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What would *you* do with a 2.5# Filet Mignon Roast?
- Thread starter lisainla
- Start date
Here it is>>>nlb's Beef Stroganoff
rec. Beef Stroganoff...>
This elegant recipe is easily multiplied.
Beef Stroganoff
2 1/2 lb. filet of beef tenderloin
5 1/2 T butter
1 1/2 c onion
2 cloves garlic, chopped fine
1 1/2 lb fresh mushrooms, sliced 1/4" thick
4 T flour
1 T meat extract paste, Bovril
1 1/2 T ketchup
1 t salt
freshly ground black pepper
10 1/2 oz. can beef bouillon, undiluted
1/2 c dry white wine
1 1/2 T finely snipped fresh dill
2 c sour cream
Fresh dill as garnish
Trim fat from meat. Cut filet crosswise (against grain) into 1/2 inch thick slices. Cut each slice across the grain into 1/2 inch wide strips.
Slowly heat a large heavy skillet. Melt 1 T of butter and add beef strips just enough to cover the skillet bottom. If necessary, do this process again. Over heat, sear quickly on all sides, with tongs, remove the beef as it browns. Brown outside — rare inside. Set aside.
In 3 T hot butter in the same skillet, sauté onions, garlic, and mushroom until onion is golden — about 5 minutes. Remove from the heat. Add flour, meat extract paste, ketchup, salt and pepper and stir until smooth. Gradually add the bouillon and bring to a boil stirring. Reduce the heat and simmer 5 minutes.
Over low heat, add the wine, snipped fill and sour cream, stirring until well combined. Do not boil.
Add beef and simmer just until the sauce and beef are hot.
2 T fresh dill over the top.
Serve in chafing dish with wide egg noodles.
Serves 8
Source: Helen J. White
nlb
http://eat.at/swap/forum1/112905_For_barb_b__REC__nlbs_Beef_Stroganoff
rec. Beef Stroganoff...>
This elegant recipe is easily multiplied.
Beef Stroganoff
2 1/2 lb. filet of beef tenderloin
5 1/2 T butter
1 1/2 c onion
2 cloves garlic, chopped fine
1 1/2 lb fresh mushrooms, sliced 1/4" thick
4 T flour
1 T meat extract paste, Bovril
1 1/2 T ketchup
1 t salt
freshly ground black pepper
10 1/2 oz. can beef bouillon, undiluted
1/2 c dry white wine
1 1/2 T finely snipped fresh dill
2 c sour cream
Fresh dill as garnish
Trim fat from meat. Cut filet crosswise (against grain) into 1/2 inch thick slices. Cut each slice across the grain into 1/2 inch wide strips.
Slowly heat a large heavy skillet. Melt 1 T of butter and add beef strips just enough to cover the skillet bottom. If necessary, do this process again. Over heat, sear quickly on all sides, with tongs, remove the beef as it browns. Brown outside — rare inside. Set aside.
In 3 T hot butter in the same skillet, sauté onions, garlic, and mushroom until onion is golden — about 5 minutes. Remove from the heat. Add flour, meat extract paste, ketchup, salt and pepper and stir until smooth. Gradually add the bouillon and bring to a boil stirring. Reduce the heat and simmer 5 minutes.
Over low heat, add the wine, snipped fill and sour cream, stirring until well combined. Do not boil.
Add beef and simmer just until the sauce and beef are hot.
2 T fresh dill over the top.
Serve in chafing dish with wide egg noodles.
Serves 8
Source: Helen J. White
nlb
http://eat.at/swap/forum1/112905_For_barb_b__REC__nlbs_Beef_Stroganoff
Thanks everyone, I ended up making the one with Roasted Shallots, Bacon and Port - Wow!
This is one of the very best dishes I've made, ever! Definitely in the top 5 of all-time! Thanks to Pat - NoCal, MariaD, and barb_b for steering me to this keeper.
This sauce would be fantastic with any beef steaks as well.
Due to time constraints, I made some tweaks to the preparation:
Instead of roasting the shallots, I sauteed them in the bacon drippings after browning the roast, until they were very soft.
I cut the sauce ingredients back by a third, since my roast was smaller, and used ruby port vs tawny. (I was in a hurry, and didn't check to make sure the bottles standing behind the shelf sign at TJs were actually what the sign stated.)
I made a roux for the sauce, as I prefer the end result more than the butter/flour paste called for in the recipe.
I was hesitant with this, because my husband does not care for Port, but he loved this dish!
Beef Tenderloin with Roasted Shallots, Bacon and Port Bon Appétit | December 1997
Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon.
Yield: Serves 12
ingredients
1 1/2 pounds large shallots (about 24), halved lengthwise, peeled
3 tablespoons olive oil
6 cups canned beef broth
1 1/2 cups tawny Port
1 tablespoon tomato paste
2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed
2 teaspoons dried thyme
7 bacon slices, chopped
6 tablespoons (3/4 stick) butter
1 1/2 tablespoons all purpose flour
1 large bunch watercress
preparation
Position rack in center of oven and preheat to 375°F. In 9-inch-diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.)
Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125°F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil.
Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.
http://www.epicurious.com/recipes/food/views/Beef-Tenderloin-with-Roasted-Shallots-Bacon-and-Port-4542
This is one of the very best dishes I've made, ever! Definitely in the top 5 of all-time! Thanks to Pat - NoCal, MariaD, and barb_b for steering me to this keeper.
This sauce would be fantastic with any beef steaks as well.
Due to time constraints, I made some tweaks to the preparation:
Instead of roasting the shallots, I sauteed them in the bacon drippings after browning the roast, until they were very soft.
I cut the sauce ingredients back by a third, since my roast was smaller, and used ruby port vs tawny. (I was in a hurry, and didn't check to make sure the bottles standing behind the shelf sign at TJs were actually what the sign stated.)
I made a roux for the sauce, as I prefer the end result more than the butter/flour paste called for in the recipe.
I was hesitant with this, because my husband does not care for Port, but he loved this dish!
Beef Tenderloin with Roasted Shallots, Bacon and Port Bon Appétit | December 1997
Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon.
Yield: Serves 12
ingredients
1 1/2 pounds large shallots (about 24), halved lengthwise, peeled
3 tablespoons olive oil
6 cups canned beef broth
1 1/2 cups tawny Port
1 tablespoon tomato paste
2 3- to 3 1/4-pound beef tenderloins (large ends), trimmed
2 teaspoons dried thyme
7 bacon slices, chopped
6 tablespoons (3/4 stick) butter
1 1/2 tablespoons all purpose flour
1 large bunch watercress
preparation
Position rack in center of oven and preheat to 375°F. In 9-inch-diameter pie pan, toss shallots with oil to coat. Season with salt and pepper. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.
Boil broth and Port in large saucepan until reduced to 3 3/4 cups, about 30 minutes. Whisk in tomato paste. (Shallots and broth mixture can be made 1 day ahead. Cover separately; chill.)
Pat beef dry; sprinkle with thyme, salt and pepper. In large roasting pan set over medium heat, sauté bacon until golden, about 4 minutes. Using slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium-high heat, about 7 minutes. Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125°F for medium-rare, about 45 minutes. Transfer beef to platter. Tent loosely with foil.
Spoon fat off top of pan drippings in roasting pan. Place roasting pan over high heat. Add broth mixture and bring to boil, scraping up any browned bits. Transfer to medium saucepan; bring to simmer. Mix 3 tablespoons butter and flour in small bowl to form smooth paste; whisk into broth mixture and simmer until sauce thickens, about 2 minutes. Whisk in 3 tablespoons butter. Stir in roasted shallots and reserved bacon. Season sauce with salt and pepper. Cut beef into 1/2-inch-thick slices. Spoon some sauce over. Garnish with watercress. Pass remaining sauce.
http://www.epicurious.com/recipes/food/views/Beef-Tenderloin-with-Roasted-Shallots-Bacon-and-Port-4542