FLAMING FILET MIGNON WITH CHIVE BUTTER
Steps:
- Place butter into a mixing bowl, season with salt and pepper and stir until blended and soft. Take a 12-inch piece of plastic wrap and lay it on the counter. Spoon the butter out onto the center of the plastic wrap and place the chives in the center on top of the butter. Pull the edge over the butter mixture, and tightly pinch the ends, then holding the plastic wrap tightly at each end, pull the mixture towards you. This should create a tight sausage shape. (or imagine rolling a sushi roll) Chives will be in the center surrounded by butter. Tie a knot on both ends of the butter roll and place into the freezer until you are ready to place it on top of your cooked filet.
- Season the filets with a little salt and pepper. Heat a skillet over medium-high until the pan is hot then drizzle with olive oil.. Place the filets into the pan and cook to medium-rare, about 5 to 7 minutes per side. Remove the pan from the heat and pour brandy into the skillet. Carefully tilt skillet towards the flame to flambe. When the flames burn off, remove the filets from the pan. Remove butter from freezer and cut 4 thin coins and place one on each filet. Serve steaks while hot.
HOW TO COOK FILET MIGNON RECIPE BY TASTY
We get it: you deserve a treat. It's been a hard day (or maybe even a hard week) and well, you deserve a little bit of luxury: a lit candle, some wine, and some nice music. Oh, and don't forget the Best. Meal. Ever. Luckily, our filet mignon fits the bill: it simplifies a fancy restaurant dish into a homemade extravagance and the best part? Our recipe serves just one: that's right. It's allll for you!
Provided by Jody Tixier
Categories Lunch
Yield 1 serving
Number Of Ingredients 7
Steps:
- On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.
- Preheat the oven to 450˚F (230˚C).
- Generously season all sides of the filet mignon with salt and pepper.
- Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.
- Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.
- Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.
- Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.
- Transfer the pan to the oven for 7 minutes for a medium rare steak.
- Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 591 calories, Carbohydrate 1 gram, Fat 48 grams, Fiber 1 gram, Protein 37 grams, Sugar 0 grams
FILET FLAMBE'
I found this recipe in an old Sunset BBQ cookbook and have made it numerous times. It has always been a winner. Easy and elegant!
Provided by Normaone
Categories Steak
Time 11m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Season the filets with salt& pepper.
- Grill to your liking.
- Meanwhile place pate and madeira in a nonstick skillet over low heat, mixing together with a fork until blended.
- When the filets are done roll around in the warm pate/madeira mixture.
- Briefly warm the cognac and pour over the filets.
- Carefully ignite, spooning the mixture over the filets until the flames have subsided.
- Serve, spooning the sauce over the filets.
Nutrition Facts : Calories 12.4, Sodium 0.7, Carbohydrate 0.4, Sugar 0.1
FILLET OF BEEF FLAMBE
This recipe provides a special dinner with a dramatic presentation your guests will remember for a long time! Recipe by James Beard, with a few of my own "twists."
Provided by GREG IN SAN DIEGO
Categories Roast Beef
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Rub the fillet well with olive oil and freshly ground pepper.
- Place on a ell-oiled rack in a shallow roasting pan.
- Roast at 400 degrees about 35 minutes or until it has achieved an internal temperature of 125 degrees.
- Brush with oil occasionally.
- When done, salt the roast and let it rest 10 minutes.
- Invite your guests to the kitchen "for the show.".
- Pour the warm Cognac over the roast and ignite with a long handled match.
- Add a little butter, sprinkle with chopped parsley and serve with the pan juices.
- Broiled tomatoes and watercress make nice accompaniments.
- Serve with a good Cabernet Sauvignon or Merlot. Don't skimp -- this recipe deserves a quality wine!
Nutrition Facts : Calories 1180.1, Fat 98.8, SaturatedFat 36.9, Cholesterol 265.4, Sodium 235.4, Carbohydrate 0.2, Fiber 0.1, Protein 67.8
FLAMED ROAST FILET OF BEEF
Provided by James Beard
Number Of Ingredients 6
Steps:
- Rub the filet well with oil and freshly ground pepper. Place on a rack in a roasting pan and roast in a 350°F. oven for 45-50 minutes, or until the meat thermometer registers 120°F.-125°F. (for rare). Brush with oil occasionally, if necessary. Salt the roast and let it rest for 10 minutes. Remove to a hot platter and blaze with the heated cognac. Sprinkle lavishly with chopped parsley.
TROPICAL FRUIT FLAMBé
This tropical fruit flambé is a very warm, soft, and sweet treat but you must have skill and determination.
Provided by jjbazoka Music
Categories Desserts Fruit Desserts
Time 30m
Yield 3
Number Of Ingredients 8
Steps:
- Set a large pan on the stove over medium-high heat. Pour apple juice into the pan and add brown sugar; let it simmer until golden and bubbling, about 4 minutes.
- Put mango, banana, and strawberry slices in the pan with cinnamon. Stir to cover fruit with the sauce and cook for 3 minutes.
- Remove pan from the heat and add rum. Place back on the heat and use a long lighter to set it on fire. Once the flame has gone out, cook for 1 more minute.
- Divide fruit evenly between 3 bowls and top each with 1/2 scoop ice cream.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 46.4 g, Cholesterol 4.6 mg, Fat 1.7 g, Fiber 4.2 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 14.3 mg, Sugar 34.9 g
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JOHNNY VEGAS' FILLET STEAK FLAMBé | JAMIE OLIVER RECIPES
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Servings 2Total Time 15 minsCategory Lunch & Dinner RecipesCalories 581 per serving
- Strip the rosemary and thyme into a pestle and mortar with a good pinch of black pepper, bash to a paste, then muddle in the red wine vinegar and 1 tablespoon of olive oil.
- Rub all over the steaks and leave to marinate for 30 minutes.Deseed and finely dice the peppers, then dress with extra virgin olive oil and put aside.
- Quarter the mushrooms, then pick and finely chop the parsley leaves.Get all the other ingredients measured out and ready to go, as you want everything to happen within 6 minutes once the steaks hit the pan – read to the end of the next paragraph before you start cooking so you know what’s coming.Place a large frying pan on a high heat to get screaming hot.
- Brush the herbs off the steaks, then place the steaks in the pan with a drizzle of olive oil and the butter.Cook for 6 minutes in total, turning regularly and keeping them moving in the pan, making sure to sear the edges and baste with the juices, as you go.Within this time, as soon as the butter turns dark golden and the steak has good colour and character, add the mushrooms and a pinch of salt and pepper, jiggling the pan to keep things moving.Pour in the brandy, then carefully tilt the pan to catch the flame (or light with a long match) and let it flambé – stand back! When the flames subside, add the red wine and reduce by half (if you need to put the flame out, swiftly place a large metal lid over the pan).Drizzle in the cream, turning the steaks in the sauce until they are nicely coated (briefly remove the steaks from the pan at this stage if your sauce is taking a while to reduce, to avoid overcooking).Sprinkle over the parsley, then stir through the mustards.
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