Filetmignonwithchipotleadobosauce Recipes

FILET MIGNON WITH CHIPOTLE ADOBO SAUCE

Filet Mignon With Chipotle Adobo Sauce image

Make and share this Filet Mignon With Chipotle Adobo Sauce recipe from Food.com.

Provided by Rita1652

Categories Sauces

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 -2 lb filet mignon steak
2 garlic cloves
1 small onion
1 tablespoon honey
1 -2 chipotle chile in adobo
1/3 cup ketchup
1 tablespoon oil

Steps:

Place all but the steak in a blender. Puree until smooth.
Season steaks with salt and pepper. Place in a ziplock bag and pour the sauce over meat.
Chill for 2 hours.
Remove meat and simmer sauce till warm.
Grill steaks to desired doneness.
Remove meat when done and let sit 10 minutes.
Add the dripping of the meat to the sauce.
Slice meat and serve over rice.
Dollop the sauce over meat.

Nutrition Facts : Calories 74.6, Fat 3.5, SaturatedFat 0.5, Sodium 223.7, Carbohydrate 11.5, Fiber 0.4, Sugar 9.6, Protein 0.7

PAN-SEARED FILET MIGNON WITH ROASTED POTATOES AND MERLOT SAUCE

Pan-Seared Filet Mignon with Roasted Potatoes and Merlot Sauce image

Categories Beef Onion Potato Roast Sauté Steak Winter Gourmet

Yield Serves 6

Number Of Ingredients 7

Ingredients

For garnish
12 assorted red and yellow pearl onions, unpeeled
2 cups vegetable oil for frying onions
4 large russet (baking) potatoes (about 2 pounds total)
about 1/4 cup vegetable oil
6 1 1/4-inch-thick filets mignons (about 3 pounds total)
Accompaniment: about 2 cups Merlot sauce

Steps:

Make garnish:
In a medium saucepan of salted boiling water blanch onions 3 minutes, or until barely tender, and drain in a colander. Peel skin away from each onion, keeping it attached at root end, and pat onion dry. In a heavy saucepan heat 2 cups oil until a deep-fat thermometer registers 375°F. and fry onions in 2 batches until crisp and brown, about 1 minute. Transfer onions as fried with a slotted spoon to paper towels and drain. Season onions with salt and pepper and cool. Onions may be made 8 hours ahead and kept, covered, at room temperature.
Preheat oven to 425°F. and oil 2 baking sheets.
Cut potatoes lengthwise into 1/2-inch-thick slices and arrange in one layer on baking sheets. Lightly brush slices with some oil and season with salt and pepper. Roast potatoes in middle and lower thirds of oven until golden brown and tender, about 35 minutes, and keep warm.
Pat filets mignons dry and season with salt and pepper. In a large heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown filets on both sides, without crowding, about 5 minutes total. Transfer filets to a shallow baking pan and roast in middle of oven about 10 minutes for medium-rare.
On each of 6 plates fan 3 potato slices and top with a filet. Drizzle filets with some sauce and garnish with onions. Serve remaining sauce on the side.

FILET MIGNON WITH GORGONZOLA SAUCE

Filet Mignon with Gorgonzola Sauce image

Categories Beef Cheese Garlic Mushroom Sauté Hot Pepper Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil, divided
1/2 pound fresh shiitake mushrooms, stemmed, sliced
3 garlic cloves, minced
1 1/2 cups whipping cream
1 cup crumbled Gorgonzola cheese (about 4 ounces)
2 teaspoons minced canned chipotle chiles* (from canned chipotles in adobo)
8 (6-ounce) filet mignon steaks
*Dried, smoked jalapeos canned in a spicy tomato sauce called adobo; sold at some supermarkets and at specialty foods stores and Latin markets.

Steps:

Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shiitake mushrooms and sauté until soft, about 4 minutes. Add garlic and stir 1 minute. Add whipping cream and bring to boil. Reduce heat to medium and simmer sauce until thickened, about 4 minutes. Stir in Gorgonzola cheese and chipotles. Season sauce to taste with salt and pepper. DO AHEAD Sauce can be made 2 hours ahead. Let stand at room temperature.
Sprinkle steaks with salt and freshly ground black pepper. Heat remaining 1 tablespoon olive oil in another heavy large skillet. Cook steaks in skillet until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare. Rewarm sauce. Transfer 1 steak to each of 8 plates. Pour sauce over steaks and serve.

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