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 ROSEMARY AND MUSHROOM GRAVY
Provided by Giada De Laurentiis
Time 47m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Steak: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside. Season the steaks with salt and pepper, to taste. In a large skillet, heat the oil over medium-high heat. Add the steaks and brown on all sides, about 4 minutes. Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness. Let the steaks rest for 5 minutes on a cutting board.
- Gravy: In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.
- Cutting across the grain, slice the steak into 1/4-inch thick slices and arrange on a platter. Pour the sauce into a serving bowl and serve alongside the meat.
BLACKBERRY AND HERB FILET MIGNON
Steps:
- In large zip-top bag, combine all ingredients, except butter and fresh blackberries. Squeeze out air and seal bag. Massage bag until well combined and marinade mix is dissolved. Marinate in refrigerator 6 to 8 hours. Remove filets from refrigerator 30 minutes before cooking.
- Melt butter in heavy-bottomed, or cast iron, skillet over medium-high heat.
- Remove steaks from marinade and sear for 3 to 5 minutes per side.
- Serve hot, topped with pan juices and fresh blackberry garnish.
FILET MIGNON WITH ROSEMARY BLACKBERRY SAUCE
Steps:
- For the sauce, melt 1 tablespoon butter in a medium size saucepan over medium-high heat. Add blackberries and coat with butter. Add wine and broth and bring to a boil. Reduce to a simmer over low-medium heat, stirring frequently. Cook until liquid is reduced by half, about 4 minutes. Whisk in jelly, rosemary, salt and pepper and continue to cook for 2 minutes at low heat. Mix remaining butter and flour in a small bowl to form a paste. Whisk paste into sauce and cook until thickened, about 3 minutes. Remove from heat and cover. Heat oven to 425°. Pat fillets dry and season with salt and pepper on both sides. Coat a large saucepan with olive oil and heat over high heat. Add fillets and cook for 3 minutes per side or until nicely browned. Transfer pan to oven and cook for an additional 6 minutes for rare or 8 minutes for medium - rare. Remove from oven, plate and top with blackberry sauce. Serve along sautéed greens, such as watercress or spinach.
FILET MIGNON WITH ROSEMARY AND MUSHROOM GRAVY
Steps:
- Steak: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside. Season the steaks with salt and pepper, to taste. In a large skillet, heat the oil over medium-high heat. Add the steaks and brown on all sides, about 4 minutes.
- Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness. Let the steaks rest for 5 minutes on a cutting board.
- Gravy: In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.
- Cutting across the grain, slice the steak into 1/4-inch thick slices and arrange on a platter. Pour the sauce into a serving bowl and serve alongside the meat.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FILET MIGNON WITH RICH BALSAMIC GLAZE
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.
Provided by LINDA W.
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g
More about "filet mignon with rosemary blackberry sauce food"
PEPPERED FILET MIGNON WITH BLACKBERRY SAUCE | KITCHEN BASICS
From mccormick.com
Cuisine AmericanCategory EntreesServings 4
FILET MIGNON WITH BLACKBERRIES RECIPE - HARRIS RANCH BEEF ...
From harrisranchbeef.com
FILET MIGNON RECIPE IN MUSHROOM SAUCE (VIDEO ...
From natashaskitchen.com
FILET MIGNON WITH ROSEMARY AND BROWNED BUTTER ...
From greensmoothiewithasideofries.wordpress.com
FILET MIGNON WITH ROSEMARY AND MUSHROOM GRAVY VIDEOS RECIPE
From crecipe.com
PAN SEARED FILET MIGNON WITH ROSEMARY & GARLIC | THE ...
From thenourishedfamily.com
FILET MIGNON WITH DIJON SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
PEPPERED FILET MIGNON WITH BLACKBERRY SAUCE - MCCORMICK
From mccormick.com
FILET MIGNON WITH ROSEMARY BLACKBERRY SAUCE
From wikifoodhub.com
FILET MIGNON IN ROSEMARY AND BUTTER – SUNSHINE AND SAVORY
From sunshineandsavory.com
FILET MIGNON WITH ROSEMARY-PORT SAUCE RECIPE | MYRECIPES
From myrecipes.com
ROSEMARY BEEF TENDERLOIN WITH BLACKBERRY RED WINE SAUCE ...
From keeprecipes.com
FILET MIGNON WITH ROSEMARY - KITCHEN-BY-THE-SEA
From kitchen-by-the-sea.com
PEPPERED FILET MIGNON WITH BLACKBERRY SAUCE
From pinterest.ca
10 BEST FILET MIGNON RECIPES | YUMMLY
From yummly.com
FILET MIGNON WITH BLUEBERRY GLAZE RECIPE - KITCHEN SWAGGER
From kitchenswagger.com
PAN-SEARED FILET MIGNON WITH ROSEMARY CABERNET SAUCE ...
From gooddecisions.com
FILET MIGNON IN RED WINE ROSEMARY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
ONE-PAN FILET MIGNON WITH ROSEMARY BROWN BUTTER AND ...
From justcook.butcherbox.com
ROSEMARY BEEF TENDERLOIN WITH BLACKBERRY RED WINE SAUCE ...
From crecipe.com
FILET MIGNON WITH GARLIC AND ROSEMARY SAUCE – RECIPE ...
From unileverfoodsolutions.ca
10 BEST FILET MIGNON SAUCE RECIPES - YUMMLY
From yummly.com
FILET MIGNON STEAK WITH BLUE CHEESE & ROSEMARY BUTTER ...
From melangery.com
FILET MIGNON WITH BORDELAISE SAUCE - SAVEUR
From saveur.com
FILET MIGNON RECIPE WITH EASY PAN SAUCE - UMAMI GIRL
From umamigirl.com
FILET MIGNON WITH BLUEBERRY-BOURBON BARBECUE SAUCE RECIPE ...
From eatingwell.com
GRILLED WAGYU BEEF FILET MIGNON WITH BLACKBERRY WINE ...
From bigoven.com
FILET MIGNON WITH ROSEMARY AND MUSHROOM SAUCE - ALI IN THE ...
From aliinthevalley.com
ROSEMARY BEEF TENDERLOIN WITH BLACKBERRY RED WINE SAUCE ...
From recipenet.org
PERFECT FILET MIGNON WITH BEARNAISE SAUCE - 40 APRONS
From 40aprons.com
ROSEMARY BEEF TENDERLOIN WITH BLACKBERRY RED WINE SAUCE ...
From pauladeen.com
THE TOP 9 FILET MIGNON RECIPES - THE SPRUCE EATS
From thespruceeats.com
FILET MIGNON WITH BLACKBERRY, CHIVE, & PARMESAN BUTTER ...
From calgiant.com
FILET MIGNON ROSEMARY SAUCE - THAT'S MY HOME
From thatsmyhome.recipesfoodandcooking.com
PAN SEARED FILLET STEAK RECIPE - THERESCIPES.INFO
From therecipes.info
HERB-CRUSTED FILET MIGNON RECIPE - THE SPRUCE EATS
From thespruceeats.com
FILET MIGNON WITH BLACKBERRIES | PAULA DEEN - SOUTHERN FOOD
From pauladeen.com
FILET MIGNON ROSEMARY BUTTER - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love