Recette de Bœuf à la ficelle, légumes fanes, sauce vierge
Un beau morceau de bœuf bien tendre avec une délicieuse sauce aux herbes et agrumes !
????: Recette de Bœuf à la ficelle, légumes fanes, sauce vierge dispo sur l’app et sur
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Comment on fait un rôti de boeuf ? ????
Comment on fait un rôti de boeuf ? ????????
Du désossage au ficelage, aujourd'hui on a décidé de vous montrer, comment sont faits les rôtis de boeuf chez CASTAING ????????
Un savoir faire transmis de génération en génération et qu'on respecte à la lettre ????
How to Make Boeuf a la Ficelle : Preparing Celery for Beef a la Micelle
Learn how to prepare celery to make beef a la micelle in this free French cooking video.
Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis
boeuf a la ficelle ( cuisine rapide et facile ) recette de chef
FILET DE BŒUF À LA FICELLE
1. Préparer les tournedos (voir video dernier )
• Parer 1,800 kg de cœur de filet et y découper 8 tournedos réguliers.
• Les maintenir par un croisillon de ficelle et la laisser dépasser de
10 cm.
2. Préparer les légumes
• Eplucher et laver 0,500 kg de carottes, 0,300 kg de navets, 0,400
kg de poireaux, 0,150 kg de haricots verts et 0,150 kg de céleri
en branches.
• Tailler tous les légumes en longs bâtonnets de l'épaisseur des
haricots verts et les cuire séparément à l'anglaise.
3. Cuire la viande
• Ajouter les légumes dans 1,50 l de consommé de bœuf corsé.
• Laisser frémir durant 5 min.
• Y faire cuire les tournedos de 5 à 10 min suivant l'appoint de
cuisson désiré.
4. Dresser les tournedos
• Disposer les tournedos dans des assiettes creuses en laissant
dépasser la ficelle sur le bord.
• Les napper à mi-hauteur avec le consommé et les légumes.
• Disposer une lamelle de moelle sur chaque tournedos
Beef Tenderloin With Mushroom Sauce | Filet Of Beef Recipe
Beef Tenderloin with Mushroom Sauce is a holiday-worthy and impressive main course. Learn how to prep, tie, and cook a beef tenderloin roast in the oven.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
BEEF TENDERLOIN INGREDIENTS:
►2 lb beef tenderloin
►1 1/2 tsp salt
►1 tsp black pepper
►2 garlic cloves, minced
►1/2 Tbsp fresh thyme leaves, minced
►2 Tbsp oil
MUSHROOM SAUCE INGREDIENTS:
►2 Tbsp butter
►1 Tbsp olive oil
►1/2 cup onion, finely chopped
►16 oz baby Bella mushrooms, thickly sliced
►2 garlic cloves, minced
►1/2 Tbsp fresh thyme leaves, minced (or 1/2 tsp dried thyme)
►1/2 tsp salt, or to taste
►1/2 tsp black pepper, freshly ground
►1/2 cup dry red wine (Pinot Noir, Merlot, Cabernet, Sauvignon)
►1 cup beef broth
►1/2 cup heavy whipping cream
???? PRINT RECIPE HERE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:28 Selecting tenderloin roast
1:09 How to twine beef
1:55 Making garlic herb rub
2:58 How to apply rub to tenderloin
3:23 How to bake beef tenderloin
4:06 Prepping mushroom sauce ingredients
4:56 How to make the mushroom sauce
6:40 How to slice and plate beef tenderloin
9:13 Taste test
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#natashaskitchen #beef #dinner
Perfect Whole Beef Tenderloin (Cast Iron Skillet) Recipe - Eat Simple Food
Recipe:
This easy and perfect whole beef tenderloin recipe is seared in a cast iron skillet until brown and caramelized and then transferred to the oven at 400F to finish cooking.
Pan fry / sear the whole beef tenderloin first on the stovetop and then transfer it to the oven to finish cooking. This leaves the tenderloin with a crusty exterior and a tender interior.
Don't have a cast iron skillet? No worries, use any pan for this beef tenderloin recipe that is oven safe to 400F.
The outside edges of the beef tenderloin will always be more well done after cooking than the middle. Keep this in mind if you have a couple people that like it more done.
Tying an Uneven Whole Beef Tenderloin
Whole beef tenderloins can have some loose uneven edges. Ask the butcher to tie the tenderloin together for you so you don't have to - they should be happy to. Many times, it doesn't need to be tied, but ask anyway just in case.
Don't be intimidated iff the loose edges of the whole beef tenderloin have not been tied. You know how to tie your shoes, grab some string and hack job it!
What's the Difference Between Beef Tenderloin and Filet Mignon?
Beef tenderloin is the large uncooked cut of meat before it is sliced. It's called filet mignon once it's sliced into individual pieces. Both are extremely tender cuts of beef with little to no fat.
Searing Whole Beef Tenderloin In A Cast Iron Skillet / Pan
Cast iron is best to use because it holds heat more evenly than other pan types and also can handle super hot heat. Lastly it goes from stovetop to oven with no problems or destruction of the pan.
Pre-heat the cast iron skillet in the oven while the oven is warming up. If you forget to do this, then just heat it up on the stovetop until you can see heat rising from the pan. Very light smoke is good. Turn it down if it's really smoking.
Having said that, be careful when handling the handle of the pan. We are so used to grabbing handles. Turn the handle into the counter, so you don't grab it on accident while cooking. Also, when off the heat, place a dish towel or oven mitt over the handle so you don't accidentally grab it and scorch your hand.
The Trick to Searing Meat
The first side of any cut of meat generally takes a little bit longer to sear than the other sides. This is because the pan is warming up and also warming up every side of the beef even if it's not touching the pan.
I have the heat fairly high when adding the vegetable oil and beef tenderloin to the cast iron pan, let's say 8 out of 10. Sear the first side for ~ 2-3 minutes. Don't disturb the beef in the pan, but do gently check the bottom ONCE around 1 ½ minutes in to see if the meat is browning and caramelizing.
Turn the heat down before flipping to the second side, for me that's going from heat level 8 to heat 6 ½ of the dial. Check out the video, that's plenty hot enough for a little smoke and popping.
There are four sides to beef tenderloin. Each side will need less time to sear then the initial time of 2-3 minutes. The second side may need, ~ 1 ½ - 2 minutes. The third side may need 1 - 1 ½ minutes. The fourth side is just flipped, butter added, and then it goes into the oven.
If the pan is popping and SMOKING hot dangerously at any point, turn it down or remove it from heat. Also, grab a splatter guard for easy clean up if grease is going everywhere.
The Trick To Baking A Beef Tenderloin Or Anything Really.
Man. You don't want to mess up an expensive cut of meat like beef tenderloin or filet mignon. The trick for this beef tenderloin recipe is to know your oven. Is it spot on for temperature or does it run hot, cold, or uneven in certain places?
Ingredients
• 2 pounds beef tenderloin
• ~ 1 teaspoon salt
• pinch black pepper
• 1 Tbsp vegetable oil
• 1 ½ Tbsp unsalted butter, cut into 3 slices
Instructions
• Let beef tenderloin stand at room temperature for 30 minutes - 1 hour.
Preheat oven to 400F.
• Dry the beef tenderloin off with a paper towel. Liberally salt the beef and add a bit of black pepper.
• Bring a large cast iron pan up to medium-high heat and add enough oil to lightly coat the bottom of the pan.
• When hot, add tenderloin to pan (it should loudly sizzle - you may want to grab a splatter guard).
• Cook 2-3 minutes on three sides or until each side is dark brown. The first side takes the longest and the other sides a bit less time usually.
Flip onto the 4th uncooked side. Add tabs of butter and immediately transfer pan to the oven.
• Cook ~ 15 minutes (for medium rare) or until desired doneness. A thermometer should read 115-120F for rare; 120-125F for medium rare; 130-135F for medium.
• Transfer beef to a grooved cutting board and rest covered loosely with aluminum foil ~ 15 minutes.
• Serve on it's on (sliced thin), with the butter from the pan, or with a horseradish sour cream sauce.
• Add roasted carrots and potatoes for a full meal. Happy Eating! Beckie