Fillet Of Beef Balsamico With Red Onion Confit Food

FILET MIGNON WITH RICH BALSAMIC GLAZE

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.

BACON-WRAPPED FILET MIGNON W/BALSAMIC ONIONS

Steps:

• 1. Sauce: In a large frying pan heat oil over high heat. Add onions and lower the heat to medium. Add salt and pepper, mix thoroughly. Sweat onions down for about 15 minutes stirring often. You want the onions very soft. Add sugar and reduce heat to low. Mix well and cook 5-10 minutes or until most of liquid is absorbed. Add balsamic vinegar. Mix well and cook for 20-40 minutes until sauce becomes a dark rich syrup. Steak: Pre-heat ove to 450 degrees. Heat oil in an oven proof skillet. (Metal or cast iron.) Wrap a piece of bacon around each filet, secure with toothpick if needed. Sprinkle steaks with salt and pepper. Sear each side of filets about 2 minutes. Place skillet in oven and bake 10 minutes. Steakes will be medium rare. (8 minutes for rare. 12 minutes for medium.) Remove filets from skillet. Allow to rest 1-2 minutes. Pour warm onions over top and serve. I like to serve this with my Twice-Baked Alfredo Potatoes and Roasted Asparagus Wrapped in Prosciutto. Salad and garlic bread on the side. *Remember to use heavy hot pads (or several) when taking skillet out of oven! Handle will be VERY hot!

RED ONION CONFIT

Steps:

• Heat the olive oil in a large pan over medium heat.
• Add the red onions. Do not stir. Let the onions turn light brown, then turn and brown on the other side.
• When the onions are browned, add the balsamic vinegar and orange rind.
• Cook for 2-3 minutes, until the liquid is almost gone.

FILETS MIGNONS WITH MUSTARD PORT SAUCE WITH RED ONION CONFIT

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.

BEEF TENDERLOINS CON BALSAMICO

Steps:

• Heat a skillet with 2 tablespoons of extra-virgin olive oil over medium heat and add the onions. Cook until the onions are golden brown and caramelized, for about 10 minutes. Season with salt and pepper, to taste. If the pan is getting dry, add some water. Set aside.
• On high heat, add the remaining extra-virgin olive oil in another skillet and lay in the beef when the oil is hot. Sear both sides for about 30 seconds, turning only once.
• Add the balsamic vinegar to the beef and deglaze the pan. Cook until the balsamic is reduced to a syrupy consistency.
• Plate the beef tenderloins with the caramelized onions on top. Drizzle the beef with the balsamic reduction. Serve hot.

FILLET OF BEEF BALSAMICO WITH RED ONION CONFIT

Steps:

• Whisk together vinegar, lemon juice, red wine, oil, rosemary, garlic, salt, and peppercorns in a large bowl. Add fillet, turning to coat well. Cover with plastic wrap; marinate overnight in refrigerator, turning meat several times.
• Heat a grill until coals are hot. Grill fillet until medium rare, 145 degrees on a meat thermometer, about 30 minutes. If roasting in oven, heat to 450 degrees. Heat a large iron skillet over low heat until very hot (a few drops of water splashed in pan should evaporate almost immediately). Place fillet in pan and cook until brown on all sides, 5 to 10 minutes. Place skillet in oven; roast until meat is medium rare, about 20 minutes. Remove from pan; let fillet cool to room temperature.
• Cut bread on a slight angle into 3/8-inch-thick slices; arrange on a baking sheet. Melt butter and brush each slice lightly. Toast in a 350 degrees oven until golden brown. Set aside. Combine creme fraiche and horseradish. Set aside.
• To assemble hors d'oeuvres, slice fillet into 1/4-inch-thick slices. Spread a little horseradish sauce on toast and top with a slice of beef. Garnish with Red Onion Confit and additional rosemary.

BALSAMIC BRAISED BEEF

Steps:

• Tip the beef into a bowl, then pour over the balsamic vinegar. Mix well, then leave to marinate in the fridge for 1 hr.
• Heat oven to 180C/fan 160C/gas 6. Put the beef stock, garlic, onion, carrots and herbs into a casserole dish with the beef and its marinade. Mix everything together, cover, then place in the oven. Cook for 2½ hrs until the beef is really tender, then leave to cool slightly.
• Tip the beef into a colander with a bowl underneath to catch the juices. Tip the liquid back into the casserole then, on the hob, bring to the boil until it starts to become a syrupy gravy. If you prefer your gravy thicker, add the cornflour and simmer, stirring, for 1 min more. Return the beef to the sauce and serve. Can be frozen for up to 1 month.

BALSAMIC ONION CONFIT

Steps:

• Melt butter in a large, nonstick skillet over medium hert. Add onions, a pinch of salt and 1 cup water. Cook for 20 minutes, stirring often, until water evaporates and onions are softened.
• Stir in another cup of water. Cook 20 minutes more, stirring often, until water evaporates and onions begin to brown.
• Add vinegar and honey. Cook for 10 minutes, stirring often, until onions caramelize.

FILET MIGNON WITH BACON CREAM SAUCE

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Brush the filets with olive oil, and cook on the preheated grill to desired doneness (about 4 minutes per side for medium rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the steaks aside on a platter tented with aluminum foil to rest.
• While the steaks are resting, prepare the sauce: cook and stir the chopped bacon in a small saucepan over medium heat until the bacon pieces are crisp, 3 to 5 minutes. Stir in the butter and shallots, and cook and stir until the shallots are soft and translucent, about 5 minutes more.
• Stir in the half-and-half, bring the mixture to a simmer over medium-low heat, and cook, stirring occasionally, until the sauce is slightly thickened, about 8 minutes. Season to taste with salt and pepper, and serve over the steaks.

WHOLE ROASTED BEEF TENDERLOIN WITH RED-WINE BUTTER SAUCE

Steps:

• Preheat oven to 400 degrees.
• Place red wine, vinegar, shallot, peppercorns, and thyme in a small saucepan over high heat; cook until reduced to 1/2 cup, about 10 minutes. Remove from heat and set aside.
• Generously season tenderloin on all sides with salt and pepper. Heat oil in a large heavy-bottomed roasting pan over high heat. Carefully add tenderloin and transfer roasting pan to oven. Roast, turning every 5 minutes, until medium-rare (120 degrees on an instant-read thermometer), 12 to 20 minutes.
• Meanwhile, slowly whisk the cold butter into the warm wine reduction until emulsified. Strain through a fine mesh sieve into a small saucepan; season with salt and pepper and keep warm.
• Remove tenderloin from oven and let stand for 5 minutes. Transfer to a cutting board and slice crosswise; arrange slices on a large platter. Pour any juices that have accumulated in the roasting pan into the red-wine sauce and stir to combine. Serve beef accompanied with sauce.

RED ONION CONFIT

Steps:

• Heat oil over low heat in a medium saute pan. Cook the onions, stirring often, until very soft, 15 to 20 minutes.
• Add wine, vinegar, water, and sugar, and raise heat to medium. Cook uncovered for about 15 minutes. Season with salt and pepper and serve.