Filet Mignon On Charred Onions And Zucchini With Balsamic Vinegar Sauce Recipes

FILET MIGNON WITH BALSAMIC SYRUP AND GOAT CHEESE

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.

FILET MIGNON WITH RICH BALSAMIC GLAZE

Steps:

• Sprinkle both sides of steaks with pepper and salt.
• Heat a nonstick skillet over medium-high heat. Sear steaks in the hot pan until browned, about 1 minute per side.
• Reduce heat to medium-low, and pour in balsamic vinegar and red wine. Cover and cook for 4 minutes. Flip steaks and baste with sauce; cover and cook for 4 minutes longer.
• Remove steaks to two warmed plates. Spoon a tablespoon of glaze over each steak and serve immediately.

BALSAMIC-GLAZED ZUCCHINI

Steps:

• In a large enamel-coated cast-iron or other heavy skillet, heat oil over medium-high heat. Add zucchini; cook and stir until tender, 5-7 minutes. Add garlic and salt; cook 1 minute longer. Remove from pan. , Add vinegar to same pan; bring to a boil. Cook until reduced by half. Add zucchini; toss to coat.

FILET MIGNONS WITH BALSAMIC PAN SAUCE AND TRUFFLE OIL

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.

PORT WINE BALSAMIC FILET MIGNON

Steps:

• Bring the port and white wine to a boil in a medium saucepan, lower the heat and simmer until the liquid has reduced to 2/3 cup.
• Sprinkle the steaks with salt and pepper and lightly dust with flour on both sides. Heat a cast-iron skillet over medium heat. Add the oil and 1 tablespoon of the butter. When the oil is hot, add the steaks to the skillet and top them with a few sprigs of thyme (just to get the essence). Cook for 4 minutes per side, or until they are cooked to your liking (see Cook's Note).
• Remove the steaks from the pan and set them aside on a plate to rest. Remove the thyme and discard. Add the wine reduction to the same skillet (do not clean the skillet) and bring to a simmer over medium heat, using a wooden spoon to scrape up any browned bits.
• Add the balsamic vinegar and simmer until the sauce thickens enough to coat the back of the spoon, 2 to 5 minutes.
• Turn off the heat and whisk in the remaining 2 tablespoons unsalted butter until smooth. Season with salt and pepper. Pour the sauce over the steak and garnish with microgreens.
• For the grilled asparagus: Toss the asparagus with 3 tablespoons olive oil, the juice from 1/2 a lemon and some salt and pepper. Heat a cast-iron grill pan over medium heat. When the pan is hot, grill the asparagus, turning occasionally, until it is tender and lightly charred, about 4 minutes. Season with more salt and a squeeze of lemon. Serve with the steak.

FILET MIGNON WITH SHALLOT SAUCE AND CRISPY ONIONS

Steps:

• For SAUCE:.
• Heat oil in heavy large skillet over medium heat.
• Add shallots and saute 15 minutes.
• Sprinkle with sugar and stir until shallots are golden brown, about 5 minutes.
• Add vinegar and boil until reduced to syrup consistency, about 1 minute.
• Add both broths and boil until liquid is reduced to sauce consistency, about 10 minutes.
• Add thyme.
• Season with salt and pepper. (Can be made 1 day ahead. Cover and chill).
• Prepare barbecue (medium-high heat) or preheat broiler.
• For ONION RINGS:.
• Preheat oven to 240°F
• Pour vegetable oil into heavy large saucepan to depth of 3 inches.
• Heat to 375°F
• Stir flour, salt and pepper in large bowl.
• Add onion slices and toss to coat, separating rings.
• Working in batches, shake excess flour off onions, add to oil and fry until golden, about 2 minutes per batch.
• Using slotted spoon, transfer onion rings to paper towels and drain.
• Place onions on large baking sheet.
• Season lightly with additional salt.
• Place in oven to keep warm.
• Season steaks with salt and pepper.
• Grill or broil steaks to desired doneness, about 4 minutes per side for rare.
• Transfer steaks to plates.
• Rewarm sauce.
• Spoon shallot sauce around steaks.
• Top steaks with onions.

HOW TO COOK FILET MIGNON RECIPE BY TASTY

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!

SMOTHERED FILET MIGNON

Steps:

• Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
• While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
• Preheat grill for high heat on one side, and medium heat on the other side.
• Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.