GRILLED FILET MIGNON WITH POMMES ANNA
This dish is inspired by traditional continental French restaurants in California, like La Bourgogone, Fleur de Lys and Ernie's. They would serve tableside filet with cognac sauce, roasted pommes Anna, roasted tomatoes and artichokes.
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat one oven to 400 degrees F and a second oven to 450 degrees F.
- For the steak: Trim out four nice 6-ounce steaks, leave some of the fat and sinew on the steaks. Reserve any trimmings for the sauce, ideally at least 6 ounces of trimmings. Sprinkle the steaks with sea salt and heavy cracked black pepper and place into a shallow dish. Pour the olive oil and red wine over the steaks and top with the bay leaves. Set aside to marinate while you start the pommes Anna, Jerusalem artichokes, tomatoes and sauce.
- For the pommes Anna: Rub 2 tablespoons of the butter into a 10-inch cast-iron pan. Place the potatoes in the pan resembling an overlapping deck of cards. Season with sea salt and dab with the remaining 6 tablespoons butter. Bake in the 400-degree oven until cooked through and golden, about 45 minutes.
- Meanwhile, for the Jerusalem artichokes: Cook the Jerusalem artichokes in salted simmering water until very tender, 45 to 50 minutes. Drain off all but 1/2 cup cooking liquid and add the cream and butter. Use an immersion blender to puree the Jerusalem artichokes. Season with sea salt and pepper. Keep warm.
- For the tomatoes: Sprinkle the tomatoes with the olive oil and some sea salt and pour onto a baking sheet. Roast in the 450-degree oven until just cooked, 20 to 25 minutes.
- For the sauce: Add the olive oil and butter to a medium cast-iron skillet and heat until almost smoking. Add the trimmed filet pieces and sear well on all sides. Once the trimmings are seared, add the red wine, stock and cognac and reduce for about 12 minutes. Taste and adjust seasoning as needed. Strain the sauce and keep warm until ready to serve.
- Preheat a grill to medium-high heat.
- Put the marinated filets on the grill and grill on both sides until desired temperature, 130 degrees F for medium-rare. Let rest for 10 minutes before slicing each steak into 1/2-inch-thick slices.
- Line the middle of a large platter with the Jerusalem artichoke puree, top with the filet slices and finish with the reduced sauce. Arrange the tomatoes along the edges. Serve with the pommes Anna on the side.
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.
5-STAR FILET MIGNON
This simple preparation of the "king of cuts" will be sure to wow diners. This can be cooked either indoors, in a pan, or grilled outdoors.
Provided by cubanb2027
Categories Steak
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1245.1, Fat 99.2, SaturatedFat 40.7, Cholesterol 318.1, Sodium 804, Protein 82.5
HOW TO GRILL A PERFECT FILET MIGNON
Filet Mignons..."The King of Beef". Expensive to buy, but wonderfully tender and lean. When you spend this kind of money on a piece of meat, you don't want to ruin it! Here is how to grill the perfect filet mignon!
Provided by quotFoodThe Way To
Categories Steak
Time 6m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat grill. Grill filets mignons for 3 to 5 minutes per side, which will cook them to medium or medium-rare doneness. Add salt and pepper to taste. Serve.
- NOTE: One key point to remember when cooking filet mignon, whether you broil, roast, grill or pan fry it, is to use high heat in the process. A second key point is not to cook it too long; filet mignon is particularly susceptible to drying out as it cooks. Connoisseurs will tell you that filets mignons can only be properly appreciated medium-rare or even rare. But if you really can't stand the thought of eating steak that pink, feel free to cook longer. Again, start with high heat so as to minimize the time needed to reach your preferred state of doneness.
- By the way, a red wine such as cabernet sauvignon or burgundy makes a great accompaniment to filet mignon.
Nutrition Facts :
GRILLED BEEF FILET MIGNON
This easy grilled recipe takes little preparation and alot cheaper than you can find in any restaurant. The beer/worchestire sauce makes the difference.
Provided by Chad W M
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wrap filets with bacon.
- Preaheat grill to 350 degrees.
- Season with dry ingredients on both sides.
- Mix beer and 1/3 cup worchstire sauce.
- Add 1 tablespoons of each dry ingredient to beer sauce.
- Put steaks on grill approximately 7 minutes or desired doneness.
- Pour beer mixture over steak throughout cooking.
Nutrition Facts : Calories 205.8, Fat 17, SaturatedFat 6.1, Cholesterol 35.4, Sodium 208.3, Carbohydrate 1.7, Protein 7.9
FILET MIGNON ON THE GRILL
This is an easy and fast marinade. i dont know where i got this recipe from. My amounts are just a guess, so you can add more or less depending on your tastes.
Provided by Chef Stufflebeem
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- pour Coke into your small marinade container.
- place filet on top of coke.
- next sprinkle your worcestershire sauce on.
- cover with seasoned salt.
- sprinkle with garlic salt.
- grind fresh peppercorns over the top.
- Marinate overnite.
- Bar-b-que to your desired tastes.
- Use the soy sauce and vinegar, mix for a dipping sauce (my wife is a filipina).
Nutrition Facts : Calories 675.5, Fat 49.6, SaturatedFat 20.3, Cholesterol 158.8, Sodium 2373.8, Carbohydrate 10.6, Fiber 0.6, Sugar 5.9, Protein 45.1
PERFECT GRILLED FILET MIGNON
Watched Paula Deen make this for her honey. Tried it that night. Guess what! It worked! ;) Delish!
Provided by KathyP53
Categories Steak
Time 3h30m
Yield 2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 433.8, Fat 42.4, SaturatedFat 8.5, Cholesterol 15.4, Sodium 2064.7, Carbohydrate 12, Sugar 9.4, Protein 3.1
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