Best Fillet Of Beef With Roquefort Butter La Residence Recipes

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BEEF TENDERLOINS WITH ROQUEFORT COMPOUND BUTTER



Beef Tenderloins With Roquefort Compound Butter image

Anything with cheese and tenderloin steaks can't be bad, can it? This takes no time at all, for a dinner party it is wonderful!

Provided by Manami

Categories     Steak

Time 19m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup butter, softened
2 ounces crumbled Roquefort cheese
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped chives
1/4 teaspoon fresh ground black pepper
6 beef tenderloin steaks, about 1-inch thick
1/4 teaspoon kosher salt or 1/2 teaspoon salt
2 tablespoons butter
1 teaspoon finely chopped fresh garlic
1 cup dry red wine or 1 cup low sodium beef broth

Steps:

  • Place 1/2 cup butter and cheese in small bowl.
  • Beat at low speed, scraping bowl often, until well mixed.
  • Stir in parsley, chives and pepper.
  • Place butter mixture onto plastic food wrap; form into 4" log.
  • Refrigerate until firm(about 1 hour).
  • Sprinkle steaks with salt.
  • Melt 2 tablespoons butter in 12" skillet until sizzling; add garlic for 30 seconds.
  • Add steaks to garlic infused butter.
  • Cook over medium-high heat 4 minutes, turning once, until brown.
  • Add wine.
  • Cover, and continue cooking, turning once, until steak is at desired doneness(5-10 mins).
  • Meanwhile, remove butter mixture from refrigerator; let stand at least 15 minutes.
  • To serve, cut butter into 6 slices; place 1 slice on center of each hot steak.
  • Serve steaks with any remaining pan juices, if desired.
  • TIP: To keep the butter in a tubular shape versus having one side flatten by resting on the refrigerator shelf, try this trick. Cut the tube from an empty roll of paper towels crosswise into a 4" length. Make one lengthwise cut in the tube. Place plastic wrapped butter log in cardboard tube and refrigerate. (Land O' Lakes Recipe).
  • Serve with sauteed mushrooms, white baked potatoes, roasted asparagus, freshly baked bread, and red wine.
  • Enjoy!

Nutrition Facts : Calories 194, Fat 17, SaturatedFat 10.7, Cholesterol 45.8, Sodium 345.9, Carbohydrate 1.6, Fiber 0.1, Sugar 0.3, Protein 2.3

BEEF TENDERLOIN WITH ROQUEFORT-MASCARPONE SAUCE



Beef Tenderloin With Roquefort-Mascarpone Sauce image

Make and share this Beef Tenderloin With Roquefort-Mascarpone Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 tablespoons salt
2 tablespoons fresh ground black pepper
1/4 teaspoon chili powder
1/8 teaspoon garlic powder
cayenne pepper (2 pinches)
1 (4 -5 lb) whole beef tenderloin
2 tablespoons extra virgin olive oil
1 tablespoon butter
2 shallots, minced
2 tablespoons port wine
1/2 cup mascarpone
3/4 cup crumbled Roquefort cheese
salt, to taste

Steps:

  • Preheat oven to 450°.
  • In a small bowl, mix together the salt, pepper, chili powder, garlic powder, and cayenne pepper; set aside.
  • Cut away and discard all the excess sinews and white skin from the beef.
  • Tuck the ends under so that the beef is of uniform diameter.
  • Tie at 3-inch intervals with kitchen twine to hold the meat together.
  • Massage the oil into meat; rub the salt mixture onto the beef.
  • Fill a serving platter with hot water to heat; discard the water and dry when ready to use.
  • Place tenderloin on a rack in a shallow roasting pan; transfer to the oven and roast for 25-35 minutes, until the internal temperature is 125° for rare, 135° for medium-rare, and 140° for medium.
  • Make Roquefort-Mascarpone Sauce: melt butter in a small skillet; add in shallots; cook over low heat until the shallots are softened but not browned, about 3-4 minutes.
  • Add in port and continue cooking until the liquid is reduced to half its original volume.
  • Remove from heat and set aside to cool.
  • Mix the mascarpone and roquefort together in a small bowl until well combined; add the shallots and port; mix well; add salt to taste.
  • Remove beef from the oven when meat reaches the desired temperature, remove the twine, and transfer the meat to the serving platter.
  • Pour the pan juices over the meat and then spread the Roquefort-Mascarpone Sauce over the beef.
  • Cover meat with a tent made of foil; let stand for 15 minutes before serving.
  • To serve, slice the meat about ½ inch thick; serve the slices of meat with some of the melted sauce drizzled on top; serve immediately.

Nutrition Facts : Calories 716, Fat 50.8, SaturatedFat 19.4, Cholesterol 198.7, Sodium 1890.6, Carbohydrate 2.4, Fiber 0.5, Sugar 0.3, Protein 57.6

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.

FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE



Filet of Beef with Mushrooms and Blue Cheese image

Ina Garten's filet of beef is ideal for the holidays: It's foolproof - and guaranteed to impress!

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

2 1/2 pounds beef tenderloin, trimmed and tied
7 tablespoons unsalted butter, at room temperature, divided
Kosher salt and freshly ground black pepper
3/4 cup chopped shallots (3 large)
14 ounces mushrooms, such as cremini and/or shiitakes, stems discarded and caps sliced 1/4 inch thick
1/2 cup ruby Port wine, such as Sandeman
3/4 cup crème fraîche
3 ounces Roquefort or other strong blue cheese, crumbled
1 tablespoon minced fresh parsley

Steps:

  • Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
  • Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
  • Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
  • Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.

FILET MIGNON WITH ROQUEFORT



Filet Mignon With Roquefort image

The tangy Roquefort cheese topping is so luxuriously flavorful that just a tablespoon per serving is enough. Recipe is from Good Housekeeping.

Provided by CookingONTheSide

Categories     Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

2 teaspoons olive oil
4 beef tenderloin steaks (4 ounces each, 1-inch thick, trimmed of fat)
salt
pepper
1 ounce Roquefort cheese, crumbled

Steps:

  • In 12-inch skillet, heat oil on high until hot.
  • On waxed paper, evenly season steaks, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon coarsely ground black pepper.
  • Add steaks to skillet and cook 10 minutes for medium-rare or until desired doneness, turning over once.
  • Transfer steaks to 4 dinner plates; top with Roquefort.

Nutrition Facts : Calories 46, Fat 4.4, SaturatedFat 1.7, Cholesterol 6.4, Sodium 128.3, Carbohydrate 0.1, Protein 1.5

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.

FILLET OF BEEF WITH ROQUEFORT BUTTER (LA RESIDENCE)



Fillet of Beef With Roquefort Butter (La Residence) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 35m

Yield 6 servings

Number Of Ingredients 11

1/4 pound unsalted butter at room temperature
2 tablespoons Roquefort cheese at room temperature
3 tablespoons finely chopped red onion
1 tablespoon finely chopped chives
1 tablespoon finely chopped parsley
1 tablespoon finely chopped shallots
2 teaspoons finely minced garlic
Salt to taste, if desired
Freshly ground pepper to taste
6 filet mignons, about seven ounces each
2 tablespoons peanut, vegetable or corn oil

Steps:

  • Combine the butter, cheese, onion, chives, parsley, shallots, garlic, salt and pepper. Beat well to blend.
  • Spoon the mixture into the center of a length of waxed paper and roll into a neat sausage shape, about 1 1/2 inches thick. Chill thoroughly.
  • Meanwhile preheat a charcoal grill (see note) and preheat the oven to 350 degrees
  • Place each filet on a flat surface and pound lightly with a mallet to flatten slightly. Sprinkle both sides with salt and pepper and brush both sides with a little oil.
  • Place the filets on the heated grill and cook, turning once, about three to four minutes on each side, or to the desired degree of doneness. Place the steaks on six ovenproof dinner plates.
  • Cut the butter roll into six individual slices. Arrange one slice of butter on each steak. Place in the oven about two minutes or less or until the butter is melted. Serve immediately.

Nutrition Facts : @context http, Calories 677, UnsaturatedFat 25 grams, Carbohydrate 2 grams, Fat 56 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 25 grams, Sodium 550 milligrams, Sugar 0 grams, TransFat 1 gram

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