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Traditional roast beef fillet recipe

Traditional roast beef fillet recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Beef fillet

A choice cut of beef, roasted over garlic, thyme and root vegetables served with a red wine gravy. A traditional favourite, perfect for any roast dinner.


Hertfordshire, England, UK

2 people made this

IngredientsServes: 4

  • 2 carrots, thickly sliced
  • 4 cloves garlic, crushed
  • 5 sprigs thyme
  • 1 small onion, cut into wedges
  • 2 tablespoons olive oil
  • 1.25kg (2 1/2 lb) beef fillet
  • salt and pepper, to taste
  • 175ml (6 fl oz) red wine
  • 200ml (7 fl oz) water

MethodPrep:10min ›Cook:1hr30min ›Extra time:20min resting › Ready in:2hr

  1. Preheat the oven to 220 C / 200 C fan / Gas 7.
  2. Put the carrots, garlic, thyme and onion in a medium roasting tin and drizzle over 1 tablespoon of the oil. Coat the beef with the remaining oil and season generously with salt and pepper. Place the beef on top of the vegetables.
  3. Place in the oven and roast for 20 minutes. Reduce the oven temperature to 170 C / 150 C fan / Gas 3 and roast for a further 50 minutes for medium rare or 1 hour 10 minutes for well done.
  4. When the beef is ready, remove it from the oven and place on a carving board. Cover loosely with foil and allow it to rest for 15 to 20 minutes.
  5. Remove any bits of vegetable from the roasting tin that look over-caramelised. Place the roasting tray on the hob over a medium heat and mash the vegetables using a potato masher. Pour in the wine and simmer for 3 minutes. Add the water and simmer for a further 2 minutes, then pour the mixture through a sieve.
  6. Slice the beef and serve with the red wine gravy.

Leftovers

Set aside the leftover meat until cool. Wrap in foil or place in a lidded airtight plastic box and store in the fridge. Use within 2 days.

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How to Roast Beef Tenderloin Whenever You Need to Impress

Cooking a beef tenderloin roast is weeknight easy but weekend special. Here's how to roast beef tenderloin in the oven for delicious results any day of the week.

When it comes to roasting a whole beef tenderloin in the oven, there are two ways to go about it: fast or not-so-fast. For our quickest, easiest, and most basic method, you simply pop the beef tenderloin in the oven and roast it at high heat. However, some recipes call for initially roasting the beef at a low oven temperature, then turning up the oven temperature to help the roast brown as it finishes in the oven.

Either of these strategies can yield your best-ever beef tenderloin roast𠅊s long as you don’t overcook it! Pay close attention: We’ll show you exactly how long to roast beef tenderloin for the most flavorful results, starting with our fastest and most basic method.


Recipe Summary

  • 2 1/2 pounds center-cut beef tenderloin, tied by your butcher
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • Horseradish Cream, optional
  • Bearnaise Sauce, optional

Preheat oven to 425 degrees. In a 12-inch cast-iron skillet or a roasting pan, rub beef tenderloin with oil. Generously season with at least 2 teaspoons each salt and pepper.

Roast, turning halfway through, until an instant-read thermometer inserted into thickest part registers 125 degrees to 135 degrees for rare, 135 degrees to 140 degrees for medium, and 150 degrees for well done, 30 to 45 minutes, depending on desired doneness.

Remove from oven cover loosely with foil let rest 10 minutes. Remove twine thinly slice beef. Serve with horseradish cream and bearnaise sauce, as desired.


Holiday beef roasts: 6 easy steps to get roast with the most

Beef tenderloin with mashed potatoes. (Photo: Amy Leang)

Beef tenderloin and standing beef rib roasts are ideal Christmas dinner showpieces. You will see them advertised this year time of year as mouthwatering, beautifully cooked and sliced roasts.

These two grand roasts are the popular cuts for the holiday, meat experts say.

This holiday season at area markets you will see bone-in, standing rib roasts starting at about $7 per pound and upwards to $14.99 per pound. We’ve seen beef tenderloin, the most tender cut of all, starting at about $13 per pound and up to $20 pound.

While these roasts are ideal for special occasions like the holidays, they also need special handling. And because you've spent some serious coin on a big hunk of meat, you want it to turn out perfect.

But fear not and don't stress. What's ideal is that preparing and cooking them is nearly hands-off and foolproof.

We’re here to guide you on what to buy and how to cook these stellar roasts to perfection with the help Steve Calandrucci, the meat supervisor for all of Nino Salvaggio International Marketplace locations and with tips and recipes from the Free Press Test Kitchen archives.

Step 1: Figure out how much you need

Bone-in roasts: Figure about one-pound per person. A 10-pound roast will feed 8-10 people.

Boneless: Allow about a half-pound per person, which should yield about a 6-ounce piece. A 3-pound tenderloin would feed 6 people.

Standing rib roast of beef. (Photo: Michael Gross, MCT)

Step 2: Choose your roast

Beef tenderloin: The name says it all. It's a superior tender cut of meat and boneless. This cut is leaner, but should have some marbling. You'll probably order it whole and have the butcher trim it so you have a nice, even piece.

Standing rib roasts: You will see these offered as first cut and end cut, bone-in or boneless. The first cut is closer to the strip and therefore leaner. The end cut is closer to the chuck and little more fatty. With either cut, make sure there is at least a thin layer of fat. This helps keep it moist and juicy during cooking.

Step 3: Prepare for roasting:

For either roast, place the meat on a rimmed platter. Pat it dry using paper towels and set it in the refrigerator for a couple of hours if time allows. If desired, season all over with kosher salt and freshly ground black pepper (use a coarse grind) and any favorite seasoning (such as dried thyme or garlic) or rub. Or you can marinate with your favorite marinade.

Standing Rib Roast

When you order or buy a standing rib roast, ask to have it cradled, advises StephenCalandrucci, the meat supervisor for Nino’s Salvaggio International Marketplace stores. The term “cradled” means to bone and tie it.

“We take the bone off the meat and tie it back on,” Calandrucci says. “This makes for easier carving and a nice presentation of a finished whole roast. The bone gives it the great flavor during cooking.”

Calandrucci says to have it trimmed of the silver skin and what's called the chain — a long piece of meat with fat and part of the muscle that held the tenderloin to the bone. At Nino's, Calandrucci says, they tie the whole roast with butcher twine, but butterfly the smaller tapered end and folding it under so the whole roast cooks evenly.

Step 4: Roast

If you've refrigerated the roast, remove one hour before roasting and let it come to room temperature.

Standing rib roast:

Preheat the oven to 475 degrees. Place the roast on a rack set in a large roasting pan, fat side facing up in a large pan. Roast for 30 minutes or until a nice crust forms. Reduce the temperature to 325 degrees. Continue roasting, figuring about 15 per pound.

Preheat the oven to 400 degrees. In a large skillet, heat 1-2 tablespoons of oil over medium-high heat. Add the tenderloin and sear it until nicely browned on all sides. Transfer the tenderloin to a rimmed baking sheet and place it in the oven. Cook for 10 minutes. Reduce the temperature to 350 degrees and continue cooking another 20 minutes.

Step 5: Check for doneness

Many charts have varying degrees of doneness. Be sure to use a instant-read thermometer to test the temperature. Keep in mind you will be removing the roast before it's final temperature as it will continue cook while it rests.

Here's what Nino Salvaggio International Marketplace recommends.

Temperature to remove from oven Final temperature Doneness

125 degrees 132 degrees Rare

135 degrees 142 degrees Medium-rare

140 degrees 147 degrees Medium

145 degrees 152 degrees Medium-well

150 degrees 157 degrees Well-done

Note: Most chefs recommend not cooking beef tenderloin past medium.

Step 6: Let it rest

This last step is most important. Never ever, slice meat when you first take it out of the oven. Let it rest at least 10 minutes or longer for bone-in meat. This allows, Calandrucci says, the juices to stay inside the meat and reabsorb.

Contact Susan Selasky at 313-222-6872 or [email protected] Follow @SusanMariecooks on Twitter.

Roasted Whole Beef Tenderloin

Serves: 8-10 / Preparation time: 20 minutes / Total time: 1 hour (plus standing and marinating time)

Have the butcher trim the tenderloin for you. Cut the tenderloin so you have one even center cut. Roast the tapered end separately and for less time than the center cut.

1 whole beef tenderloin (about 5 pounds), trimmed

⅓ cup olive oil, plus 2 tablespoons, divided

3 tablespoons reduced-sodium soy sauce

¼ teaspoon dried crushed rosemary leaves

1 cup reduced-sodium beef broth

You will need an ovenproof skillet large enough to hold the whole tenderloin, or you can cut it in half or use a heavy-duty roasting pan that will fit over two burners and can take direct high heat.

Trim the beef tenderloin of any fat. Place the tenderloin in a sealable plastic bag. In a glass measure, whisk together the vinegar, ⅓ cup olive oil, garlic, soy sauce and rosemary. Pour the marinade over the beef and seal the bag. Marinate at least 1 hour and up to 3 hours.

Preheat the oven to 400 degrees.

Heat the 2 tablespoons of olive oil in a large, ovenproof skillet over high heat. Add the marinated tenderloin, discarding marinade, and sear about 3 minutes on all sides until browned and crusty. Transfer the skillet to the oven and roast about 20 minutes or until desired degree of doneness. (If the skillet or pan becomes too dry, add a little beef broth or water.) For medium-rare, the internal temperature should register about 120 to 125 on an instant-read thermometer.

Remove the roast from the oven and transfer to a platter. Tent with foil and let it rest 10 to 20 minutes before slicing.

For the sauce: In the skillet the tenderloin was roasted in, add the beef broth. Heat over high heat, scraping up any browned bits on the bottom of the skillet. Whisk in the balsamic vinegar and continue heating. Whisk in the butter until the sauce thickens slightly.

Slice the tenderloin and serve drizzled with sauce.

From and tested by Susan Selasky for the Free Press Test Kitchen.

499 calories (53% from fat), 30 grams fat (11 grams sat. fat), 2 grams carbohydrates, 53 grams protein, 236 mg sodium, 167 mg cholesterol, 0 grams fiber.

Herb-seasoned Standing Beef Rib Roast

Serves: 6 to 8 / Prep time: 25 minutes / Total time: About 3 hours

Ask for an “EZ carve,” or have the meat butcher cut the bones from the meat and tie them back on. This is called “cradling.” This provides flavor and the roast is easier to carve. This recipe calls for starting the roast in a 450-degree oven, which takes the place of searing. The temperature is then reduced for slower cooking.

4 medium cloves garlic, coarsely chopped

1 tablespoon coarsely ground mixed or black peppercorns

2 teaspoons sweet paprika

1 standing bone-in beef roast, about 5 to 7 pounds

1.5 ounces packaged demi-glace (see note)

2 tablespoons all-purpose flour

In a mortar and using a pestle, crush garlic and kosher salt together to form a paste. (Alternately, crush together in a bowl with the bottom of a wooden spoon, or use a mini food processor.) Add pepper, thyme, paprika and olive oil, mixing to form a paste. Rub the paste all over the roast, coating it well. Cover loosely with aluminum foil and let stand at room temperature 45 minutes.

Preheat oven to 450 degrees 30 minutes before putting the roast in oven. Place roast, bone-side-down, in a large roasting pan and roast 30 minutes. Reduce oven temperature to 325 degrees and continue roasting about 1 hour, 20 minutes, or until internal temperature reaches 120 degrees for medium-rare. (The temperature will rise during the standing time.)

While the roast is cooking, prepare the gravy base. Combine the demi-glace, 2 cups water and salt in a medium saucepan. Bring to a boil, stirring to dissolve the demi-glace. Reduce heat and simmer 5 minutes. Whisk flour and remaining ¼ cup cold water together. Whisk into the simmering liquid and continue cooking at a simmer 4 minutes. Remove from the heat and set aside.

When the roast is done, transfer to a carving board and tent loosely with aluminum foil. Let rest 20-30 minutes before carving. Pour fat out of roasting pan and place pan over two burners on medium heat. When hot, deglaze pan with wine, stirring to dissolve any caramelized juices simmer 3 minutes. Pour gravy into pan and simmer a couple of minutes, stirring often, to blend the flavors. Transfer to a warmed gravy bowl and serve with the beef.

Cook’s note: Look for packaged demi-glace in gourmet stores and some grocery stores.

Adapted from “Williams-Sonoma Christmas Entertaining” (Free Press, $24.95).

Gravy tested by Susan Selasky for the Free Press Test Kitchen and roast tested by the Seattle Times.


Ten Greatest Roast Beef Dipping Sauce Recipes

Sauce, gravy—call it what you will, it can take a reduce of meat from scrumptious to oh, my god! with just a couple of minutes a lot more in the kitchen. You happen to be spending hours on that fantastic roast, so why not accompany it with anything worthy? Right here are some enticing sauce recipes to pair with your vacation roast, be it lamb, beef, or ham.

In the starting, Arby’s served up only roast beef sandwiches along with potato chips, and soft drinks. More than time, the menu expanded to consist of beef ‘n cheddar, chicken sandwiches, curly fries, jamocha shakes, and two sauces that became Arby’s well-known signature sauces: horsey sauce and Arby’s sauce.

The sauce is what drives this into fantastic roast beef territory. If you can get your hands on fantastic high quality demi-glace you are completely in organization. When you sear the beef at the finish of the cooking course of action you will make a bit of fond in the pan. These tiny bits of brown bits in the bottom of the pan. Take the beef out of the pan.

Roast beef is a nostalgic standby that conjures property. Choose from our chefs' most well known roast beef recipes and make a weeknight supper particular.

My recipe is pretty comparable to Ina Garten’s Beef Tenderloin roast in that I hold almost everything pretty simple….from the components to the cooking system, almost everything is super uncomplicated to do. Preheat the oven to a searing 500 degrees. (yep, that is right….500 degrees.) Pat the beef tenderloin roast dry with a paper towel and location on a baking sheet.

Toss some thinly sliced deli roast beef in some Great Sauce. Spot the meat on leading of the rolls. Prime with cheese and the roll tops. In a tiny sauce pan, melt butter, brown sugar, Great Sauce, and some Almost everything Bagel Seasoning. Pour the sauce more than the tops of the roast beef sandwiches and bake. I made use of freshly sliced roast beef from the deli. I favor Boar’s Head London Broil.

Rotate and continue to brown all sides. Take away roast and set aside. Add onions and saute for a couple of minutes till they commence to soften. Meanwhile, reduce huge roast into four or five smaller sized chunks. Add all other components to the onions, ending with the pieces of roast.The meat ought to be practically submerged in the sauce.

Roast Tenderloin of Beef with Horseradish Sauce. Roasted beef tenderloin is devoid of a doubt extremely decadent! A dish for a celebratory occasion. In the years that I hosted a huge family members Thanksgiving, I would make each beef tenderloin and roast turkey. There was normally leftover turkey and under no circumstances leftovers of the beef.

Bake roast in 350 degree oven till . add water and beef bouillon cubes. (For a lot more gravy, use three cups . beef.Serve on fresh French bread rolls.

Toss sliced roast beef in sauce. Make a sandwich of the roast beef and cheese and the dinner rolls. Arrange the sandwiches in a 9吉 pan. In a tiny saucepan combine butter, brown sugar, 1 Tbsp hot sauce, 1 Tbsp teriyaki sauce, 1 Tbsp honey mustard, and almost everything bagel seasoning.

Spot the beef on aluminum foil, and wrap it tightly. Leave it for 30 minutes. Heat vegetable oil (1 teaspoon) in a frying pan more than medium heat to make a sauce. Lightly stir-fry the vegetables in A, and add "REGULAR SOY SAUCE". When boiled, add vinegar and turn down the heat. Reduce the beef in Instruction-two, three-5mm wide, and dish up with watercress.

In huge shallow roasting pan, location roast fat side up. Rub all sides of beef with garlic mixture. Roast beef 30 minutes. Decrease temperature to 350° and roast 30 to 35 minutes longer or till internal temperature reaches 130° for medium-uncommon. Transfer roast to cutting board and loosely cover with foil. Let stand 20 minutes prior to slicing. two.


What you’ll need to Make beef tenderloin with Red Wine Sauce

The recipe calls for a beef tenderloin roast, which is the most tender (and most expensive) cut of beef available. “Beef tenderloin” refers to the large cut of beef before it is sliced into steaks. Once cut, those steaks are referred to as filet mignon. Package labeling can vary depending upon where you shop — for example, you will sometimes find it labeled Chateaubriand or filet mignon roast — so if you’re uncertain about what you’re buying, just ask the butcher.

You may notice that my tenderloin has some kitchen twine tied around one end of it that is the way I purchased it. Butchers often tie tenderloin up near the tapered end so that it is the same thickness all the way around. If yours comes that way, leave the string on until after it’s cooked. If it doesn’t, no worries – no need to do any tying.

When selecting a wine for the sauce, you can use any red – Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Red Zinfandel, etc. – that you have in the house. Don’t use anything too pricey when using wine for cooking, always select a bottle that’s inexpensive but still good enough to drink.


Traditional roast beef fillet recipe - Recipes

2. Meanwhile, preheat the oven to 450 degrees. In a large, heavy, oven-proof skillet, heat the oil over high heat. Add the beef and cook until well browned on all sides, about 6 minutes.

3. Transfer the pan to the oven and roast the tenderloin for about 20 minutes, turning once, until the internal temperature reads 120 degrees on a meat thermometer for rare. Transfer the meat to a cutting board, cover loosely with foil and let sit for 10 minutes.

4. Pour off any fat from the skillet. Add the garlic and shallots and cook over low heat, stirring, until lightly browned, about 2 minutes. Pour in the wine, increase the heat to high and simmer for 1 minute. Stir in the mustard, broth and cream and bring to a boil. Reduce heat to moderate and simmer until the sauce has reduced to 1 cup and is thick enough to lightly coat the back of a spoon, about 6 minutes. Reduce the heat to low and stir in the butter until incorporated.

5. Using a sharp knife, cut the meat into 12 slices. Arrange the meat on plates or a platter, spoon the mustard sauce on top and serve hot. 6 servings.


Beef fillet recipes

Beef fillet is held in the highest esteem by many, considered the king of cuts of the king of meats. Although there is a slight trade off of flavour for tenderness, careful cooking of well-raised and hung beef fillet can result in a melt-in-the-mouth experience that is hard to beat.

A dish that exquisitely shows off the unique properties of beef fillet, Henry Harris’s filet au poivre recipe is a masterclass in classic French cooking. With relatively few ingredients, its beauty comes in the careful cooking of the steak and creating a sauce of unparalleled intensity.

Beef fillet doesn’t just suit classic recipes, though. Peter Gordon’s famous beef pesto recipe employs his fantastic fusion stylings for a truly unique dish, marinating the beef in soy before serving with a vibrant pesto and salad.

Thanks to its tenderness, beef fillet is great for raw preparations - try Theo Randall’s fantastic carpaccio recipe, served with Gorgonzola and treviso lettuce.


Recipe Summary

  • 1 (3- to 5-lb.) beef tenderloin, trimmed
  • 1 tablespoon olive oil
  • 2 teaspoons black pepper, plus more to taste
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • Vidalia Onion-and-Vinegar Sauce

Preheat oven to 500°F. Place tenderloin in a roasting pan rub with oil, and sprinkle with pepper and salt. Tuck bottom end, or &ldquotail,&rdquo underneath the tenderloin.

Place in oven, and immediately reduce heat to 400°F roast tenderloin until a thermometer inserted in thickest portion registers 130°F for rare or 140°F for medium-rare, 20 to 25 minutes. Sprinkle with additional salt and pepper to taste. Let rest 10 minutes before slicing.

Serve hot or cold with Vidalia Onion-and-Vinegar Sauce. May be made ahead, wrapped in aluminum foil, and then reheated 15 minutes in a 350°F oven. (It is easiest to slice when cold.)


Dylan's Boursin and Roast Beef Sandwich

This sandwich, designed by Dylan Dreyer, is currently being served at the TODAY Cafe at the Universal Orlando Resort in Orlando, Florida. Inspired by Dylan's famous Roast Beef Treats, this sandwich is piled high with tender roast beef and the creamy Boursin on olive ciabatta bread.

Universal Orlando Resort is part of our parent company, NBCUniversal.

Technique tip: Ensure the bread is crispy on the outside but soft on the inside.

Swap option: Sliced roasted turkey goes great with this, too.