FILET OF BEEF BOURGUIGNON
Provided by Ina Garten
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- With a sharp knife, cut the filet crosswise into 1-inch-thick slices. Salt and pepper the filets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the fillets from the pan and set aside on a platter.
- In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.
- Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
- With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.
- Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
- Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season, to taste, and serve immediately.
FILET MIGNON WITH BACON CREAM SAUCE
Amazing, easy-to-make filet mignons with a bacon cream sauce.
Provided by Michael.B
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 9.2 g, Cholesterol 85.1 mg, Fat 28.9 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 11.6 g, Sodium 285.9 mg, Sugar 1.6 g
EASY YET ROMANTIC FILET MIGNON
This recipe is very simple and very delicious also. I can prepare it, and I am a 14 year old boy! This recipe only takes a few minutes to prepare and only a bit longer in the broiler. This goes good with some mashed potatoes with butter and green beans with lemon squeezed on top. This is good, trust me!
Provided by chef in the making
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 610.7 calories, Carbohydrate 2.1 g, Cholesterol 196 mg, Fat 35 g, Fiber 0.1 g, Protein 67.4 g, SaturatedFat 11.6 g, Sodium 444.4 mg, Sugar 0.4 g
FILET MIGNON WITH CREAMY BLUE CHEESE SAUCE (COOKING FOR 2)
Elegant, easy and ready in 35 minutes, this splurge-worthy steak dinner will soon become your DIY date-night favorite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Season steaks with salt and pepper. In 8-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Cook steaks, turning once, until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare.
- In another 8-inch skillet, heat remaining 1 tablespoon olive oil over medium heat. Add shallots; cook about 3 minutes, stirring occasionally, until soft. Add garlic; stir 1 minute. Add broth and wine; heat to boiling. Cook 5 minutes. Add whipping cream; heat to boiling. Reduce heat. Simmer 7 to 10 minutes or until slightly thickened. Beat in 1/4 cup of the blue cheese with whisk until smooth.
- Pour sauce over steaks; garnish with remaining 2 tablespoons crumbled blue cheese and the chives.
Nutrition Facts : Calories 730, Carbohydrate 8 g, Cholesterol 215 mg, Fat 7, Fiber 1 g, Protein 44 g, SaturatedFat 26 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g, TransFat 1 1/2 g
THE PERFECT FILET MIGNON
A luxe cut of meat like filet mignon needs little embellishment to shine. It's all about technique-and plenty of butter! Searing the steaks creates a beautiful crust and basting them with melted butter infused with garlic and thyme helps keep them tender. A quick pan sauce that comes together while the meat rests is the perfect finishing touch.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Firmly press the seasoning into the meat.
- Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the steaks and cook until a golden crust forms, about 2 minutes. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook's Note). Flip again and cook for 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes.
- Transfer the steaks to a plate to rest. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits.
- Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Remove the skillet from the heat and add the brandy. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Add the wine and cook until the liquid reduces by half, about 3 minutes. Add the beef stock and bring to a boil. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add salt and pepper to taste.
- To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.
FILETS MIGNONS WITH BOURGUIGNONNE SAUCE
Steps:
- Season the filets with salt and pepper. Let stand at room temperature for 20 to 30 minutes. In a sauté pan over medium-high heat, warm 2 Tbs. of the olive oil until almost smoking. Working in batches if needed (do not overcrowd), cook the filets, turning once, until browned on both sides and an instant-read thermometer inserted into the center of the meat registers 130°F for medium-rare, about 5 minutes per side. Transfer the filets to a warmed platter and cover loosely with aluminum foil. Reduce the heat to medium and add the bacon to the pan. Cook, stirring frequently, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Warm the remaining 2 Tbs. oil in the pan, add the onion and garlic and cook, stirring frequently, until the onion is translucent, about 2 minutes. Add the mushrooms and cook until soft, about 5 minutes. Add the flour and cook, stirring frequently, for 2 minutes. Stir in the stock, Cabernet wine reduction, bacon, thyme and any accumulated meat juices. Simmer until the sauce is slightly thickened, 3 to 5 minutes. Transfer the filets to individual plates and spoon the sauce over the meat, dividing evenly. Serve immediately. Serves 4.
FILLET OF BEEF BOURGUIGNONNE
Provided by Ina Garten
Categories main-dish
Time 1h18m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- With a sharp knife, cut the fillet crosswise into 1-inch-thick slices. Salt and pepper the fillets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the fillets from the pan and set aside on a platter.
- In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.
- Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
- With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.
- Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
- Add the fillet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not over cook. Season, to taste, and serve immediately.
FILETS MIGNONS WITH BOURGUIGNONNE SAUCE
Steps:
- Season the filets with salt and pepper. Let stand at room temperature for 20 to 30 minutes. In a sauté pan over medium-high heat, warm 2 Tbs. of the olive oil until almost smoking. Working in batches if needed (do not overcrowd), cook the filets, turning once, until browned on both sides and an instant-read thermometer inserted into the center of the meat registers 130°F for medium-rare, about 5 minutes per side. Transfer the filets to a warmed platter and cover loosely with aluminum foil. Reduce the heat to medium and add the bacon to the pan. Cook, stirring frequently, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Warm the remaining 2 Tbs. oil in the pan, add the onion and garlic and cook, stirring frequently, until the onion is translucent, about 2 minutes. Add the mushrooms and cook until soft, about 5 minutes. Add the flour and cook, stirring frequently, for 2 minutes. Stir in the stock, Cabernet wine reduction, bacon, thyme and any accumulated meat juices. Simmer until the sauce is slightly thickened, 3 to 5 minutes. Transfer the filets to individual plates and spoon the sauce over the meat, dividing evenly. Serve immediately.
FILET MIGNONS WITH BALSAMIC PAN SAUCE AND TRUFFLE OIL
DH and I made this recipe for lunch today and thought it was good for a fast and easy to prepare meal. It is from my Williams-Sonoma "Steak and Chops" cookbook. Instead of cooking the steak in a pan as posted, we grilled ours. DH usually adds a small bit of steak fat to the pan he's cooking the sauce in to give it flavor. We used white truffle oil, as the recipe does not specify white or black.
Provided by Dr. Jenny
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle steaks generously with salt and pepper.
- Coat the bottom of a large, heavy frying pan with olive oil and heat over medium-high heat. Add the steaks and cook to the desired doneness, 3-5 minutes on each side.
- Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the sauce.
- In the same pan over medium-high heat, add the vinegar and deglaze by scraping up any browned bits from the bottom. Cook until slightly reduced and thickened, about 3 minutes.
- Remove from the heat. Whisk in the butter to form a smooth sauce.
- To serve, transfer the steaks to individual plates, top with the sauce, and drizzle with a small amount of truffle oil.
Nutrition Facts : Calories 94.8, Fat 9.1, SaturatedFat 4.1, Cholesterol 15.3, Sodium 4.5, Carbohydrate 2.7, Sugar 2.4, Protein 0.1
FILET MIGNON WITH DIJON SAUCE
Make and share this Filet Mignon With Dijon Sauce recipe from Food.com.
Provided by KellyMac6
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season steaks with pepper.
- Heat oil in large skillet on high heat.
- Add steaks, cook 2 to 3 minutes on each side or until browned on both sides.
- Reduce heat to medium.
- Continue to cook 3 to 4 minutes or until medium doneness, turning occasionally.
- Remove steaks from skillet, cover to keep warm.
- Discard drippings from skillet.
- Add onions to skillet, cook and stir until tender.
- Add sherry; stir to loosen browned bits from bottom of skillet.
- Stir in cream and mustard; cook until thickened stirring occasionally.
- Plate filet's and spoon sauce over each filet.
Nutrition Facts : Calories 353.8, Fat 22.7, SaturatedFat 4.7, Cholesterol 20.4, Sodium 4246.9, Carbohydrate 21.7, Fiber 12.4, Sugar 3.7, Protein 16.7
GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE
Tender filet mignon is drizzled with a savory gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions.
Provided by Shawn Alton
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
- Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.
Nutrition Facts : Calories 1455.6 calories, Carbohydrate 9 g, Cholesterol 496.3 mg, Fat 133.6 g, Fiber 0.6 g, Protein 54.9 g, SaturatedFat 73.6 g, Sodium 1567.8 mg, Sugar 0.8 g
More about "filets mignons with bourguignonne sauce recipes"
HOW TO COOK FILET MIGNON {PLUS 4 SAUCES} - COOKING CLASSY
From cookingclassy.com
Cuisine FrenchTotal Time 2 hrs 20 minsCategory Main CourseCalories 652 per serving
- Let steaks rest at room temperature 1 hour uncovered to help take the cold chill off and dry the exterior.
- After steaks have rested, dab dry with paper towels then season both sides with salt and pepper and gently press salt and pepper over steak.
- Transfer steaks to wire rack on baking sheet spacing apart. Insert a oven probe meat thermometer into center of one steak, inserting from the side**.
FILETS MIGNONS WITH BOURGUIGNONNE SAUCE | WILLIAMS …
From williams-sonoma.com
5/5 (2)Total Time 50 minsServings 4
BEST SAUCES FOR FILET MIGNON - NO RECIPE REQUIRED
From noreciperequired.com
FILET MIGNON RECIPE WITH EASY PAN SAUCE - UMAMI GIRL
From umamigirl.com
FILET MIGNON WITH BLUE CHEESE SAUCE | FAVORITE FAMILY …
From favfamilyrecipes.com
FILET MIGNON WITH BORDELAISE SAUCE | SAVEUR
From saveur.com
THE TOP 9 FILET MIGNON RECIPES - THE SPRUCE EATS
From thespruceeats.com
10 BEST FILET MIGNON SAUCE RECIPES | YUMMLY
From yummly.com
EASY FILET MIGNON WITH BORDELAISE SAUCE FOR TWO - PERFECTLY PROVENCE
From perfectlyprovence.co
RECIPES/FILETS-MIGNONS-WITH-BOURGUIGNONNE-SAUCE.JSON AT MASTER ...
From github.com
10 BEST FILET MIGNON CREAM SAUCE RECIPES - YUMMLY
From yummly.com
BRANDY CREAM SAUCE FOR PAN-FRIED FILET MIGNON - KITCHEN DIVAS
From kitchendivas.com
FILET MIGNON WITH LEMON & BASIL SAUCE - SIMPLY PAIRED
From getsimplypaired.com
FILET MIGNON WITH BéARNAISE SAUCE | EASIEST RECIPE
From burmaspice.com
15 BEST FILET MIGNON RECIPES | MYRECIPES
From myrecipes.com
FANCY FILET MIGNON RECIPE | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
FILET MIGNON WITH PAN SAUCE - SWEET SAVORY AND STEPH
From sweetsavoryandsteph.com
FILET MIGNON BOURGUIGNONNE - STAR FINE FOODS
From starfinefoods.com
FILET MIGNON WITH BOURSIN MUSHROOM SAUCE - KRAZY KITCHEN MOM
From krazykitchenmom.com
30-MINUTE FILET BOURGUIGNONNE WITH MASHED POTATOES RECIPE
From myrecipes.com
FILETS MIGNONS WITH BOURGUIGNONNE SAUCE | WILLIAMS SONOMA
FILET MIGNON RECIPE IN MUSHROOM SAUCE (VIDEO)
From natashaskitchen.com
SIDES FOR FILET MIGNON. NO. 4 WILL LEAVE YOU OPEN-MOUTHED!
From simple30.com
FILET MIGNON WITH CHOCOLATE SAUCE - COOKAHOLIC WIFE
From cookaholicwife.com
FILET MIGNON IN MUSHROOM WINE SAUCE - NATASHASKITCHEN.COM
From natashaskitchen.com
FILET MIGNON AND BOURBON SAUCE - ZONA COOKS
From zonacooks.com
PERFECT FILET MIGNON WITH BEARNAISE SAUCE - 40 APRONS
From 40aprons.com
FILETS MIGNONS WITH BOURGUIGNONNE SAUCE | DEBSTER | COPY ME THAT
From copymethat.com
FILETS MIGNONS WITH BRANDY CREAM SAUCE | CANADIAN LIVING
From canadianliving.com
10 BEST ROASTED FILET MIGNON SAUCE RECIPES | YUMMLY
From yummly.com
FILETS MIGNONS WITH BOURGUIGNONNE SAUCE
From pinterest.com
FILET MIGNON WITH GARLIC MUSTARD SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
FILET MIGNON WITH GARLIC BUTTER - DINNER AT THE ZOO
From dinneratthezoo.com
FILET MIGNON WITH CLASSIC BORDELAISE SAUCE - HOW TO FEED A LOON
From howtofeedaloon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love