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Delicious Beef Fillets Recipe

You should be able to make an impressive meal if you use delicious beef fillets recipes. Beef fillet, perhaps the most prized cut for most people, is extremely tender.

Delicious Beef Fillets Recipe

Photo by ra_life

You should be able to make an impressive meal if you use delicious beef fillets recipes. Beef fillet, perhaps the most prized cut for most people, is extremely tender. It also suits both quick and long cooking methods.

Before you cook a whole fillet, however, you should first season it generously. Then, sear it briefly on a hot pan before transferring it to the oven so you can finish the roast.

On the other hand, you can make more elaborate dishes using beef fillet, such as when you desire beef Wellington. Beef Wellington makes for an impressive centerpiece that you can serve during your special dinners. Use the following delicious beef fillets recipe to create your own beef Wellington:

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Delicious Beef Fillets Recipe
 
Author:
Ingredients
For Mushroom Duxelle:
  • 25g/1oz butter
  • 1 tbsp vegetable oil
  • 2 shallot, finely diced
  • 8 chestnut mushrooms, chopped
  • 2 tbsp cream
For the Wellington:
  • dash of vegetable oil, to fry
  • 1.2kg, 2 lb or 12 oz beef fillet
  • salt and pepper (to taste)
  • 3 to 4 crêpes ( or you can use ready- made)
  • 225g or 8oz ready- made puff pastry
  • 2 free- range egg yolks (lightly beaten)
For Potato Dauphinoise:
  • 1 garlic clove, halved
  • 1kg or 2lb 4oz waxy spuds (peeled and finely sliced)
  • 500ml or 18fl oz. of double cream
  • salt and pepper (to taste)
For the Port and Madeira Reduction:
  • knob of butter
  • 1 shallot, finely diced
  • 100ml or 3 fl oz. port
  • 100ml or 3 fl oz. Madeira
  • 500ml or 18fl oz. of veal, beef or chicken stock
  • 1 heaped tbsp drained truffle peelings in brine
Instructions
  1. For your mushroom duxelles, start by heating the vegetable oil and butter in your frying pan before adding the chopped shallots. Fry for two minutes and add the chopped mushrooms. Cook while stirring for about 10 minutes (or until the mushrooms soften and their liquid evaporates). Then, stir in your cream and continue cooking for 2 more minutes before removing the pan from the heat. Allow cooling.
  2. For the Wellington preparation, first, heat your oil in a separate frying pan over high heat. Then, season your fillet with pepper and salt. When the oil starts smoking, toss in the beef fillet and ensure you fry on every side until it acquires a lovely caramel- brown color. Then, remove onto a place and allow it to cool.
  3. NB: Do not wash up the Wellington pan. You will need it to make the port reduction and Madeira later. Then, place your crêpes on the work surface, overlapping and one layer thick. Spread the mushroom duxelles on top of and in the middle of the crêpes. Pat the beef fillet (lightly) using kitchen paper to get rid of excess moisture and place it on the mushroom duxelles.
  4. Roll the side that is closest to you carefully until it covers and encases the fillet and mushroom mixture within the crêpes. Ensure all sides are well covered before trimming off any excess crêpe. Place the wrapping on a Clingfilm sheet and wrap up in an airtight cylinder. Keep it in your fridge for half an hour (or until it is completely cold).
  5. For your potato dauphinoise, start by preheating the oven to 300F/ 150C/ Gas 2. Use raw garlic to rub the interior of a deep casserole or baking dish. Pour the sliced potatoes into a bowl and cover with cream. Season the mixture with freshly ground black paper and salt. Stir well and lay the potatoes evenly on the baking dish.
  6. Cover your dish with foil, place it in the oven and bake for half an hour. Then, remove the foil before cooking for 20 to 30 minutes more as you prepare your Wellington. Roll out the pastry on a well- floured surface (to a thickness of around 3 m) and brush it using beaten egg yolk. Then, remove Clingfilm from your beef fillet and carefully place the fillet on the pastry.
  7. Cover the fillet with the pastry and firmly press down to seal it in. Each end should have an open tube. Press these ends lightly together to thin and seal these two pieces. Once you are done, use a small knife to carefully trim off the edges to form a triangular shape. Use a little egg to brush up the pastry triangle and press it against the Wellington’s side.
  8. Repeat on the other side and flip over such that your beef Wellington is perfectly seam- side down. Place the Wellington on a baking tray and brush using the egg yolk that remained from earlier. Toss it into the fridge and let it chill for 5 to 10 minutes. Then, increase the temperature of the oven to 350F/ 180C/ Gas 4, without removing the dauphinoise.
  9. Score a pattern onto the top of the beef Wellington, depending on what sparks your fancy.
  10. Place the Wellington in the oven together with the dauphinoise and continuously bake it for 25 to 30 minutes. Then, remove the Wellington from the oven and allow it to it rest for around 10 minutes. In this manner, your beef fillet cooking will have a nice, tangy pink finish.
  11. However, if you prefer finely cooked beef, allow it to cook for longer. However, you need to ensure that the meat rests well before serving it. For the port and the Madeira reduction, heat butter on the same pan you cooked your beef fillet over medium heat. When the butter bubbles, fry the shallot until softened (or for 3 to 4 minutes). Add the Madeira and the port and increase the heat.
  12. Simmer until the liquid volume reduces by half before adding the stock. Again, reduce by half. Once the sauce is thick and has a syrupy consistency, use a fine sieve to strain through. Then, stir in the truffle peelings. Keep this reduction warm until you are ready to serve it. Finally, serve slices of beef Wellington with your port and Madeira reduction, alongside potato dauphinoise.
 

Wine Recommendation

Take advantage of this delicious beef fillets recipe by serving the meal with a Vasse Felix, a Cabernet/ Merlot 2010 or 2011 (from Australia) (HS), a Cullen, a Margaret River Red 2011 (from Australia) or a full bodied Malbec (such as Septima or Malbec 2011).

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