FILET MIGNON WITH RICH BALSAMIC GLAZE
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
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
BALSAMIC ONION CONFIT
This is a dish adapted from Diamond Dishes: From the Kitchens of Baseball's Biggest Stars. A-Rod cooks it for T-Bond Steak but I made it for a baked salmon and it was delicious. I baked the salmon with spices and sealed in foil - the right before serving, I spread the Balsamic Onion Confit on the top.
Provided by NannyMarvel
Categories Onions
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in a large, nonstick skillet over medium hert. Add onions, a pinch of salt and 1 cup water. Cook for 20 minutes, stirring often, until water evaporates and onions are softened.
- Stir in another cup of water. Cook 20 minutes more, stirring often, until water evaporates and onions begin to brown.
- Add vinegar and honey. Cook for 10 minutes, stirring often, until onions caramelize.
Nutrition Facts : Calories 128.9, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 33.2, Carbohydrate 25.5, Fiber 1.9, Sugar 19.5, Protein 1.4
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.
RED ONION CONFIT
Make and share this Red Onion Confit recipe from Food.com.
Provided by Outta Here
Categories Onions
Time 40m
Yield 2 1/2 cups, 10 serving(s)
Number Of Ingredients 4
Steps:
- Heat the olive oil in a large pan over medium heat.
- Add the red onions. Do not stir. Let the onions turn light brown, then turn and brown on the other side.
- When the onions are browned, add the balsamic vinegar and orange rind.
- Cook for 2-3 minutes, until the liquid is almost gone.
RED ONION CONFIT
We served this warm confit as a garnish withFillet of Beef Balsamico
Provided by Martha Stewart
Yield Makes 1 1/2 cups
Number Of Ingredients 8
Steps:
- Heat oil over low heat in a medium saute pan. Cook the onions, stirring often, until very soft, 15 to 20 minutes.
- Add wine, vinegar, water, and sugar, and raise heat to medium. Cook uncovered for about 15 minutes. Season with salt and pepper and serve.
FILETS MIGNONS WITH MUSTARD PORT SAUCE WITH RED ONION CONFIT
Categories Mustard Onion Sauté Quick & Easy Beef Tenderloin Port Red Wine Gourmet
Yield Serves 4
Number Of Ingredients 21
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.
BEEF FILLET WITH RED WINE SAUCE
Luxuriously tender meat, soaked in a herby, garlicky marinade makes for a mouthwatering main course, fit for a feast
Provided by Marcus Wareing
Categories Dinner, Lunch, Main course, Supper
Time 1h50m
Number Of Ingredients 17
Steps:
- Put the beef in a container just big enough to fit snugly. Mix the marinade ingredients in a bowl and tip over the beef. Cover and chill, turning and basting as often as possible. Leave for 24-72 hrs.
- Pour the Port and wine into a large pan and simmer until reduced to a glaze. - this will take about 20 mins. Heat the oil in a separate large pan and, when almost smoking, add the beef scraps and cook until dark golden. Add the shallots, garlic, peppercorns and herbs. Fry for a few mins until starting to brown, then add the reduced alcohol and stock. Bring to a simmer and cook for 25 mins. Strain into a clean pan, then simmer for 8-10 mins until thickened. Season to taste and chill until needed.
- Heat oven to 200C/180C fan/gas 6. Remove the fillet from the marinade and brush off the herbs, reserving them and the garlic for later. Heat the vegetable oil in a large pan. When almost smoking, add the fillet, season with 2 tsp salt and fry for 5-7 mins, turning every so often.
- Add the butter, cube by cube, and - when foaming - baste the fillet, turning regularly. When the fillet is caramelised, put in a roasting tin with the reserved herbs and garlic, and cook in the oven for 8-12 mins, turning every 4 mins and basting. To check that the beef is done, insert a probe thermometer into the centre - it should read 55-60C for medium rare. Transfer to a board, wrap loosely in foil and rest for 20 mins.
- Return the tin to the oven until the butter is hot. Before serving, roll the fillet in it. Serve with the sauce, croquettes, carrots and garlic.
Nutrition Facts : Calories 636 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium
FILLET OF BEEF BALSAMICO WITH RED ONION CONFIT
The beef is especially delicious when grilled, but it can also be seared in a pan and oven roasted.
Provided by Martha Stewart
Yield Makes about 40 portions
Number Of Ingredients 14
Steps:
- Whisk together vinegar, lemon juice, red wine, oil, rosemary, garlic, salt, and peppercorns in a large bowl. Add fillet, turning to coat well. Cover with plastic wrap; marinate overnight in refrigerator, turning meat several times.
- Heat a grill until coals are hot. Grill fillet until medium rare, 145 degrees on a meat thermometer, about 30 minutes. If roasting in oven, heat to 450 degrees. Heat a large iron skillet over low heat until very hot (a few drops of water splashed in pan should evaporate almost immediately). Place fillet in pan and cook until brown on all sides, 5 to 10 minutes. Place skillet in oven; roast until meat is medium rare, about 20 minutes. Remove from pan; let fillet cool to room temperature.
- Cut bread on a slight angle into 3/8-inch-thick slices; arrange on a baking sheet. Melt butter and brush each slice lightly. Toast in a 350 degrees oven until golden brown. Set aside. Combine creme fraiche and horseradish. Set aside.
- To assemble hors d'oeuvres, slice fillet into 1/4-inch-thick slices. Spread a little horseradish sauce on toast and top with a slice of beef. Garnish with Red Onion Confit and additional rosemary.
More about "fillet of beef balsamico with red onion confit recipes"
BEEF RIBEYE WITH ONION CONFIT RECIPE - BBQ SPOT
From bbqspot.com
FILLET OF BEEF | JAMIE OLIVER ROASTED BEEF RECIPES
From jamieoliver.com
BEEF FILLET RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
HERBED FILLET OF BEEF WITH TOMATO MADEIRA CONFIT …
From epicurious.com
CONFIT COD RECIPE WITH ONION SAUCE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
RED ONION CONFIT WITH MERLOT & BALSAMIC VINEGAR RECIPE
From sunset.com
10 BEST BEEF CONFIT RECIPES | YUMMLY
From yummly.com
HOW TO MAKE ONION CONFIT - HONEST COOKING - RECIPES
From honestcooking.com
ONION CONFIT RECIPE – RED ONION CONFIT - EATWELL101
From eatwell101.com
RED ONION CONFIT WITH MERLOT & BALSAMIC VINEGAR RECIPE
From myrecipes.com
Servings 10-12Calories 155 per serving
BEEF TENDERLOIN WITH RED ONION MARMALADE - PERFORMANCE …
From performancefoodservice.com
BEEF FILLETS WITH COGNAC-ONION SAUCE RECIPE | MYRECIPES
From myrecipes.com
BEST RED ONION CONFIT WITH RED WINE - SIMPLE. TASTY. GOOD.
From junedarville.com
GRILLED FISH WITH ONION CONFIT - RICARDO
From ricardocuisine.com
BEEF FILLET WITH BALSAMIC VINEGAR - USE BALSAMIC VINEGAR
From usebalsamicvinegar.com
ULTIMATE STEAK CONFIT - BEST EVER! | RECIPES | ALMAZAN KITCHEN
From almazankitchen.com
RED ONION CONFIT | RECIPE - KOSHER.COM
From kosher.com
AGED BEEF TENDERLOIN W/ BACON, DUCK LIVER PARFAIT, CONFIT RED ONION ...
From pinterest.nz
WHOLE ROAST EYE FILLET OF BEEF WITH KILLER RED WINE SAUCE
From mustardwithmutton.com
BEEF ROLLS AND APPLE-RED-ONION CONFIT | METRO
From api.metro.ca
FILLET OF BEEF IN RED WINE MARINADE RECIPE | WOOLWORTHS
From woolworths.com.au
PEPPER-CRUSTED FILLET OF BEEF WITH ROASTED BALSAMIC ONIONS AND …
From deliaonline.com
ROAST BEEF SANDWICH WITH ONION CONFIT AND HAVARTI
From dairyfarmersofcanada.ca
BEEF ROLLS AND APPLE-RED-ONION CONFIT | METRO
From metro.ca
FILLET OF BEEF BALSAMICO WITH RED ONION CONFIT RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPE | ROAST BEEF SANDWICH WITH ONION CONFIT AND HAVARTI
From nataliemaclean.com
PAN-SEARED FILET MIGNON WITH RED WINE AND BALSAMIC SAUCE
From kitchenswagger.com
FILLET OF BEEF WITH ROASTED RED ONION AND ROCKET SALAD
From yuppiechef.com
CONFIT FILLET OF YORKSHIRE BEEF, PURPLE SPROUTING ... - JAMES MARTIN …
From jamesmartinchef.co.uk
HEREFORD BEEF FILLET WITH WHITE ASPARAGUS, MUSTARD GREENS, CONFIT ...
From greatbritishchefs.com
RECIPES: BEEF TENDERLOIN WITH ONION CONFIT, APPLE STRUDEL
From startribune.com
RED MULLET (ROUGET) FILLETS IN POTATOES ON RED ONION-MARROW …
From greatchefs.com
FILET MIGNON | LIDIA CELEBRATES AMERICA | PBS FOOD
From pbs.org
CONFIT D’OIGNON OR FRENCH ONION MARMALADE - THAT SKINNY CHICK …
From thatskinnychickcanbake.com
PAN SEARED FILET MIGNON WITH ONION CONFIT (CROWD COW)
From crowdcow.com
FILLET OF BEEF WITH A TAPENADE CRUST AND TOMATO CONFIT
From bigoven.com
FILLET OF BEEF WITH A TAPENADE CRUST AND TOMATO CONFIT RECIPE
From cookeatshare.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