Obersteiner Filet Mignon Grilled Rye Bread With Her Recipes

GRILLED FILET MIGNON WITH POMMES ANNA

Grilled Filet Mignon with Pommes Anna image

This dish is inspired by traditional continental French restaurants in California, like La Bourgogone, Fleur de Lys and Ernie's. They would serve tableside filet with cognac sauce, roasted pommes Anna, roasted tomatoes and artichokes.

Provided by Food Network

Categories main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1 whole filet mignon, not trimmed
Sea salt flakes and cracked black pepper
1/4 cup olive oil
1/2 cup red wine
8 to 10 bay leaves
1 stick (8 tablespoons) unsalted butter
4 russet potatoes, peeled and sliced like a deck of cards (1/8-to-1/4-inch thick)
Sea salt flakes
2 cups washed, trimmed and diced Jerusalem artichokes
1/2 cup heavy cream
6 tablespoons unsalted butter
Sea salt flakes and cracked black pepper
2 pints tiny cherry tomatoes
2 tablespoons olive oil
Sea salt flakes
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cups red wine
1 cup dark chicken stock
1/4 cup cognac
Sea salt flakes and cracked black pepper

Steps:

Preheat one oven to 400 degrees F and a second oven to 450 degrees F.
For the steak: Trim out four nice 6-ounce steaks, leave some of the fat and sinew on the steaks. Reserve any trimmings for the sauce, ideally at least 6 ounces of trimmings. Sprinkle the steaks with sea salt and heavy cracked black pepper and place into a shallow dish. Pour the olive oil and red wine over the steaks and top with the bay leaves. Set aside to marinate while you start the pommes Anna, Jerusalem artichokes, tomatoes and sauce.
For the pommes Anna: Rub 2 tablespoons of the butter into a 10-inch cast-iron pan. Place the potatoes in the pan resembling an overlapping deck of cards. Season with sea salt and dab with the remaining 6 tablespoons butter. Bake in the 400-degree oven until cooked through and golden, about 45 minutes.
Meanwhile, for the Jerusalem artichokes: Cook the Jerusalem artichokes in salted simmering water until very tender, 45 to 50 minutes. Drain off all but 1/2 cup cooking liquid and add the cream and butter. Use an immersion blender to puree the Jerusalem artichokes. Season with sea salt and pepper. Keep warm.
For the tomatoes: Sprinkle the tomatoes with the olive oil and some sea salt and pour onto a baking sheet. Roast in the 450-degree oven until just cooked, 20 to 25 minutes.
For the sauce: Add the olive oil and butter to a medium cast-iron skillet and heat until almost smoking. Add the trimmed filet pieces and sear well on all sides. Once the trimmings are seared, add the red wine, stock and cognac and reduce for about 12 minutes. Taste and adjust seasoning as needed. Strain the sauce and keep warm until ready to serve.
Preheat a grill to medium-high heat.
Put the marinated filets on the grill and grill on both sides until desired temperature, 130 degrees F for medium-rare. Let rest for 10 minutes before slicing each steak into 1/2-inch-thick slices.
Line the middle of a large platter with the Jerusalem artichoke puree, top with the filet slices and finish with the reduced sauce. Arrange the tomatoes along the edges. Serve with the pommes Anna on the side.

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

GRILLED GARLIC BREAD

Grilled Garlic Bread image

Here is a savory grilled garlic bread recipe that's easy to make.

Provided by ghada faris

Categories Garlic Bread

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

2 tablespoons butter, softened
1 clove garlic, crushed
2 tablespoons grated Parmesan cheese
ground black pepper to taste
¼ large baguette, sliced
1 teaspoon chopped fresh parsley, or to taste

Steps:

Preheat a grill to high heat.
Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.
Spread the butter mixture generously on the baguette slices.
Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.
Sprinkle with parsley and serve immediately.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 16.4 g, Cholesterol 17.5 mg, Fat 7 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 4.2 g, Sodium 263.8 mg