BLUE CHEESE CRUSTED FILET MIGNON WITH PORT WINE SAUCE
Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.
Provided by HEBEGEBE
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
- Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
- Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
- Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
Nutrition Facts : Calories 402.2 calories, Carbohydrate 9 g, Cholesterol 84.7 mg, Fat 27.8 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 12.5 g, Sodium 462.6 mg, Sugar 1.4 g
PORT WINE BALSAMIC FILET MIGNON
Years ago, I studied abroad in the beautiful city of Florence, Italy. During my 6 months in Tuscany I didn't have one bad meal--even the gas station food was something special. One evening my friend and I decided to treat ourselves to a beautiful steak dinner (on our parents' dime might I add, "Thanks, Mom!"). When the filet mignon came to the table it was covered in a sauce so dark, thick and luscious it almost looked like dark chocolate. Maybe it was the vino I was drinking but after the first bite I cried, I actually cried. The flavors were everything I wanted in a dish--the perfect balance of buttery, acidic, sweet, savory and umami. It was in that moment that I knew I had to recreate this dish at home. After some research and several taste tests, I got it! Now this dish has become one of my husband's favorites and we enjoy it together every Valentine's Day. It's the perfect date night meal you are sure to enjoy!
Provided by Danielle Sepsy
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Bring the port and white wine to a boil in a medium saucepan, lower the heat and simmer until the liquid has reduced to 2/3 cup.
- Sprinkle the steaks with salt and pepper and lightly dust with flour on both sides. Heat a cast-iron skillet over medium heat. Add the oil and 1 tablespoon of the butter. When the oil is hot, add the steaks to the skillet and top them with a few sprigs of thyme (just to get the essence). Cook for 4 minutes per side, or until they are cooked to your liking (see Cook's Note).
- Remove the steaks from the pan and set them aside on a plate to rest. Remove the thyme and discard. Add the wine reduction to the same skillet (do not clean the skillet) and bring to a simmer over medium heat, using a wooden spoon to scrape up any browned bits.
- Add the balsamic vinegar and simmer until the sauce thickens enough to coat the back of the spoon, 2 to 5 minutes.
- Turn off the heat and whisk in the remaining 2 tablespoons unsalted butter until smooth. Season with salt and pepper. Pour the sauce over the steak and garnish with microgreens.
- For the grilled asparagus: Toss the asparagus with 3 tablespoons olive oil, the juice from 1/2 a lemon and some salt and pepper. Heat a cast-iron grill pan over medium heat. When the pan is hot, grill the asparagus, turning occasionally, until it is tender and lightly charred, about 4 minutes. Season with more salt and a squeeze of lemon. Serve with the steak.
FILETS MIGNONS WITH PORT WINE GLAZE
Steps:
- Pat filets dry and season with salt and pepper. In a small bowl whisk together Port, vinegar, and mustard until combined well.
- In a non-stick skillet heat oil over moderately high heat until hot but not smoking and cook filets 4 minutes. Turn filets and cook 4 minutes more for medium-rare. Transfer filets to a warm platter. Pour Port mixture carefully down side of skillet and boil, stirring, until reduced to about 2 tablespoons. Serve filets with glaze.
FILET MIGNON WITH RED WINE SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high heat.
- Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
- Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
- Place filets on each of 6 dinner plates. Drizzle the sauce over the filets 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
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 MIGNON WITH PORT AND MUSTARD SAUCE
Source: Cooking Light "Port, a fortified dessert wine, has a distinctively smooth sweetness. If you don't have port, substitute red wine."
Provided by Mom2Rose
Categories Steak
Time 13m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a large nonstick skillet over medium-high heat.
- Coat pan with cooking spray.
- Sprinkle both sides of steaks with salt and pepper.
- Add steaks to pan; cook 3 1/2 minutes on each side or until desired degree of doneness.
- Remove steaks from pan; cover and keep warm.
- Add port and shallots to pan.
- Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits.
- Stir in broth; cook until reduced to 1/3 cup (about 1 minute).
- Remove from heat; stir in mustard.
- Serve steaks with sauce.
Nutrition Facts : Calories 55.5, Fat 0.2, Sodium 191.5, Carbohydrate 5.6, Fiber 0.2, Sugar 2.3, Protein 0.4
FILET MIGNON WITH DEMI GLAZE SAUCE
Make and share this Filet Mignon With Demi Glaze Sauce recipe from Food.com.
Provided by CookingCrazy228
Categories Steak
Time 25m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 6
Steps:
- Evenly season steaks on all sides with Spike/Aromat.
- Heat oil in large frying pan.
- Add Steaks and fry until done (I recommend medium-rare).
- Remove steaks from pan and place on a plate (do not empty pan).
- Add wine and cook until most alcohol has boiled off.
- Add Demi-Glace and stir until it has all dissolved.
- Add Butter and stir until completely melted.
- Add steak drippings, if there's not enough, use tongs to squeeze more from steaks.
- Cook sauce about 1 minute more, and pour over steaks.
- Serve immediately.
FILET MIGNON WITH A RED WINE REDUCTION
I made this dinner for my boyfriend and I. He is a huge steak guy and loves filet mignon. He devoured it and got mad when I gave a piece to the dog and ate whatever I had left. So if you love a good steak, try this recipe! :)
Provided by MeliBug
Categories Steak
Time 35m
Yield 2 Steaks, 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut fat off filet mignon steaks. Place steaks in large bowl/pan/plate/platter.
- Drizzle 1 tablespoon of balsamic vinegar on each steak. Flip steaks over and drizzle the other tablespoon of balsamic vinegar.
- Sprinkle the salt, pepper, and sugar on both side of steaks. Let the steaks sit for 10 minutes at room temperature.
- Pour red wine into sauce pan over high heat. I suggested 2 cups but make enough sauce to satisfy your taste or number of steaks. Wait until wine becomes thick and syrupy. Turn off heat.
- Preheat oven to 350°F Also preheat a heavy pan over medium heat on stove.
- Drizzle 2 tablespoons of extra virgin olive oil over steaks.
- Sear steaks 1 or 2 minutes on each side on pan. Pour red wine reduction over steaks while cooking. I used a spoon to do this in moderation and avoid getting too much red wine in there.
- Place pan with steaks into the oven. Let them cook for 8-10 minutes. This will make your steak brown on the outside and pink on the inside (depending on the thickness of the steak and power of the oven). Try cutting a steak with your knife to check the inside.
- Remove the pan from the oven and let steaks sit in the pan for 5 minutes to let them soak the juices inches.
- Serve steaks on plate. Take a spoon and drizzle the juice from the pan over your steaks. Make sure to get a lot of juice on there! Enjoy!
- PS - I served these with cheddar and bacon mashed potatoes. Also try potatoes au gratin or steak fries!
FILET MIGNONS WITH PORT WINE GLAZE
I got this recipe out of a Gourmet Magazine in 1995. The recipe is so good I've hung onto it for that long! This is a perfect solution for when you want steak but the weather is too nasty out to grill.
Provided by Northern Cook
Categories Meat
Time 40m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Pat filets dry with paper towels and season with salt and pepper. Whisk together Port, vinegar, and mustard, in a small bowl, until well combined.
- In a non-stick skillet heat olive oil over medium-high heat until hot but not smoking and cook filets 4 minutes. Turn filets and cook 4 minutes more for medium-rare. Transfer filets to a warm platter. Pour Port mixture carefully down side of skillet and boil, stirring, until reduced to about 2 tablespoons. Serve filets with glaze.
- Note: I love this glaze and have doubled the recipe for the glaze with good results.
Nutrition Facts : Calories 125.1, Fat 3.4, SaturatedFat 0.5, Sodium 19.4, Carbohydrate 8.2, Sugar 4.6, Protein 0.2
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