Gourmet Bourbon Filet Mignon Chili Food

FILET MIGNON CHILI

Steps:

• Heat 1 tablespoon of the olive oil in a Dutch oven over medium-high heat. Add the onions, red bell peppers, yellow bell peppers and garlic and cook until starting to brown, 10 to 12 minutes. Add the ground beef, sprinkle with salt and pepper and cook until browned, about 3 minutes. Add the chili powder, cumin, smoked paprika and cayenne and cook for 1 to 2 minutes. Add the diced tomatoes, tomato paste and chicken stock. Bring to a simmer and cook for 30 minutes, stirring occasionally. Stir in the black beans and pinto beans; cook for another 5 minutes.
• While the chili is cooking, heat the remaining 1 tablespoon olive oil in a large cast-iron skillet until smoking. Add the filet and season well with salt and pepper. Cook, turning, until medium-rare, 2 to 3 minutes. Fold the filet into the chili and turn off the heat.
• Serve the chili in bowls, topped with a Cheese Crisp and some Pico de Gallo and Avocado Mash.
• Heat a large nonstick saute pan over medium-high heat. Make small piles of the shredded cheese in the pan; cook until the cheese melts and starts to brown. Flip and cook on the reverse side until golden brown. Transfer the cheese crisps to a paper towel until ready to serve.
• Combine the tomatoes, onions, cilantro and lime juice in a bowl. Season with salt and pepper.
• Mash the avocados in a bowl and season with salt and pepper. Mix in the lime juice and green onions.

FANCY FILET MIGNON CHILI

Steps:

• Combine the six ingredients of the chili seasoning in a plasctic bag. Set aside.
• Brown filet mignon in a large pot, add 3 teaspoons of the seasoning mix to coat. Add the ground turkey and cook until no longer pink. Add onion, cook 3 more minutes. Add tomatoes and 3 more teaspoons of the seasoning mix. Add one can of chili beans. In a food processor add the other can of beans and process until smooth, then add to the chili. Cook on low for about 45 minutes.

GOURMET BOURBON FILET MIGNON CHILI

Steps:

• Melt 1/2 of the butter in a large pot over medium high heat. Brown the ground sirloin and filet. Remove the meat and drain off all but 1/4 cup of the remaining fat and add the jalapeno and onion. Cook for 4 - 5 minutes to soften. Add the meat back to the pot and pour in the bourbon whiskey and raise the heat to high and cooked for 2 minutes. Next add the masa and stir constantly for 1 minute. Quickly add the tomatoes, tomato paste and stock and stir. Reduce heat to a simmer and add the beans, chili powder, cumin, salt, pepper and brown sugar. Simmer the chili for 30 minutes uncovered, stirring occasionally. Finally, stir in the remaining butter and the shredded cheddar cheese. Top with more cheese and a dollop of sour cream.

PEPPERED FILET MIGNONS WITH MUSHROOM BOURBON SAUCE

Steps:

• Mushroom Bourbon Sauce: trim the ends off the mushroom stems; wipe mushrooms clean with a damp paper towel.
• Pick out the 4 largest, best-looking mushroom caps and cut the stems off at the base; thinly slice the rest of the mushrooms.
• Melt the butter in a pan over medium heat; brush a little of the melted butter over the whole mushroom caps and set them aside.
• Add the shallots to the pan; cook until soft and translucent, but not brown, about 3 minutes.
• Increase heat to high and add in the sliced mushrooms; stirring with a wooden spoon, saute the mushrooms until they are nicely browned and all the mushrooms juices have evaporated, 3-5 minutes.
• Stir in the wine; bring to a boil; let boil until the liquid is reduced by half, 3-5 minutes.
• Stir in the stock; bring to a boil; let boil until reduced by two-thirds, 3-5 minutes.
• Stir in the cream; bring to a boil; let boil until reduced by one-third, 4-6 minutes (sauce should be thick and creamy).
• Add in the bourbon; bring to a boil; let boil 1 minute.
• Whisk in the mustard and season with salt and pepper to taste; the sauce should be highly seasoned.
• Set sauce aside while you prepare the steaks.
• Brush each filet on all sides with mustard.
• Combine the peppercorns and 1 tablespoon of salt in a shallow bowl; stir to combine.
• Thickly crust the steaks with the peppercorn mixture, concentrating it on the tops and bottoms and patting it onto the meat with your fingertips.
• Set up grill for direct grilling and preheat to high.
• When ready to grill, brush and oil the grill grate; place the filets on the hot grate until cooed to taste, about 3-4 minutes per side for rare; 4-6 minutes per side for med-rare; or 7-8 minutes per side for medium.
• Using tongs, turn the steaks on their sides to brown the edges.
• Once the steaks are on the grill, season the reserved mushroom caps with salt and pepper, place them on the grate, and cook them until they are browned and soft, 2-3 minutes per side.
• Transfer grilled filets and mushroom caps to a platter; let rest for 2 minutes.
• To serve, spoon sauce over filets; top each one with a grilled mushrooms cap.

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.

CRAB-STUFFED FILET MIGNON WITH WHISKEY PEPPERCORN SAUCE

Steps:

• Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
• Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
• Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
• Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.