Filet Mignon With Mustard Cream Sauce

Filet Mignon With Mustard Cream Sauce

Ingredients:
3 tablespoons unsalted butter
1 pound mixed wild mushrooms, such as shiitake and cremini, trimmed
Kosher salt and freshly ground pepper
4 (6-ounce) beef fillets, about 1 1/2 inches thick

Sauce:
1 shallot, finely chopped
2 tablespoons grainy mustard
1 cup heavy cream
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish, optional


Directions: 
Heat 2 tablespoons butter in a large, heavy nonstick skillet over medium-high heat until hot. Add the mushrooms and 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until browned, about 6 minutes. 

Wipe out the skillet. Heat the remaining 1 tablespoon butter in the skillet over high heat until hot. Sprinkle the beef generously with salt and pepper. Sear over medium-high heat, turning once halfway through, until browned, about 12 minutes for medium. Transfer the beef to a platter. 

Add the shallots to the skillet and cook over medium heat, stirring, until golden, about 3 minutes. Add the mustard and heavy cream and bring to a boil, cooking until slightly thickened, about 3 minutes. Stir in the parsley. Spoon the sauce on a plate; place the beef on the sauce and scatter the mushrooms over top. Garnish with additional parsley, if desired.

Filet Mignon with Peppercorn Sauce

Filet Mignon with Peppercorn Sauce

Ingredients

4 filet mignon steaks
Vegetable oil spray
1/2 teaspoon black peppercorns, coarsely crushed
1 tablespoon cornstarch
1 tablespoon cold water
14 ounces of beef bone broth or beef stock
1 small bay leaf
1/8 teaspoon dried thyme, crumbled
1/3 cup dry red wine
1/4 teaspoon black peppercorns, coarsely crushed

Directions:

Put the cornstarch into a cup. Add the water, stirring to dissolve.
In a medium saucepan, whisk together the cornstarch mixture and the broth.
Bring to a broil over high heat; cook until slightly thickened, stirring occasionally.
Stir in the bay leaf and thyme.
Reduce the heat to medium-high and cook for 10 to 12 minutes, or until the sauce is reduced to about 1 cup.
Stir in the wine and peppercorns.
Reduce the heat and simmer for 5 minutes.
Remove the bay leaf.

Filet Mignon Steaks

Filet Mignon Steaks

Ingredients:

Serves 6.
2 T. mayonnaise or as needed 
1 tsp. Dijon mustard
Pinch cayenne pepper
1/4 cup panko crumbs
6 (6 to 8 oz.) filet mignon steaks (1 inch thick)
1 1/2 tsp. dried thyme
Sea salt and pepper to taste

Directions:
Heat oil in a large heavy skillet over medium-high heat until very hot. Sprinkle steaks with salt and pepper and add to skillet and brown well, 4 minutes per side

Filet Mignon With Crab Cake Topping And Tawny Port Sauce

FILET MIGNON WITH CRAB CAKE 

TOPPING AND TAWNY PORT SAUCE

Filet:
2 T. grapeseed or vegetable oil, divided use
1/4 cup finely chopped onions
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper 
1 T. finely chopped parsley
1 T. finely chopped green onions
1/2 lb. lump crabmeat, broken into small pieces

Crab cake topping, heat 1 tablespoon oil over
medium heat. Add the onions, celery and red bell peppers; season to taste with salt and pepper and cook until tender, about 5 minutes. Remove from heat and transfer to a bowl. Toss in parsley and the green onions and cool completely.

When cool toss crab with the vegetables. Add the mayonnaise, mustard, cayenne and panko crumbs; stir gently to combine adding more mayo if needed.

Preheat oven to 425 degrees. Season steaks well with thyme, salt and pepper and then brush with 1 tablespoon oil. Sear in a hot pan for 3 minutes per side. Transfer (save skillet to make the sauce) to a parchment-lined baking sheet pan.

Divide the crabcake mixture between the steaks. Pack the topping on top of each steak, gently molding to the steak’s shape to form a crust. Roast the steaks for 8 to 10 minutes for medium rare to medium.

Port Sauce:
3/4 cup tawny Port
3 cups beef broth
1 1/2 tsp. tomato paste

3 T. unsalted butter, divided use
1 T. flour
Directions:

Meanwhile, whisk together the Port, beef broth and tomato paste in a medium saucepan. Bring mixture to a boil and cook down by half. (This can be done the day before or earlier in the day.)

Add the reduced liquid to the hot steak skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Mash together 1 tablespoon butter with flour and add to the boiling liquid, whisking constantly. Simmer until sauce thickens, about 1 minute. 

When ready to serve, bring sauce to a simmer, remove from heat and swirl in the remaining 2 tablespoons butter.

Serves 6.
2 T. mayonnaise or as needed 
1 tsp. Dijon mustard
Pinch cayenne pepper
1/4 cup panko crumbs
6 (6 to 8 oz.) filet mignon steaks (1 inch thick)
1 1/2 tsp. dried thyme
Sea salt and pepper to taste

Heat oil in a large heavy skillet over medium-high heat until very hot. Sprinkle steaks with salt and pepper and add to skillet and brown well, 4 minutes per side

Filet Mignon With Caramelized Onion And Blue Cheese Sauce

Filet Mignon With Caramelized 

Onion And Blue Cheese Sauce

Ingredients:
1/2 cup unsalted butter, divided  
1 large onion, sliced
1 cup heavy whipping cream
3 to 4 T. Worcestershire sauce
3/4 cup crumbled blue cheese
4 (6 to 8 oz. each) filet mignon steaks 
Salt and pepper to taste
4 tsp. minced chives

Directions:
Sauce: melt 1/4 cup butter in a large skillet over medium high heat. Add onions and cook until golden brown, about 10 minutes. Add the cream and a bit of salt and pepper as well as the Worcestershire sauce. Simmer the sauce for a few minutes until it thickens.

Steaks, preheat grill or grill pan. Season steaks with salt and pepper; smear both sides of the steaks with remaining butter. Grill steaks 4 minutes per side or to desired doneness.

Reheat sauce and stir in the blue cheese. Place steaks on plates and spoon the sauce over the top; sprinkle with chives and serve.
Serves 4.

Filet Mignon With Mushroom Port Sauce ~ Green Onion-Spinach Pesto Swirled Mashed Potatoes

Filet Mignon With Mushroom Port Sauce

Green Onion-Spinach Pesto Swirled Mashed Potatoes

Serves 6.
Ingredients:
6 (6 oz.) filet mignon steaks, 1 1/4 inches thick
Salt and pepper to taste
6 T. unsalted butter, divided use
4 fresh large shiitake mushrooms, stems removed and caps thinly sliced 8 oz. sliced crimini mushrooms
3 cloves garlic, minced
1 1/2 cups chicken broth
1 1/2 cups beef broth
3/4 cup Tawny Port
4 tsp. Worcestershire sauce 

1 tsp. aged balsamic vinegar

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Directions:
1. Preheat oven to 400 degrees. Season filets with salt and pepper. Melt 3 T. butter in a large skillet over medium high heat. Sear the filets for about 4 minutes per side and transfer to a baking sheet. Roast filets in oven for 8 to 10 minutes longer for medium rare to medium.
2. Add remaining butter 3 T. butter to skillet and sauté mushrooms with garlic, stirring until liquid mushrooms give off is evaporated. Add both broths, Port and Worcestershire sauce. Simmer sauce until slightly thickened and reduced to about 3/4 cup, about 15 minutes. Stir in vinegar and season to taste with salt and pepper. Serve sauce and mushrooms spooned over filets.

Phillis Carey’s Recipe of the Week April 23, 2015 page 1

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GREEN ONION-SPINACH BASIL PESTO 

SWIRLED MASHED POTATOES

Ingredients:
Potatoes:
3 lbs. russet potatoes, peeled and quartered 4 T. unsalted butter
1/2 to 1 cup half and half, warmed
Salt and pepper to taste

Pesto:
2 cloves garlic, peeled
3 oz. baby spinach leaves
1/4 cup fresh basil leaves
6 green onions, chopped
3 T. pine nuts
1/4 cup freshly grated Parmesan cheese 1/2 tsp. salt
1/3 cup extra-virgin olive oil

Serves 6.

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Directions:

1. Place potatoes in a large pot and cover with cold water. Bring to a boil and add 1 T. salt. Continue to simmer until potatoes are tender, about 15 minutes. Drain and return to hot cooking pot; let air dry 5 minutes. Force potatoes through a ricer into a bowl and stir in butter and enough half and half to make a creamy yet fairly firm mashed potatoes.

2. While potatoes are cooking, make the pesto. Drop the cloves of garlic into a running food processor and process until minced. Stop processor and add the spinach, basil, green onions, pine nuts, Parmesan and salt. Pulse to chop. With machine running, add the olive oil to make a fairly thick paste. Swirl pesto through hot mashed potatoes and serve immediately. 

Pan Roasted Filet Mignon Stuffed With Stilton Cheese Lemon Dill Bleurre Blanc

Phillis Carey’s Recipe of the Week October 19, 2014

PAN-ROASTED FILET MIGNON STUFFED WITH STILTON CHEESE With A Port Reduction And Lemon Dill Beurre Blanc

Ingredients:

1 1/2 cups low sodium beef broth
1 cup chicken broth
1 shallot, chopped
4 filet mignon steaks (1 1/4 inches thick) 
8 T. crumbed Stilton cheese
2 T. olive oil
1/2 cup tawny port 
3 T. unsalted butter

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Directions:

1. Place chicken broth, beef broth and shallots in a medium saucepan and bring to a boil. Continue cooking down until only 1 cup remains, about 15 minutes. Strain liquid into a measuring cup and set aside.

2. Cut a pocket in one side of each steak and stuff 2 tablespoons Stilton cheese in each, pinching the meat to seal as best as you can. Season steaks well with salt and pepper.

3. Preheat oven to 400 degrees. Heat oil in a medium skillet over medium high heat until very hot. Add steaks and cook 4 minutes per side. Transfer steaks to a baking sheet and roast in the oven for 8 to 10 minutes for medium rare to medium.

3. When steaks are roasting add the port to the skillet and boil down by half, scraping up any browned bits from the bottom of the pan port is half cooked down. Add the broth reduction and bring to a boil. Cook down by half again. Swirl in the butter and serve spooned over the steaks.

Tip: It’s ok to skip the Stilton cheese and simply make the steak.  You might also like to thicken the sauce by mashing some flour into part of the butter and whisking it in and letting it boil to thicken. Finish with remaining butter just before serving.

LEMON DILL BEURRE BLANC
1/2 cup dry white wine
2 T. chopped shallots
1 1/2 T. fresh lemon juice
8 T. chilled unsalted butter, cut into 6 pieces 
2 tsp. minced fresh dill

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Ingredients:
Place wine, shallots and lemon juice in a medium saucepan and bring to a boil over high heat. Boil until mixture is reduced to 3 T.of liquid plus the shallots, about 4 minutes. Reduce heat to low and add butter, one piece at a time, whisking until melted before adding next. 

Do not allow sauce to boil, removing from heat and whisking vigorously if sauce becomes too hot. Remove from heat and stir in dill. Season to taste with salt and pepper. Serves 4.

Filets Mignons With Mushroom Sauce .....

Filets Mignons With Mushroom Sauce

This luscious sauce adds complex flavor to 

filet mignon, a rather mild tasting cut.

Ingredients:

6 Tablespoons butter, cut into small pieces

3 Tablespoons olive oil

4 8oz. filets mignons

Salt and freshly cracked pepper, to taste

2 shallots, finely chopped

1 pound cremini mushrooms

1 cup red wine

1 cup chicken stock

2 teaspoons cornstarch, mixed with 1 Tablespoon water

2 Tablespoons mixed chopped chives and parsley

2 Tablespoons sherry

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Directions:

Heat oven to 500 degrees. Heat 1 Tablespoon butter and 1Tablespoon olive oil in a large skillet over high heat. Season filets with salt and pepper; sear, flipping once, until browned, 4 to 5 minutes. Transfer filets to baking sheet; roast in oven until med-rare 4 to 5 minutes. Transfer filets to a plate.

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Return skillet to high heat. Add 1 Tablespoon butter, remaining oil and shallots; cool for 5 minutes. Add red wine; bring to a boil. Reduce to medium heat; cook until syrupy, 8 to 10 minutes. Whisk in cornstarch mixture; bring to a boil. Add sherry; cook until thickened, 2 to 3 minutes. Remove from heat; whisk in remaining butter, herbs, and salt and pepper.

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Serve filets with mushroom sauce. Serves 4.