Best 3 Roast Beef With Dijon Caper Sauce Recipes

FILET OF BEEF CARPACCIO

Steps:

• Rub the beef with olive oil and sprinkle all over with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Heat a saute pan over high heat and sear the filet on all sides, turning it with tongs. Wrap the beef in plastic wrap and freeze for 2 hours, turning once to freeze evenly.
• Meanwhile, place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 1/2 teaspoons kosher salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process for 15 seconds. Combine the 3/4 cup olive oil and the canola oil in a glass measuring cup. With the food processor running, slowly pour the oils down the feed tube in a thin stream. Add the grated Parmesan and pulse to combine.
• Remove the string from the beef and slice it very thin with a sharp slicing or smoked salmon knife. Place 5 slices on each dinner plate in a single layer. Drizzle the beef generously with the dressing and (in this order) sprinkle with the capers, kosher salt, pepper, arugula, shaved
• Parmesan, and sea salt. Serve at room temperature with a pitcher of extra dressing on the side.

ROAST BEEF WITH DIJON CAPER SAUCE

Steps:

• Sprinkle beef with 1/2 t salt and let stand 1 hour.
• Preheat oven to 350 degrees.
• Mix thyme, basil, and 1/2 t pepper in small bowl.
• Heat oil in skillet and brown beef. Sprinkle with herb mixture.
• Transfer skillet to oven and roast until 130 degrees, about 40 minutes.
• Let rest 20 minutes.
• Place skillet with juices over medium high heat.
• Add butter and stir until melted.
• Gradually whisk in flour and bring to a boil. Boil until reduced to 1 1/4 cups, about 6 minutes.
• Whisk in mustard and capers.
• Adjust seasonings, if necessary.
• Cut beef crosswise into very thin slices and serve with sauce.

DIJON BEEF TENDERLOIN

Steps:

• Sprinkle steaks with salt and pepper. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add steaks; cook 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from pan; keep warm., In same pan, heat 1 tablespoon butter over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in stock; bring to a boil. Cook 1-2 minutes or until liquid is reduced by half. Stir in mustard; remove from heat. Cube remaining butter; stir into sauce just until blended. Serve with steaks.