Pomegranate Burgundy Sauce For Filet Mignon Food

POMEGRANATE-BURGUNDY SAUCE FOR FILET MIGNON

Steps:

• Cook steaks in a 10-inch cast-iron skillet over medium heat for 2 minutes. Increase heat to medium-high. Add the steaks and cook 3-4 minutes per side for medium-rare. Transfer the steaks to an ovenproof dish and place in a 200 degree oven. (I include this because the recipe talked about how to cook the steaks, but I'm only interested in the sauce.).
• Return the skillet to medium heat and add 1 tsp oil and the shallot. Saute until the shallot has softened, about 1 minute. Add the wine and cook for one minute. Add pomegranate juice and the stock, then bring to a simmer and cook until reduced to 1/3 cup. Add cornstarch mixed with water, then cook until thickened.
• Spoon the sauce over the filets and serve (garnished with freshly chopped chives and pomegranate seeds, if desired).

FILLET OF BEEF BOURGUIGNONNE

Steps:

• With a sharp knife, cut the fillet crosswise into 1-inch-thick slices. Salt and pepper the fillets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the fillets from the pan and set aside on a platter.
• In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.
• Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
• With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.
• Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
• Add the fillet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not over cook. Season, to taste, and serve immediately.

FILET OF BEEF BOURGUIGNON

Steps:

• With a sharp knife, cut the filet crosswise into 1-inch-thick slices. Salt and pepper the filets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the fillets from the pan and set aside on a platter.
• In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.
• Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
• With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.
• Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
• Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season, to taste, and serve immediately.

FILET MIGNON WITH RED WINE SAUCE

Steps:

• Preheat grill to medium-high heat.
• Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
• Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
• Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve.

FILET MIGNON WITH POMEGRANATE-WINE SAUCE RECIPE

Steps:

• 1. Preheat the oven to 200 degrees. Season the steaks with salt and pepper to taste. 2. Heat a 10-inch heavy skillet over meduim heat for 2 minutes. Add 2 teaspoons oil and swirl to coat the bottom of the pan. Increase the heat to meduim-high. 3. Add the steaks and cook, 3-4 minutes per side for meduim-rare. Transfer the filets to an ovenproof dish and place in the heated oven(the steaks will cook a bit more in the oven). 4. Return the skillet to medium heat. Add the remaining 1 teaspoon oil and shallot. Saute until shallot has softened, about 1 minute. 5. Add wine and cook for 1 minute. Add demi-glace and pomegranate juice, then increase the heat to high and bring to a boil. Cook, stirring occasionally, until the sauce has reduced by half and thickened. 6. Spoon the sauce over the filets. Garnish with chives and pomegranate seeds, if desired. Note: To substitute for demi-glace, increase the redwine to 1 cup. Add to the skillet with the pomegranate juice in Step 5. Immediately add 2 cups of beef stock, then bring to a simmer and cook until reduced to 1/3 cup. Stir in 1/2 teaspoon cornstarch blended with 2 tablespoons of water, and cook , stirring constantly, until thickened. Per serving: 477 calories; 31g fat; 11g saturated fat; 83mg cholesterol; 25g protein; 18g carbohydrate; no fiber; 603mg sodium.

LOVER'S BEEF BURGUNDY FILET

Steps:

• In a medium saucepan, mix together Burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled.
• Place filet mignon filets in a 9x13 inch baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours.
• In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate.
• Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 200 degrees F (95 degrees C).
• Grill marinated filets to desired doneness, turning once. Place filets in a clean 9x13 inch baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.