Grilled Portobello And Filet Mignon With Boursin Cheese Recipes

GRILLED PORTOBELLO MUSHROOMS

Grilled Portobello Mushrooms image

Provided by Food Network

Time 3h35m

Yield 10 servings

Number Of Ingredients 4

Ingredients

5 whole portobello mushrooms
Olive oil
Salt and cracked black pepper
Minced garlic

Steps:

Several hours before cooking, place portobello mushrooms in a large sealable plastic bag. Pour in some olive oil, enough to coat all mushrooms, plus some excess. Sprinkle a little salt and some cracked pepper into the bag. Add about a tablespoon of minced garlic. Seal bag and shake. Refrigerate for a few hours.
Preheat grill to high, remove the mushrooms from the bags and place on grill for 5 to 7 minutes per side or longer; you really can't overcook them. Flip them every few minutes or so.

FILET MIGNON W/BALSAMIC SYRUP & BOURSIN CHEESE

Filet Mignon W/Balsamic Syrup & Boursin Cheese image

One of my favorite foods. I've had this at my good friend's house with baked potatoes, asparagus and fresh baked bread. A meal to die for! Delicious! Update -09/15/2009: Since some reviewers have had trouble with the balsamic syrup - I suggest that you don't make the syrup and make a slight glaze with the balsamic vinegar and serve it with the filet mignon and the Boursin cheese & since I can't change the title of the recipe I suggest you do that.

Provided by Manami

Categories Steak

Time 28m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups balsamic vinegar
3 tablespoons sugar
3 tablespoons butter or 3 tablespoons margarine
2 teaspoons garlic, sliced
6 (5 -6 ounce) filet mignon steaks (1-inch thick)
salt, to taste
fresh ground black pepper, to taste
3 ounces softened boursin herb cheese spread
fresh parsley, garnish (optional)

Steps:

Preheat broiler.
Boil vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring, occasionally, about 18 minutes.
Meanwhile, melt the butter or margarine in heavy large skillet over medium-high heat and infuse the butter with garlic, about 1 minute.
Sprinkle steaks with salt and freshly ground black pepper.
Remove garlic from pan.
Cook steaks to desired doneness, about 3 minutes per side, for medium rare.
Transfer the steaks to a baking sheet.
Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute.
Sprinkle again with pepper.
Transfer steaks to plates.
Drizzle the balsamic sauce around the steaks, garnish with parsley, and serve.
Enjoy!

Nutrition Facts : Calories 519.3, Fat 41.4, SaturatedFat 18.8, Cholesterol 123.8, Sodium 341.2, Carbohydrate 7.9, Sugar 6.3, Protein 27.6

PORTOBELLO MUSHROOM GRILLED CHEESE

Portobello Mushroom Grilled Cheese image

[DRAFT]

Provided by Food Network

Time 5m

Yield 1 Serving

Number Of Ingredients 3

Ingredients

2 slices Pumpernickel Rye bread
4 slices Boar's Head Gold Label Switzerland Swiss® Cheese
1 portobello mushroom cap

Steps:

On a slice of bread, layer two slices of cheese, Portobello mushroom cap, two more slices of cheese, then close sandwich with second slice of bread. Spread both sides of sandwich with softened butter and grill in a pan over medium-low heat on both sides until bread is golden and cheese is melted. Cut in half and serve warm.

GRILLED PORTOBELLO PARMESAN

Grilled Portobello Parmesan image

Provided by Bon Appétit Test Kitchen

Categories Cheese Dairy Mushroom Vegetable Fourth of July Picnic Vegetarian Quick & Easy Low Cal Father's Day Backyard BBQ Dinner Lunch Parmesan Tailgating Grill/Barbecue Party Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield 6 servings

Number Of Ingredients 9

Ingredients

6 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1 large garlic clove, pressed
6 large portobello mushrooms, stemmed, gills scraped out
1 cup whole-milk ricotta cheese
1/2 cup plus 6 tablespoons finely grated Parmesan cheese
3 tablespoons chopped fresh basil, divided
6 1/3-inch-thick heirloom tomato slices (from 2 very large tomatoes)
7 to 8 ounces Fontina cheese, thinly sliced

Steps:

Prepare barbecue (medium-high heat). Whisk extra-virgin olive oil, balsamic vinegar, and pressed garlic clove in small bowl. Season dressing to taste with salt and pepper. Arrange portobello mushrooms on rimmed baking sheet, gill side up. Sprinkle with salt and pepper. Spoon generous tablespoon dressing into each mushroom; swirl to coat. Stir ricotta cheese, 1/2 cup Parmesan cheese, and 2 tablespoons chopped fresh basil in small bowl to blend. Season to taste with salt and pepper. Arrange tomato slices on plate; sprinkle with salt and pepper.
Place mushrooms on grill, gill side down. Grill until edges begin to soften, 3 to 5 minutes, depending on thickness of mushrooms. Transfer mushrooms to same baking sheet, gill side up. Nestle 1 tomato slice into each mushroom. Divide ricotta cheese mixture atop sliced tomatoes, spreading to cover, about 3 tablespoons per mushroom. Top with Fontina cheese slices, dividing equally. Sprinkle 1 tablespoon Parmesan cheese over each. Carefully return mushrooms to grill. Cover barbecue and cook until mushrooms are soft and cheese is melted, about 5 minutes. Sprinkle remaining chopped fresh basil over. Place mushrooms on plates. Drizzle remaining dressing around mushrooms and serve.

FILET MIGNON AND PORTOBELLO MUSHROOMS WITH BOURBON WINE SAUCE

Filet Mignon and Portobello Mushrooms with Bourbon Wine Sauce image

Make and share this Filet Mignon and Portobello Mushrooms with Bourbon Wine Sauce recipe from Food.com.

Provided by NovaLee

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 filet mignon
4 portabella mushrooms (stemmed&gills scraped)
2 tablespoons olive oil
3 tablespoons red wine vinegar
1/4 teaspoon salt and pepper
1 tablespoon olive oil
8 ounces andoville sausage or 8 ounces smoked bacon
2 tablespoons minced shallots
1/2 teaspoon minced garlic
5 tablespoons jack daniels Bourbon
1 rome tomatoes, diced
1 cup veal stock
2 tablespoons diced butter
1 dash Worcestershire sauce

Steps:

for steaks and mushrooms mix oil vinegar salt and pepper let marinate about 20 minutes.
heat oil saute sausage or bacon about 3 minutes till brown add shallots and garlic cook about 1 minute longer.
Deglaze pan with bourbon and carefully ignite,when burned off add tomato and stock stir in butter,worcestershire this should be done the same time your steaks and mushrooms are.
Soak hickory chips in water for 1 hour drain well when grill is hot place ontop grill meat and mushrooms Place steak in center of plate overlap slightly with mushroom pour sauce over both.

GRILLED FILET MIGNON WITH BLUE CHEESE BUTTER

Grilled Filet Mignon with Blue Cheese Butter image

Grilled filet mignon with blue cheese butter.

Provided by Frozen Meals

Categories Filet Mignon

Time 55m

Yield 4

Number Of Ingredients 6

Ingredients

½ cup butter, softened
¼ cup crumbled blue cheese
2 teaspoons fresh thyme leaves
salt and freshly ground black pepper to taste
4 (4 ounce) filet mignon steaks
2 teaspoons canola oil, or as needed

Steps:

Mash butter, blue cheese, and thyme together in a small bowl until well combined. Season with salt and pepper. Cover and refrigerate for 30 minutes.
Preheat an outdoor grill for high heat and lightly oil the grate.
Brush steaks with oil and season with salt and pepper.
Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Transfer steaks to a platter and top with some of the butter mixture. Let them rest for 5 minutes before serving.

Nutrition Facts : Calories 474.4 calories, Carbohydrate 0.7 g, Cholesterol 156.8 mg, Fat 36.7 g, Fiber 0.3 g, Protein 34.4 g, SaturatedFat 19.7 g, Sodium 348.4 mg, Sugar 0.1 g