Pan Roasted Filet Mignons With Potato Walnut Confit Port Wine Reduction Stilton Cheese And Shallot Rings Recipes

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PAN SEARED FILET MIGNON



Pan Seared Filet Mignon image

Learn how to cook the perfect filet mignon in the oven like the best restaurants. A little pan-searing on the stovetop, then cook in the oven for your perfect filet. Never fail results every time that is perfect for two or a crowd.

Provided by Dan Mikesell AKA DrDan

Categories     Main Course

Time 18m

Number Of Ingredients 3

2 Filet Mignon (about 1 1/2 inch thick and about 8 oz)
1 tablespoon butter (or butter)
salt and pepper (to taste or 7:2:2)

Steps:

  • Preheat oven to 400°. Start with 1 1/2 thick filets, about 8 oz each, and trimmed well. Remove any silver skin. If you have time, rest at room temperature for 30-60 minutes.
  • Pat dry well with paper towels. Season all sides to taste. Just kosher salt and pepper will be fine. I use my homemade All-Purpose Seasoning -7:2:2. Season just before cooking or 1 hour before cooking to prevent the salt from pulling fluid out of the meat.
  • In an oven-safe pan (I love my 10-inch cast iron), melt 1 tablespoon of butter over medium-high heat or use oil. When hot, sear both sides of the filets for 2-3 minutes-sear, flip, sear, and final flip before going to the oven.
  • Transfer to the preheated oven. Cook to your desired done temperature minus about 3-5 degrees. For me, medium-rare is always about 8-10 minutes to get an internal temp of about 135°- 140°. If you want rare, check the internal temperature when the meat goes into the oven.
  • I suggest checking the internal temperature after 4-5 minutes in the oven to see where you are on the internal temperature. Time can vary due to the exact temperature of the meat to start, the exact temperature of the oven, the pan used, and the thickness of the meat. Rare may take only a few minutes in the oven so beware if you want rare. DO NOT COOK BY TIME ALONE. YOU MUST CHECK THE INTERNAL TEMPERATURE. Times are provided to help planning only.
  • Remove from pan and tent lightly with foil on a plate and let rest for 3-5 minutes before cutting. It needs to absorb fluids internally, and the temperature will rise a few more degrees during the rest.

Nutrition Facts : Calories 347 kcal, Protein 22 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 76 mg, Sodium 616 mg, UnsaturatedFat 16 g, ServingSize 1 serving

PAN-ROASTED FILET MIGNONS WITH POTATO-WALNUT CONFIT, PORT WINE REDUCTION, STILTON CHEESE, AND SHALLOT RINGS



Pan-Roasted Filet Mignons with Potato-Walnut Confit, Port Wine Reduction, Stilton Cheese, and Shallot Rings image

Time-tested flavor pairings and an innovative mix of textures make this steak dinner a special-occasion superstar. It comes from Emeril Lagasse's book "From Emeril's Kitchens."Also try:Dry-Aged Rib-Eye Steaks with Emeril's Maitre d'Hotel Butter

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 20

1 1/2 pounds small red potatoes, scrubbed and cut lengthwise into 8 wedges each
1 tablespoon extra-virgin olive oil
1 teaspoon dried thyme
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
3 ounces bacon, chopped
1/2 cup walnut pieces
4 (8-ounce) filet mignon steaks
2 teaspoons coarse salt
2 teaspoons freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
1 cup crumbled Stilton or other blue cheese
Fried Shallot Rings
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons chopped shallots
1 teaspoon chopped garlic
1/2 cup ruby port
1 cup Reduced Beef Stock
1/2 cup (1 stick) unsalted butter, cut into cubes and chilled

Steps:

  • Make the Potato-Walnut Confit: Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
  • Place potatoes, extra-virgin olive oil, thyme, salt, and pepper in a medium bowl; toss to combine. Spread in an even layer on prepared baking sheet and transfer to oven. Roast until potatoes are golden brown, 25 to 30 minutes. Remove from oven and transfer to a large bowl.
  • Heat a large skillet over medium-high heat. Add bacon and cook, stirring, until it just begins to turn golden, about 2 minutes. Add walnuts and cook, stirring, for 2 minutes. Using a slotted spoon, transfer bacon mixture to bowl with potatoes; cover tightly with plastic wrap to keep warm. Reserve skillet for port wine reduction.
  • Make the Port Wine Reduction: Add shallots and garlic to reserved skillet and cook, stirring, for 30 seconds. Add port to deglaze and stir, scraping up browned bits in skillets; cook until reduced by half, about 2 minutes. Add beef stock and cook, stirring, until reduced by half, 8 to 9 minutes. Add butter to skillet, 1 piece at a time, whisking until fully melted and combined after each addition. Remove skillet from heat as necessary to prevent sauce from breaking; sauce should be thick enough to coat the back of a spoon. Remove sauce from heat and cover to keep warm.
  • Make the Filet Mignons: Season filets on both sides with salt and pepper. In a large ovenproof skillet, melt butter with olive oil over high heat. Add filets and cook, turning once, 3 minutes per side. Place 2 tablespoons cheese on top of each filet and transfer skillet to oven. For medium-rare, roast until an instant-read thermometer reaches 140 degrees when inserted into filets, 8 to 10 minutes. Remove from oven.
  • To serve, divide the potato mixture evenly between four plates; top with filets. Spoon sauce over filets and garnish with remaining 1/2 cup cheese, fried shallot rings, and parsley. Serve immediately.

SEARED FILET MIGNON



Seared Filet Mignon image

Provided by Food Network

Categories     main-dish

Time 11m

Yield 6 servings

Number Of Ingredients 4

6 slices Filet Mignon, each about 1/2 pound and cut about 1 1/2 inches thick
Salt and pepper
1/3 cup (6 tablespoons) butter
1 1/2 tablespoons olive oil

Steps:

  • Season the Filet Mignons with salt and pepper. Combine the butter and oil in a large saute pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes per side for rare. Transfer to a warm platter.

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

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.

BLUE CHEESE CRUSTED FILET MIGNON WITH PORT WINE SAUCE



Blue Cheese Crusted Filet Mignon with Port Wine Sauce image

Worth the effort! Tender and flavorful, great for a dinner party. Make the sauce a day ahead to cut down on the prep time.

Provided by HEBEGEBE

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 50m

Yield 4

Number Of Ingredients 10

1 tablespoon butter
½ cup minced white onion
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
¾ cup low-sodium beef broth
½ cup port wine
1 tablespoon vegetable oil
4 filet mignon steaks (1 1/2 inch thick)
¾ cup crumbled blue cheese
¼ cup panko bread crumbs

Steps:

  • Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
  • Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
  • Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
  • Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

Nutrition Facts : Calories 402.2 calories, Carbohydrate 9 g, Cholesterol 84.7 mg, Fat 27.8 g, Fiber 0.5 g, Protein 24.5 g, SaturatedFat 12.5 g, Sodium 462.6 mg, Sugar 1.4 g

PAN-SEARED & ROASTED FILET MIGNON



Pan-Seared & Roasted Filet Mignon image

This recipe is adapted from several roasted steak recipes with a few modifications that I feel makes the ultimate steak.

Provided by jpknight22

Categories     Steak

Time 20m

Yield 2 steaks, 2 serving(s)

Number Of Ingredients 8

2 teaspoons kosher salt, to taste
1 teaspoon garlic salt, to taste
1 teaspoon meat tenderizer, to taste
1 1/2 teaspoons fresh ground pepper, to taste
1 teaspoon paprika
2 teaspoons dried parsley
2 teaspoons olive oil
2 beef tenderloin steaks (1 to 1.5 inches in thickness, USDA prime beef works best)

Steps:

  • Preheat oven to 500 degrees.
  • Let steaks warm to room temperature and rub with water on each side. Apply kosher salt, garlic salt, meat tenderizer, and fresh ground pepper liberally. Sprinkle paprika and parsley on each side for color/garnish.
  • Warm olive oil in a grill pan, frying pan, or skillet over medium high heat and add filets while pan is warming. As steaks begin to sizzle, adjust temperature to high heat, gently lift the steaks to prevent sticking and apply pressure to ensure steaks are browning. Repeat process and adjust heat as necessary until steaks are brown (roughly 2 to 3 minutes on each side).
  • Upon browning both sides, place steak in an oven safe pan or skillet and roast using the following temperature guidelines (which vary depending upon the thickness of the meat) - rotate halfway through cooking:.
  • Rare - 4 to 6 minutes (130 to 140 degrees internal temperature).
  • Medium Rare - 6 to 8 minutes (140 to 150 degrees internal temperature).
  • Medium - 8 to 10 minutes (150 to 160 degrees internal temperature).
  • Use a foil tent as necessary to keep steaks warm until serving. Remember they will continue to cook as they are removed from the heat. I prefer to serve with mashed potatoes and stir fried green beans or sauteed mushrooms.
  • The following guidelines help to determine steak temperature without cutting into the steak and ruining the presentation according to Big Oven: very rare feels soft and squishy, rare is soft to the touch, medium-rare yields gently to the touch, while medium yields only slightly to the touch and is beginning to firm up, and medium-well is firm to the touch.
  • Safety note per Big Oven: "Doneness" is an issue of personal preference. However, it is recommended that beef be cooked to medium-rare doneness, the internal temperature should reach 145 degrees F to ensure that harmful bacteria have been destroyed. A thick cut of beef that has been cooked to an internal temperature of 140 degrees F, may be removed from the oven, loosely covered, and allowed to rest a few minutes. The temperature will continue to rise about 5 degrees F, reaching proper doneness.

FILET MIGNON WITH RICH BALSAMIC GLAZE



Filet Mignon with Rich Balsamic Glaze image

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

2 (4 ounce) filet mignon steaks
½ teaspoon freshly ground black pepper to taste
salt to taste
¼ cup balsamic vinegar
¼ cup dry red wine

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

DRY-AGED RIB-EYE STEAKS WITH EMERIL'S MAITRE D'HOTEL BUTTER



Dry-Aged Rib-Eye Steaks with Emeril's Maitre D'Hotel Butter image

Emeril's signature rib-eye steak is pan-grilled, then roasted to perfection and topped with lemon-infused butter. The recipe appears in his book "From Emeril's Kitchens." Try serving it with Emeril's Mashed Potatoes.Also try:Pan-Roasted Filet Mignons with Potato-Walnut Confit, Port Wine Reduction, Stilton Cheese, and Shallot Rings

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 5

1/2 cup vegetable oil
1/2 cup Emeril's Original Essence or Creole seasoning
4 (20- to 22-ounce) bone-in dry-aged rib-eye steaks
4 (1/2-inch-thick) slices Emeril's Maitre D'Hotel Butter
1 tablespoon finely chopped fresh flat-leaf parsley, for garnish

Steps:

  • In a small bowl, whisk together oil and Emeril's Original Essence or Creole seasoning to combine. Rub oil mixture all over steaks and place in a shallow dish. Cover dish with plastic wrap and refrigerate at least 4 hours and up to overnight.
  • Bring steaks to room temperature 30 minutes before ready to cook.
  • Preheat a grill pan to medium-high heat. Preheat oven to 450 degrees.
  • Place steaks on grill pan. Cook, turning once, 4 to 6 minutes per side. Transfer steaks to a large ovenproof skillet or baking sheet; transfer to oven and roast until internal temperature of steaks reaches 140 degrees on an instant-read thermometer, 3 to 5 minutes. Remove steaks from oven and set temperature to broil.
  • Place a slice of butter on each steak; transfer steaks to broiler and broil until butter just starts to melt, 20 to 30 seconds. Serve immediately, garnished with parsley.

PAN-SEARED FILET MIGNON



Pan-Seared Filet Mignon image

I actually prefer the taste of perfectly pan-seared beef over grilled. This is easy and always delicious.

Provided by KathyP53

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

4 (6 ounce) beef tenderloin, filets
1 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
2 tablespoons butter
2 tablespoons olive oil

Steps:

  • Sprinkle fillets with salt and pepper on both sides. Rub seasoning into meat with your fingers.
  • Melt butter with olive oil in a large cast iron skillet over medium heat. Add filets and cook 5-7 minutes on each side.
  • Remove from heat, cover filets with foil and allow to stand for 5 minutes before serving.

Nutrition Facts : Calories 532.9, Fat 43.5, SaturatedFat 17.1, Cholesterol 160.1, Sodium 354.2, Carbohydrate 0.4, Fiber 0.1, Protein 33.5

HOW TO COOK FILET MIGNON RECIPE BY TASTY



How To Cook Filet Mignon Recipe by Tasty image

We get it: you deserve a treat. It's been a hard day (or maybe even a hard week) and well, you deserve a little bit of luxury: a lit candle, some wine, and some nice music. Oh, and don't forget the Best. Meal. Ever. Luckily, our filet mignon fits the bill: it simplifies a fancy restaurant dish into a homemade extravagance and the best part? Our recipe serves just one: that's right. It's allll for you!

Provided by Jody Tixier

Categories     Lunch

Yield 1 serving

Number Of Ingredients 7

6 oz filet mignon
coarse salt, to taste
freshly ground black pepper, to taste
1 tablespoon grapeseed oil, or other high-heat, neutral oil of choice
2 tablespoons unsalted butter
2 sprigs fresh rosemary
1 clove garlic

Steps:

  • On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.
  • Preheat the oven to 450˚F (230˚C).
  • Generously season all sides of the filet mignon with salt and pepper.
  • Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.
  • Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.
  • Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.
  • Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.
  • Transfer the pan to the oven for 7 minutes for a medium rare steak.
  • Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.
  • Enjoy!

Nutrition Facts : Calories 591 calories, Carbohydrate 1 gram, Fat 48 grams, Fiber 1 gram, Protein 37 grams, Sugar 0 grams

PAN-SEARED FILET MIGNON WITH CABERNET SAUCE



Pan-Seared Filet Mignon with Cabernet Sauce image

An easy Pan-Seared Filet Mignon recipe. Add french fries, glazed carrots, and a salad of romaine wedges with blue cheese dressing. End with cheesecake and raspberries.

Categories     Beef     Sauté     Low Carb     Red Wine     Fall     Shallot     Parsley     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

4 tablespoons (1/2 stick) chilled butter
4 filet mignon steaks (each about 4 ounces)
1/3 cup chopped shallots
2/3 cup Cabernet Sauvignon
1 generous tablespoon drained capers
1 tablespoon Dijon mustard
1/3 cup chopped fresh parsley

Steps:

  • Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and generous amount of ground black pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium. Transfer steaks to 4 plates. Tent with foil.
  • Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots; sauté 1 minute. Add wine, capers, and mustard; simmer until slightly thickened, about 2 minutes. Stir in parsley. Reduce heat to medium-low. Whisk in remaining 2 tablespoons butter. Season sauce with salt and pepper. Spoon over steaks.

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2020-12-06 Take steaks out of refrigerator about an hour before you plan to cook them to allow them to come to room temperature. Coat both sides with salt and pepper. Preheat oven to 400 degrees F. Add butter, garlic, rosemary and thyme to oven safe stainless steel or cast iron pan. Heat over medium high to high heat.
From selfproclaimedfoodie.com


PAN-SEARED FILET MIGNON RECIPE - KITCHEN SWAGGER
2019-01-01 Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in herbs and garlic until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the filet.
From kitchenswagger.com


FILET MIGNON WITH STEAKHOUSE STYLE NEW POTATOES RECIPE | PAN-FRY
directions. 1. Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray. Remove filets from refrigerator and let sit at room temperature for 20 minutes. 2. Prepare potatoes. Scrub and cut larger potatoes into eighths, smaller potatoes into quarters.
From hannaford.com


PAN-ROASTED FILET MIGNON WITH BLUE CHEESE - TASTE OF FRANCE
2020-02-01 2 Preheat the oven to 425 F. Season the steaks with salt and pepper on both sides. 3 Melt the butter and olive oil in an oven-proof pan over medium-high heat and add the rosemary and garlic. Saute for a couple of minutes until fragrant. Add the steaks and cook for 2-3 minutes per side or until a nice dark-brown crust has formed.
From tasteoffrancemag.com


MARTHA STEWART FILET MIGNON RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


PAN-SEARED FILET MIGNON RECIPE | MYRECIPES
Sprinkle fillets with pepper and salt. Advertisement. Step 2. Melt butter with olive oil in a large stainless steel or cast-iron skillet over medium heat. Add fillets, and cook 5 to 7 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Close this dialog window.
From myrecipes.com


PERFECT FILET MIGNON FOR TWO - COOKING WITH CURLS
2018-09-12 Preheat oven to 375 degrees. Heat a large cast-iron skillet over medium-high heat. Add one Tablespoon of unsalted butter to the skillet, once melted add the steaks and sear to form a golden brown crust. Flip the steaks over and sear the other side, about 2 minutes per side.
From cookingwithcurls.com


PAN SEARED FILET MIGNON (IN A CAST IRON SKILLET) - TIPBUZZ
2020-05-28 Add the remaining 1 tablespoon oil to the pan and swirl to coat. Carefully place the filet mignons in the pan using tongs. Sear the first side for 2 minutes undisturbed. Then flip and sear the other side for 2 minutes more. Add the garlic, butter and optional rosemary to the pan. Then transfer to the oven.
From tipbuzz.com


HOW TO COOK A PERFECT FILET MIGNON - COUPLE IN THE KITCHEN
2018-02-13 Perfect Filet Mignon Recipe with Asparagus, Potatoes and a Red Wine Pan Sauce. Serves 2. Ingredients: 2 PRE Brand filet mignon steaks. Olive oil. Salt and pepper. 8-10 asparagus stalks. 5 tablespoons butter, divided. Fresh thyme. ½ pound baby red potatoes. 1 sweet onion, sliced. 5 cloves garlic, smashed. 1 cup red wine. 1 cup chicken stock
From coupleinthekitchen.com


THE TOP 9 FILET MIGNON RECIPES - THE SPRUCE EATS
2020-03-22 Cumin and Black Pepper Crusted Filet Mignon. This is by far one of the most flavorful ways to prepare filet mignon. While you can use cumin powder for the recipe, toasting the cumin seeds adds a deeply delicious touch to the final product. Serve these steaks with grilled or sauteed vegetables and rice or quinoa pilaf .
From thespruceeats.com


FILET MIGNON WITH ROASTED POTATOES & ASPARAGUS RECIPE
Toss potatoes with oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange in a single layer in the bottom of a broiler pan coated with cooking spray. Bake at 500° for 10 minutes. Arrange in a single layer in the bottom of a broiler pan coated with cooking spray.
From myrecipes.com


GREAT RECIPES - PINTEREST
Emeril's signature rib-eye steak is pan-grilled, then roasted to perfection and topped with lemon-infused butter. The recipe appears in his book "From Emeril's Kitchens." Try serving it with Emeril's Mashed Potatoes.Also try:Pan-Roasted Filet Mignons with Potato-Walnut Confit, Port Wine Reduction, Stilton Cheese, and Shallot Rings. aclauses.
From pinterest.com


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