Rosemary Rubbed Filet Mignon With Chocolate Port Reduction Sauce Recipes

ROSEMARY RUBBED BEEF TENDERLOIN WITH CHOCOLATE PORT REDUCTION

Steps:

• Preheat oven to 400 F.
• In a small bowl, mix together the pepper, rosemary, mustard, garlic and salt. Pat the filets dry and then season on both sides with the rub.
• Heat the oil over medium high heat in a medium nonstick or cast-iron skillet. Add the beef filets and sear until golden brown on both sides, about 3 minutes per side.
• Transfer to a baking sheet and bake until an instant read thermometer reads 125 F for rare (or to your desired cooking temperature).
• While the steaks finish in the oven, add the port, beef and rosemary to the pan the steaks were cooked in, and raise the heat to medium high. Scrape up any beef bits from the pan and cook until well reduced to a light syrup.
• Remove from the heat and stir in the balsamic, the Green & Blacks Organic chocolate, butter and salt and pepper to taste.
• Remove the steaks from the oven, and transfer to serving plates. Drizzle with the port chocolate sauce and garnish with a pinch of fleur de sel and fresh rosemary or parsley.

ROASTED BEEF TENDERLOIN WITH ROSEMARY, CHOCOLATE AND WINE SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Season the meat with the salt and pepper. In a large skillet, heat 2 teaspoons of the oil over medium-high heat until good and hot, then add the meat and sear until well browned on all sides, about 10 minutes total.
• Transfer the meat to a rack set on a baking sheet. Roast until an instant-read thermometer inserted in the thickest part registers 140 degrees F for medium-rare, about 30 minutes, or to your desired degree of doneness. Remove it from the oven, cover with aluminum foil, and let rest until the sauce is nearly done before slicing.
• While the meat cooks, make the sauce. Heat the remaining 2 teaspoons of oil in a large saucepan over medium-high heat. Add the shallots, carrot and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer until the liquid is reduced to about 1/2 cup, about 40 minutes. Strain through a fine mesh strainer into a small saucepan. Stir in the cocoa and rosemary and season with salt and pepper. Serve on the side with the sliced tenderloin.
• Serving size 3 slices of meat and about 1 1/2 tablespoons of sauce

FILET MIGNON WITH RICH BALSAMIC GLAZE

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.

BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE

Steps:

• FOR SAUCE:
• Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
• FOR STEAKS:
• Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
• Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
• Spoon sauce over steaks and serve.

FILET MIGNON WITH A RED WINE REDUCTION

Steps:

• Cut fat off filet mignon steaks. Place steaks in large bowl/pan/plate/platter.
• Drizzle 1 tablespoon of balsamic vinegar on each steak. Flip steaks over and drizzle the other tablespoon of balsamic vinegar.
• Sprinkle the salt, pepper, and sugar on both side of steaks. Let the steaks sit for 10 minutes at room temperature.
• Pour red wine into sauce pan over high heat. I suggested 2 cups but make enough sauce to satisfy your taste or number of steaks. Wait until wine becomes thick and syrupy. Turn off heat.
• Preheat oven to 350°F Also preheat a heavy pan over medium heat on stove.
• Drizzle 2 tablespoons of extra virgin olive oil over steaks.
• Sear steaks 1 or 2 minutes on each side on pan. Pour red wine reduction over steaks while cooking. I used a spoon to do this in moderation and avoid getting too much red wine in there.
• Place pan with steaks into the oven. Let them cook for 8-10 minutes. This will make your steak brown on the outside and pink on the inside (depending on the thickness of the steak and power of the oven). Try cutting a steak with your knife to check the inside.
• Remove the pan from the oven and let steaks sit in the pan for 5 minutes to let them soak the juices inches.
• Serve steaks on plate. Take a spoon and drizzle the juice from the pan over your steaks. Make sure to get a lot of juice on there! Enjoy!
• PS - I served these with cheddar and bacon mashed potatoes. Also try potatoes au gratin or steak fries!

ROSEMARY RUBBED FILET MIGNON WITH CHOCOLATE PORT REDUCTION SAUCE

Steps:

• Preheat oven to 400 degrees F, heat beef filets in non-stick or cast iron skillet for three minutes per side, after 1/2 tsp coarsely ground pepper, 2 tsp ground rosemary, 1/2 tsp Dijon Mustard. 1/4 tsp garlic powder, 1/4 tsp salt, 1 Tbso extra Virgin Olive Oil is heated.
• transfer beef filets to oven on a baking pan until your preference (USDA suggests to 145 Degrees F internal temp)
• Turn off stove heat and put in port, beef stock, and rosemary, with beef scraps/residue, raise heat the medium high, until reduced to light syrup. Turn off heat and stir in balsamic vinegar, , chocolate, butter, S&P until chocolate and butter melt.
• Remove filets from oven, and drizzle sauce over filets and garnish on plates with Fleur de sel and Rosemary sprigs. 2 servings.

FILET MIGNON WITH RED WINE SAUCE

Steps:

• Preheat grill to medium-high heat.
• Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
• Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
• Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve.

CLASSIC STEAK HOUSE RUBBED FILET MIGNON

Steps:

• Prepare grill.
• Place peppercorns and rosemary in a spice or coffee grinder; pulse until the pepper is coarsely ground.
• Combine pepper mixture, dry mustard, salt, and garlic powder; rub evenly over both sides of steaks.
• Place steaks on a grill rack coated with cooking spray, and grill 3 minutes on each side or until desired degree of doneness.