What would *you* do with a 2.5# Filet Mignon Roast?

for some reason I was thinking about this recipe this morning--coffee rubbed filet

I actually doubled the rub recipe and used it for a whole tenderloin. rubbed all over and then cooked it on the grill and sliced.
Also doubled the sauce.
when I have a recipe that calls for instant espresso, I just grind some coffee till it is really powdery.

from Bobby Flay and was posted on Epi.

really good!!!

Nan

ANCHO AND COFFEE-RUBBED FILET MIGNON
WITH ANCHO-MUSHROOM SAUCE
From: Bobby Flay’s Mesa Grill, Caesar’s Palace
Source: Bon Appetit, September 2005
Servings: 4

FOR THE SPICE RUB:
2 tbsp ancho chile powder
2 tbsp instant espresso powder
1 tbsp ground coriander
1 1/2 tsp dried oregano
1 1/2 tsp salt
1 1/2 tsp ground black pepper
1/4 tsp cayenne pepper
FOR THE MUSHROOM SAUCE:
3 dried ancho or pasilla chiles
6 cups low-salt chicken broth
3 tbsp olive oil
1 1/2 cups chopped red onion
4 garlic cloves, chopped
1 1/2 pounds assorted fresh wild mushrooms (such as stemmed shiitake, baby bella
and oyster), thickly sliced, if large
2 cups dry red wine
cayenne pepper
6 tbsp chopped fresh cilantro, divided use
FOR THE STEAKS:
4 1 1/2-2 inch thich filet mignon steaks (each about 12 oz.)
2 tbsp olive oil

FOR THE SPICE RUB:
Mix all ingredients in small bowl. (Can be made 1 week ahead. Cover and store at room temperature.)

FOR THE MUSHROOM SAUCE:
Place chiles in medium bowl. Pour enought boiling water over to cover. Let soak until chiles soften, turning occasionally, about 30 minutes. Transfer chiles to plate (reserve 1/2 cup soaking liquid. Blend until smooth. (Puree can be made 3 days ahead, chilled.)

Boil broth in large saucepan over high heat until reduced to 2 cups, about 25 minutes. Set reduced broth aside.

Heat oil in heavy large skillet over medium-high heat. Add onions; saute until beginning to soften, about 4 minutes. Add garlic and stir 1 minute. Add mushrooms. Saute until brown and tnder and almost all juices have evaporated, about 9 minutes. Mix in chile puree and 1 1/2 cups reduced broth. Simmer 1 minute to blend flavors. Season sauce with cayenne, salt and pepper. (Can be made 1 day ahead. Cover; chill suace and reamining reduced broth separately.)

FOR THE STEAKS:
Preheat oven to 375F, Sprinkle both sides of steaks generously with spice rub. Heat large ovenproof skillet over medium-high heat. Add 2 tbsp oil. Add steaks and sear until brown and crusty, 1 to 2 minutes per side. Roast until cooked to desired doneness, about 8 minutes for medium-rare.

Meanwhile, rewarm sauce. Mix in 4 tbsp cilantro. Thin sauce with remaining reduced broth by tablespoonfuls, if deisred.

Transfer steaks to plates. Spoon sauce over. Sprinkle with remaining 2 tbsp cilantro.

 
I have made epi's recipe with bacon ...YUM!! What a treat! I use it for our annual christmas eve

dinner, cut up for beef stroganoff. I use a combination of nlb's recipe and I believe Harimad's recipe...True comfort food. Sandra had provided me guidance years ago on how to "present" it so it did look special, in silver platters; serve with green beans, etc....

Best,
Barb

 
Rec: Herb and Garlic-Crusted Beef Tenderloin....made this a while back, very good.

Herb and Garlic-Crusted Beef Tenderloin

Here's a centerpiece dish that really lives up to the name. Uncork a Cabernet Sauvignon, red Bordeaux or red Super-Tuscan.

8 tablespoons olive oil
2 2 1/4- to 2 3/4-pound pieces beef tenderloin (thick end), trimmed

6 garlic cloves, minced
2 1/2 tablespoons minced fresh thyme
2 1/2 tablespoons minced fresh rosemary
6 tablespoons Dijon mustard

Preheat oven to 375̊F. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture. Roast until meat thermometer inserted into center of beef registers 125̊F for medium-rare, about 45 minutes. Transfer to platter. Let stand 10 minutes. Cut beef into 1/2-inch-thick slices. Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary and serve with pepper relish.
Makes 10 servings.

12/99 Bon Appétit

Pat's notes: Excellent!!! and so easy. The pepper relish didn't get good reviews at Epicurious so I didn't make it, and it was fine without. Used a 2 lb. beef tenderloin. Good accompaniments were a caesar salad and herb roasted red potatoes with red onion and coarsely chopped garlic. Leftovers can be thinly sliced to use on Roast Beef Crostini.

http://www.epicurious.com/recipes/food/views/102657

 
Here's a recipe I saw prepared on a TV show. Looks good.

R e c i p e C o u r t e s y J a s o n R o s s o , P e l l e r E s t a t e s , N i a g a r a - o n - t h e - L a k e , O n t a r i o .
I n g r e d i e n t s :
B e e f T e n d e r l o i n

* s p l a s h g r a p e s e e d o i l
* 2 l b . b e e f t e n d e r l o i n ( u s e o n l y A A A , s t e r l i n g s i l v e r o r B l a c k A n g u s ) ( 9 0 8 g r a m s )
* C o a r s e s a l t a n d b u t c h e r s g r o u n d b l a c k p e p p e r , t o t a s t e
*

G u m b o

* s p l a s h o f g r a p e s e e d o i l
* 2 c u p s p u m p k i n , s e e d e d , c h o p p e d i n t o 1 / 4 - i n c h c u b e s ( 5 0 0 m l )
* 1 l a r g e s w e e t p o t a t o , p e e l e d , c h o p p e d i n t o 1 / 4 - i n c h p i e c e s
* 1 l a r g e o n i o n , d i c e d
* 1 / 2 c u p c h e r r y t o m a t o e s , s l i c e d i n h a l f ( 1 2 5 m l )
* 1 c e l e r y r i b , d i c e d
* 3 s t r i p s d o u b l e s m o k e d b a c o n , c u t i n t o l a r d o n s
* 1 l a r g e c a r r o t , p e e l e d , c h o p p e d i n t o 1 / 4 - i n c h p i e c e s
* 1 e a r o f c o r n , s h u c k e d , k e r n e l s p e e l e d o f f a h u s k
* 1 t b s p p u r e e d g a r l i c ( 1 5 m l )
* 2 t b s p c h o p p e d f r e s h s a g e ( 3 0 m l )
* 1 / 2 c u p w h i t e w i n e , f o r d e g l a z i n g ( 1 2 5 m l )
* 1 1 / 2 c u p s 3 5 % w h i p p i n g c r e a m ( 3 7 5 m l )
* S a l t a n d p e p p e r t o t a s t e


D i r e c t i o n s :
B e e f T e n d e r l o i n

1 . P r e - h e a t t h e o v e n t o 2 2 0 d e g r e e s F .
2 . I n a m e d i u m s i z e d p a n o n h i g h h e a t , a d d a s p l a s h o f g r a p e s e e d o i l . S e a s o n t h e o u t s i d e o f t h e b e e f v e r y l i b e r a l l y w i t h s a l t a n d p e p p e r . S e a r b e e f o n a l l s i d e s u n t i l b r o w n e d a l l o v e r . P l a c e i n t h e o v e n o n a r a i s e d r a c k a n d s l o w r o a s t f o r a b o u t 2 1 / 2 h o u r s . R e s t o n t h e c o u n t e r u n c o v e r e d f o r 3 0 m i n u t e s b e f o r e s e r v i n g . T h i s b e e f i s n o t s e r v e d h o t j u s t a b o v e r o o m t e m p e r a t u r e t h i s a l l o w s t h e e x c e l l e n t f l a v o u r t o c o m e t h r o u g h f r o m t h e s l o w r o a s t i n g .

G u m b o

1 . I n a m e d i u m s i z e d p o t , o n m e d i u m h e a t , a d d a s p l a s h o f g r a p e s e e d o i l . A d d t h e b a c o n l a r d o o n s , m o v i n g i n t h e p a n o f t e n . C o o k f o r 5 m i n u t e s t o r e n d e r o u t t h e f a t f r o m t h e b a c o n . A d d t h e d i c e d o n i o n s , g a r l i c , c a r r o t s , c e l e r y , c o o k f o r 5 m o r e m i n u t e s o r u n t i l v e g e t a b l e s a r e s o f t . A d d t h e c h o p p e d c a r r o t , c o r n , p u m p k i n a n d s w e e t p o t a t o . C o o k a n o t h e r 5 m i n u t e s . A d d t h e c h e r r y t o m a t o e s a n d w h i t e w i n e , c o o k u n t i l a l l o f t h e l i q u i d h a s e v a p o r a t e d a n d i s s e m i d r y . A d d t h e s a g e a n d t h e c r e a m , r e d u c e m i x t u r e u n t i l a t h i c k s t e w c o n s i s t e n c y , a b o u t 1 0 m i n u t e s . S e a s o n t o t a s t e w i t h t h e s a l t a n d p e p p e r .

A s s e m b l y

1 . S l i c e t h e b e e f t e n d e r l o i n i n t o 4 e q u a l p o r t i o n s . S p o o n t h e g u m b o i n t o b i g b o w l s a n d p l a c e t h e b e e f t e n d e r l o i n o n t o p o f t h e g u m b o . S e r v e a n d e n j o y !

 
Sorry about how the recipe is formatted. I just did a copy and paste and that's how it translated.

 
Let's try again: Beef Tenderoloin & Gumbo

Recipe Courtesy Jason Rosso, Peller Estates, Niagara-on-the-Lake, Ontario

Ingredients

Beef Tenderloin

splash grapeseed oil
2 lb beef tenderloin (use only AAA, sterling silver or Black Angus, (908 grams)
Course salt and butchers ground black pepper, to taste

Gumbo

Splash of grapeseed oil
2 cups pumpkin, seeded, chopped into 1/4 inch cubes (500 mL)
1 large sweet potato, peeled, chopped into 1/4 inch cubes
1 large onion, diced
1/2 cup cherry tomatoes, sliced in half (125 mL)
1 celery rib, diced
3 strips double smoked bacon, cut into lardons
1 large carrot, peeled, chopped into 1/4 inch pieces
1 ear of corn, shucked, kernels peeled off husk
1 tbsp pureed garlic (15 mL)
2 tbsp chopped fresh sage (30 mL)
1 1/2 cups 35% whipping cream (375 (mL)
1/2 cup white wine for deglazing
Salt and pepper to taste

Directions

Beef Tenderloin

1. Preheat oven to 220 degrees F.
2. In a medium sized pan on high heat, add a splash of grapeseed oil. Season the outside of the beef very liberally with salt and pepper. Sear beef on all sides until browned all over. Place in the oven in a raised rack and slow roast for about 2 1/2 hours. Rest on the counter uncovered for 30 minutes before serving. This beef is not served hot, just above room temperature. This allows the excellent flavour to come through the slow roasting.

Gumbo

1. In a medium sized pot, on medium heat, add a splashing of grapeseed oil. Add the bacon lardons, moving in the pan often. Cook for 5 minutes to render out the fat. Add the diced onions, garlic, carrots, celery and cook for 5 more minutes or until vegetables are soft. Add the chopped carrot, corn, pumpkin and sweet potato. Cook another 5 minutes. Add the cherry tomatoes and white wine. Cook until all of the liquid as evaporated and is semi dry. Add the sage and the cream; reduce mixture until a thick stew consistency, about 10 minutes. Season to taste with salt and pepper.

Assembly

Slice the beef tenderloin into 4 equal portions. spoon the gumbo into big bowls and place the beef tenderloin on the top of the gumbo. serve and enjoy.

 
This recipe will wow your guests...it is tried and true and fabulous

Beef Filets

Buy filet weighing 3 to 4 lbs. (have never found this size)

Soy sauce
Butter
Worcestershire sauce
Sour cream
Prepared horseradish

The night before the party, marinate filet in soy sauce 8 hours, turning several times.
On the morning of the day of the party, brown filets in butter with Worcestershire sauce. This step gives color and flavor. Set aside.

45 minutes before serving place filet in an open roasting pan. Roast 450° for about 45 min. The beef will be medium rare. Slice thin and keep warm. Serve with a sauce composed of equal portions of sour cream and horseradish.

*My notes: I have never found a filet as large as this recipe calls for. I usually do two filets that weigh around 2 1/2 lbs. for 45 min.
This recipe is excellent - I also serve Bernaise Sauce with the meat sometimes. We like this best.

 
BBQ....

Get the BBQ really hot, sear all around, and then make a valey in the coals, or turn off the center burner - place it on a "V" rack over the part with no direct heat and cook as you like it (check the temps) - it takes a while, but the flavour is great!

 
Hi barb, is the bacon one the same as Pat posted below?

And have you posted your stroganoff recipe here?

 
I am search challenged on our other site. It was nlb's elegant beef stroganoff. If anyone can help

My hard copy of the recipe is somewhere in my christmas boxes. Will take a look for it.

 
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