FILET MIGNON WITH BALSAMIC SYRUP AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 28m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
- Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the 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 with pepper.
- Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.
BALSAMIC & BOURBON FILET MIGNON
Oh my, this is the perfect dinner for a special occasion. The steak is tender, buttery, a little tangy, and sweet. But what makes this great is the mushrooms. They are like tiny sponges and soaked up all the flavor of the marinade. This dish is perfection!
Provided by Jennifer H
Categories Beef
Time 1h25m
Number Of Ingredients 7
Steps:
- 1. Combine balsamic vinegar, bourbon and Worcestershire sauce in a small bowl.
- 2. Rinse and pat dry filet mignon and place in a shallow dish. Pour half of the marinade over the steaks (you'll use the other half with the mushrooms), turning to coat.
- 3. Place in the refrigerator for an hour, turning after 30 minutes. (I cut the steaks in half horizontally to reduce cooking time.)
- 4. Pre-heat oven to 425 degrees.
- 5. In a cast iron skillet or other oven-proof pan, melt 2 tbsp butter over medium high heat.
- 6. Place steaks in the skillet and allow to sear, untouched, 3 minutes. Discard the marinade in the dish the steaks were in.
- 7. Turn steaks and remove from heat.
- 8. Place the skillet in the oven for 15-20 minutes, depending on the thickness of the steak.
- 9. While the steaks finish, melt remaining 2 tbs butter in a saute pan over medium heat.
- 10. Add mushrooms and saute until soft, 5 minutes. Pour half of the remaining marinade over the mushrooms, add thyme, reduce heat and continue to saute 6-8 minutes.
- 11. Taste at this point and add more marinade to the mushrooms, for a stronger flavor, if desired.
- 12. Plate steaks when done. Spoon mushrooms over the top.
FILET MIGNON DRIZZLE WITH A MAPLE BALSAMIC REDUCTI
Another recipe I found while searching for French Canadian recipes. This is from http://www.cookingchanneltv.com/recipes/nadia-g/filet-mignon-drizzle-with-a-maple-balsamic-reduction-served-with-sweet-roasted-cherry-tomatoes-and-parmesan-potato-croquettes.html.
Provided by Lynn Dine
Categories Beef
Time 1h50m
Number Of Ingredients 23
Steps:
- 1. To make the roasted tomatoes: Preheat the oven to 425 degrees F. Place the cherry tomatoes and garlic in a large baking dish in a single layer. Sprinkle them with Greek oregano, sea salt, freshly ground black pepper, and brown sugar. Mix well. Roast for 40 minutes.
- 2. To make the Parmesan potato croquettes: Boil the potatoes in enough salt water to cover for 10 to 15 minutes, or until fork tender. Drain. Saute the green onions and garlic in extra-virgin olive oil for a few minutes, until the onions are translucent and garlic is golden. In a big bowl, combine the onion and garlic mixture with the boiled potatoes. Add Parmesan cheese, sea salt, freshly ground pepper, and mash together. Cover and refrigerate for 30 minutes.
- 3. Pour enough olive oil to come 1/4-inch up the side of a heavy fry pan and heat to 375 degrees F. Roll the chilled potato mixture into finger shapes. Dip the fingers in the beaten egg, then coat them in Italian-seasoned bread crumbs. Fry the croquettes in the hot oil for 30 seconds, until all sides are equally crispy and golden.
- 4. To make the filet mignon: Season the steaks with a pinch of steak spice. Heat the canola oil in a frying pan over medium-high heat until almost smoking. Add the steaks to the hot pan. Sear the steaks for 2 minutes on each side. Reduce the heat to medium-low and cook the steaks for another 2 minutes per side. Tent the cooked steaks in aluminum foil and let them rest for 10 minutes.
- 5. To make the balsamic syrup: Heat a pan on medium-high heat, add equal parts maple syrup and balsamic vinegar, and stir for 3 to 5 minutes until the sauce is bubbling and slightly reduced. Serve immediately, drizzled over the filet mignon.
FILET MIGNONS WITH BALSAMIC PAN SAUCE AND TRUFFLE OIL
DH and I made this recipe for lunch today and thought it was good for a fast and easy to prepare meal. It is from my Williams-Sonoma "Steak and Chops" cookbook. Instead of cooking the steak in a pan as posted, we grilled ours. DH usually adds a small bit of steak fat to the pan he's cooking the sauce in to give it flavor. We used white truffle oil, as the recipe does not specify white or black.
Provided by Dr. Jenny
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle steaks generously with salt and pepper.
- Coat the bottom of a large, heavy frying pan with olive oil and heat over medium-high heat. Add the steaks and cook to the desired doneness, 3-5 minutes on each side.
- Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the sauce.
- In the same pan over medium-high heat, add the vinegar and deglaze by scraping up any browned bits from the bottom. Cook until slightly reduced and thickened, about 3 minutes.
- Remove from the heat. Whisk in the butter to form a smooth sauce.
- To serve, transfer the steaks to individual plates, top with the sauce, and drizzle with a small amount of truffle oil.
Nutrition Facts : Calories 94.8, Fat 9.1, SaturatedFat 4.1, Cholesterol 15.3, Sodium 4.5, Carbohydrate 2.7, Sugar 2.4, Protein 0.1
FILET MIGNON WITH DEMI GLAZE SAUCE
Make and share this Filet Mignon With Demi Glaze Sauce recipe from Food.com.
Provided by CookingCrazy228
Categories Steak
Time 25m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 6
Steps:
- Evenly season steaks on all sides with Spike/Aromat.
- Heat oil in large frying pan.
- Add Steaks and fry until done (I recommend medium-rare).
- Remove steaks from pan and place on a plate (do not empty pan).
- Add wine and cook until most alcohol has boiled off.
- Add Demi-Glace and stir until it has all dissolved.
- Add Butter and stir until completely melted.
- Add steak drippings, if there's not enough, use tongs to squeeze more from steaks.
- Cook sauce about 1 minute more, and pour over steaks.
- Serve immediately.
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