????✨ How to cook Beef Tenderloin Steak Perfectly! ????????️ #shorts #eyefillet #steak #simongault
Step-by-step no-fail recipe for perfect results every time. Let this whole Beef Tenderloin take center stage on your dinner table.
????????How to Cook Steak – like a Chef: Your Ultimate Guide ????????????
Don’t be surprised if your family assigns you to beef tenderloin (Eye Fillet) duty every Christmas Day from here on out.
The beautiful meat I am cooking is hand picked A+ Beef Tenderloin (Eye Fillet) completely trimmed and rolled ready to go. Purchased from
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Explore Simon's culinary world on his official website and try out some delicious recipes from Simon Deli! ???????????? Don't forget to share your cooking creations with us. Enjoy the culinary adventure! ????????
Cooking My 10,000th Filet Mignon (PRO LEVEL STEAK)
In all honestly, I wouldn't be surprised If I've cooked more than 10,000 filet mignons as every restaurant I've ever worked at has served this mighty steak to its guests and I am always the meat guy!!
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Fillet Mignon Recipe - How to make perfect Fillet Mignon Steaks
Cast Iron Pan I used:
This Fillet Mignon Recipe will produce a perfectly cooked Fillet that will rival any high end restaurants Fillet. Impress your friends or make a perfect romantic meal for your spouse or significant other.
Here's the recipe for Fillet Mignon...
Ingredients:
- Fillet Mignon steaks cut 1.5 to 2.0 thick
- Unsalted butter
- Whole Garlic cloves
- Fresh Rosemary
- Fresh Thyme
- Salt and Pepper
- Olive Oil
Directions:
Preheat your oven to 450F. Salt and pepper both sides of your steaks liberally. Add olive oil to a hot pan. Place the steaks into the hot oil. Cook for 2 minutes and then turn. After the steaks have been turned add the butter, garlic cloves, and Rosemary and Thyme.
Cook for 2 minutes on the second side. After the steaks have cooked on the second side place the entire pan in the oven that is at 450F. For Rare to Medium rare, cook the steaks for 2 minutes in the oven.
Remove the steaks and let them rest for 5 minutes before cutting into. Next enjoy your perfect Fillet Mignon steaks and enjoy the envy of your friends and family.
Thanks for watching!
Beef Tenderloin with Mushroom Herb Stuffing | Gourmet Safari
In this video I teach you how to make a delicious and oh so effective Sure I’ll Take Half Beef Tenderloin with Mushroom Herb Stuffing , it's part of the 'Gold Digger Menu. Bon Appetit!
Music: Shadows of Motown by Premium Beat
Web Site: gourmetsafari.com
Video Producer: Colton DeKnock
Jeff Mauro's Stuffed Beef Tenderloin | The Kitchen | Food Network
Jeff's stunning main dish is stuffed with dates, cranberries, herbs and almonds!
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Stuffed Beef Tenderloin
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 2 hr 30 min
Active: 30 min
Yield: 6 to 8 servings
Ingredients
6 tablespoons butter
1 shallot, diced
2/3 cup dry sherry wine
1/4 cup dried dates, pitted and chopped
1/4 cup dried cranberries
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
Kosher salt and freshly cracked black pepper
One 2- to 3-pound center-cut beef tenderloin, trimmed and butterflied (see Cook's Note)
1/3 cup Marcona almonds, crushed
2 tablespoons minced chives
Store-bought horseradish sauce, for serving
Directions
Special equipment: butcher's twine; an instant-read thermometer
Preheat the oven to 225 degrees F.
Heat a medium skillet over medium heat. Melt 2 tablespoons of the butter, add the shallot and cook until translucent, about 5 minutes. Add the sherry, dates, cranberries, thyme and sage and simmer until just dry, about 5 minutes. Season with salt and pepper and set aside.
Season the inside of the tenderloin with salt and pepper. Spread an even layer of the fruit and herb mixture over it, leaving about 1/2 inch of tenderloin around the edges. Top with a layer of the almonds. Roll tightly and tie with at least 4 pieces of butcher's twine (easier to cut and portion!).
Place the loin on a wire-racked baking sheet and season the outside with salt and pepper. Cook until the center of the tenderloin registers 120 to 125 degrees F, about 2 hours.
In a large skillet, heat the remaining 4 tablespoons butter over medium heat until just foaming. Place the loin in the skillet and sear on all sides until evenly crusty and brown, about 3 minutes a side. Transfer to a cutting board and slice. Garnish with minced chives and serve with horseradish sauce.
Cook’s Note
To butterfly the tenderloin: About 1 inch from the bottom of the roast, cut horizontally while opening and unfurling, just before you get to the edge. Then make a diagonal cut into the remaining thicker portion of the loin and open up to create a flat and stuff-able tenderloin.
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Jeff Mauro's Stuffed Beef Tenderloin | The Kitchen | Food Network
Beef Tenderloin - Brasserie 9
Chef Nung, Chef de Cuisine of Brasserie 9 Fine French Cuisine, recommends you Beef Tenderloin .To complete your dining experience, red wine is the ideal match for this unique dish. You will see in this video how he cooks by Gourmet House Channel !
Brasserie 9 at Asiatique The Riverfront
Warehouse 9, Waterfront Zone
Open daily 15:00 - 24:00 hrs.
Tel : 02 108 4288