SUN-DRIED TOMATO & CAPER SAUCE
I was going to make Pan-Seared Filet Mignon With Caper Sauce (#226516) but after I started the sauce I realized that I didn't have several of the ingredients. This is the sauce I came up with using stuff I had on hand. It's pretty good but quite salty. Next time I'll rinse the capers first. We had it over steaks, next time I'll probably try it on chicken.
Provided by Tinat51796
Categories Sauces
Time 15m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in saute pan.
- Add garlic to melted butter.
- Add chicken broth, worcestershire sauce, sun-dried tomatoes & capers.
- Cook until reduced.
- Spoon over meat of your choice.
Nutrition Facts : Calories 135.4, Fat 12.3, SaturatedFat 7.5, Cholesterol 30.5, Sodium 715.9, Carbohydrate 3.9, Fiber 0.7, Sugar 1.8, Protein 3.2
FILET MIGNON AU POIVRE WITH SUN-DRIED TOMATO DEMI-GLACE AND SAUTEED BRUSSELS SPROUTS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- To make the tomato demi-glace, heat grapeseed oil in a medium saucepot over medium-high heat. Add garlic and scallions and saute lightly for 1 minute. Stir in sun-dried tomatoes, vinegar, beef base and liquid. Let reduce by half.
- Blanch Brussels sprouts until just tender and drain well. Fry bacon until crisp in a large skillet with oven safe handles and drain on paper towels. Pour most of the bacon fat from the pan and melt butter over medium heat in the same pan. Sprinkle paprika over the cut side of blanched Brussels sprouts and saute cut side down in butter, leaving undisturbed for a few minutes to let the caramelization process begin. Transfer to a bowl, crumble bacon over, toss lightly and keep warm. Reserve pan for the steak.
- Strain tomato demi-glace through a chinois into a small bowl. Cover and keep warm by nesting bowl into another bowl of hot water
- Preheat oven to 425 degrees F.
- Mash garlic and cracked pepper together with a mortar and pestle and set aside briefly. Season filet mignon with salt and pepper. Heat grapeseed oil over medium-high heat in the same oven-safe saute pan. Sear steak leaving undisturbed for the first 2 minutes or so to let the caramelization process begin. Flip steaks and cook the other side in the same way. Cook to an internal temperature of 115 degrees F as measured with an instant-read thermometer for medium-rare, or done to your liking. Remove from heat and press garlic/pepper paste onto surface of steaks. Finish in oven until the crust becomes golden brown, about 2 to 5 minutes. (Remember to use an oven mitt to remove pan from oven.)
- Reheat demi-glace over low heat, remove from burner and whisk in cubed butter to make sauce silky.
- Arrange Brussels sprouts and filet mignon on plate. Spoon tomato demi-glace over steak and serve.
SUN-DRIED TOMATO-GARLIC FILET MIGNON
Bring the steakhouse to your house with this Sun-Dried Tomato-Garlic Filet Mignon. The garlicky sauce and filet mignon make a great pairing.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Heat large nonstick skillet on medium heat. Add steaks; cook 10 to 13 min. for medium-rare to medium doneness, turning occasionally. Season with pepper. Remove steaks from skillet; cover to keep warm.
- Add tomatoes, oil and garlic to skillet; cook 1 min. Stir in beef broth. Increase heat to medium-high; cook and stir 5 min. or until liquid is slightly reduced. Remove from heat. Stir in steak sauce.
- Serve sauce over steaks.
Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 370 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 3 g, Protein 14 g
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