Filet Mignon With Garlic Toasts Recipes Ww Usa

FILET MIGNON GARLIC TOASTS

Steps:

• Coat a large roasting pan with cooking spray. Set pan on middle rack in oven and then preheat oven to 425ºF.
• Combine garlic, oil, lemon juice, salt, pepper and parsley in a small bowl; mash to a fine paste using back of a wooden spoon (or you can use a mortar and pestle). Set aside about 1/3 of garlic paste for use on the meat (the other 2/3 will be for the toasts).
• Wash beef and pat dry with paper towels. Rub about 1/3 of garlic paste on meat. Place meat in preheated roasting pan and cook about 22 minutes for medium rare or 25 minutes for medium.
• Remove meat from oven and place on a cutting board. Loosely cover meat with aluminum foil and let stand 15 to 20 minutes (meat will continue to cook slightly). Reduce oven temperature to 350ºF.
• Meanwhile, spread tops of bread slices with garlic paste; place in a single layer on baking sheets. Bake until slightly toasted, about 5 to 7 minutes.
• Remove strings from meat and slice against the grain into 32 very thin pieces; slice each piece in half. Place a slice of meat on each garlic toast and serve. Yields 1 piece per serving.

WARM FILET MIGNON WITH SESAME MAYONNAISE

Steps:

• Place star anise, soy sauce, garlic, sugar and rice vinegar in a small skillet. Bring to a boil, reduce heat and simmer for a minute or until only 1/4 cup remains. Strain out star anise and reserve. If you are using five spice powder instead of star anise, add it to the liquid now. Let it cool while you boil the beef. Bring 3 quarts water to a boil. Add beef and boil for 15 to 18 minutes. (depending if you like it very rare or just rare.) Remove the beef from water and let stand at room temperature for 15 minutes while you finish mayonnaise. Mix cooled reduced star anise liquid with mustard and mayonnaise. Add sesame oil to taste, 1/2 teaspoon salt and crushed red pepper. Thin mayonnaise with just a teaspoonful of water to make it spreadable.
• When the beef is cool, slice it vertically, with the grain, into 1/2-inch wide slices. Then slice the long slices, across the grain into 3-inch long by 1/2-inch wide strips. Spread some mayonnaise on a dinner plate. Center a clump of watercress in the center of your plate. Surround watercress with a wreath of beef slices and sprinkle meat with coarse salt, freshly ground black pepper and chives. Drizzle more mayonnaise on beef edges if you wish (or for a more professional look, transfer mayonnaise to squirt bottle to drizzle over beef edges)

FILET MIGNON WITH GARLIC SHRIMP CREAM SAUCE

Steps:

• Heat a heavy steel or cast-iron skillet over medium-high heat. Brush both sides of each filet with 1 tablespoon olive oil, and sprinkle with salt. Gently place the filets into the hot skillet, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the filets aside to rest, covered loosely with foil.
• Melt 2 tablespoons butter with 2 tablespoons of olive oil in the skillet over medium heat until the foam subsides from the butter. Cook and stir the shallot and garlic until tender, about 2 minutes. Pour in the wine, and cook and stir until the wine reduces by half, about 3 minutes.
• Stir in the shrimp, cream, 1 tablespoon of butter, and a pinch of salt and pepper to taste. Cook and stir until the sauce is thickened and velvety and the shrimp are pink, about 2 minutes.
• To serve, place filets on serving plates, and top each with half the shrimp sauce. Sauce will thicken slightly as it cools.

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.