PETITE FILET WITH GORGONZOLA AND PORCINI MUSHROOM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 1 serving
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Sprinkle both sides of the beef with salt and pepper. Heat the olive oil in an oven-safe medium skillet over high heat. When the oil is hot, carefully place the filet in the pan. Cook until browned on both sides, about 3 to 4 minutes a side. Transfer the steak to the oven and bake until a meat thermometer reads 130 degrees F. for medium-rare, about 5 to 6 minutes. Remove the beef from the oven and let rest for 5 minutes.
- Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes. Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes.
- Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth. Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots. Gently stir the cheese mixture into the mushroom mixture.
- Slice the beef and serve topped with a dollop of the cheese sauce. Reserve leftover sauce for another use.
FILET MIGNON WITH CREAMY BLUE CHEESE SAUCE (COOKING FOR 2)
Elegant, easy and ready in 35 minutes, this splurge-worthy steak dinner will soon become your DIY date-night favorite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Season steaks with salt and pepper. In 8-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Cook steaks, turning once, until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare.
- In another 8-inch skillet, heat remaining 1 tablespoon olive oil over medium heat. Add shallots; cook about 3 minutes, stirring occasionally, until soft. Add garlic; stir 1 minute. Add broth and wine; heat to boiling. Cook 5 minutes. Add whipping cream; heat to boiling. Reduce heat. Simmer 7 to 10 minutes or until slightly thickened. Beat in 1/4 cup of the blue cheese with whisk until smooth.
- Pour sauce over steaks; garnish with remaining 2 tablespoons crumbled blue cheese and the chives.
Nutrition Facts : Calories 730, Carbohydrate 8 g, Cholesterol 215 mg, Fat 7, Fiber 1 g, Protein 44 g, SaturatedFat 26 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g, TransFat 1 1/2 g
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
FAMOUS CHICKEN FRANCAISE
Chicken with lemon juice, egg, butter and garlic. C'est magnifique!
Provided by Paula Tomlinson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
- Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.
- In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 21.4 g, Cholesterol 111.1 mg, Fat 6.7 g, Fiber 2.9 g, Protein 31.6 g, SaturatedFat 3.1 g, Sodium 412.6 mg, Sugar 0.6 g
FRANCES BISSELL'S TURKEY FILLETS WITH POMEGRANATE SAUCE
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Slightly flatten the turkey fillets and place in a single layer in a shallow dish. Cut the pomegranates in half. Remove about 30 to 40 seeds and reserve for garnish. Squeeze the pomegranate halves as you would lemons, straining out the seeds, to extract as much juice as possible. Add the walnut oil, garlic, juniper berries and spices. Pour over the meat, cover and marinate overnight.
- When ready to cook, remove the fillets, reserving the marinade. Dry the meat on paper towels. Melt half of one of the butter pieces in a large heavy frying pan until it is nut-brown. Then add four of the turkey fillets in a single layer. Cook over high heat to brown the meat thoroughly, then lower the heat and cook for about four to five minutes. Raise the heat again, turn the meat over and brown the other side. Lower the heat and cook gently, until the meat is done, four to five minutes. Remove the fillets from the pan and keep them warm on a covered platter while you repeat the cooking process with the remaining half of the butter and fillets.
- When all the turkey fillets are done and removed from the pan, cut the remaining piece of butter into four equal pieces. Raise the heat under the pan, add the marinade and stock and cook rapidly, scraping up all the brown bits from the bottom of the pan, until the sauce is reduced to about half a cup of syrupy glaze. Correct seasonings, adding salt and pepper to taste. Remove from the heat and rapidly beat in the remaining butter, one piece at a time.
- Divide the sauce among the plates, arranging the turkey fillets on top, and garnish with two or three walnut halves and the pomegranate seeds.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 13 grams, Carbohydrate 44 grams, Fat 25 grams, Fiber 9 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 1094 milligrams, Sugar 30 grams, TransFat 0 grams
ROASTED TURKEY WITH POMEGRANATE SAUCE AND WILD RICE AND GOAT CHEESE STUFFING
Provided by Bobby Flay
Time 2h30m
Yield 8 servings
Number Of Ingredients 34
Steps:
- Preheat the oven to 450 degrees F.
- Remove the neck and gizzard from the turkey and discard. Rinse the bird thoroughly with cold water and pat dry. Using your fingers, gently loosen the skin from the breasts and drumsticks and slip the sage leaves underneath. Rub the entire surface with 1/4 cup of the melted butter. Lightly sprinkle the skin and cavity with salt and pepper.
- Truss the turkey and place on a rack in a large roasting pan. Roast for about 45 minutes, until brown, basting with the remaining butter every 10 minutes. Reduce the temperature to 350 F and continue roasting for another 1 1/4 hours or until an instant-read thermometer inserted in the thigh registers 180 degrees F. If the legs or breast brown too quickly, cover them with foil.
- Transfer the turkey to a cutting board and allow it to rest 20 to 30 minutes before carving.
- To serve, cut down along each breast and remove it whole. Cut the breast into slices, the way you would a loaf of bread. Place on a large serving platter and arrange the thigh meat in chunks and the legs on top. Spoon some pomegranate sauce over the top and sprinkle everything with the pomegranate seeds and chives. Serve the remaining Pomegranate Sauce and the Wild Rice and Goat Cheese Stuffing alongside.
- You can reheat sliced turkey over medium heat in stock just to cover. Top with sauce, pomegranate seeds, and chives just before serving.
- Melt the butter in a large saucepan over medium heat, and sweat the onion and garlic until the onion is tender, about 3 minutes. Add the peppercorns and cook another 3 minutes.
- Add the port and cook, stirring, until most of it has evaporated. Add the stock, pomegranate juice, molasses and brown sugar, raise the heat to medium-high, and reduce slowly to a sauce consistency. As the sugars caramelize, the sauce will turn brownish red. Season, to taste, with salt and pepper. Remove from heat and add chives and pomegranate seeds.
- Place the rice, water, and salt to taste in a medium saucepan and bring to a boil over medium-high heat. Simmer until the grains open all the way. Drain the rice.
- Meanwhile, cook the chorizo in a small saucepan over medium heat until the fat is rendered and the chorizo gets a little crisp. Drain.
- Melt the butter in a large saute pan over medium heat. Add the onion, garlic, carrots, and celery and sweat until the onion is tender, about 5 minutes. Add the rice, chorizo, bread, cheese, parsley, thyme, and stock and stir to combine. The mixture should be quite wet: add a little more stock or water, if needed. Season, to taste, with salt and pepper.
- Transfer to a 6-cup buttered baking dish and bake, uncovered, until golden brown and heated through, 25 to 30 minutes. May be refrigerated up to 1 day; reheat with a little chicken stock for 20 minutes at 350 degrees F.
More about "frances bissells turkey fillets with pomegranate sauce food"
FILET MIGNON WITH CREAMY PARMESAN MUSTARD SAUCE - THE MOM 100
From themom100.com
SMOKED TURKEY APPETIZER WITH GUINNESS™-MUSTARD DIPPING SAUCE
From tablespoon.com
TEN DINNER PARTIES FOR TWO BY FRANCES BISSELL - SHELDRAKE ...
From sheldrakepress.co.uk
Brand Sheldrake PressEstimated Reading Time 5 minsAvailability In stock
FRISKIES® PRIME FILETS TURKEY DINNER IN GRAVY - PURINA
From purina.ca
4.9/5 (64)
GOURMET SOLITAIRE CAT FOOD MINI FILLETS WITH TURKEY IN ...
From ebay.com
End date 2021-08-21
FOOD; A CHRISTMAS FEAST - THE NEW YORK TIMES
From nytimes.com
Estimated Reading Time 7 mins
FRANCES BISSELL OBITUARY: VIEW FRANCES BISSELL'S OBITUARY ...
From obits.al.com
GOURMET SOLITAIRE WET CAT FOOD PREMIUM FILLETS WITH TURKEY ...
From ebay.com.au
SALAD MIX, TURKEY FILLET, PEAR, PARMESAN CHEESE, CRACKERS ...
From dreamstime.com
RED MULLET FILLETS WITH FENNEL FLOWER AND ORANGE SAUCE ...
From app.ckbk.com
PERFECT FILET MIGNON WITH BEARNAISE SAUCE - 40 APRONS
From 40aprons.com
FRANCES BISSELL'S TURKEY FILLETS WITH POMEGRANATE SAUCE ...
From diningandcooking.com
FRANCES BISSELLS LOW-FAT CHRISTMAS PUDDING - BIGOVEN
From bigoven.com
SUMMER CHICKEN RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
OPTIMEAL ADULT CAT LAMB & TURKEY FILLETS IN SAUCE GRAIN ...
From petfoodmalta.com
FRANCES BISSELL BOOKS - LIST OF BOOKS BY FRANCES BISSELL
From allbookstores.com
COD FILLET WITH BEETROOT SAUCE FROM THE TIMES COOKBOOK BY ...
From app.ckbk.com
TURKEY FILLETS WITH POMEGRANATE & BLUEBERRIES - FRESCO DOG UK
From frescodog.co.uk
ROASTED TURKEY WITH POMEGRANATE SAUCE AND WILD RICE AND ...
From wikifoodhub.com
FRANCES BISSELL COOKBOOKS, RECIPES AND BIOGRAPHY | EAT ...
From eatyourbooks.com
CHOCOLATE RASPBERRY PORT WINE RECIPES
From tfrecipes.com
BRITISH FOOD WRITER EXPLAINS IT ALL IN `THE BOOK …
From courant.com
OPTIMEAL™ WET FOOD FOR STERILISED CATS TURKEY & CHICKEN ...
From m.zoo-bio.co.uk
FESTIVE FOOD: ROASTED FILLET OF TURKEY WITH CRANBERRY ...
From canstockphoto.com
CHILI CRUSTED SALMON WITH ROASTED POTATOES RECIPES
From tfrecipes.com
PORK FILLETS WITH HONEY-MUSTARD SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
PURINA FRISKIES SAUCESATIONS TURKEY & GIBLETS CAT FOOD ...
From canadiantire.ca
TURKEY FILLET WITH GARNISH AND SAUCE. BAKED TURKEY WITH ...
From dreamstime.com
OPTIMEAL ADULT STERILISED CAT TURKEY & CHICKEN FILLETS IN ...
From petfoodmalta.com
GOURMET SOLITAIRE WET CAT FOOD PREMIUM FILLETS WITH TURKEY ...
From ebay.com.au
R/FOOD - [I ATE] FRIED TURKEY LEG W/ POMEGRANATE SAUCE ...
From reddit.com
GOURMET SOLITAIRE CAT FOOD – TURKEY FILLETS IN SAUCE WET ...
From allpetproducts.co.uk
JAMES MARTIN RED WINE SAUCE - JEEVPRAAN.COM
From jeevpraan.com
FRANCES BISSELLS TURKEY FILLETS WITH POMEGRANATE SAUCE FOOD
From wikifoodhub.com
JAMES MARTIN RED WINE SAUCE
From mpdb.ca
CAT WET FOOD TURKEY BREAST FILLET IN SAUCE DOLINA NOTECI ...
From aresanimalfood.eu
GOURMET SOLITAIRE WET CAT FOOD PREMIUM FILLETS WITH TURKEY ...
From ebay.co.uk
TURKEY BREAST RECIPES - NYT COOKING
From cooking.nytimes.com
FRISKIES® PATE TURKEY & GIBLETS WET CAT FOOD | PURINA® CANADA
From purina.ca
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