Pan Sauteed Filet Of Beef With Spicy Rum Black Pepper Glaze And Wild Mushroom Salad Recipes

RUM-BLACK PEPPER GLAZED FILET MIGNON

Steps:

• Melt butter in a medium saucepan, add shallots and garlic and saute until soft. Add rum, bring to a boil and reduce to 1/3 cup. Add stock, bring to a boil and reduce the heat. Whisk in remaining ingredients and simmer until reduced to 2 cups. Season with salt and pepper to taste. Serve at room temperature.
• Preheat grill. Brush each steak with olive oil and season with salt and pepper to taste. Grill for 3 minutes on each side for medium-rare doneness. Drizzle with Rum Sauce.
• Place warm potatoes, peppers, onion and cilantro in a large bowl and toss to combine. Whisk together vinegar, olive oil and salt and pepper. Pour vinaigrette over potatoes and season again with salt and pepper to taste.

MUSHROOM AND BLACK PEPPER PASTA

Steps:

• Bring a pot of water to a boil and salt generously. Add the linguine and cook for 2 minutes less than the package instructions. Reserve 1/4 cup of the pasta water, then drain the pasta. Set the pasta and pasta water aside.
• Melt the butter in a large skillet over medium heat. Add the mushrooms and garlic and cook until the mushrooms have browned, about 3 minutes. Season with a pinch of salt. Add the cream and Parmesan, then bring to a simmer. Add the pasta and the pasta water and toss together, allowing the sauce to thicken, about 2 minutes. Add the black pepper and toss to distribute. Serve garnished with fresh parsley.

PAN SAUTEED FILET OF BEEF WITH SPICY RUM-BLACK PEPPER GLAZE AND WILD MUSHROOM SALAD

Steps:

• Melt butter in medium saucepan over medium heat and sweat onions and garlic. Add rum, bring to a boil and reduce to 1/4 cup. Add stock, bring to a boil and reduce heat. Whisk in ancho puree, molasses and pepper and simmer until reduced to 1 cup. Preheat grill. Season steaks on both sides with salt. Cook for 2-3 minutes on each side until medium-rare.

PAN-ROASTED BEEF FILET IN COFFEE AND MOLASSES SHELLAC

Steps:

• To make the grits bring the chicken broth to a boil and add the grits. Decrease the heat and simmer for 20 minutes over low heat, stirring frequently. Stir in the milk, grated cheddar cheese, cooked bacon and pureed chipotle chile. Season to taste and set aside in a warm place. To prepare the shellac, add the double espresso and the molasses to the glace de viande. Stir the ingredients together and set the shellac aside in a warm place. Season the beef fillets with salt and pepper. Then sear them in hot corn oil in a heavy skillet for 3 minutes over moderately high heat. Turn the fillets over and sear for 2 more minutes, then place the skillet with the fillets in a 400 degree oven for 7 minutes. Remove from the oven, brush with half the shellac and allow to cool to room temperature. In a hot, heavy skillet saute the white onion, garlic and spinach leaves in the butter until the spinach is just wilted, then season to taste with salt and pepper. For each serving, spoon a mound of the grits onto the center of a plate and top with the sauted spinach. Cut each beef fillet from the top to bottom at an angle. Place half a fillet, with the cut side facing the front of the plate on the spinach leaves and grits. Place the other half of the fillet on the plate so that it's facing the front of the plate, leaning against the grits and the other half of the fillet. Drizzle the shellac around the perimeter of the plate and serve.

ROASTED FILLET OF BEEF WITH BLACK PEPPER

Steps:

• Trim meat, removing excess fat and silver skin. Cut off about 4 inches of narrow end, about 1 pound, and reserve for another use.
• Place fillet on large sheet of parchment paper. Dust all over with salt, using 3/4 teaspoon salt to a pound of meat. Roll in peppercorns. Tie with butcher's string at 2-inch intervals. Wrap meat in parchment loosely, and refrigerate at least 24 hours and up to 48 hours.
• Remove fillet from refrigerator an hour before cooking. Rub all over with oil. Heat oven to 400 degrees. Sear fillet on all sides in a heavy roasting pan over two burners, under broiler or on grill. Or cut in half and sear in two pieces in large, heavy skillet.
• Place in oven in roasting pan. Roast 15 minutes. Test with instant-read meat thermometer: if thickest part registers about 105 degrees, meat will be very rare when finished. For medium rare, roast 20 to 25 minutes, until thermometer registers 115 degrees. For medium, roast longer, to 125 degrees. At these temperatures, meat will be slightly undercooked, but will continue to cook after it is removed from oven. Place meat on cutting board. Allow it to rest 10 to 15 minutes.
• Remove string, cut meat in 1/2-inch thick slices, arrange on a platter, and serve.

SPICY PEPPER STEAK

Steps:

• Sprinkle beef with salt and pepper. In a large skillet, cook beef in oil until no longer pink; remove and keep warm. In the same skillet, saute green pepper and onion until tender. Add garlic; cook 1 minute longer., Dissolve bouillon in hot water; stir into skillet with tomatoes. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender., Combine cornstarch and cold water; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired.