Filet Mignon Steak With Lots Of Garlic Food

FILET WITH ROASTED GARLIC BUTTER

Steps:

• Preheat the oven to 375 degrees F.
• Place the garlic cloves in a small ovenproof dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Cover with foil and roast in the oven until the garlic is golden and soft, about 45 minutes. Set aside to cool completely.
• To a large bowl, add the softened butter, parsley, chives, thyme, red pepper and the roasted garlic. Using a spatula, mix everything together until well combined. Lay out a large piece of plastic wrap and add the butter in a long strip down the middle. Pull one side of the plastic wrap over the butter and gently form it into a log. Tightly twist the ends like a candy wrapper, until everything is nice and tight. Transfer to the fridge for a couple hours to harden. (Butter can be made ahead; it will keep for 1 week in the fridge.)
• When you are ready to cook the steaks, preheat the oven to 450 degrees F.
• Sprinkle the steaks liberally with salt and pepper. Add the remaining tablespoon each olive oil and butter to an ovenproof skillet and place over a medium-high heat. When the oil is hot and the butter is melted, place the steaks in the skillet and cook until well browned, about 1 minute per side.
• Place the skillet in the oven and cook the steaks for 4 to 5 minutes for medium-rare. Remove from the oven and top each steak with a thick slice of the garlic butter. Loosely cover with foil and allow to rest for 8 to 10 minutes.

ROASTED GARLIC STUFFED STEAK WITH GARLIC MASHERS AND BALSAMIC CREAM SAUCE

Steps:

• Marinate the steaks overnight in olive oil, sea salt and fresh cracked pepper. You can utilize any fresh herbs you have in your garden or local market such as rosemary. Take the steaks out and let them rest about an hour before you start to work with them. In the meantime, fire up the oven to 350 degrees F. Take your garlic bulbs and slice them in half diagonally. Season with olive oil and sea salt. Roast on a pan in the oven for about 15 minutes or until the garlic is nice and golden brown and your house smells heavenly. Take out and set aside.
• Heat your saute pan with some olive oil and throw in about 6 cloves of fresh chopped garlic when hot. Add spinach and saute until spinach is just wilted. Season with salt and pepper. Chop up the sun-dried tomatoes and toss with the spinach. When the spinach has cooled, throw in the brie and the roasted garlic. You can easily pull the roasted garlic from the 'husk' by using a toothpick to pull it out. Mix together very well!
• Season with salt and pepper. You can also throw in a teaspoon or so of fresh rosemary at this point. Set aside. Take your steaks and cut a slit into the side of them, just as you would with stuffing pork chops. Carefully stuff the steaks with your roasted garlic stuffing. Throw those guys on the BBQ for about 3-4 minutes per side pending your guests preference. I serve these steaks over garlic mashers which I usually just throw in an extra bulb of garlic to roast when making the stuffing and mash it all up with some fresh potatoes, butter and cream. A little parsley to garnish.
• For the sauce, take 4 tablespoons of butter and melt in a saucepan over low heat. Add about 6 cloves of fresh chopped garlic, 1/4 cup of cream and 4 tablespoons of good quality balsamic vinegar. Throw in a sprig of fresh rosemary and reduce the sauce by about 1/3. Take out the rosemary. To plate, place lean against a heap of the garlic mashers and drizzle the sauce around the plate and over the potatoes. Garnish with fresh rosemary. It is excellent to have a nice fresh loaf of bread to serve with this. I also BBQ up some fresh local corn on the grill to accompany this meal. It is a fairly easy and gourmet meal to prepare. You can even make the stuffing the night before. Enjoy! And long live garlic!!!

CAST IRON STEAK FILETS WITH ROASTED SHALLOTS

Steps:

• Preheat the oven to 400 degrees F. Toss the shallots and garlic with 1 tablespoon of the olive oil to coat and wrap in aluminum foil. Roast until the shallots are soft and the garlic is golden, about 30 minutes. Cool and chop.
• Heat a large cast iron skillet over medium-high heat. While pan is heating, coat the filets on all sides with 2 tablespoons Worcestershire sauce, 2 tablespoons canola oil, salt and pepper. Add the remaining 2 tablespoons canola oil to the pan and tilt to fully coat the bottom. Add the filets and cook until a crust forms on the bottom, 3 minutes. Flip and let cook on the other side for 4 more minutes. Transfer the skillet to the oven and cook until a meat thermometer inserted in the center of the filets reads 130 degrees F for medium-rare, 4 to 5 minutes.
• Transfer the filets to a serving platter. Put the skillet over medium-low heat, add the remaining 1 tablespoon olive oil, the remaining 2 teaspoons Worcestershire sauce and the chopped shallots and garlic. Cook, stirring occasionally, until warmed through and coated with the liquid in the pan, 1 to 2 minutes. Spoon over the filets and serve.