Best 3 English Roast Fillet Of Beef With Two Sauces Recipes
Are you looking for a classic and mouthwatering dish to impress your family and friends? Look no further than the traditional English Roast Fillet of Beef with Two Sauces. This succulent and tender beef roast is cooked to perfection, resulting in a juicy and flavorful center. The dish is elevated by two exquisite sauces – a rich and flavorful gravy made from the beef juices and a zesty horseradish sauce that adds a delightful kick. Served alongside roasted potatoes, vegetables, and Yorkshire puddings, this dish is a true culinary masterpiece that will delight your taste buds and create a memorable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
ENGLISH ROAST BEEF
A pot roast that can't be beat! A blend of flavors you never would expect. This has become a favorite of my historical interpreter friends. Wine can be substituted for water in the roasting pan if you like.
Provided by SHADOWS1
Categories World Cuisine Recipes European UK and Ireland English
Time 3h20m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season the roast with salt and pepper to taste. Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Brown the outside of the roast on all sides in the butter. After the roast is browned, add 1/2 cup water to the pan, and sprinkle 1/2 teaspoon of sage, and 1/2 teaspoon of mint onto the roast. Place onion and garlic into the pan if desired, and season with seasoning salt and red pepper flakes, if using.
- Cover the pot, and place the roast in the oven for 2 to 3 hours depending on how well done you prefer the meat to be. 2 hours for rare, and 3 for well done. Removed finished roast to a pan to keep warm.
- Melt 1 tablespoon of butter in a medium skillet. Whisk flour into melted butter until smooth. Remove from heat, and stir in 1/2 cup cold water. Mix until a smooth paste is formed. Return to medium heat, and season with remaining sage and mint. Stir in the liquid from the roasting pan, and boil, stirring constantly until the gravy is thickened. Remove from heat. Slice the roast and serve with gravy poured over the meat.
Nutrition Facts : Calories 547.3 calories, Carbohydrate 2.3 g, Cholesterol 184.4 mg, Fat 31 g, Fiber 0.3 g, Protein 61.2 g, SaturatedFat 13.2 g, Sodium 255.4 mg, Sugar 0.6 g
ENGLISH ROAST FILLET OF BEEF WITH TWO SAUCES
Provided by Pilar Viladas
Categories dinner, sauces and gravies, main course
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 degrees. Place the fillet in a roasting pan. Combine the herbs, oil, salt and pepper in a small bowl, mix well and rub all over the fillet. Roast for 20 minutes (for medium-rare). Remove the pan from the oven, loosely cover the fillet with aluminum foil and let rest for 10 minutes before carving into thin slices. Serve with accompanying sauces.
ROAST FILLET OF BEEF WITH SHALLOT & MUSHROOM SAUCE
Try this simple, flavour-packed sauce with top quality beef - it's best carved into thick slices
Provided by Stephen Terry
Time 1h20m
Number Of Ingredients 9
Steps:
- To make the sauce, heat the olive oil in a large frying pan. Add the shallots and mushrooms, then fry for about 10 mins until golden and caramelised. Pour in the vinegar, then simmer until almost evaporated. Add the red wine, then simmer until almost evaporated. Add the beef stock, bring to the boil, then reduce by two-thirds. Pass the mixture through a fine sieve, then keep warm until ready to serve. Can be made the day before and reheated.
- Heat oven to 200C/fan 180C/gas 6. Season the beef generously with salt and pepper. Heat the sunflower oil in a large ovenproof frying pan on a high heat. Add the beef, then sear for 10 mins, turning, until browned all over. Transfer to the oven, then roast for approximately 20 mins, turning after 10 mins. This will give you beef that is medium rare; for medium, roast for an extra 5 mins. Allow the beef to rest on a rack, loosely covered in foil, for 10 mins, then slice into 6 thick slices. Add all juices from the beef to the sauce, then gently heat the sauce up and whisk in the butter.
Nutrition Facts : Calories 474 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Protein 48 grams protein, Sodium 1.17 milligram of sodium
Tips:
- To ensure the beef is cooked to your desired doneness, use a meat thermometer. For medium-rare, cook to an internal temperature of 135°F (57°C). For medium, cook to 145°F (63°C). For medium-well, cook to 155°F (68°C).
- If you don't have a meat thermometer, you can check the doneness of the beef by making a small cut into the center. The meat should be slightly pink in the center for medium-rare, and more brown for medium and medium-well.
- Let the beef rest for at least 10 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
- To make a quick and easy pan sauce, deglaze the pan with a little bit of red wine or beef broth. Add some chopped shallots or mushrooms, and simmer for a few minutes until the sauce has reduced and thickened.
- If you're short on time, you can cook the beef in a slow cooker. Set the slow cooker to low and cook the beef for 8-10 hours, or until it is fall-apart tender.
Conclusion:
Roast fillet of beef is a classic dish that is perfect for a special occasion. With its tender meat and flavorful sauces, it is sure to impress your guests. Whether you prefer a simple roast with just salt and pepper, or a more elaborate dish with a variety of sauces and sides, there is a recipe here to suit your taste. So next time you're looking for a special meal, give roast fillet of beef a try. You won't be disappointed.
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