GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE
Tender filet mignon is drizzled with a savory gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions.
Provided by Shawn Alton
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
- Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.
Nutrition Facts : Calories 1455.6 calories, Carbohydrate 9 g, Cholesterol 496.3 mg, Fat 133.6 g, Fiber 0.6 g, Protein 54.9 g, SaturatedFat 73.6 g, Sodium 1567.8 mg, Sugar 0.8 g
FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE
An easy Filet Mignon recipe with Green Peppercorn Cream Sauce
Categories Milk/Cream Beef Dairy Pepper Sauté Quick & Easy Steak Brandy Cognac/Armagnac Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes. Meanwhile, melt butter in large skillet over medium-high heat. Season steaks with salt and pepper. Cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate (do not clean skillet).
- Add chopped shallots to same skillet and sauté 2 minutes. Remove from heat. Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns. Boil until mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper. Spoon sauce over steaks and serve.
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
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.
FILET MIGNON WITH WHISKEY CREAM SAUCE
For those that must sauce their filet but are not willing to sacrifice their good wine, this recipe is amazing. I would venture to say that it will meet, if not rival, your favorite restaurant's offerings. My recipe calls for cracked black pepper, but I also like to use coarsely chopped peppercorns as an alternative. Additionally, substituting toasted fennel seeds for the rosemary works very well. Cooking time is approximate.
Provided by Brianna Storer
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Bring filets to room temperature.
- On a plate combine the pepper and rosemary.
- Salt both sides of filets, then press one side into pepper mixture to form a crust.
- In a very hot, heavy skillet add a little olive oil (this will keep the butter from burning) and butter (for flavor).
- Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
- Remove to cutting board to rest for 5 to 10 minutes (this will allow time for the juices to redistribute and stay in the meat instead of on your plate).
- For the sauce, combine broth and pepper. Reduce to half.
- Add whiskey, cream and mustard; reduce to desired amount.
- Remove from heat and swirl in butter. Allow to cool slightly to thicken.
- Serve steaks whole or slice thinly and top with sauce.
FILET MIGNON WITH BRANDY CREAM SAUCE
Tender filet mignon enrobed in a creamy, brandy-scented sauce and garnished with a sprinkle of fresh thyme--now that's luxury! Enjoy this stellar entree with a glass of your favorite Burgundy.
Provided by More Than Gourmet
Categories Meat-Based Recipes
Yield 2
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons of the butter in a small saucepan over medium heat. Add the shallots and cook until they're tender and translucent, about 5 minutes.
- Add the brandy and cook until the brandy has almost completely evaporated.
- Add the thyme, diluted Glace de Viande Gold®, and cream. Bring the mixture to a simmer, and cook until it coats a spoon, about 10-15 minutes.
- Remove the thyme sprig and season the sauce to taste with salt and pepper. Set aside, covered.
- Season the filets with salt and pepper. Heat a small skillet over medium-high heat. When the pan is hot, add the remaining tablespoon of the butter. As soon as it is melted, add the steaks and sauté them, turning once, until they're cooked to your liking, about 4 minutes per side for medium-rare. Transfer the steaks to warm plates.
- Pour the sauce into the skillet in which the steaks were cooked. Over low heat warm the sauce, stirring to scrape any browned bits from the pan into the sauce and incorporate any pan juices. To serve, ladle the sauce over the steaks and garnish them with chopped fresh thyme.
Nutrition Facts : ServingSize 2
FILET MIGNON WITH GREEN PEPPERCORN CREAM SAUCE
Make and share this Filet Mignon With Green Peppercorn Cream Sauce recipe from Food.com.
Provided by lazyme
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil stock in small saucepan until reduced to 3/4 cup, about 7 minutes.
- Meanwhile, melt butter in large skillet over medium-high heat.
- Season steaks with salt and pepper.
- Cook steaks to desired doneness, about 4 minutes per side for medium-rare.
- Transfer steaks to plate (do not clean skillet).
- Add chopped shallots to same skillet and saute 2 minutes.
- Remove from heat.
- Add reduced beef stock, 1 cup whipping cream, 3 tablespoons Cognac and green peppercorns.
- Boil until mixture thickens to sauce consistency, about 6 minutes.
- Season sauce to taste with pepper.
- Spoon sauce over steaks and serve.
FILET MIGNONS WITH COGNAC-CREAM SAUCE
DH and I had this recipe for dinner last night and loved the spicy cream sauce for our filets. I am posting the recipe as it appears in the Williams-Sonoma "Steak and Chop" book; however, DH and I grilled our steak on the BBQ and DH added a bit of steak fat that he chopped off of the filet to the pan on the stovetop for the cream sauce.
Provided by Dr. Jenny
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To make the rub, in a small bowl, mix together the paprika, garlic powder, mustard, rosemary, salt and black pepper. Sprinkle the rub all over the meat, reserving 1 Tb. Let the steaks stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature, if necessary, before cooking.
- In a large, heavy frying pan over medium-high heat, heat the olive oil. Add the steaks and cook to the desired doneness, turning once, 3-5 minutes on each side.
- Transfer the steaks to a platter and let rest, tented loosely with aluminum foil, while you make the pan sauce.
- To make the sauce, in the same frying pan over medium heat, melt the butter.
- Add the shallot and parsley and saute until the shallot is softened, 2-3 minutes.
- Remove the pan from heat and add the Cognac.
- Briefly return to the heat to warm; then remove from the heat again to ignite the Cognac using a long kitchen match, making sure the overhead fan is off and averting your eyes. Keep a lid handly in case the flame should flare up.
- When the flame has burned out, return the pan to high heat and whisk in the mustard, tomato paste, reserved 1 Tb rub, and beef stock.
- Cook, whisking often, to reduce the sauce by half, 4-5 minutes.
- Remove the pan from the heat and whisk in the cream and cayenne to taste.
- Add any accumulated juices from the steaks. Season to taste with salt and black pepper.
- To serve, spoon a generous amount of sauce over the steaks and serve at once. Pass any extra sauce at the table.
FILET MIGNON WITH PEPPERCORN-COGNAC-CREAM SAUCE
Originally I found his beautiful picture in a really old "Best of Cooking Light" magazine and made it according to the recipe one year as a holiday dinner for just my husband and I. I made it a few more times, evolving it, and it is pretty yummy....particularly good served with a creamy sour cream & chive mashed potato side dish.
Provided by Melanie B.
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spread each side of the steaks with a thin layer of the mustard -- using about half of the mustard in the recipe. Sprinkle with salt and pepper to coat well.
- Heat oil and butter in a 9-inch skillet over medium-high heat. Add steaks. Cook about 5- minutes on each side or until at your desired doneness.
- Remove steaks from the pan and allow to rest.
- Reduce heat to medium and add shallots to the pan. Saute for about 1 minute. Add cognac and cook for about 30 seconds. Add broth, cream, and remaining mustard. Reduce heat and whisk continuously. Cook for about 3 minutes, or until sauce begins to thicken. Season with salt and pepper to your taste but remember that the steaks are heavily seasoned.
- Serve steaks with the sauce.
FILET MIGNON WITH CREAMY PEPPERCORN SAUCE
These beef tenderloin steaks are served with a wonderful bourbon-laced cream sauce.
Provided by Diana Rattray
Categories Entree
Time 30m
Yield 2
Number Of Ingredients 14
Steps:
- Gather the ingredients.
- Heat olive oil in a medium skillet over high heat until hot. Sprinkle tenderloin steaks with kosher salt and pepper. Sear the steaks on both sides in the skillet.
- Remove from skillet, and place on a rack in a broiler pan. Broil 4 to 5 inches from heat for 4 to 6 minutes on each side or until meat thermometer registers 125 F for rare or 135 F for medium-rare (145 F for medium).
- Add bourbon to drippings in skillet; bring to a boil over medium heat, and deglaze the pan, scraping up the browned bits from the bottom of the pan. Add minced garlic, peppercorns, basil, oregano, and salt; cook, stirring, for 1 minute. Add whipping cream; bring to a boil.
- Cook, stirring frequently, for 6 to 7 minutes or until sauce is reduced by half; remove from the heat. Whisk in sour cream.
- Spoon the sauce over steaks.
- Garnish with chopped fresh parsley, if desired.
- Serve with hot cooked rice or baked potatoes.
- Enjoy!
Nutrition Facts : Calories 773 kcal, Carbohydrate 46 g, Cholesterol 161 mg, Fiber 12 g, Protein 65 g, SaturatedFat 13 g, Sodium 2991 mg, Fat 39 g, ServingSize 2 servings, UnsaturatedFat 23 g
PERSIAN FESENJUN
An amazing ethnic exotic Persian dish. Incredibly easy to make. Crowd pleaser. A lot of oil will come to the top of the dish. Don't worry, this is normal. This is the oil from the walnuts. Pomegranate paste or syrup may be found in Middle Eastern food specialty shops.
Provided by MRFANTASTIC
Categories World Cuisine Recipes Middle Eastern Persian
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the olive oil in a skillet over medium heat. Cook and stir the onion until tender, and quickly brown the chicken on all sides. Remove from skillet, and set aside.
- Place the ground walnuts in the remaining oil in the skillet. Over medium heat, cook and stir 5 to 10 minutes, until lightly browned.
- Return the onion and chicken to the skillet with the walnuts, and blend in the pomegranate paste. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 572.3 calories, Carbohydrate 53.2 g, Cholesterol 60.8 mg, Fat 28.8 g, Fiber 2.5 g, Protein 27.8 g, SaturatedFat 3.4 g, Sodium 52.5 mg, Sugar 49.2 g
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