Best 10 Roast Fillet Of Beef With Mushroom Tarragon Sauce Recipes

BEEF TENDERLOIN FILET WITH MUSHROOM SAUCE

Steps:

• For the beef tenderloin: Preheat a saute pan or cast-iron skillet over high heat. Lightly oil the steaks. Place the steaks in the very hot pan and get a good sear on both sides. Cook for 6 to 7 minutes per side for medium-rare. Remove the steak from the pan and let rest in a warm spot for 7 to 8 minutes.
• For the mushroom sauce: Drain the fat from the pan. Add the shallots, bring the pan to a medium heat and season with salt. Cook the shallots for 3 to 4 minutes, and then add in the garlic. Cook the garlic and shallots together for 2 to 3 minutes.
• Add the mushrooms, season with salt and stir to coat with the oil. Cook the mushrooms until they look soft and wilted, 4 to 5 minutes.
• Add the veal demi-glace. Bring to a boil and reduce to a simmer and simmer for 4 to 5 minutes; the consistency should be almost as thick as gravy. If it is still thin, let it simmer for another couple of minutes until it does thicken.
• Check the consistency by coating a spoon with the sauce, turn the spoon over and draw a line down the middle of the spoon with your finger. If your finger leaves a track down the spoon without moving, then it is ready! Taste and adjust the salt, if needed.
• For the twice-baked potato mash and green beans: Add the potatoes to a pot of salted water. Turn the heat to medium and cook until the potatoes are fork tender, 20 to 25 minutes. Drain the potatoes well and pass through a food mill or ricer. Stir in the sour cream and heavy cream. Fold in the broccoli and Cheddar. Taste and season with salt as needed.
• Bring a pot of salted water to a boil. Add the green beans and cook until just tender, about 2 minutes. Remove from the water and immediately add to a salted ice bath. Heat the olive oil in a medium saute pan. Add green beans and saute quickly until heated through.
• Serve the filets with the mushroom sauce on top and the twice-baked potato mash and green beans on the side.

ROAST FILLET OF BEEF WITH WILD MUSHROOM SAUCE

Steps:

• Preheat oven to 450 degrees.
• Brush the meat with oil. Sprinkle on all sides with salt and pepper to taste.
• Place the fillet in a small, shallow roasting pan, and place the pan on the bottom rack of the oven for about 25 minutes for rare. Turn and baste once or twice as it roasts.
• Transfer the meat to a warm platter, cover loosely with foil, and keep warm.
• Pour off most of the fat from the pan. Place on top of the stove. Add the mushrooms and salt and pepper to taste. Cook stirring over medium heat until lightly browned. Add the shallots. Cook briefly, stirring, and add the Madeira. Cook, stirring and scraping the bottom of the pan to dissolve the brown particles that cling to the bottom, until the liquid is reduced by half.
• Add the broth, tomato paste and tarragon and any juices that may have accumulated around the fillet. Cook over high heat for a few minutes until the sauce is reduced to 1 1/4 cups. Swirl in the butter and remove from heat. Keep warm.
• Transfer the fillet to a warm serving platter, slice it on the diagonal, and serve with the sauce.

GORDON RAMSAY'S ROAST BEEF FILLET RECIPE

Steps:

• To make the dressing, cut each tomato in half and squeeze out the seeds. Finely chop the flesh and place in a large bowl. Add the rest of the ingredients, except for the herbs, and mix well. Season well with salt and pepper to taste. Cover with cling film and chill for at least 20 mins or until ready to serve.
• Heat the oven to 200°C/Gas 6 and preheat a roasting pan. Trim any fat or sinew from the fillet of beef and season all over with salt and pepper. Heat a non-stick frying pan with a little olive oil. When it is very hot, add the beef and sear for 1½-2 mins on each side until evenly browned all over.
• Lightly oil the hot roasting pan. Transfer the beef to the roasting pan and place it in the oven. Roast for 25 mins for medium rare beef - it should feel a little springy when lightly pressed. Transfer the fillet to a warm platter and leave to rest for 10 mins.
• Serve the beef warm or at room temperature. Slice it thickly and overlap the slices on a serving platter. Pile the rocket into the centre. Stir the chopped herbs into the tomato tarragon dressing and spoon over the beef. Accompany with new potatoes if you like.

ROAST FILLET OF BEEF WITH SHALLOT & MUSHROOM SAUCE

Steps:

• To make the sauce, heat the olive oil in a large frying pan. Add the shallots and mushrooms, then fry for about 10 mins until golden and caramelised. Pour in the vinegar, then simmer until almost evaporated. Add the red wine, then simmer until almost evaporated. Add the beef stock, bring to the boil, then reduce by two-thirds. Pass the mixture through a fine sieve, then keep warm until ready to serve. Can be made the day before and reheated.
• Heat oven to 200C/fan 180C/gas 6. Season the beef generously with salt and pepper. Heat the sunflower oil in a large ovenproof frying pan on a high heat. Add the beef, then sear for 10 mins, turning, until browned all over. Transfer to the oven, then roast for approximately 20 mins, turning after 10 mins. This will give you beef that is medium rare; for medium, roast for an extra 5 mins. Allow the beef to rest on a rack, loosely covered in foil, for 10 mins, then slice into 6 thick slices. Add all juices from the beef to the sauce, then gently heat the sauce up and whisk in the butter.

ROAST BEEF TENDERLOIN

Steps:

• Combine porcini mushrooms and water in a bowl; soak until soft, 1 hour. Drain and reserve liquid. Dice and set mushrooms and reserved liquid aside.
• Preheat oven to 325 degrees F (165 degrees C).
• Season beef generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over high heat. Place beef in the skillet; cook until brown on all sides, 5 to 8 minutes per side.
• Reduce heat to medium and stir in 1 tablespoon butter, shallots, and a pinch of salt; cook until shallots are soft and translucent, 5 to 7 minutes.
• Pour tarragon vinegar into the skillet and bring to a boil while scraping any browned bits off of the bottom. Stir until liquid is reduced by half, 2 to 4 minutes.
• Pour in veal stock, cream, 1/2 cup reserved mushroom liquid, mushrooms, salt, and pepper; stir to combine. Return beef to the skillet.
• Roast in the preheated oven until meat is medium rare, about 45 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate and loosely tent with foil. Set skillet over high heat and bring pan juices to a boil.
• Stir in 1 tablespoon butter and tarragon; season with salt and pepper to taste. Return tenderloin and any accumulated juices to skillet and serve.

ROAST FILLET OF BEEF WITH CORNICHON TARRAGON SAUCE

Steps:

• Rub the fillets with the oil, season them with salt and pepper, and in a large roasting pan, leaving space between the fillets, roast them in a preheated 550°F. oven for 23 minutes, or until a meat thermometer registers 130°F., for medium-rare meat. Transfer the fillets to a platter and let them stand, covered loosely with foil, for 15 minutes. In a bowl with an electric mixer cream together the butter and the mustard. In a large saucepan combine the shallot, the wine, and the tarragon and cook the mixture over moderately high heat until the wine is reduced to about 1 cup. The mustard butter and the shallot mixture may be made 1 day in advance and kept covered and chilled. Reheat the shallot mixture before continuing. Add the cream and the cornichons, reduce the heat to low, and whisk in the mustard butter, a little at a time, and any meat juices that have accumulated on the platter. Season the sauce with salt and pepper and keep it warm, but do not let it boil. Slice the fillets and nap the meat with the sauce.

ROAST BEEF WITH MUSHROOM SAUCE

Steps:

• In a skillet, melt butter over medium heat. Saute onion for 5 minutes. Add mushrooms and saute 2-3 minutes. Stir in the flour and seasonings. Add broth and ketchup. Bring to a boil, stirring constantly. Reduce heat to low; simmer 10 minutes. Add beef and heat through.

ROAST FILLET OF BEEF WITH MADEIRA-MUSHROOM SAUCE

Steps:

• Sprinkle meat with salt and pepper; rub all over with the oil.
• Place in small, shallow roasting pan.
• Put pan on bottom rack of oven; bake at 350* for 25-30 minutes.
• Turn once or twice.
• Remove from pan; cover loosely with foil.
• Spoon fat from pan.
• Put pan on stove top; add mushrooms, (a little salt and pepper is nice here) cook until mushrooms are lightly browned.
• Add shallots, cook and stir briefly.
• Add wine; cook and scrape the pan to loosen browned bits.
• Reduce by half; add broth, tomato paste, and juices that have accumulated around roast.
• Cook on high for 4 minutes.
• Swirl in butter and parsley.

BEEF TENDERLOIN IN MUSHROOM SAUCE

Steps:

• In a large skillet, heat 2 tablespoons butter and oil over medium-high heat; cook steaks to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from pan, reserving drippings; keep warm., In same pan, heat drippings and remaining butter over medium-high heat; saute mushrooms and green onion until tender. Stir in flour, salt and pepper until blended; gradually stir in broth and, if desired, browning sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

ROAST FILLET OF BEEF WITH MUSHROOM-TARRAGON SAUCE

Steps:

• Position rack in center of oven and preheat to 400F degrees.
• Heat oil in large skillet over high heat.
• Pat beef dry.
• Add to skillet and brown on all sides, turning frequently, about 7 minutes.
• Place rack in roasting pan.
• Transfer beef to rack.
• Roast about 25 minutes for rare, or longer, if desired.
• Pour oil from skillet.
• Add butter and melt over medium-low heat.
• Add shallots and saute 1 minute.
• Add mushrooms, tarragon and salt.
• Increase heat to medium, cover and cook until mushrooms release their juices, stirring once or twice, about 6 minutes.
• Add wine and bring to boil.
• Boil uncovered until almost no liquid remains, about 2 minutes.
• Mix in 1 cup stock.
• Stir cornstarch and remaining ¼ cup stock in small bowl.
• Add cornstarch to mushroom sauce and bring to boil; stirring constantly.
• Boil until thickened, about 1 minute.
• Cut beef into ½ inch slices.
• Overlap slices on plates.
• Spoon sauce over and serve.
• This is excellent served with Scalloped Potatoes with Cream and Broccoli with Lemon-Garlic Crumbs (in my recipes).