Filet Mignon With Rosemary Blackberry Sauce Recipes

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FILET MIGNON WITH ROSEMARY AND MUSHROOM GRAVY



Filet Mignon with Rosemary and Mushroom Gravy image

Provided by Giada De Laurentiis

Time 47m

Yield 4 servings

Number Of Ingredients 13

Vegetable oil cooking spray
2 (8-ounce) filet mignon steaks
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 tablespoons olive oil
2 large or 4 small shallots, minced
2 cups (about 5 ounces) assorted mushrooms, such as cremini, shiitake and button, coarsely chopped
Kosher salt and freshly ground black pepper
1/2 cup dry Marsala wine
1 1/2 cups low-sodium beef broth
1 1/2 tablespoons chopped fresh rosemary leaves
1 1/2 tablespoons all-purpose flour
3 tablespoons unsalted butter, at room temperature

Steps:

  • Steak: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside. Season the steaks with salt and pepper, to taste. In a large skillet, heat the oil over medium-high heat. Add the steaks and brown on all sides, about 4 minutes. Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness. Let the steaks rest for 5 minutes on a cutting board.
  • Gravy: In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste.
  • Cutting across the grain, slice the steak into 1/4-inch thick slices and arrange on a platter. Pour the sauce into a serving bowl and serve alongside the meat.

FILET MIGNON WITH BLACKBERRY SAUCE



Filet Mignon With Blackberry Sauce image

This is from the Food Network. I changed it by adding a chipotle pepper to the sauce for a spicy, sweet, smokey flavor.

Provided by Jazz Lover

Categories     Steak

Time 20m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 10

4 filet mignon steaks
2 tablespoons olive oil
1 garlic clove, minced
kosher salt
pepper
1/2 cup dry red wine
1 cup beef broth
3 tablespoons blackberry preserves
1 chipotle pepper, minced
2 tablespoons butter

Steps:

  • Season steaks with salt, pepper and garlic.
  • Heat oil over medium-high heat until almost smoking.
  • Sear the steaks in the hot oil for 3 minutes per side for medium-rare.
  • Transfer the steaks to a serving plate, tent with foil, and let stand.
  • Using the same skillet, add the red wine, scraping up any browned bits on the bottom of the pan.
  • Let wine boil until reduced by half.
  • Add broth, blackberry preserves and chipolte pepper.
  • Return to a boil and reduce by half. (The sauce should coat the back of a spoon.).
  • Whisk in the butter.
  • Season sauce with additional salt and pepper, to taste.
  • Drizzle sauce over the steaks.

Nutrition Facts : Calories 182.1, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.4, Sodium 190.5, Carbohydrate 11.4, Fiber 0.2, Sugar 7.5, Protein 0.7

FILET MIGNON WITH ROSEMARY BLACKBERRY SAUCE



FILET MIGNON WITH ROSEMARY BLACKBERRY SAUCE image

Categories     Beef     Dinner

Yield 4

Number Of Ingredients 13

1.5 tablespoons room temperature butter
1 cup fresh blackberries- about 6 ounces
½ cup red wine
½ cup beef broth
1.5 teaspoon finely chopped rosemary
3 tablespoons Lingonberry jelly
½ teaspoon salt
Freshly ground pepper to taste
1 teaspoon flour
Meat
4 fillets, about ½- ¾ LB's each
Salt and pepper
1 tablespoon olive oil

Steps:

  • For the sauce, melt 1 tablespoon butter in a medium size saucepan over medium-high heat. Add blackberries and coat with butter. Add wine and broth and bring to a boil. Reduce to a simmer over low-medium heat, stirring frequently. Cook until liquid is reduced by half, about 4 minutes. Whisk in jelly, rosemary, salt and pepper and continue to cook for 2 minutes at low heat. Mix remaining butter and flour in a small bowl to form a paste. Whisk paste into sauce and cook until thickened, about 3 minutes. Remove from heat and cover. Heat oven to 425°. Pat fillets dry and season with salt and pepper on both sides. Coat a large saucepan with olive oil and heat over high heat. Add fillets and cook for 3 minutes per side or until nicely browned. Transfer pan to oven and cook for an additional 6 minutes for rare or 8 minutes for medium - rare. Remove from oven, plate and top with blackberry sauce. Serve along sautéed greens, such as watercress or spinach.

FILET MIGNON WITH RED WINE SAUCE



Filet Mignon with Red Wine Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 9

6 (4 to 6-ounce) filet mignons
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
6 tablespoons cold unsalted butter
1 onion, thinly sliced
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
2 1/2 cups dry red wine

Steps:

  • Preheat grill to medium-high heat.
  • Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
  • Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
  • Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve.

FILET MIGNON WITH RICH BALSAMIC GLAZE



Filet Mignon with Rich Balsamic Glaze image

This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.

Provided by LINDA W.

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 20m

Yield 2

Number Of Ingredients 5

2 (4 ounce) filet mignon steaks
½ teaspoon freshly ground black pepper to taste
salt to taste
¼ cup balsamic vinegar
¼ cup dry red wine

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.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g

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