Glazed Filet Mignon 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.

FILET MIGNON WITH DEMI GLAZE SAUCE

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.

BALSAMIC-GLAZED FILET MIGNON

Steps:

• Sprinkle both sides of steaks evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat.
• Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.
• Add garlic and red pepper to pan; sauté 30 seconds. Add sherry to pan; bring to a boil. Cook 30 seconds.
• Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally. Reduce heat, and cook 1 minute. Serve with steaks.

RUM-BLACK PEPPER GLAZED FILET MIGNON

Steps:

• Melt butter in a medium saucepan, add shallots and garlic and saute until soft. Add rum, bring to a boil and reduce to 1/3 cup. Add stock, bring to a boil and reduce the heat. Whisk in remaining ingredients and simmer until reduced to 2 cups. Season with salt and pepper to taste. Serve at room temperature.
• Preheat grill. Brush each steak with olive oil and season with salt and pepper to taste. Grill for 3 minutes on each side for medium-rare doneness. Drizzle with Rum Sauce.
• Place warm potatoes, peppers, onion and cilantro in a large bowl and toss to combine. Whisk together vinegar, olive oil and salt and pepper. Pour vinaigrette over potatoes and season again with salt and pepper to taste.

BLACK PEPPER AND MOLASSES-GLAZED FILET MIGNON

Steps:

• Preheat a gas or charcoal grill to medium. Brush the meat with olive oil and season with salt. Grill until well seared on ones side, 4 minutes, turn over, and baste with the Molasses Glaze. Continue grilling for 3 minutes, turn over, baste and grill for 2 to 3 minutes more (a total of 10 minutes), for medium rare. Let rest for 10 minutes; then slice into 8 steaks.
• Heat the oil in a small saucepan over medium-high until almost smoking, and cook the onion until soft, 4 to 5 minutes. Add the garlic and ginger root and cook an additional 2 minutes. Add the rum and reduce until completely dry. Add the molasses, orange juice, and pepper, season with salt, and cook until reduced to 1 cup, 15 to 20 minutes. Let cool at room temperature. May be refrigerated, covered, for 1 day; use at room temperature.

FILETS MIGNONS WITH SPICED BUTTER, GLAZED ARTICHOKES, AND HARICOTS VERTS

Steps:

• Prepare vegetables:
• Cut artichoke bottoms crosswise into 3/8-inch-thick slices, then cut stems diagonally into 3/8-inch-thick slices. Transfer slices to a 1 1/2- to 2-quart baking dish and set aside.
• Cook haricots verts in a 3- to 4-quart pot of boiling salted water, uncovered, until crisp-tender, about 4 minutes. Drain in a sieve and transfer to a bowl of ice and cold water to stop cooking. Drain and pat dry, then toss with artichokes in baking dish. Cut a 1-inch chunk from spiced butter log, then cut chunk into bits. Dot vegetables with butter, then cover with plastic wrap and set aside until ready to bake.
• Cook steaks and vegetables:
• Put oven rack in middle position and preheat oven to 350°F.
• Heat an 8- to 9-inch heavy skillet (not nonstick) over moderately high heat 2 minutes. While skillet is heating, pat steaks dry and sprinkle all over with salt and pepper.
• Add oil to skillet, swirling to coat, then sear steaks on one side, without moving, until a deep brown crust forms, about 3 1/2 minutes. Turn steaks over and sear 3 1/2 minutes more. Using tongs, brown edges of steaks briefly (less than 1 minute total), then transfer to a small baking dish, reserving skillet. Cook steaks in oven until thermometer inserted horizontally into center of steaks registers 125°F for medium-rare, 12 to 18 minutes.
• Before steaks are finished, add vegetables to oven and bake, uncovered, until butter is melted and vegetables are heated through, 10 to 15 minutes.
• Just before serving:
• Remove steaks from oven and top each with a 1/4-inch-thick slice of spiced butter. Let stand in baking dish, loosely covered with foil, 5 to 10 minutes.
• While steaks stand, add wine to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced to about 1 tablespoon, about 5 minutes. Stir in demi-glace and any juices from baking dish and bring to a boil over moderately high heat. Cut remaining butter into pieces and add to skillet 1 at a time, swirling skillet until each piece is incorporated and sauce is thick and creamy.
• Divide vegetables and steaks between plates. Pour sauce over each serving.

SPICY RUM-BLACK PEPPER GLAZED FILET MIGNON

Steps:

• Melt butter in medium saucepan over medium heat and sweat onions and garlic.
• Add rum, bring to a boil and reduce to 1/4 cup.
• Add stock, bring to a boil and reduce heat. Whisk in ancho puree, molasses and pepper and simmer until reduced to 1 cup.
• Preheat grill; Season steaks on both sides with salt.
• Cook for 2-3 minutes on each side until medium-rare.
• Spoon/drizzle sauce on steaks and serve with a nice salad and a glass of wine, etc.
• Enjoy!;).

FILET MIGNON WITH CABERNET SHALLOT GLAZE

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!

CABERNET PEPPERCORN DEMI-GLACE FOR FILET MIGNON

Steps:

• Season steaks with salt and pepper.
• In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil.
• When shallots are tender, deglaze with red wine.
• Reduce by two-thirds.
• Whisk together the reduction and demi-glace until smooth.
• Whisk in the cream and beef base.
• Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry.
• Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat.