Filet Mignon With Béarnaise Sauce And Roasted Asparagus Recipes

BEEF FILET MIGNON AND MUSHROOMS AND ASPARAGUS

Steps:

• Heat oven to 400°F. Heat a large skillet and with 2 Tbsp. olive oil. Season each Filet with salt and pepper, put into hot pan and brown each side 4 minutes per side. Remove from pan and place onto a baking sheet and place into hot oven for 4 minutes. Or to desired temperature. In the filet pan add 2 Tbsp. olive oil and add garlic and lightly brown. Add the mushrooms, add onions and cook for another 5 minutes, add broth. Add the herbs and the 3 Tbsp. butter, make sure to stir butter into sauce. Add asparagus at the last moment and cook for 3 minutes. Slice russet potatoes and toss with olive oil, garlic and salt and pepper. Place on a baking sheet and bake for 25 minutes or until golden brown. Place filet on 3 potato slices top with mushrooms and asparagus sauce . Note: You can grill the filet.

PAN ROASTED FILET MIGNON WITH ASPARAGUS SEA BASS WITH ROASTED CAULIFLOWER PUREE

Steps:

• In a small pot, over medium-low heat, add the vinegar and brown sugar, and whisk to combine. Cook and reduce until thick, about the consistency of maple syrup. Whisk in 2 tablespoons butter and season with salt and pepper, to taste. Serve drizzled over filet mignon and asparagus.
• For Filet and Asparagus:
• Slice the bottom 1 1/2 inches off the asparagus. Bring a large pot of water to a boil over medium heat. Add the asparagus and blanch for 1 minute. Remove from the water and shock in an ice bath. Transfer the asparagus from the ice bath to a sheet pan lined with a paper towel.
• Take the filets out of the refrigerator 20 minutes before they are to be cooked so they can come to temperature.
• Preheat oven to 300 degrees F.
• Heat canola oil in a large heavy bottomed skilled over high heat. Season each filet liberally with salt and pepper. Sear the filets in the skillet until brown and crispy, about 2 minutes per side. Turn the heat to low and add the 4 tablespoons of butter, the garlic and fresh thyme. Using a spoon, baste the filets with the melted butter. Put the pan in the oven for 4 to 5 minutes for medium-rare or until the internal temperature reaches 130 to 135 degrees F on an instant-read thermometer. Let rest for 5 minutes before serving.
• Heat a small amount of olive oil in a large skillet over medium heat. Add the asparagus, season with salt and pepper, to taste, and saute until heated through, about 2 minutes. Asparagus should be slightly tender but still have a little snap when you bite into them.
• Preheat the oven to 400 degrees F.
• To a large baking dish add the cauliflower, apple, and 3 tablespoons olive oil. Season with salt and pepper, to taste, and toss to coat. Roast in oven until brown on top, about 25 minutes, then add the vegetable stock and roast until tender, another 20 minutes.
• Add the roasted cauliflower, apple and stock to a food processor and puree until smooth. Transfer to a metal bowl and put over a pot of simmering water to keep warm.
• Turn oven down to 325 degrees F.
• Heat some canola oil in a large heavy bottomed skilled over high heat. Season each fillet liberally with salt and pepper. Sear the fillets, skin side down, until brown and crispy, turn over and crisp the other side, about 2 to 3 minutes per side. Turn off the heat, add butter and, using a spoon, baste the fillets with the melted butter. Transfer to the oven to finish cooking, about 4 minutes.
• Beurre Blanc Sauce:
• Slice the green leaves off the leek and discard. Slice the stem into 1/4-inch thick rings. Put them into a large bowl filled with cold water and let soak for 5 minutes. Remove the leaks and drain on a plate lined with paper towels.
• Heat the olive oil in a large skillet over medium heat. Add leeks and saute until soft, about 4 minutes. Deglaze the pan with white wine and add the vegetable stock. Reduce by half and then whisk in the cold butter. Serve over sea bass.
• To Plate:
• Using a rectangular plate lay a bed of 3 to 4 asparagus down on 1 side of the plate. Arrange a piece of filet mignon on top and drizzle with the balsamic reduction. On the other side of the plate put about a 1/4 cup of the cauliflower puree, top with a piece of sea bass and drizzle with the leek sauce. Repeat with remaining ingredients to make a total of 6 servings.

ROASTED ASPARAGUS WITH HOLLANDAISE

Steps:

• Preheat oven to 450 degrees F.
• Trim the woody ends from the asparagus. Spread the spears in a single layer in a shallow roasting pan baking sheet, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
• Meanwhile, put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
• Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is really thick blend in a teaspoon of lukewarm water to loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.
• Spread the roasted asparagus on a serving platter. Grind a generous amount of pepper over the top.

FILET MIGNON WITH RICH BALSAMIC GLAZE

Steps:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

MANHATTAN FILET WITH PAN SAUCE BORDELAISE

Steps:

• Cut all visible pieces of fat from the steak so that only center 'eye' portion of the steak remains. Set steaks aside. Cut all meat from the trimmed fat scraps, discard the fat, and finely chop the meat scraps until they resemble ground beef. Transfer chopped meat to a container and refrigerate.
• Season steaks with black pepper and place on a wire rack set over a tray; refrigerate uncovered, 8 hours to overnight.
• Bring steaks to room temperature and season with salt.
• Heat vegetable oil in a large skillet over high heat. Cook steaks in hot oil until browned on one side, 4 to 5 minutes. Reduce heat to medium-high and turn steaks. Continue cooking until steaks start to firm and are reddish-pink and juicy in the center, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Transfer meat to a plate to rest, 5 to 10 minutes. Set skillet aside.
• Place chopped beef scraps in a cold skillet and heat over medium-high heat. Cook and stir until meat is browned and caramelized. Add shallots and a pinch of salt; saute until shallots are golden brown and are softened, about 5 minutes more.
• Pour red wine into skillet and bring to a boil; cook and stir until wine is almost completely evaporated, 2 to 4 minutes. Add chicken broth, bring to a simmer, reduce heat to low, and cook until reduced by about half, 60 to 90 minutes. Strain sauce into bowl and skim fat that rises to the top.
• Heat empty steak skillet over medium-high heat. Pour the strained sauce into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season sauce with salt and pepper and continue cooking until reduced and thickened, 3 to 5 minutes.
• Remove skillet from heat and whisk butter into sauce until melted and smooth. Place each steak on a plate and spoon sauce over the top.

CHEF JOHN'S BEARNAISE SAUCE

Steps:

• Place 1 cup tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine mesh strainer, pressing vegetable/herb mixture to extract as much liquid as possible.
• Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle about 1 minute. Add 1 tablespoon cold butter. Mash and pound with pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill.
• Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.

BéARNAISE SAUCE

Steps:

• Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
• Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
• Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.

ASPARAGUS STEAK OSCAR

Steps:

• Prepare bearnaise sauce according to package directions. Meanwhile, place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. , In a large skillet, saute crab in butter for 3-4 minutes or until heated through. Add garlic; cook 1 minute longer. Stir in lemon juice; keep warm., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika.

ASPARAGUS BEEF SAUTE

Steps:

• Toss beef with salt and pepper. In a large skillet, heat oil over medium-high heat; saute beef 2 minutes. Add garlic and green onion; cook and stir until beef is browned, 2-3 minutes. Remove from pan., In same skillet, heat butter over medium-high heat; saute asparagus and mushrooms until asparagus is crisp-tender. Add beef, soy sauce and lemon juice; heat through, tossing to combine. Serve with rice.

BéARNAISE SAUCE

Steps:

• Put the vinegar, shallots, black pepper and 1 tablespoon of tarragon leaves into a small saucepan, and set over a medium flame. Bring just to a boil, and then reduce heat to a simmer until there are only a few tablespoons of liquid left, approximately 5 minutes. Remove from heat, and set aside to cool.
• Fill a small saucepan with an inch or two of water, and set over medium-high heat to boil.
• Put the cooled shallot-and-tarragon mixture into a metal mixing bowl along with a tablespoon of water and the egg yolks, then whisk to combine.
• Turn the heat under the saucepan of water down to its lowest setting, and put the bowl on top of the pan, making sure that it does not touch the water directly. Continue to whisk the yolks until they thicken, approximately 5 to 7 minutes. You should just about double the volume of the yolks.
• Slowly beat in the butter, a tablespoon or two at a time, whisking slowly to combine and emulsify. Remove the bowl from the pan occasionally, so as not to overcook the eggs, and taste the sauce. Season with salt. If the flavor is not sharp enough, add a splash of lemon juice. If the sauce is too thick, stir in a splash of hot water. Add the remaining teaspoon of tarragon leaves, and serve.

FILET MIGNON WITH BLENDER BEARNAISE

Steps:

• Preheat oven to 400 degrees F.
• Take the beef tenderloin and drizzle with olive oil. Season well all over with plenty of kosher salt and freshly ground black pepper all over. Make sure it is at room temperature before cooking. Place a large cast iron skillet over medium-high heat on the stove top and sear tenderloin all over. Place the whole pan in the oven and roast the tenderloin for 15-17 minutes (depending on how thick your tenderloin is). An instant-read thermometer when inserted into the thickest part of the meat should read 130 degrees F for medium-rare. If you want it medium, cook for a further 3 minutes in the oven. Remove from the oven and tent with foil while you let it rest for 10 minutes before cutting.
• Make the bearnaise reduction first. In a small saucepan, combine half of the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.
• Blend yolks and bearnaise reduction together in a blender. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half bunch of fresh tarragon leaves, season with salt and pepper and give it 1 more buzz. Set aside in a warm spot to hold the sauce.

FILET MIGNON WITH BLENDER BEARNAISE

Steps:

• Preheat oven to 400 degrees F.
• Take the beef tenderloin and drizzle with olive oil. Season well all over with plenty of kosher salt and freshly ground black pepper all over. Make sure it is at room temperature before cooking. Place a large cast-iron skillet over medium-high heat on the stove top and sear tenderloin all over. Place the whole pan in the oven and roast the tenderloin for 15-17 minutes (depending on how thick your tenderloin is). An internal thermometer when inserted into the thickest part of the meat should read 130 degrees F for medium-rare. If you want it medium, cook for a further 3 minutes in the oven. Remove from the oven and tent with foil while you let it rest for 10 minutes before cutting.
• Make the bearnaise reduction first. In a small saucepan, combine half of the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.
• Blend yolks and bearnaise reduction together. With the blender running, add one third of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half bunch of fresh tarragon, season with salt and pepper and give it one more buzz. Set aside in a warm spot to hold the sauce.
• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 35 minutes

BEARNAISE SAUCE

Steps:

• In a small saucepan, bring vinegar, wine, shallots, tarragon, salt and pepper to a boil and reduce to about 2 tablespoons.
• Cool slightly.
• Beat in yolks until smooth.
• Put mixture into a small stainless steel bowl and place in a skillet with about 1 inch of simmering water in it.
• Whisk sauce until it begins to thicken.
• Beat in butter, bit by bit.
• Before serving, add a few drops of lemon juice and parsley.

FILET MIGNON BéARNAISE WITH ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 450˚F. Place a wire rack on a baking sheet lined with foil, and set it aside.
• Heat a large cast-iron pan over high heat. Season the steaks with salt and pepper to taste. When the pan is hot, spray it with cooking spray and add the steaks. Sear the steaks until dark golden brown on both sides, about 2 minutes per side.
• Transfer the steaks to the wire rack, place the baking sheet in the oven, and roast for 4 to 5 minutes for medium-rare. Remove the baking sheet from the oven, and tent it with foil to keep the steaks warm.
• Respray the cast-iron pan generously with cooking spray, and return it to high heat. Add the cauliflower and cook, stirring occasionally, until it starts to brown, about 4 minutes. Season the cauliflower with salt and pepper to taste, transfer the pan to the oven, and roast until the cauliflower is tender, about 7 minutes.
• Meanwhile, combine the vinegar, wine, shallots, and tarragon in a medium saucepan, and bring to a simmer over medium heat. Cook until the liquid has reduced by about half.
• In a small bowl, whisk the chicken broth into the cornstarch. Whisk the mixture into the vinegar mixture and cook, whisking constantly, until the sauce has thickened, about 2 minutes. Remove the pan from the heat and whisk in the yogurt.
• Season the béarnaise sauce with salt and pepper to taste, if desired. Serve the steaks and cauliflower with the sauce.
• nutrition information
• Fat: 43g (before), 10.9g (after)
• Calories: 700 (before), 292 (after)
• Protein: 29g
• Carbohydrates: 13g
• Cholesterol: 85mg
• Fiber: 3g
• Sodium: 336mg

FILET MIGNON WITH ROASTED POTATOES AND ASPARAGUS RECIPE - (5/5)

Steps:

• Preheat oven to 500º. Snap off tough ends of asparagus; sprinkle with 1/4 teaspoon salt. Set aside. Toss potatoes with oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange in a single layer in the bottom of a broiler pan coated with cooking spray. Bake at 500º for 10 minutes. Trim fat from tenderloin. Sprinkle tenderloin with 1/4 teaspoon salt and 1/4 teaspoon pepper. Insert meat thermometer into thickest portion of tenderloin. Add tenderloin to broiler pan, nestling it into potato mixture. Bake at 500º for 20 minutes or until thermometer registers 145º (medium-rare) to 160º (medium), stirring potatoes once. Place tenderloin and potatoes on a serving platter; cover with foil. Let stand 10 minutes. Add asparagus and water to pan. Bake at 500º for 10 minutes or until asparagus is crisp-tender. Serve with tenderloin and potatoes. Serving Size: 3 ounces tenderloin, 1 cup potatoes, and 3/4 cup asparagus

FILET MIGNON WITH ASPARAGUS

Steps:

• spray a broiler pan with nonstick spray.
• mix garlic,1/4 tsp salt, pepper, oil, and add asparagus to coat.
• mix brandy and garlic powder, salt& pepper and rub onto steaks.
• broil 6 mins, turn, add asparagus to pan, broil 6 minutes more for med rare.

BEARNAISE SAUCE II

Steps:

• Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
• Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.

FILET MIGNON WITH BéARNAISE SAUCE AND ROASTED ASPARAGUS RECIPE

Steps:

• 1. Boil the wine, vinegar, shallots and one tablespoon of tarragon in a small, heavy saucepan until the liquid is reduced to two tablespoons. Then strain it through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids. 2. Whisk the yolks into the vinegar mixture, and then set the bowl over a pan of barely simmering water. Cook, whisking constantly, until the yolks have thickened slightly (do not scramble them). Whisk in the butter, one piece at a time, adding each piece before the previous one has melted completely. (Note: have your butter ready next to you so you don't accidentally overcook the eggs). 3. Remove it from the heat, and whisk in the lemon juice, remaining tablespoon tarragon, about 1/2 teaspoon kosher salt and 1/2 teaspoon pepper (or to taste). 4. Transfer the sauce to a smaller glass bowl, and place it into a saucepan that has boiling hot water in it. Cover it with a lid. This keeps the sauce warm while you grill or roast the filet mignon and roast the asparagus. 5. For the filet mignon, season each steak with kosher salt. If you are roasting the filets in a roasting pan or ovenproof frying pan, heat one tablespoon of the olive oil. When the filets are hot, sear them on all sides until they become golden brown. Transfer the pan to the oven and roast them for seven to eight minutes, turning the filets over after three to four minutes. 6. If you are grilling the filets, grill them over hot coals for about eight minutes per side (five minutes per side for rare). 7. To cook the asparagus, begin by preheating the oven to 400 °. 8. Snap or cut the dry stem ends off each asparagus, and place them on a heavy baking sheet. Drizzle olive oil on them, sprinkle them with salt and pepper and toss them. Roast the asparagus until it is tender, which will take about eight to ten minutes, depending on how thick your asparagus is. Cool it slightly, and serve it warm or at room temperature.