Filet Mignon With Garlic Cheese Butter Food

GARLIC BUTTER FILET MIGNON

Steps:

• Preheat oven to 450 degrees.
• Take your meat out of the refrigerator & let sit for at least 30 minutes.
• Unwrap & pat dry - the meat will seer better when dry.
• Place in a seasoned cast iron skillet close together but not touching.
• Add in your Worcestershire sauce, salt, pepper & granulated garlic.
• Cook on each side approx 3-4 minutes. (place & leave it- don't move it, let it seer)
• Once the meat has browned on all sides, it's time to move to the oven & cook 7-8 minutes.
• Remove & immediately add your garlic butter & parsley to the top of each piece.

FILET MIGNON WITH BALSAMIC SYRUP AND GOAT CHEESE

Steps:

• Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
• Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
• Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

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.

FILET MIGNON WITH GARLIC CHEESE BUTTER

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with oil. Sprinkle with thyme. Wrap the bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. , Squeeze softened garlic into a food processor. Add butter; process until smooth. Transfer mixture to a small bowl. Stir in cheese. Cover and refrigerate for at least 1 hour., Rub both sides of steaks with pepper. Wrap a bacon strip around each steak; secure with a toothpick. Broil 4-6 in. from the heat for 8-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer reads 135°; medium, 140°; medium-well, 145°), basting with butter mixture. Serve with any remaining butter mixture.

GRILLED FILET MIGNON WITH BLUE CHEESE BUTTER

Steps:

• Mash butter, blue cheese, and thyme together in a small bowl until well combined. Season with salt and pepper. Cover and refrigerate for 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Brush steaks with oil and season with salt and pepper.
• Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Transfer steaks to a platter and top with some of the butter mixture. Let them rest for 5 minutes before serving.

FILET MIGNON WITH GOAT CHEESE AND BALSAMIC REDUCTION

Steps:

• Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
• Meanwhile, preheat the broiler.
• Melt the butter in a heavy large skillet over medium-high heat.
• Sprinkle the steaks with salt and pepper.
• Cook the steaks to desired doneness, about 3 minutes per side for medium-rare.
• Transfer the steaks to a baking sheet.
• Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute.
• Sprinkle with pepper.
• Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

FILET MIGNON WITH BLUE CHEESE BUTTER

Steps:

• Whisk together vinegar, garlic, 1 tbsp black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the steak into a resealable plastic bag, and pour the marinade overtop.
• Squeeze the excess air from the bag and seal. Marinate in the refrigerator for at least 30 minutes.
• Steak should be at room temperature for even cooking.
• Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside.
• Sear the steak for 1-2 minutes for each side.
• Cook to desired doness.
• Serve with a dollop of blue cheese-chive butter.