Filet Mignon With Rum Butter Recipes

Steps:

• Preheat oven to 450 degrees F.
• Season tenderloin with salt and pepper on both sides. Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides. Place in oven and cook to desired doneness or until an instant-read thermometer inserted registers 125 degrees F for medium rare, about 30 to 40 minutes depending on the thickness of the tenderloin. Let the meat rest for 10 minutes before slicing. Serve with the sauce.
• Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallots and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.

Steps:

• Combine half of rum, shallots, lime juice and pepper in shallow dish.
• Add steaks.
• Marinate 30 TO 60 minutes, turning once.
• Sprinkle with salt.
• Heat remaining rum, shallots, lime juice and pepper in small pan on preheated outdoor grill.
• Stir in butter a small piece at a time.
• Stir in parsley.
• Brush steaks with half of rum butter and grill 8 to 10 minutes.
• Turn and brush with remaining rum butter.
• Grill another 8 minutes or until desired doneness.

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.

Steps:

• Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallot and garlic and cook until soft. Add the rum and reduce to 1/4 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 oven to 450 degrees F. Season tenderloin with salt and pepper on both sides. Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides. Place in oven and cook to desired doneness or for about 10 to 15 minutes or until a thermometer inserted registers 125 degrees for medium rare.
• Heat 3 tablespoons butter and 2 tablespoons oil in a large saute pan over high heat. Add the mushrooms, season with salt and pepper to taste and saute until golden brown. In a medium saucepan heat remaining oil and butter over medium heat, add the onions and cook until soft. Add the rice and stir to coat with the butter and oil. Add 6 cups of the stock, 1 teaspoon of salt and the porcini powder, bring to a boil, cover, lower the heat and cook until all the liquid is absorbed. Fold in the mushroom mixture, more stock if needed and season with salt and pepper to taste, cook to heat through, 5 minutes.

Steps:

• For the Butter:.
• In a small bowl, combine the butter ingredients. Using the back of a fork, mash and stir until evenly distributed.
• Cover and refrigerate until ready to serve.
• Allow the filets mignons to stand at room temperature for 20 to 30 minutes before grilling.
• Lightly brush or spray both sides with oil.
• Season evenly with the salt and pepper.
• Grill over Direct High heat until cooked to your desired doneness, 8 to 10 minutes for medium-rare, turning once.
• Transfer each filet to a warm serving plate and place a tablespoon of the butter on top to melt.
• Serve warm, after allowing to rest at least 5 minutes.

Steps:

• Put the butter in a warmed bowl and cream it, either with a wooden spoon or an electric beater or handheld mixer.
• Tip in the sugar and rum and mix everything together.
• Grate in nutmeg to taste, (or mixed spice) and mix again.
• Place in a bowl, an earthenware bowl is traditional, then chill until required.
• Serve with mince pies, Christmas pudding, sweet tarts and pies, sweet biscuits, oatcakes, scones, crumpets, muffins or on toast.