Best Filet Of Beef With Mushrooms And Blue Cheese Recipes

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FILET MIGNON WITH CREAMY BLUE CHEESE SAUCE (COOKING FOR 2)



Filet Mignon with Creamy Blue Cheese Sauce (Cooking for 2) image

Elegant, easy and ready in 35 minutes, this splurge-worthy steak dinner will soon become your DIY date-night favorite.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 2

Number Of Ingredients 11

2 boneless beef tenderloin steaks, 1 1/2 inches thick
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1/4 cup finely chopped shallots
1 teaspoon finely chopped garlic cloves
1/2 cup Progresso™ beef-flavored broth (from 32-oz carton)
1/2 cup dry white wine
2/3 cup heavy whipping cream
1/4 cup plus 2 tablespoons crumbled blue cheese
2 tablespoons finely chopped chives

Steps:

  • Season steaks with salt and pepper. In 8-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Cook steaks, turning once, until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare.
  • In another 8-inch skillet, heat remaining 1 tablespoon olive oil over medium heat. Add shallots; cook about 3 minutes, stirring occasionally, until soft. Add garlic; stir 1 minute. Add broth and wine; heat to boiling. Cook 5 minutes. Add whipping cream; heat to boiling. Reduce heat. Simmer 7 to 10 minutes or until slightly thickened. Beat in 1/4 cup of the blue cheese with whisk until smooth.
  • Pour sauce over steaks; garnish with remaining 2 tablespoons crumbled blue cheese and the chives.

Nutrition Facts : Calories 730, Carbohydrate 8 g, Cholesterol 215 mg, Fat 7, Fiber 1 g, Protein 44 g, SaturatedFat 26 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g, TransFat 1 1/2 g

FILET OF BEEF



Filet of Beef image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 4

1 whole filet of beef (4 to 5 pounds), trimmed and tied
2 tablespoons unsalted butter at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper

Steps:

  • Preheat the oven to 500 degrees F.
  • Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
  • Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

MUSHROOM-BLUE CHEESE TENDERLOIN



Mushroom-Blue Cheese Tenderloin image

Here's a simple entree that is sure to impress. I usually double the mushroom-cheese sauce because it always disappears fast. Enjoy the tenderloin! -Eric Schoen, Lincoln, NE

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 10 servings (1-1/2 cups sauce).

Number Of Ingredients 14

1 cup reduced-sodium soy sauce
3/4 cup Worcestershire sauce
1 beef tenderloin roast (3-1/2 to 4 pounds)
4 garlic cloves, minced
1 tablespoon coarsely ground pepper
1 can (10-1/2 ounces) condensed beef broth, undiluted
SAUCE:
1/2 pound sliced fresh mushrooms
1/2 cup butter, cubed
2 garlic cloves, minced
1 cup (4 ounces) crumbled blue cheese
1 tablespoon Worcestershire sauce
1/4 teaspoon caraway seeds
4 green onions, chopped

Steps:

  • If desired, tie tenderloin with bakers twine. In a shallow dish, combine soy sauce and Worcestershire sauce; add the beef and turn to coat. Cover; refrigerate for 2 hours, turning occasionally., Drain beef, discarding marinade. Rub the beef with garlic and pepper; place in a shallow roasting pan. Add broth to the pan. Bake, uncovered, at 425° for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes and remove twine before slicing., Meanwhile, in a small saucepan, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the cheese, Worcestershire sauce and caraway seeds; cook and stir over low heat until cheese is melted. Stir in onions; heat through. Serve sauce with beef.

Nutrition Facts : Calories 438 calories, Fat 29g fat (14g saturated fat), Cholesterol 135mg cholesterol, Sodium 1377mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.

STEAKHOUSE STEAKS



Steakhouse Steaks image

Provided by Ina Garten

Time 37m

Yield 4 servings

Number Of Ingredients 5

4 (2-inch-thick) filets mignons, tied (10 ounces each)
2 tablespoons vegetable oil
2 tablespoons fine fleur de sel
2 tablespoons coarsely cracked black peppercorns
4 tablespoons (1/2 stick) unsalted butter, at room temperature

Steps:

  • Preheat the oven to 400 degrees.
  • Heat a large cast-iron skillet over high heat for 5 to 7 minutes.
  • Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the salt and pepper.
  • When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. (Be sure the cooking area is well ventilated.) You'll probably need about 3 turns to sear the sides and about 10 minutes total.
  • Remove the pan from the heat and arrange all the filets flat in the pan. Top each with a tablespoon of butter, then place the pan in the oven. Cook the filets for 8 to 12 minutes to 120 degrees for rare and 125 degrees for medium-rare. Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes.

FILLET OF BEEF SANDWICHES



Fillet of Beef Sandwiches image

Provided by Ina Garten

Time 15m

Yield 4 sandwiches

Number Of Ingredients 16

1/4 pound blue d'Auvergne or other creamy blue cheese
2/3 cup sour cream
1/3 cup mayonnaise
1 1/2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 loaf health or 7-grain bread
1 1/2 pounds rare fillet of beef thinly sliced, recipe follows
1 bunch arugula
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, at room temperature
1 1/2 pounds whole fillet of beef trimmed and tied
2 tablespoons melted butter
1 tablespoon salt
1 tablespoon coarsely ground black pepper

Steps:

  • For the dressing, mash the blue cheese with a fork and blend with the sour cream, mayonnaise, Worcestershire sauce, salt, and pepper.
  • To make the sandwiches, cut the bread into 8 slices, each slice 1/4 inch thick. Spread 4 of the slices thickly with the dressing. Top with slices of beef and arugula and sprinkle with salt and pepper. Spread the rest of the slices of bread very lightly with butter and place, butter-side down, on top of the beef.
  • Preheat oven 500 degrees F.
  • Melt 2 tablespoons of unsalted butter.
  • Place beef on a baking sheet and pat the outside dry with a paper towel. Using a pastry brush coat the beef with the melted butter. Sprinkle evenly with salt and pepper. Roast for 25 minutes at 500 degrees F for medium rare.
  • Remove the beef from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 20 minutes before slicing.

FILET OF BEEF BOURGUIGNON



Filet of Beef Bourguignon image

Provided by Ina Garten

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

1 (3-pound) filet of beef, trimmed
Kosher salt and freshly ground black pepper, for seasoning plus 1 teaspoon salt and 1/2 teaspoon pepper
3 to 4 tablespoons good olive oil
1/4 pound bacon, diced
2 garlic cloves, minced
1 1/2 cups good dry red wine, such as Burgundy or Chianti
2 cups beef stock
1 tablespoon tomato paste
1 sprig fresh thyme
1/2 pound pearl onions, peeled
8 to 10 carrots, cut diagonally into 1-inch-thick slices
3 tablespoons unsalted butter at room temperature
2 tablespoons all-purpose flour
1/2 pound mushrooms, sliced 1/4-inch thick (domestic or wild)

Steps:

  • With a sharp knife, cut the filet crosswise into 1-inch-thick slices. Salt and pepper the filets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the fillets from the pan and set aside on a platter.
  • In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.
  • Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
  • With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.
  • Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
  • Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season, to taste, and serve immediately.

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