Filet Mignon With Shallot Sauce And Crispy Onions Recipes

FILET MIGNON WITH MUSHROOM RED WINE SAUCE

Steps:

• Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking.
• In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.
• Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil.
• Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.
• Spoon the sauce over the steaks and serve.

FILET MIGNON WITH BACON CREAM SAUCE

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Brush the filets with olive oil, and cook on the preheated grill to desired doneness (about 4 minutes per side for medium rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the steaks aside on a platter tented with aluminum foil to rest.
• While the steaks are resting, prepare the sauce: cook and stir the chopped bacon in a small saucepan over medium heat until the bacon pieces are crisp, 3 to 5 minutes. Stir in the butter and shallots, and cook and stir until the shallots are soft and translucent, about 5 minutes more.
• Stir in the half-and-half, bring the mixture to a simmer over medium-low heat, and cook, stirring occasionally, until the sauce is slightly thickened, about 8 minutes. Season to taste with salt and pepper, and serve over the steaks.

EASY YET ROMANTIC FILET MIGNON

Steps:

• Place oven rack in its highest position. Set oven to Broil.
• Rub steaks all over with olive oil. Sprinkle with onion powder, then with salt and pepper. Wrap one slice of bacon around each steak, and secure with a toothpick.
• Place steaks onto a broiler pan, and broil for 5 to 7 minutes. Turn the steaks over, and sprinkle the tops with shallots. Broil for an additional 5 to 7 minutes, or until the steaks are cooked to your liking.

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.

FILLET OF BEEF WITH CARAMELIZED ONIONS AND SHALLOT SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Cut the beef into 4 slices of equal thickness. Heat 2 tablespoons of the oil in a large skillet. Saute the onions for 5 minutes, season with salt and pepper. Lower heat and cook for 30 minutes, until caramel colored, stirring occasionally. Stir in tomatoes and arugula; remove from the heat and reserve.
• Add remaining oil to a skillet and heat over medium-high heat until oil is hot. Sear the meat until the outside is well browned, seasoning with salt and pepper as you go. Transfer to a baking sheet.
• Place the beef in oven for 5 to 10 minutes, depending on desired doneness.
• Melt butter in the same skillet and saute shallots until translucent, about 2 minutes. Season with salt and pepper. Add the brandy and reduce to 2 tablespoons over high heat. Add stock and bring to a boil. Reduce by half and taste for seasoning. Remove from heat.
• Mound a serving plate with the onion-arugula mixture. Place the meat on top. Ladle the sauce over the meat and garnish with chopped parsley.

FILETS MIGNONS WITH MUSTARD PORT SAUCE WITH RED ONION CONFIT

Steps:

• To prepare the filets:
• In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the filets mignons, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Sauté the fillets mignons, turning them on both sides and the edges, for 4 to 6 minutes more for medium-rare meat, transfer them to a cutting board, and let them stand, covered loosely with foil, while making the sauce.
• In the fat remaining in the skillet cook the shallot over moderately low heat, stirring, until it is softened, add the Port and the red wine, and boil the mixture until it is reduced by two thirds. Add the broth, boil the mixture until it is reduced by half, and strain the mixture through a fine sieve into a small saucepan. Whisk in the mustard, bring the mixture to a boil, and add the beurre manié, a little at a time, whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk in any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
• Cut the filets mignons into 1/4-inch-thick slices, divide the slices among 4 plates, and spoon the sauce over them. Garnish the fillets mignons with the parsley and serve them with the red onion confit.
• To prepare confit:
• In a heavy skillet cook the garlic and the shallot with the thyme and salt and pepper to taste in the oil over moderately low heat, stirring, until the shallot is softened. Add the red onion and cook the mixture, stirring for 5 to 10 minutes, or until the onion is very soft. Add the Port, the red wine, the sugar, and the vinegar and simmer the mixture, uncovered, for 5 to 10 minutes, or until almost all the liquid is evaporated. Stir in the parsley and salt and pepper to taste and cook the mixture, stirring, for 1 minute. The confit may be made 1 day in advance, kept covered and chilled, and reheated. Makes about 1 cup.

FILET MIGNON ON CHARRED ONIONS AND ZUCCHINI WITH BALSAMIC VINEGAR SAUCE

Steps:

• For sauce:
• In a saucepan, cook wine, vinegar, and shallot over medium-high heat until reduced to 1/3 cup. Remove from heat; discard shallot. Whisk in butter, one piece at a time. Season with salt and freshly ground pepper to taste. Keep warm until ready to serve.
• For meat and vegetables:
• Place a heavy cast-iron skillet over high heat until very hot. Add 2 tsp oil. Place onion in skillet and cook until lightly charred on each side but not blackened.Transfer to paper towels. Season zucchini with salt and pepper. Return skillet to high heat. When very hot, add 1 tsp oil and sear zucchini until brown on each side. Transfer to paper towels. Brush meat with remaining 2 tsp oil and season with salt and pepper to taste. Return skillet to high heat. When skillet is very hot, sear meat 2 minutes on each side (for rare) or to taste. Arrange 3 zucchini ovals on each of 4 warm plates. Place 3 or 4 onion rings over zucchini. Put a filet on top of onion. Spoon 2 tbsp sauce around each filet, top with a few more onion rings and serve.

FILET MIGNON ON CHARRED ONIONS, ZUCCHINI W/ BALSAMIC SAUCE

Steps:

• For the sauce:.
• In a small, heavy bottomed pan, combine wine vinegar and the shallot.
• Place over medium heat, bring to a boil and reduce to a syrupy consistency.
• Remove from heat, discard the shallot and whisk in the butter, one piece at a time.
• Season to taste with salt and pepper and keep warm till ready to serve.
• For the Beef and vegetables:.
• Place a heavy cast iron skillet over high heat until very hot.
• Add only enough olive oil to leave a film on the surface of the skillet.
• Place onion slices in one layer and cook until lightly charred on the bottom -- do not blacken.
• Turn with tongs or a spatula and char on the other side -- the onions should be soft.
• Transfer to paper towels.
• Season zucchini slices with salt and pepper.
• Return skillet to high heat and when very hot, film the surface with olive oil and place the zucchini in the skillet in one layer.
• Sear for 2 to 3 minutes or until the bottoms of the slices blister.
• Turn and cook for one minute more, until lightly golden.
• Remove from heat and transfer to paper towels.
• Brush filets with olive oil and season with salt and pepper.
• Return skillet to high heat.
• When skillet is very hot, sear filets for two minutes on each side for rare (or longer, if you prefer).
• To serve:.
• Arrange three zucchini ovals on each of four warmed plates so that the ovals meet in the center of the plate.
• Arrange three or four onion rings over the zucchini on each plate.
• Place a filet on top of the onion on each plate and pool sauce on each plate.
• Top the filets with more onion and serve immediately.