A beef fillet is the most tender of all beef cuts and if cooked properly, this rich cut of meat will melt in your mouth!

It’s really quite simple to learn how to cook beef fillets ? a minimal effort will yield delicious results.

Although a good quality beef fillet is rather expensive, the cost is justified when you consider the mouth-watering taste and the fact that there is no waste with this perfect cut of beef. Fillet is the perfect choice for an evening with guests or when you’re celebrating a special occasion. Here are a few ideas for preparing delicious beef fillet:

Beef fillets with red pepper butter

Ingredients

1 red pepper, seeded, quartered, and membrane removed 1/4 lb. unsalted butter, softened 1 Tbsp. plus 1 tsp. fresh chives, chopped 1/2 tsp. black peppercorns, cracked 1 Tbsp. plus 1 tsp. olive oil 4 Scotch fillet steaks

Grill pepper, skin side up, until skin blisters and blackens. Place in a paper bag and close tightly. Stand 10 minutes. Peel and discard skin from pepper. Chop pepper finely. Beat butter in a small bowl until fluffy. Stir in pepper, chives and peppercorns. Chill until ready to serve. Heat oil in a heavy nonstick pan over medium high heat. Cook steaks 3-4 minutes per side or until done as desired. Serve steaks topped with red pepper butter.

Herb pepper crusted beef fillet

This method is simple. and the results are worthy of the most discriminating guest. This easy but elegant beef fillet entree may be served hot or cold.

1 beef fillet (3 pounds), trimmed 1/2 teaspoon dried thyme 1-1/2 tablespoons dried rosemary 2 tablespoons whole black peppercorns 1 teaspoon salt

Heat oven to 450 degrees F. Pat beef fillet dry with paper toweling. Place thyme, rosemary, peppercorns, and salt in a small food processor or blender. Whirl to crush. Place mixture on waxed paper. Roll fillet in mixture until entirely coated. Place on a rack in a roasting pan. Sprinkle remaining herb mixture over top of fillet.

Roast beef fillet in heated 450-degree F. oven 40 minutes or until an instant-read thermometer registers an internal temperature of 145 degrees F. for medium-rare. Remove from oven. Let rest 10 to 15 minutes before carving. If serving cold, cool to room temperature and then refrigerate. Makes 8 servings

~Fillet of beef flamb?

Fillet of beef, 5 to 6 pounds trimmed weight 4 tablespoons olive oil 1 teaspoon freshly ground pepper Salt 1/3 cup Cognac or Armagnac Butter Chopped parsley

Preheat oven to 350 degrees F.

Rub the fillet well with oil and freshly ground pepper. Place on a well-oiled rack in a rather shallow roasting pan. Roast at 400 degrees F to 450 degrees F (205 degrees C to 235 degrees C) about 35 minutes or until it has achieved an internal temperature of 125 degrees F (52 degrees C). Brush with oil occasionally if necessary. When done, salt the roast and let it rest 10 minutes. Just before carving, blaze the roast with warmed Cognac. Add a little butter, sprinkle with chopped parsley, and serve with the pan juices. Broiled tomatoes and watercress make nice accompaniments.

Yield: 6 servings

Treat your guests to a special treat when you learn how to cook beef fillets the classic French way. This popular gourmet dish will please the most discriminating gourmand!

Chateaubriand Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Servings: 6 Ingredients 2 Tbsps. lemon juice 2 Tbsps. oil 1-1/2 tsps. salt 1 clove garlic, minced 2 lbs. beef tenderloin, center portion 1/2 cup beef stock 1/2 cup dry red wine Combine first 4 ingredients in a bowl. Place tenderloin in a bowl and cover with marinade. Marinate 1 hour. Remove from marinade. Discard marinade. Preheat oven to temperature 450?F. Place tenderloin on a rack in a shallow roasting pan. Discard marinade. Roast uncovered 45 minutes without basting. Transfer roast to a platter, tent with foil and keep warm. Add remaining ingredients to pan and bring to a boil over medium high heat. Season with salt and pepper to taste. Slice meat across the grain and serve with sauce.

Although beef fillet is often seen as a fancy, gourmet dish it’s actually quite easy to learn how to cook beef fillets.

Enjoy!

Fillet of beef flambé

Fillet of beef, 5 to 6 pounds trimmed weight 4 tablespoons olive oil 1 teaspoon freshly ground pepper Salt 1/3 cup Cognac or Armagnac Butter Chopped parsley

Preheat oven to 350 degrees F.

Rub the fillet well with oil and freshly ground pepper. Place on a well-oiled rack in a rather shallow roasting pan. Roast at 400 degrees F to 450 degrees F (205 degrees C to 235 degrees C) about 35 minutes or until it has achieved an internal temperature of 125 degrees F (52 degrees C). Brush with oil occasionally if necessary. When done, salt the roast and let it rest 10 minutes. Just before carving, blaze the roast with warmed Cognac. Add a little butter, sprinkle with chopped parsley, and serve with the pan juices. Broiled tomatoes and watercress make nice accompaniments.

Yield: 6 servings

Treat your guests to a special treat when you learn how to cook beef fillets the classic French way. This popular gourmet dish will please the most discriminating gourmand!

Chateaubriand Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Servings: 6 Ingredients 2 Tbsps. lemon juice 2 Tbsps. oil 1-1/2 tsps. salt 1 clove garlic, minced 2 lbs. beef tenderloin, center portion 1/2 cup beef stock 1/2 cup dry red wine Combine first 4 ingredients in a bowl. Place tenderloin in a bowl and cover with marinade. Marinate 1 hour. Remove from marinade. Discard marinade. Preheat oven to temperature 450°F. Place tenderloin on a rack in a shallow roasting pan. Discard marinade. Roast uncovered 45 minutes without basting. Transfer roast to a platter, tent with foil and keep warm. Add remaining ingredients to pan and bring to a boil over medium high heat. Season with salt and pepper to taste. Slice meat across the grain and serve with sauce.

Although beef fillet is often seen as a fancy, gourmet dish it’s actually quite easy to learn how to cook beef fillets.

Enjoy!