Ina Garten's Filet of Beef with Mustard Horseradish Sauce | Barefoot Contessa | Food Network
Ina pairs her tender, butter-rubbed filet of beef with a tangy mustard-horseradish sauce!
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Filet of Beef with Mustard Horseradish Sauce
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr
Active: 15 min
Yield: 8 to 10 servings
Ingredients
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
Mustard Horseradish Sauce (recipe follows)
Fresh parsley, for serving
Mustard Horseradish Sauce:
1 1/2 cups good mayonnaise
1/3 cup sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
1/4 teaspoon kosher salt
Directions
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 thick, 1/2-inch thick per slice. Transfer to a serving platter. Garnish with parsley. Serve warm, at room temperature, or cold with Mustard Horseradish Sauce on the side.
Mustard Horseradish Sauce:
Whisk together the mayonnaise, sour cream, mustards, horseradish, and salt in a bowl. Refrigerate until ready to serve.
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Ina Garten's Filet of Beef with Mustard Horseradish Sauce | Barefoot Contessa | Food Network
Love & Best Dishes: Lobster-Stuffed Beef Tenderloin Recipe, featuring Helping a Hero
Lobster-Stuffed Beef Tenderloin Recipe, featuring Helping a Hero - Meredith Iler shares how to make beef tenderloin stuffed with lobster for an easy fancy dinner recipe at home!
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Perfect Filet Mignon Steakhouse Dinner | SAM THE COOKING GUY 4K
cook a perfect steakhouse dinner - w/ the best filet mignon, béarnaise sauce & creamed spinach
Perfect Filet Mignon, creamy spinach and Béarnaise sauce - my steakhouse dinner.
00:00 Intro
1:03 Seasoning
1:34 Cooking the steak
2:33 Prepping the spinach
3:17 Making creamed spinach
5:06 Making bernaise sauce
6:18 Tasting the bernaise sauce
6:43 Checking the steak
7:05 Searing the steak
7:28 Plating
8:46 First Bite
9:44 Outro
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???? INGREDIENTS:
➔ Filet Mignon
➔ Avocado Oil
➔ Salt
➔ Pepper
➔ Garlic Powder
➔ Crab
⭕ FOR THE CREAM SPINACH...
➔ Frozen Spinach
➔ Bacon
➔ Onion
➔ Milk
➔ Heavy Cream
➔ Parmesan
➔ Red Pepper Flakes
➔ Salt
⭕ FOR THE BEARNAISE SAUCE...
➔ Egg Yolks
➔ White Wine Vinegar
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➔ Chopped Tarragon
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➔ Pepper
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Stuffed Pork Loin
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How To Butterfly and Stuff a Tenderloin
How To Make Surf & Turf - Father's Day Filet Mignon and Lobster Tail
Happy Father's Day Everyone! This is the perfect meal for that special someone in your life (or to make to enjoy for yourself if he's acting up! lol) Enjoy! (Ingredients list below!)
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Shopping List:
Filet Mignon (or whatever steak you prefer)
8-10oz Lobster Tail
Asparagus
Center Cut Bacon
Butter
Rosemary, Thyme, Garlic
1 lemon
paprika
garlic paste
smoked paprika
salt, pepper, garlic, onion powder, Old Bay
Directions:
Bacon Wrapped Asparagus - Cut the ends off asparagus and wrap in center cut bacon. Season to taste and bake at 425 degrees for about 10 minutes or until bacon becomes crispy.
Lobster Tail: Cut down the back of the lobster tail and loosen the meat up. Lay meat on top of the shell and season. Melt butter and mix with garlic paste, paprika, and lemon juice. Brush the melted butter on the lobster tail and bake at 425 for 10-15 minutes or until lobster is cooked thru (145 degrees)
Filet Mignon:
Allow steak to come up to room temperature before cooking. Season with salt, pepper, garlic, onion powder. Get skillet smoking hot and add high smoke point cooking oil. Lay the steak into the skillet and press down for maximum surface area contact. Sear on one side 90 seconds to 2 minutes or until a crust is formed. Flip and sear the edges. Reduce heat to medium and add butter, herbs, and garlic, and baste. Place in 425 degree oven until steak reaches desired internal temperate. (3-8 minutes depending on preference)