Ina Garten Summer Filet of Beef With Bearnaise
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Filet of Beef is my favorite cut of beef to set. Whether in a big slice like this that I roasted whole in the oven or just a filet mignon, it's just a cute piece of beef. I dear to buy a whole tenderloin, cut some of it into individual filets, and leave large portions to roast. I saw Ina Garten brand this recipe the other day and I had to try information technology.
At that place are so many uses for a beef tenderloin. Information technology is equally delicious served cold. I accept made it many times for a party or gathering with rolls and a horseradish sauce for mini sandwiches. Perfect for a salad or a sub sandwich layered with cheese and fresh vegetables. It is perfect for serving with your favorite chimichurri sauce. Additionally, there are and so many sauces that are perfect for beef tenderloin. Peppercorn sauce, rosemary butter sauce, blue cheese sauce, or a red wine sauce.
I made a Ina's béarnaise mayonnaise to serve alongside this beef. Wow, am I glad I did. Information technology is so delicious and piece of cake. Béarnaise is 1 of my favorites! Loaded with fresh tarragon, white wine, lemon and shallots, information technology is the perfect condiment for this dish!
favorite filet of beef with béarnaise mayonnaise
Buying a whole tenderloin then figuring our what to practise tin seem to be a daunting job. There are merely a few steps to prepare your tenderloin. Hither'southward a little tutorial. https://youtu.exist/Z9Z9I_9d4Xg. They can also be expensive, but look at how many steaks you can get from just one whole tenderloin and occasionally yous can detect them on sale.
Here's a video teaching how to tie a beefiness tenderloin: https://youtu.be/N_EWIbybSEU.
Ane of my favorite means is on a sandwich or a crostini. Toasted bread with some kind of cheese and a sauce with beef tenderloin just makes an astonishing combination.
Filet of Beef with Béarnaise Mayonnaise
Class dinner, Tiffin, Main Course
Cuisine American
- 1 whole 4-five pound beefiness tenderloin, trimmed and tied
- half dozen tbsp unsalted butter, melted
- Kosher salt and black pepper
- iii/4 cup minced shallots (about 3 shallots)
- iv tbsp minced fresh tarragon leaves, divided
- ane/ii cup dry out white wine
- 1/4 loving cup tarragon vinegar or white wine vinegar
- 3 extra big egg yolks, at room temperature
- 3 tbsp freshly squeezed lemon juice, at room temperature
- one tbsp Dijon Mustard
- one cup vegetable or canola oil, at room temperature
- 1/two cup good olive oil, at room temperature
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Preheat the oven to 275 degrees F. Line a canvas pan with aluminum foil.
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Dry the entire tenderloin with newspaper towels and brush it all over (height and bottom) with the butter. Sprinkle it all over with iv teaspoons of salt and ii teaspoons of pepper. It volition seem like a lot but trust me, it's important.
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Place the filet on the sail pan and roast it for 1 to 1 one/4 hours, until an instant-read thermometer inserted into the end of the beef registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and permit to sit at room temperature.
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Meanwhile, place the shallots, three tablespoons of tarragon, the wine, and vinegar in a small saucepan and bring it to a eddy over medium-loftier heat. Eddy for 5 minutes, until only ane tablespoon of liquid remains. Ready aside to cool for xv minutes.
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Place the egg yolks, lemon juice, mustard, 2 1/ii teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process for 10 seconds. With the processor running, slowly cascade the vegetable oil and olive oil through the feed tube to brand a thick emulsion. Add the shallot reduction and the remaining tablespoon of tarragon leaves and pulse to combine. Refrigerate until prepare to serve.
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Slice the filet of beef between 1/four and 1/2 inch thick, sprinkle with salt, and serve warm, at room temperature, or common cold with the béarnaise mayonnaise on the side.
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Source: https://the2spoons.com/favorite-filet-of-beef-with-bearnaise-mayonnaise/