Best 6 Filet Of Beef With Mustard Mayo Horseradish Sauce Recipes

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FILET OF BEEF WITH MUSTARD HORSERADISH SAUCE



Filet of Beef with Mustard Horseradish Sauce image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 12

1 whole filet of beef (4 to 5 pounds), trimmed and tied
2 tablespoons unsalted butter at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
Mustard Horseradish Sauce (recipe follows)
Fresh parsley, for serving
1 1/2 cups good mayonnaise
1/3 cup sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 500 degrees F.
  • Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium rare.
  • Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thick, 1/2-inch thick per slice. Transfer to a serving platter. Garnish with parsley. Serve warm, at room temperature, or cold with Mustard Horseradish Sauce on the side.
  • Whisk together the mayonnaise, sour cream, mustards, horseradish, and salt in a bowl. Refrigerate until ready to serve.

BEEF MEDALLIONS WITH FRESH HORSERADISH SAUCE



Beef Medallions with Fresh Horseradish Sauce image

This quick and easy dish is dedicated to that little mini-season between summer and fall, that time of year when I crave hearty, comforting dishes that are still light and simple to make.

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 40m

Yield 2

Number Of Ingredients 14

2 cups quartered cherry tomatoes
salt and freshly ground black pepper to taste
¼ teaspoon white sugar
1 tablespoon rice wine vinegar
2 tablespoons freshly grated raw horseradish, or to taste
⅓ cup creme fraiche
¼ teaspoon salt, or to taste
2 (3 ounce) beef top sirloin steaks
1 pinch cayenne pepper, or to taste
2 tablespoons all-purpose flour, or as needed
2 tablespoons vegetable oil
3 tablespoons water
1 teaspoon freshly grated raw horseradish, divided
2 teaspoons chopped fresh chives, divided

Steps:

  • Place cherry tomatoes into a bowl and season with black pepper, salt, and sugar. Stir in rice wine vinegar. Let stand about 15 minutes to let flavors blend.
  • Stir 2 tablespoons horseradish into creme fraiche in a small bowl; season with 1/2 teaspoon salt. Refrigerate until needed.
  • Cut steaks in half across the grain and pound each piece to about 3/8 inch thick. Season each side generously with salt, black pepper, and a pinch of cayenne pepper. Lay steaks onto a work surface and sprinkle each piece lightly with flour. Pat the flour into the meat. Repeat on other side. Let meat rest for 10 minutes to let flour adhere.
  • Place a heavy skillet over medium-high heat, pour in vegetable oil, and heat until small wisps of smoke are visible rising off the oil. Lay steaks into the hot oil (meat should sizzle) and sear until browned, about 2 minutes per side. When you see beef juices accumulate on the surface of the meat, flip and brown the other side, about 2 minutes more. Transfer to a plate and let rest for about 2 minutes.
  • Pour excess oil from the skillet and pour water into the skillet. Scrape up and dissolve any browned meat juices from the bottom of the skillet; continue to cook until slightly thickened, about 30 seconds. Pour pan juices over tomatoes and stir to combine.
  • Divide about half the tomato mixture with juice per serving into the bottom of 2 large soup plates. Top each with 2 beef medallions and a spoonful of horseradish cream. Grate about 1/2 teaspoon horseradish over each serving and top with about 1 teaspoon of chives.

Nutrition Facts : Calories 430.5 calories, Carbohydrate 16.1 g, Cholesterol 90.8 mg, Fat 34 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 13.6 g, Sodium 349.9 mg, Sugar 1.9 g

HORSERADISH-MUSTARD MAYONNAISE (BOBBY FLAY)



Horseradish-Mustard Mayonnaise (Bobby Flay) image

Make and share this Horseradish-Mustard Mayonnaise (Bobby Flay) recipe from Food.com.

Provided by Chocolatl

Categories     Sauces

Time 35m

Yield 1/2 cup

Number Of Ingredients 5

1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons prepared horseradish, drained
salt
pepper

Steps:

  • Whisk all ingredients together.
  • Cover and refrigerate for at least 30 minutes.
  • May be made 1 day in advance.

Nutrition Facts : Calories 527.2, Fat 42.1, SaturatedFat 6, Cholesterol 30.6, Sodium 1704.8, Carbohydrate 38, Fiber 4, Sugar 12.8, Protein 4.4

BAREFOOT CONTESSA'S MUSTARD HORSERADISH SAUCE



Barefoot Contessa's Mustard Horseradish Sauce image

Saw this on the Contessa's show on the Food Network last night. She serves it with a standing rib roast. I think it has many possibilities, perhaps as a base for a dip with chipped beef? The whole-grain mustard adds great texture. I made this for Christmas to go with Recipe #95534 ("da Best" Chicago-style Italian Beef) and it was a heavenly combination. This made a lot so I took one and a half cups of the sauce, added about one cup of shredded sharp cheddar cheese and 3 chopped hard-boiled eggs. It was a lovely dip for crackers.

Provided by Kats Mom

Categories     Sauces

Time 5m

Yield 2 cups

Number Of Ingredients 6

1 1/2 cups mayonnaise, the good kind
3 tablespoons Dijon mustard
1 1/2 tablespoons whole grain mustard
1 tablespoon prepared horseradish
1/3 cup sour cream
1/4 teaspoon kosher salt

Steps:

  • Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

Nutrition Facts : Calories 1891, Fat 133.9, SaturatedFat 17.2, Cholesterol 65.7, Sodium 20601.8, Carbohydrate 133.7, Fiber 55.7, Sugar 27.7, Protein 75.9

SEARED BEEF TENDERLOIN WITH MUSTARD-HORSERADISH SAUCE



Seared Beef Tenderloin with Mustard-Horseradish Sauce image

Categories     Beef     Cheese     Mustard     Appetizer     Horseradish     Beef Tenderloin     Party     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 8

1 1 1/2-pound piece beef tenderloin (thick end), fat and sinew trimmed
3 1/2 tablespoons extra-virgin olive oil
1 large bunch watercress, trimmed
1 4-ounce jar capers, drained
1/2 cup shaved Parmesan cheese
2 tablespoons fresh lemon juice
1 French-bread baguette, sliced
Mustard-Horseradish Sauce

Steps:

  • Tie beef with kitchen string to hold shape. Sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Rub 1 tablespoon oil over beef. Add beef to skillet. Sear until brown on all sides and cooked to desired doneness, about 20 minutes for medium-rare. Transfer beef to plate. Freeze until almost frozen solid, about 3 hours. Remove string. Using large sharp knife, cut beef crosswise into very thin slices. (Can be prepared 8 hours ahead. Arrange slices between sheets of waxed paper on baking sheet. Cover tightly and refrigerate.)
  • Cover large platter with watercress. Arrange beef slices atop watercress. Drizzle with 2 1/2 tablespoons oil. Sprinkle with capers and Parmesan cheese. Drizzle with lemon juice. Sprinkle with pepper. Serve with baguette slices and sauce.

ROAST BEEF SANDWICHES WITH HORSERADISH MAYONNAISE



Roast Beef Sandwiches with Horseradish Mayonnaise image

Categories     Sandwich     Beef     Quick & Easy     Horseradish     Rosemary     Summer     Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 7

1/3 cup mayonnaise
2 tablespoons prepared white horseradish
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
1 12-inch section French-bread baguette, halved lengthwise
8 ounces thinly sliced roast beef
2 medium tomatoes, thinly sliced
1 large bunch arugula, stems trimmed

Steps:

  • Whisk mayonnaise, horseradish and rosemary in small bowl to blend. Season dressing with salt and pepper.
  • Spread bottom piece of bread with half of dressing. Top with roast beef, tomatoes and arugula. Sprinkle with salt and pepper. Spread remaining dressing on top piece of bread. Press bread, dressing side down, onto arugula. Cut into 4 pieces and serve.

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