FILET MIGNON EN PHYLLO AVEC SAUCE MADERE
This is an impressive variation of beef Wellington. Great for a romantic dinner or dinner party. Prep and cook times approximate.
Provided by keen5
Categories Steak
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Oil a large heavy skillet and in it sear the fillets over high heat for 1 minute per side.
- Season with salt and pepper and set aside.
- In the same skillet saute the mushrooms, ham and shallots, in 2 tablespoons of butter for about 5 minutes.
- Add the mustard and sherry.
- Cook and stir a few more minutes to form a moist paste; set aside.
- Brush 1 sheet of phyllo dough with butter and place another sheet on top.
- Repeat this three more times, ending up with 4 stacks.
- On each stack of phyllo, place 2 tablespoons of mushroom mixture in the center and top with 1 fillet.
- Wrap the phyllo around the fillets and place seam side down on a greased baking sheet.
- Brush with melted butter and bake at 450°F for 12 minutes or until lightly browned.
- Meat will be medium rare.
- For the sauce, blend pan juices from meat with broth, Madeira and Bovril.
- Bring to a boil, reduce heat, add lemon juice and let simmer for 5 minutes, stirring occasionally.
- Remove skillet from heat and swirl in butter.
- Spoon 2 tablespoons of sauce over each fillet and serve.
- Pour remaining sauce in a sauce boat.
FILET MIGNON WITH BLACKBERRY SAUCE
This is from the Food Network. I changed it by adding a chipotle pepper to the sauce for a spicy, sweet, smokey flavor.
Provided by Jazz Lover
Categories Steak
Time 20m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 10
Steps:
- Season steaks with salt, pepper and garlic.
- Heat oil over medium-high heat until almost smoking.
- Sear the steaks in the hot oil for 3 minutes per side for medium-rare.
- Transfer the steaks to a serving plate, tent with foil, and let stand.
- Using the same skillet, add the red wine, scraping up any browned bits on the bottom of the pan.
- Let wine boil until reduced by half.
- Add broth, blackberry preserves and chipolte pepper.
- Return to a boil and reduce by half. (The sauce should coat the back of a spoon.).
- Whisk in the butter.
- Season sauce with additional salt and pepper, to taste.
- Drizzle sauce over the steaks.
Nutrition Facts : Calories 182.1, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.4, Sodium 190.5, Carbohydrate 11.4, Fiber 0.2, Sugar 7.5, Protein 0.7
FILET MIGNON WITH MUSHROOMS AND MADEIRA
Steps:
- Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 10 minutes. Add 1/4 cup shallots and half of garlic and sauté until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl.
- Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plate. Add remaining 1/4 cup shallots and garlic to same skillet. Sauté 2 minutes. Add Madeira and boil until reduced by half, about 3 minutes. Add broth and boil until mixture is reduced to 2/3 cup, about 6 minutes. Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in mushroom mixture. Season sauce to taste with salt and pepper. Return steaks to skillet and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over and serve.
PAN-SEARED FILET MIGNON WITH CAPER SAUCE
Make and share this Pan-Seared Filet Mignon With Caper Sauce recipe from Food.com.
Provided by kittycara
Categories Steak
Time 35m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle salt and pepper over steaks.Melt 2 tablespoons of the butter in large heavy skillet over medium-high heat. Add steaks to skillet and cook 4 minutes on each side or until desired doneness. Remove from skillet: keep warm.
- Melt remaining 2 tablespoons butter in skillet over medium-high heat and add shallots and garlic. Sauté 2 minutes or until lightly browned. Add wine, mustard and capers; simmer until slightly thickened,about 5 minutes. Spoon sauce over steaks. Garnish with chopped tomato,if desired.
- NOTE: If preferred, substitute beef broth for the red wine called for in this recipe.
Nutrition Facts : Calories 515, Fat 41.5, SaturatedFat 20.3, Cholesterol 121.2, Sodium 725, Carbohydrate 4.6, Fiber 0.2, Sugar 0.4, Protein 20.9
FILET MIGNON WITH COGNAC SAUCE
Make and share this Filet Mignon With Cognac Sauce recipe from Food.com.
Provided by jovigirl
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from steaks. Place steaks in shallow dish. Pour 2 tablespoons of the cognac over steaks. Cover and marinate in refrigerator for 15 minutes, turning once. Drain steaks, discarding cognac in dish. Sprinkle steaks with pepper.
- Place steaks on rack of uncovered grill directly over medium coals. Grill for 11-15 minutes for medium-rare or 14-18 minutes for medium, turning once.
- Meanwhile, for sauce: In small saucepan, cook mushrooms and shallot in hot butter for 3 - 4 minutes or until tender. Stir in beef broth and remaining cognac. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 minutes. In small bowl, stir together half-and-half, mustard, and flour. Stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve sauce over steaks.
Nutrition Facts : Calories 330.3, Fat 23.9, SaturatedFat 10.3, Cholesterol 105, Sodium 216.9, Carbohydrate 4, Fiber 0.3, Sugar 1.1, Protein 23.9
FILET MIGNON EN FILO WITH MADERE SAUCE
Steps:
- Oil a large heavy skillet and sear filets over high heat for one min. on each side. Season with salt and pepper. remove from pan . In same pan, saute mushrooms, ham, shallots in butter for 5 min. Add mustard and sherry cook a nd stir a few more minutes to forms a most paste. set aside. Save pan to make sauce in. Brush 1 sheet filo dough with butter and place another sheet on top. Repeat this 3 more times to form 4 stacks of 2 sheets . On each stack place 2tbl of mushroom mixture inthe center and top with 1 filet. Wrap the filo around the filets and place seam side down on a greased baking sheet . Brush with melted buter and bake at 450 degrees for 12 minutes or until lightly browned. Meat will be medium rare. For Sauce bring wine and broth to a boil. reduce heat add lemon juice and simmer for 5 min. Remove from stove add butter. Spoon 2 tbls of sauce over each filet and server. Pour remaining sauce in a sauce boat.
FILET MIGNON WITH MUSHROOMS AND CREAMY MADEIRA SAUCE
This is a wonderful steak recipe. You can omit the cayenne if desired, my family loves spicy so I add it in.
Provided by Kittencalrecipezazz
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet melt 3 tablespoons butter with 1 tablespoon oil.
- Add in the sliced fresh mushrooms and saute until they release their liquid and are tender (about 10-12 minutes).
- Add in 1/4 cup shallots and garlic; saute for about 3 minutes.
- Stir in fresh thyme and season with salt and pepper; transfer to a bowl.
- Add in another 2 tablespoons butter with 1 tablespoon oil to the same skillet over medium-high heat.
- Season the steaks with salt and pepper, then add to skillet and cook until desired doneness (about 3 minutes per side for medium-rare).
- Add in the remaining 1/4 cup shallots to the skillet; saute for 2 minutes, then add in Maderia and beef broth, then bring to a boil, simmer uncovered until REDUCED to about 2/3 cup (this should take about 7 minutes).
- Add in the whipping cream and cayenne (if using) boil until the sauce thickens slightly (about 2 minutes).
- Add/stir in the mushroom mixture.
- Season with salt and pepper.
- Return the steaks to the skillet and cook until heated through (about 1 minute).
- Transfer to plates and spoon the sauce over.
PORTUGUESE FILET MIGNON WITH MUSHROOM SAUCE
This is a recipe that I found on www.portuguesecooking.com and it sounds delicious!! Posting for ZWT5 so it is untried by me at this point!! This is what is stated on the site about this recipe: This is a recipe for an upscale steak served at a former Lisbon restaurant. Though it is not traditional it has rave reviews.
Provided by diner524
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Rub both sides of the steaks with the cut side of the lemons.
- Season the steaks with the salt, chili pepper and chopped garlic.
- Heat the margarine in a sauce pan. Add the milk, port wine and
- Worcestershire sauce. Bring to a high simmer over medium-high heat. Toss in the sliced mushrooms and simmer for 3 to 4 minutes, reducing the sauce. Set aside.
- Grill the steaks for 5 minutes on each side. Meanwhile, toast the slices of bread and place them on the serving dishes.
- Top the toast with the steaks. Ladle the mushroom sauce over.
Nutrition Facts : Calories 292.4, Fat 14.7, SaturatedFat 8.5, Cholesterol 36.2, Sodium 346.4, Carbohydrate 29, Fiber 3.8, Sugar 7.4, Protein 11.1
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