Obersteiner Filet Mignon Grilled Rye Bread With Her Food

FILET MIGNON SANDWICHES

Steps:

• Begin by tying the filet mignon pieces: Lay the meat on a cutting board and wrap a piece of twine around the outside of each piece. Pull the twine tightly so that the meat is secure and tie a knot. Sprinkle both sides of the meat generously with salt and pepper.
• In a medium saute pan over high heat, add 2 tablespoons of the butter, the olive oil and garlic. When the butter begins to bubble, add the filet mignon pieces. Tip the pan slightly and baste the tops with the butter and olive oil. Cook until deeply browned, about 3 minutes, and then flip and continue cooking and basting on the other side. Next, turn the pieces on their sides and cook the edges until brown.
• Add the leeks and 2 tablespoons of the butter and saute until the leeks are soft, about 4 minutes; add the tarragon. Turn the heat to high and add the red wine. Let the sauce reduce by half, lower the heat to simmer and add the truffle oil.
• Place another saute pan on high heat. Spread the remaining 2 teaspoons butter onto the brioche halves and place in the pan until slightly browned, about 2 minutes.
• To serve, slice the filet mignon on the bias and place some slices onto one half of each brioche bun. Top with some sauce, leeks and the other half of each bun. Serve immediately.

FILET MIGNON W/BALSAMIC SYRUP & BOURSIN CHEESE

Steps:

• Preheat broiler.
• Boil vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring, occasionally, about 18 minutes.
• Meanwhile, melt the butter or margarine in heavy large skillet over medium-high heat and infuse the butter with garlic, about 1 minute.
• Sprinkle steaks with salt and freshly ground black pepper.
• Remove garlic from pan.
• Cook steaks to desired doneness, about 3 minutes per side, for medium rare.
• Transfer the steaks to a baking sheet.
• Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute.
• Sprinkle again with pepper.
• Transfer steaks to plates.
• Drizzle the balsamic sauce around the steaks, garnish with parsley, and serve.
• Enjoy!

TEXAS TOASTS WITH FILET MIGNON, WATERCRESS & HERB BUTTER

Steps:

• Preheat grill to high.
• Mash butter in a small bowl with the back of a spoon until it's soft and creamy.
• Stir in 2 teaspoons oil until combined.
• Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Cover and place in the freezer to chill.
• Combine the remaining 1 teaspoon oil, remaining 2 teaspoons marjoram (or oregano), remaining 1/2 teaspoon lemon zest, remaining 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl.
• Rub on both sides of steak.
• Rub both sides of bread with the halved garlic clove; discard the garlic.
• Grill the steak 3 to 5 minutes per side for medium-rare.
• Grill the bread until toasted, 30 seconds to 1 minute per side.
• Transfer the toasts to a large plate, place the steaks on top of the toasts and spread the herb butter on top of the steaks; let rest for 5 minutes.
• Divide watercress among 4 plates and top with the steak-topped toasts.

PERFECT GRILLED FILET MIGNON

Steps:

• Pour salad dressing into a zip lock bag. Place steaks inside with bacon, seal and marinate in refrigerator for 3-4 hours.
• Wrap bacon around each steak, securing with toothpick or butcher's twine.
• Grill steaks over hot coals about 8 minutes per side (5 minutes for rare. Baste with mixture of steak sauce and water. For perfect steaks, turn only once.
• I live in a loft -- no charcoal grill. I seared filets on my Wolfgang Puck counter top grill, lines and all. Then I placed filets in a heavy duty nonstick skillet in a 400 degree oven for 10 minutes. Voila! Perfectly cooked medium steaks. I would think 8 minutes for medium rare and 6 for rare.

SMOTHERED FILET MIGNON

Steps:

• Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish.
• In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary.
• Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
• While you are marinating the meat, melt the butter in a skillet over medium heat.
• Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
• Preheat grill for high heat on one side, and medium heat on the other side.
• Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once.
• When the steaks are almost done, move to the cooler side of the grill.
• Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.

5-STAR FILET MIGNON

Steps:

• Using a paring knife, clean and trim all silverback from the tenderloin.
• Using a chef's knife cut away the point, or thin part of the loin. (I reserve this piece for anyone who wants a well done piece of meat or julienne it later to make a kick-ass gourmet cheesesteak).
• Cut the remaining loin into steaks approximately 1 and 1/2 inches thick.
• Arrange the steaks on a plate and return to refrigerator.
• Separate the rosemary leaves from the sprigs.
• Using a chef's knife cut the rosemary into 1/4 inch pieces.
• Combine the rosemary with 4 tablespoons of kosher salt in a ramekin, and cover with plastic. Shake for one minute to combine.
• Remove steaks from fridge.
• Pat steaks dry with a clean paper towel.
• Generously season one side of the steaks with the rosemary-salt and some freshly ground black pepper.
• Repeat steps 9 and 10 for the other side.
• To prepare on grill:.
• Preheat grill to highest possible temperature. Lower to temp to high. place steaks on grill and cook for 6 minutes on one side. Using tongs, turn steaks and cook for 5 minutes on other side for medium rare. Remove steaks from heat and allow to rest 4 minutes. Slice each steak and arrange the pieces in an overlapping manner. Sprinkle with fleur-de-sel and serve with desired sides.
• To prepare on stove.
• Heat a dry fry pan over high heat for 5 minutes. Add 2 tablespoons olive oil to pan. Follow directions above.
• Bon appetit.

GRILLED REUBEN SANDWICH

Steps:

• Top one slice of bread with cheese, Thousand Island Dressing,sauerkraut and corned beef.
• Spread outside of sandwich with dressing.
• Cook in skillet on medium heat until lightly browned on both sides.