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.
FILET MIGNON WITH MUSHROOM RED WINE SAUCE
Steps:
- Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking.
- In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.
- Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil.
- Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.
- Spoon the sauce over the steaks and serve.
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
FILET WITH A MERLOT SAUCE
Filet Mignon with an excellent Merlot wine sauce.
Provided by CANMAD7
Categories 100+ Everyday Cooking Recipes
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate).
- In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
- Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 6.3 g, Cholesterol 96.1 mg, Fat 16.5 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 6.8 g, Sodium 353.6 mg, Sugar 1.5 g
EASY YET ROMANTIC FILET MIGNON
This recipe is very simple and very delicious also. I can prepare it, and I am a 14 year old boy! This recipe only takes a few minutes to prepare and only a bit longer in the broiler. This goes good with some mashed potatoes with butter and green beans with lemon squeezed on top. This is good, trust me!
Provided by chef in the making
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Place oven rack in its highest position. Set oven to Broil.
- Rub steaks all over with olive oil. Sprinkle with onion powder, then with salt and pepper. Wrap one slice of bacon around each steak, and secure with a toothpick.
- Place steaks onto a broiler pan, and broil for 5 to 7 minutes. Turn the steaks over, and sprinkle the tops with shallots. Broil for an additional 5 to 7 minutes, or until the steaks are cooked to your liking.
Nutrition Facts : Calories 610.7 calories, Carbohydrate 2.1 g, Cholesterol 196 mg, Fat 35 g, Fiber 0.1 g, Protein 67.4 g, SaturatedFat 11.6 g, Sodium 444.4 mg, Sugar 0.4 g
FILET MIGNONS WITH PEPPER CREAM SAUCE
These luscious steaks' peppery bite is tamed with a velvety cream sauce.
Provided by goodeets7
Categories World Cuisine Recipes European French
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
- Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
- Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.
Nutrition Facts : Calories 548.6 calories, Carbohydrate 4.9 g, Cholesterol 175.8 mg, Fat 46.7 g, Fiber 1.3 g, Protein 27.5 g, SaturatedFat 23.8 g, Sodium 209.2 mg, Sugar 0.1 g
FILLET OF BEEF WITH CARAMELIZED ONIONS AND SHALLOT SAUCE
Steps:
- Preheat oven to 400 degrees F.
- Cut the beef into 4 slices of equal thickness. Heat 2 tablespoons of the oil in a large skillet. Saute the onions for 5 minutes, season with salt and pepper. Lower heat and cook for 30 minutes, until caramel colored, stirring occasionally. Stir in tomatoes and arugula; remove from the heat and reserve.
- Add remaining oil to a skillet and heat over medium-high heat until oil is hot. Sear the meat until the outside is well browned, seasoning with salt and pepper as you go. Transfer to a baking sheet.
- Place the beef in oven for 5 to 10 minutes, depending on desired doneness.
- Melt butter in the same skillet and saute shallots until translucent, about 2 minutes. Season with salt and pepper. Add the brandy and reduce to 2 tablespoons over high heat. Add stock and bring to a boil. Reduce by half and taste for seasoning. Remove from heat.
- Mound a serving plate with the onion-arugula mixture. Place the meat on top. Ladle the sauce over the meat and garnish with chopped parsley.
PORK FILET MIGNON WITH ONIONS
Make and share this Pork Filet Mignon With Onions recipe from Food.com.
Provided by jkoch960
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut the tenderloin into 3 or 4 sections.
- In a non-stick stew pan or dutch oven, heat oil and brown onions on medium heat for approximately 15 minutes.
- Brown the pork in the onions for 5 minutes and add salt & pepper.
- Add wine; cover with a lid and let simmer for 30 minutes; turning from time to time.
- Serve with Dauphine Potatoes.
Nutrition Facts : Calories 699.4, Fat 35.4, SaturatedFat 8.7, Cholesterol 224.5, Sodium 172.8, Carbohydrate 12.4, Fiber 1.5, Sugar 5.2, Protein 70.9
FILET MIGNON WITH SHALLOT SAUCE AND CRISPY ONIONS
Make and share this Filet Mignon With Shallot Sauce and Crispy Onions recipe from Food.com.
Provided by lazyme
Categories Steak
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- For SAUCE:.
- Heat oil in heavy large skillet over medium heat.
- Add shallots and saute 15 minutes.
- Sprinkle with sugar and stir until shallots are golden brown, about 5 minutes.
- Add vinegar and boil until reduced to syrup consistency, about 1 minute.
- Add both broths and boil until liquid is reduced to sauce consistency, about 10 minutes.
- Add thyme.
- Season with salt and pepper. (Can be made 1 day ahead. Cover and chill).
- Prepare barbecue (medium-high heat) or preheat broiler.
- For ONION RINGS:.
- Preheat oven to 240°F
- Pour vegetable oil into heavy large saucepan to depth of 3 inches.
- Heat to 375°F
- Stir flour, salt and pepper in large bowl.
- Add onion slices and toss to coat, separating rings.
- Working in batches, shake excess flour off onions, add to oil and fry until golden, about 2 minutes per batch.
- Using slotted spoon, transfer onion rings to paper towels and drain.
- Place onions on large baking sheet.
- Season lightly with additional salt.
- Place in oven to keep warm.
- Season steaks with salt and pepper.
- Grill or broil steaks to desired doneness, about 4 minutes per side for rare.
- Transfer steaks to plates.
- Rewarm sauce.
- Spoon shallot sauce around steaks.
- Top steaks with onions.
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 ON CHARRED ONIONS, ZUCCHINI W/ BALSAMIC SAUCE
A quite delicious entree from Patrick O'Connell of the Inn at Little Washington. The sauce can be made in advance and held in a thermos; the vegetables can be seared in advance and placed on serving plates and warmed in the oven, leaving just the filets to sear at dinner time.
Provided by Chef Kate
Categories Onions
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the sauce:.
- In a small, heavy bottomed pan, combine wine vinegar and the shallot.
- Place over medium heat, bring to a boil and reduce to a syrupy consistency.
- Remove from heat, discard the shallot and whisk in the butter, one piece at a time.
- Season to taste with salt and pepper and keep warm till ready to serve.
- For the Beef and vegetables:.
- Place a heavy cast iron skillet over high heat until very hot.
- Add only enough olive oil to leave a film on the surface of the skillet.
- Place onion slices in one layer and cook until lightly charred on the bottom -- do not blacken.
- Turn with tongs or a spatula and char on the other side -- the onions should be soft.
- Transfer to paper towels.
- Season zucchini slices with salt and pepper.
- Return skillet to high heat and when very hot, film the surface with olive oil and place the zucchini in the skillet in one layer.
- Sear for 2 to 3 minutes or until the bottoms of the slices blister.
- Turn and cook for one minute more, until lightly golden.
- Remove from heat and transfer to paper towels.
- Brush filets with olive oil and season with salt and pepper.
- Return skillet to high heat.
- When skillet is very hot, sear filets for two minutes on each side for rare (or longer, if you prefer).
- To serve:.
- Arrange three zucchini ovals on each of four warmed plates so that the ovals meet in the center of the plate.
- Arrange three or four onion rings over the zucchini on each plate.
- Place a filet on top of the onion on each plate and pool sauce on each plate.
- Top the filets with more onion and serve immediately.
Nutrition Facts : Calories 632.4, Fat 48.4, SaturatedFat 23.7, Cholesterol 145, Sodium 86, Carbohydrate 9.7, Fiber 1.6, Sugar 3.7, Protein 27.6
FILETS MIGNONS WITH MUSTARD PORT SAUCE WITH RED ONION CONFIT
Categories Mustard Onion Sauté Quick & Easy Beef Tenderloin Port Red Wine Gourmet
Yield Serves 4
Number Of Ingredients 21
Steps:
- To prepare the filets:
- In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the filets mignons, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Sauté the fillets mignons, turning them on both sides and the edges, for 4 to 6 minutes more for medium-rare meat, transfer them to a cutting board, and let them stand, covered loosely with foil, while making the sauce.
- In the fat remaining in the skillet cook the shallot over moderately low heat, stirring, until it is softened, add the Port and the red wine, and boil the mixture until it is reduced by two thirds. Add the broth, boil the mixture until it is reduced by half, and strain the mixture through a fine sieve into a small saucepan. Whisk in the mustard, bring the mixture to a boil, and add the beurre manié, a little at a time, whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk in any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
- Cut the filets mignons into 1/4-inch-thick slices, divide the slices among 4 plates, and spoon the sauce over them. Garnish the fillets mignons with the parsley and serve them with the red onion confit.
- To prepare confit:
- In a heavy skillet cook the garlic and the shallot with the thyme and salt and pepper to taste in the oil over moderately low heat, stirring, until the shallot is softened. Add the red onion and cook the mixture, stirring for 5 to 10 minutes, or until the onion is very soft. Add the Port, the red wine, the sugar, and the vinegar and simmer the mixture, uncovered, for 5 to 10 minutes, or until almost all the liquid is evaporated. Stir in the parsley and salt and pepper to taste and cook the mixture, stirring, for 1 minute. The confit may be made 1 day in advance, kept covered and chilled, and reheated. Makes about 1 cup.
FILET MIGNON ON CHARRED ONIONS AND ZUCCHINI WITH BALSAMIC VINEGAR SAUCE
Steps:
- For sauce:
- In a saucepan, cook wine, vinegar, and shallot over medium-high heat until reduced to 1/3 cup. Remove from heat; discard shallot. Whisk in butter, one piece at a time. Season with salt and freshly ground pepper to taste. Keep warm until ready to serve.
- For meat and vegetables:
- Place a heavy cast-iron skillet over high heat until very hot. Add 2 tsp oil. Place onion in skillet and cook until lightly charred on each side but not blackened.Transfer to paper towels. Season zucchini with salt and pepper. Return skillet to high heat. When very hot, add 1 tsp oil and sear zucchini until brown on each side. Transfer to paper towels. Brush meat with remaining 2 tsp oil and season with salt and pepper to taste. Return skillet to high heat. When skillet is very hot, sear meat 2 minutes on each side (for rare) or to taste. Arrange 3 zucchini ovals on each of 4 warm plates. Place 3 or 4 onion rings over zucchini. Put a filet on top of onion. Spoon 2 tbsp sauce around each filet, top with a few more onion rings and serve.
FILET MIGNON WITH CABERNET SHALLOT GLAZE
Your mouth will thank you for this incredible dish! It's very simple, but I've written out every step in detail. For a steak of great quality like filet mignon, only a complementing glaze needs to be put with it. You will find that this rich tasting glaze does not drown out the magnificent flavors of the beef, but rather completely envelopes a myriad of flavors to glorify a great steak. I always recommend steak be eaten medium rare, but prepare it according to your preference. Remember to savor each bite! ***Update: Tonight I threw in a few sliced baby portabella mushrooms into the deglazing process. It was fabulous! Give it a try if you like mushrooms!
Provided by Dans La Lune
Categories Steak
Time 25m
Yield 4 filets, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat a large pan, on medium - high heat. When drops of water sizzle, the pan is hot enough.
- Add the olive oil.
- Wait a few seconds until the olive oil is heated, but not longer or else the oil will burn.
- Place the filets in the pan and allow to sizzle in the olive oil. (This high heat is important to sear the sides and lock in juices and flavors.).
- Sprinkle half of the coarse salt and half of the pepper (adjust according to your preference) on the first side.
- After a couple of minutes, you should notice the bottom of the steaks to be nicely seared.
- Flip over the steaks, and sprinkle the rest of the coarse salt and pepper.
- Wait a couple of minutes so that side is seared also.
- Turn heat slightly below medium.
- While occasionally turning steaks, cook to desired doneness. (I personally recommend medium rare. Cut a small slit in the thinnest steak to check for doneness).
- As each steak cooks, remove it from the pan and set aside on a large plate.
- When all steaks are removed from pan, turn the heat back up to medium high.
- Deglaze the pan with the Cabernet wine. It should sizzle and meld with the beef drippings.
- Add the chopped shallots. If using mushrooms, add them here.
- Rub the sprigs of thyme together so that the small leaves fall off into the pan.
- Add the regular salt, and additional freshly ground pepper if desired.
- Simmer for a minute or two until ingredients are mixed together nicely and shallots are slightly translucent (they are best when still a bit crunchy).
- On your plate of steaks should be drippings that have collected since removing it from the heat. Press a spatula against the steaks to squeeze a bit more juice, and pour all of the liquid into the pan.
- Simmer a minute more, and pour all of the glaze into a serving dish such as a gravy boat or small pitcher.
- Serve steaks and pour a bit of glaze over each one.
- The leftover glaze is best enjoyed with good crusty bread to sop it up. Enjoy!
Nutrition Facts : Calories 100.5, Fat 6.8, SaturatedFat 0.9, Sodium 872.9, Carbohydrate 2.1, Fiber 0.1, Protein 0.2
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