Best 8 Rosemary Biscuits With Horseradish Filet Recipes

ROSEMARY PARMESAN BISCUITS

Steps:

• Preheat oven to 475 degrees (F). Generously grease a 9" pie plate; set aside.
• In a large bowl combine flour, baking powder, sugar, salt, garlic powder, black pepper, and rosemary, and Parmesan cheese, whisk well to combine.
• Add in the butter and toss well to coat. Using a pastry blender, or two forks, work the butter into the dry ingredients until the mixture resembles a coarse meal.
• Pour in the half and half and, using a rubber spatula, stir until ingredients are just combine.
• Sprinkle a generous amount of flour (about 3/4 of a cup) onto a clean work surface. Spray a 1/4 cup measuring cup with nonstick spray and scoop level amounts of the batter onto the floured surface. Sprinkle the tops of the dough lightly with some of the flour. Form each mound of dough into a ball shape, then place them in the prepared pan. It's fine if they're touching each other in the pan.
• Brush the tops and sides of the biscuits with melted butter.
• Bake in preheated oven for 8 minutes, then reduce the temperature to 400 degrees (F) and continue baking for 14 to 15 minutes, or until golden brown.
• Place pan on a cooling rack to cool for 5 minutes. Then sprinkle with additional Parmesan cheese, if desired, and serve! You can cut these apart with a knife, or just pull them apart with your hands!

ROSEMARY BISCUITS

Steps:

• In a large bowl, cut cream cheese into baking mix until crumbly. Stir in milk and rosemary just until moistened. , Turn dough onto a lightly floured surface; knead 10 times. Roll out into a 6-in. square. Cut into four 3-in. squares; cut each square diagonally in half. , Place on a baking sheet coated with cooking spray. Bake at 400° for 10-12 minutes or until golden brown. Serve warm.

CHEESE AND ROSEMARY BISCUITS

Steps:

• Heat oven to 450°F. In medium bowl, stir Bisquick mix, cheese, milk and 1/2 teaspoon of the rosemary leaves until soft dough forms. On ungreased cookie sheet, drop dough by 9 spoonfuls.
• Bake 8 to 10 minutes or until golden brown. In small bowl, mix butter, garlic powder and remaining 1/2 teaspoon rosemary leaves; brush over warm biscuits.

RIDICULOUSLY EASY ROSEMARY PARMESAN BISCUITS

Steps:

• Adjust oven rack to middle position and heat oven to 425°F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray.
• Measure 1 cup of buttermilk and place cup in the freezer while prepping other ingredients (you want it to be in the freezer 10 -15 minutes.
• Place butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to the microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
• Whisk flour, Parmesan, herbs, sugar, baking powder, baking soda and salt in a large bowl. Stir to combine.
• After buttermilk has been chilled in the freezer for at least 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules.
• Add buttermilk mixture to dry ingredients and stir with a rubber spatula just until all flour is incorporated and batter pulls away from sides of the bowl. The dough will be fairly stiff and not super wet. If the dough is wet and loose, add more flour 1 tablespoons at a time, stirring to combine, until dough is fairly stiff.
• With an ice cream scoop (see Café Tips for sizes) or a spoon, scoop the dough in rounded mounds onto the prepared sheet pan, spacing about 1½-2 inches apart.
• Place in oven and bake until tops are light golden brown and crisp, 10 to 18 minutes. Check after about 8 minutes and every few minutes after that, as every oven is different.
• Towards the end of the baking time, melt the one tablespoon of butter and stir in the rosemary and parsley. Brush the tops of the hot biscuits with melted herb butter. Serve and enjoy!

ROSEMARY BISCUITS WITH HORSERADISH FILET

Steps:

• Instructions: For the horseradish cream: Combine ingredients in a small bowl, cover and refrigerate until ready to use. For the rosemary biscuits: Preheat oven to 400 degrees. Dice cold butter, spread on a plate and chill in the freezer for 15 minutes. Combine flour, salt, baking powder, sugar and rosemary in food processor and pulse to combine thoroughly. Add cold butter and pulse until butter is the size of small peas. Pulse in milk until the mixture forms a dough. Place the dough on a lightly floured surface. Divide the dough into 4 equal pieces and gently pat each into a round disc 1/2 inch thick. Cut each circle into 6 wedges. Place on a baking sheet and bake until just done and barely golden, 10-12 minutes. Brush each wedge generously with melted butter and let cool. To assemble the sandwiches: Preheat the oven to 375 degrees. Season the meat well with salt and pepper to taste. Heat a heavy-bottomed medium skillet over medium-high heat. When very hot, add enough vegetable oil to coat the bottom. When the oil is hot, add the meat and sear 3-4 minutes on one side. Flip over, place in the oven and roast until the meat reaches 128 degrees in the thickest part, 5-8 minutes. Remove from the oven, tent with foil and rest at least 10 minutes, then slice thinly. Split the biscuits. Spread the top of each with horseradish cream, the place the filet mignon and baby arugula on the bottom and close to form sandwiches. Nutrition Information: Per sandwich: 230 calories, 9 g protein, 19 g carbohydrate, 13 g fat (8 g saturated), 47 mg cholesterol, 189 mg sodium, 1 g fiber.

ROSEMARY BEEF FILLET

Steps:

• Put oven rack in middle position and preheat oven to 350 degrees.
• Pat tenderloin dry, then coat all sides with salt, pepper and garlic.
• Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.
• Heat oil in a heavy skillet over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends) about 10 minutes.
• Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120 degrees, 25-30 minutes.
• Transfer beef to a cutting board and let stand 15 minutes.
• Temperature of meat will rise to about 130 degrees.
• Discard string and rosemary sprigs before slicing.

CHEESE & ROSEMARY BISCUITS

Steps:

• Heat oven to 180C/160C fan/ gas 4. Put the flours in a bowl and rub in the butter until it resembles breadcrumbs. Stir in the cheese and rosemary, then add the yolk and mix in using a fork. When the mix starts to clump together, use your hands to knead to a smooth dough.
• Take walnut-sized pieces of dough, roll into balls and place on one or two lined baking trays. Flatten slightly with a fork, then bake for 12-14 mins. Alternatively, roll out between sheets of baking parchment and cut into shapes, then bake as before. Cool on the baking sheet for a few mins before moving to a wire rack to cool completely. Store in an airtight container for up to a week.

FILETS MIGNONS WITH HORSERADISH CRUMBS

Steps:

• In a small heavy skillet cook the bread crumbs, the horseradish, and the mustard with salt and pepper to taste in the butter over moderate heat, stirring, until the crumbs are golden brown and transfer the horseradish crumbs to a bowl.
• Wipe the skillet clean, in it heat the oil over moderately high heat until it is hot but not smoking, and in it sauté the filets, patted dry and seasoned with salt and pepper, for 1 minute on each side. Reduce the heat to moderately low and cook the filets for 5 minutes more on each side for medium-rare meat. Transfer the filets to plates and pour off the fat from the skillet. In the skillet cook the onion over moderate heat, stirring, until it is golden, add the wine, and boil the mixture, scraping up the brown bits, until the liquid is reduced to a glaze. Spoon the onion mixture over the filets and top the filets with the horseradish crumbs.