Use high heat for it all. Becuse the filet cooks from the outside in…and you always use high heat, to get more done, you simple cook the steak longer so the heat penetrates deeper. Cooking the Filet Philosophically, high heat = great meat. Cook the filets at high temperature to get a great sear on the outside that is crunchy, tasty, and great looking. Control the doneness (from rare to well done) with the length of time you leave the filets in the oven – Not the temperature. Pre-heat your oven to 450 degrees; yes, the oven, which is where I prefer to cooking my filet. But if you'd like you can also follow these same steps and cook your filet on the grill. Take the filet mignon out of the fridge about 30 minutes before you want to cook it, and season it liberally with salt and pepper That time allows the meat to come to room temperature – which will help ensure you cook it to the right doneness Getting a good sear on the filet is critical. Bring your heaviest sauté pan up to temperature over very high heat, and add a few tablespoon of oil – I generally use olive oil, but only for convenience. Lay the filet mignons down in the pan, and let them sear on that side for 3 – 4 minutes depending on thickness. Don’t touch, don’t move, don’t fiddle. Just let it sear. Turn the steak over, and allow it to sear for another 3 – 4 minutes Near the end of those 3 – 4 minutes add a couple tablespoons of butter, and the herb of your choice. I love rosemary, thyme also is great. Baste the steaks with melted herb butter If you like your steak very rare, you can probably take it off now. Use the feel technique I describe in the five rules for the perfect steak For more well done filets, slide the pan into the hot oven. Generally speaking, every few minutes will move the steak up a notch on the doneness scale from rare to medium to well. They really should never take more than another 7 – 8 minutes in the oven set to the right temperature…but The best ways, in order, to tell doneness is 1) Judgment. Because you’ve cooked a few filets, and you know how to do it you'll eventually just know 2) A combo of judgment and the feel test I mentioned above, 3) A distant third is a meat thermometer. What’s not on this list? Please don’t cut into the filet to tell doneness. First off it’s a bad way to tell, as the steak is still cooking and constantly getting more cooked. Second, and more important, cutting into the filet while it cooks, will cause the juice to run out of the meat, horribly drying it out. It makes me cry when I see that. Feel free to continue to baste the filet with the butter once the meat comes out of the oven, but remember, pouring hot oil/butter on the filet continues to cook it…do watch doneness. Remove the steak and put it on a holding plate, and cover with foil for 5 minutes. That allows the filet mignon to rest, and the juices to settle, so they don’t run out when you cut into it at the table. Now is a great time to add a simple but tasty filet mignon sauce. After five minutes, serve up that perfectly cooked filet mignon, and if you’re feeling really decadent, spoon a bit of the herb flavored brown butter right over the top. Makes my mouth water. Check out all my Filet Mignon Recipes and my new recipe for Bacon Wrapped Filet Mignon. Wine Recommendation: Many full bodied reds with go great with a Filet Mignon. I’d go for a California Cab in a heartbeat.
See details
TOURNEDOS ROSSINI RECIPE - NYT COOKING
If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, “tournedos Rossini” does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic. Toast two buttered spheres of bread. Top them with warm-from-the-pan filets mignons. Crown them with a slice of hot foie gras. Then anoint these little monuments of luxury with a sliced truffle or two and a small waterfall of sauce.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine french
Calories 1239 per serving
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine french
Calories 1239 per serving
- On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.
See details
SALMON ROASTED IN BUTTER RECIPE - NYT COOKING
This simple fish dish is best made with wild salmon, but it works equally well with the farmed sort. It's astonishingly easy. In a hot oven, melt butter in a skillet until it sizzles, add the salmon, flip, remove the skin, then allow to roast a few minutes more. You'll have an elegant fish dinner in about 15 minutes. Don't be afraid to play with herb and fat combinations: parsley, chervil or dill work well with butter; thyme, basil or marjoram with olive oil; or peanut oil with cilantro or mint.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Calories 345 per serving
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Calories 345 per serving
- Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.
See details
HOW TO COOK A PERFECT FILET MIGNON | FILET MIGNON RECIPES ...
From noreciperequired.com
Reviews 4.3
Total Time 20 minutes
Reviews 4.3
Total Time 20 minutes
- There is no reason to be intimidated about cooking a filet mignon. While I have many friends and family that get nervous about steaks…they really are one of the easier things you can cook. To me, the Perfect Filet Mignon has a salty, crispy outside, and tender, juicy, medium rare center. The perfect Filet has aromatic hints of rosemary, and the savory nuttiness of brown butter. Below, and in this recipe video, we’re going to talk about how to cook the perfect filet mignon. Well go through the core cooking techniques that you need for just about any steak, but also talk about the specific things for filet mignon, that you need to know, for it to come out absolutely perfect. My one disclaimer regarding doneness. I personally like my filet mignon medium rare, but I understand that reasonable people can like it more or less done. We've Tried (and Loved) HelloFresh. We Think You Will Too. Give Them a Try at $90 Off If your idea of the Perfect Filet is one that’s well done…go for it – although there is tiny place in my heart that really hopes you’ve at least tried medium or medium rare ;-) Hope you enjoy it! How to Cook the Perfect Filet Mignon About the Filet Mignon Make sure that you buy a good quality filet mignon Filet Mignon is the tenderloin, a muscle that does very little work; thus it’s tenderness. It is also quite lean, with very little fat…which is great health wise, but…. With steak (and most meat) fat means flavor, and juiciness. Because filet mignon is so lean, there’s little fat to melt and lubricate the meat while cooking. As it gets closer to well done, more of that scarce fat melts away, and the dryer the meat will get Choose your desired doneness wisely – before you starting cooking Buy good quality filet mignon, from a butcher if you can. I like them thick cut – at least 2, preferably 3 inches thick. And the filet should be a single muscle, with a firm feel – some cuts from the end of the tenderloin are two muscles barely held together by thin connective tissue - pass on these. The thickness will heavily influence the time you cook the filet to get your desired doneness. You don't use temperture to control the donesss of the steak - using high heat for well done, and low heat for rare. Use high heat for it all. Becuse the filet cooks from the outside in…and you always use high heat, to get more done, you simple cook the steak longer so the heat penetrates deeper. Cooking the Filet Philosophically, high heat = great meat. Cook the filets at high temperature to get a great sear on the outside that is crunchy, tasty, and great looking. Control the doneness (from rare to well done) with the length of time you leave the filets in the oven – Not the temperature. Pre-heat your oven to 450 degrees; yes, the oven, which is where I prefer to cooking my filet. But if you'd like you can also follow these same steps and cook your filet on the grill. Take the filet mignon out of the fridge about 30 minutes before you want to cook it, and season it liberally with salt and pepper That time allows the meat to come to room temperature – which will help ensure you cook it to the right doneness Getting a good sear on the filet is critical. Bring your heaviest sauté pan up to temperature over very high heat, and add a few tablespoon of oil – I generally use olive oil, but only for convenience. Lay the filet mignons down in the pan, and let them sear on that side for 3 – 4 minutes depending on thickness. Don’t touch, don’t move, don’t fiddle. Just let it sear. Turn the steak over, and allow it to sear for another 3 – 4 minutes Near the end of those 3 – 4 minutes add a couple tablespoons of butter, and the herb of your choice. I love rosemary, thyme also is great. Baste the steaks with melted herb butter If you like your steak very rare, you can probably take it off now. Use the feel technique I describe in the five rules for the perfect steak For more well done filets, slide the pan into the hot oven. Generally speaking, every few minutes will move the steak up a notch on the doneness scale from rare to medium to well. They really should never take more than another 7 – 8 minutes in the oven set to the right temperature…but The best ways, in order, to tell doneness is 1) Judgment. Because you’ve cooked a few filets, and you know how to do it you'll eventually just know 2) A combo of judgment and the feel test I mentioned above, 3) A distant third is a meat thermometer. What’s not on this list? Please don’t cut into the filet to tell doneness. First off it’s a bad way to tell, as the steak is still cooking and constantly getting more cooked. Second, and more important, cutting into the filet while it cooks, will cause the juice to run out of the meat, horribly drying it out. It makes me cry when I see that. Feel free to continue to baste the filet with the butter once the meat comes out of the oven, but remember, pouring hot oil/butter on the filet continues to cook it…do watch doneness. Remove the steak and put it on a holding plate, and cover with foil for 5 minutes. That allows the filet mignon to rest, and the juices to settle, so they don’t run out when you cut into it at the table. Now is a great time to add a simple but tasty filet mignon sauce. After five minutes, serve up that perfectly cooked filet mignon, and if you’re feeling really decadent, spoon a bit of the herb flavored brown butter right over the top. Makes my mouth water. Check out all my Filet Mignon Recipes and my new recipe for Bacon Wrapped Filet Mignon. Wine Recommendation: Many full bodied reds with go great with a Filet Mignon. I’d go for a California Cab in a heartbeat.
See details
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Roast Capon Recipes. Preheat your oven to 450°F. Rub the capon with our softened duck fat, gently massage it into the skin. Season the capon with salt and freshly ground pepper. Begin roasting capon on the lower middle oven rack in a preheated oven. 30 minutes into the roasting, reduce the heat to 350°F for the remainder of the cooking …
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14/10/2021 · Cooking filet mignon is easier than you think. The first step of how to cook filet mignon: Put the slow cooker and stew pot away. The best way to cook filet mignon is quickly with direct heat. Opt for cooking …
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