DirectionsStep1Prep beef - Pat beef dry with paper towels, sprinkle with salt and pepper all over. Place the beef on a rack on a tray then refrigerate uncovered 12 to 24 hours. (Can skip, Note 5)Step2Butter Slather - Mix Butter Slather ingredients in a bowl.Step3De-chill - Remove the beef from the fridge 2 hours prior to cooking. This helps the beef cook evenly.Step4Sear - Heat oil in an ovenproof heavy based pan over high heat until smoking. (Note 6) Brown the surface of the beef all over, aggressively and quickly. Then put the beef back on the rack to cool for 15 minutes (s…Step5Preheat oven to 120°C/250°F (both fan and standard ovens) (Note 7).Step6Butter - Put beef back in cooled skillet. Slather 3/4 of the butter onto the beef - top and sides (not underside).Step7Roast 40 - 50 minutes - Roast for 15 minutes. Remove, slather remaining butter onto the top and sides. Roast for a further 25 - 35 minutes or until the internal temperature is 53°C/127°F for medium rare (Note 8 for …Step8Rest & serve - Remove beef from the skillet onto a cutting board and rest for 10 minutes. The internal temperature will rise 56-58°C / 133-136°F (this is medium rare). Slice thickly and serve with Creamy Mushroom Sauce!Step9Roasting juices - Pour all juices in skillet into a bowl or jug. The fat will rise to the surface. Pour off 1/4 cup (60ml) of the fat back into the skillet (reserve the rest for later).Step10Cook mushrooms - Turn the stove onto high. Once the butter is hot, add mushrooms and cook until they start to sweat. Then add thyme and garlic, and cook for a further 2 minutes until the mushrooms are softened.Step11Sauce - Add chicken stock/broth and reduce by half. Add marsala, cream, pepper and remaining reserved roasting juices. Simmer on medium / medium high for 5 minutes until it reduces by half and the sauce is thicken…IngredientsIngredients1 ¼ 2.5Lb Centre Cut Beef Tenderloin (kg/ 2 - eye fillet, tied, Note 1)1 ¾ teaspoonsKosher Salt (cooking)1 teaspoonBlack Pepper1 tablespoonVegetable Oil75 Unsalted Butter (g/5 tbsp, softened)1 teaspoonGarlic (finely grated or very finely minced with a knife)1 teaspoonFresh Thyme Leaves (finely chopped, Note 2)150 gramsWhite Mushrooms (sliced 3mm thick)½ teaspoonGarlic (finely minced)1 Thyme Sprig (Note 2)¾ cupMarsala (Italian fortified wine, Note 3)½ cupChicken Stock (low sodium)¾ cupThickened Cream (heavy cream)See moreNutritionalNutritional845 Calories72 gTotal Fat213 mgCholesterol4 gCarbohydrate934 mgSodium39 gProteinFrom recipetineats.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
How to cook Beef Fillet Steak
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WEBJan 4, 2016 · Preheat the oven to 300 degrees. Get out an oven safe pan that your roast will fit nicely in. Add in the ½ red onion, smashed garlic …
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WEBMushroom-Beef Noodle Soup. 1 hr 15 mins. Copycat Hamburger Helper. 40 mins. Basic Meatloaf. 1 hr 30 mins. Reuben Pickle Bites. 15 mins. Find healthy, delicious low-fat …
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WEBApr 3, 2023 · Remove shallots from top surface of meat. Place pan with tenderloin under broiler and broil, turning every 30 seconds, until meat …
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WEBDec 18, 2023 · How To Cook Roast Beef. Basic Steps for This Easy Hands-Off Method for Perfect Medium-Rare Beef: Preheat the oven to 500°F. Pull the roast out of the refrigerator and let it sit at room temp. …
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WEBFeb 28, 2024 · Place the veggies into a Dutch oven, roasting pan, or braiser with the red wine and beef broth. Nestle in a head of garlic. Place roast over top of veggies, cover, and transfer to the oven. Cook for 1 to 1:15 …
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WEBOct 23, 2019 · Go Lean. There are 29 cuts of beef that are designated lean—which means it must contain less than 10 grams of fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 3 1/2 …
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WEBApr 3, 2024 · Allow for a 10-minute natural pressure release, then quick release any remaining pressure. Target an internal temperature of around 160°F (71°C). Fall Apart …
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WEBOct 13, 2021 · Preheat the oven to 450 degrees Fahrenheit. In a bowl, combine mayonnaise, kosher salt, Rosemary, thyme, garlic cloves, and black pepper and stir until incorporated. Rub this mixture all over the …
WEBDec 13, 2023 · After slathering the beef with butter, blast it for 20 minutes in a hot oven to get the crust going, then roast in a relatively low oven of 120°C/250°F for a further 1.5 hours before resting for 20 to 30 minutes. …
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WEBNov 22, 2020 · This cut is usually quite marbled, too. It is not quite as tender as the tenderloin, but it is still very tender. The strip is an economical cut of meat, usually costing less than half of the tenderloin. …
WEBPut your seasoned roast in a roasting pan with the fat side facing up and cook uncovered at 500°F (260℃/Gas Mark 10) for 5-6 minutes per pound. (I cooked my 6.75-pound roast at high heat for 35 minutes.) Step 4: Turn …
WEBJun 9, 2023 · Place the fillet in the oven and reduce the temperature to 425°F. Roast for about 25 minutes for rare or until a meat thermometer reads 130°F when inserted into …
WEBDec 5, 2023 · A minute or two later, when one side is starting to turn nice and brown, flip and repeat. Step. 6 Place the tenderloin onto a wire rack set over a baking sheet. Sprinkle the pummeled peppercorns all over …
WEBOct 26, 2023 · Stir olive oil, garlic, parsley, rosemary, chives, red wine, salt, pepper, and mustard powder together in a small bowl. Pour marinade over steak in the bag. Press …
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WEBOct 11, 2023 · Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.) Season …
WEBJul 14, 2014 · Set a water bath to 120 for rare, 130 for medium rare, 140 for medium, 150 for medium well. Cook for 1 hour. Remove the steak from the bath. Cut a corner in the packaging and drain out the liquid if you want …