Pan Sauteed Filet Of Beef With Spicy Rum Black Pepper Glaze And Wild Mushroom Salad Food

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.

MUSHROOM AND BLACK PEPPER PASTA

Steps:

• Bring a pot of water to a boil and salt generously. Add the linguine and cook for 2 minutes less than the package instructions. Reserve 1/4 cup of the pasta water, then drain the pasta. Set the pasta and pasta water aside.
• Melt the butter in a large skillet over medium heat. Add the mushrooms and garlic and cook until the mushrooms have browned, about 3 minutes. Season with a pinch of salt. Add the cream and Parmesan, then bring to a simmer. Add the pasta and the pasta water and toss together, allowing the sauce to thicken, about 2 minutes. Add the black pepper and toss to distribute. Serve garnished with fresh parsley.

GRILLED FILET OF BEEF WITH JAMAICAN RUM GLAZE

Steps:

• Melt the butter in a saucepan over medium high heat and sweat the shallots and garlic. Add the rum, bring to a boil and reduce to 1/3 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
• Preheat the grill. Season the steaks on both sides with salt and pepper to taste. Grill to desired doneness. Drizzle with the sauce.

FRISEE, PANCETTA AND WARM WILD MUSHROOM SALAD WITH BLACK TRUFFLE/SOY VINAIGRETTE

Steps:

• In a bowl, combine all ingredients for vinaigrette and whisk together well. In a saute pan, heat olive oil until smoking. Add mushrooms and saute until they are cooked through, approximately 1 minute, depending on the mushrooms. The mushrooms should be lightly browned. Add minced shallots and chopped chives to the pan and toss thoroughly, remove pan from flame.
• Place an equal amount of the frisee in the middle of each of the 4 plates. In a bowl combine the warm mushrooms and the pancetta with the black truffle/soy dressing. Add salt pepper to taste. Spoon an equal amount of the mixture over and around the pile of frisee on each plate. Serve while the mushrooms are still warm.

STEAK IN RUM AND MUSHROOM SAUCE FOR TWO

Steps:

• Rub both sides of the steak, first with the pepper, and then the olive oil.
• Sear the meat in a dry frying pan for 3 1/2 minutes per side or until you are happy with the doneness.
• Remove the meat, add the butter and stir until it is melted and starts to turn brown.
• Reduce the heat, add the flour, rum, liquid from the mushroom can, and the mushrooms.
• Stir until the sauce thickens.
• If the sauce is too thick, add the water.
• Adjust taste with the salt.
• Serve with a baked potato, or another option is to add cooked pasta to the mushroom sauce while it is still in the pan.

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 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.