Thyme And Pepper Rubbed Filet Mignon Recipes

MARTINA MCBRIDE FILET MIGNON RECIPE WITH THYME BUTTER

Steps:

• Combine the ¾ cup of butter and the thyme in a medium bowl and mix until the thyme is well incorporated. Transfer the butter to a sheet of plastic wrap and form it into a 4-inch log. Roll it up in the plastic wrap and chill for at least 1 hour or up to 4 days in advance.
• Preheat the oven to 400°F.
• Season the steaks generously with 1 tablespoon of the salt, or to taste, and the cracked black pepper on both sides. Heat 2 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat. Cook the steaks in 2 batches, searing 2 minutes per side until well-browned, adding about 1 tablespoon of oil for each batch. Remove the skillet from the heat. Transfer the steaks to an ovenproof, rimmed baking sheet and place in the oven. Cook for 8 to 10 minutes for medium-rare (145°F) or 12 to 14 minutes for medium (160°F).
• While the steaks are finishing in the oven, add 2 tablespoons of the butter to the skillet and return it to the burner. Add the mushrooms and cook over high heat, stirring frequently, until golden-brown around the edges, 6 to 8 minutes. Remove the mushrooms from the skillet and set aside.
• Add the garlic and ½ cup of the sherry to the skillet, stirring to loosen any browned particles from the bottom. Return the skillet to the heat and, being careful that the sherry does not flame up, cook until it is reduced by half, 2 to 3 minutes. Add 2 tablespoons of the remaining butter, stirring to combine. Add the reserved mushrooms to the pan and season with the remaining ½ teaspoon of salt and the freshly ground pepper. Remove from the heat and whisk in the remaining 2 tablespoons of butter and the remaining ¼ cup of sherry. Serve the mushrooms over the steaks and top with a ½ -inch-thick slice of thyme butter.

THYME AND PEPPER-RUBBED FILET MIGNON

Steps:

• Combine thyme, oil, salt, pepper in bowl. Rub mixture on all sides of steak Grill 3-5 per side for med rare

THYME /PEPPERED FILET MIGNON WITH BLUEBERRY-BOURBON SAUCE

Steps:

• MAKE BLUEBERRY-BOURBON SAUCE:.
• Heat oil in a large saucepan over medium heat.
• Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes.
• Add garlic and jalapeno(if using) and cook, stirring until fragrant, about 30 seconds.
• Add bourbon, increase heat to high, and bring to a boil; cook until most of the liquid has evaporated, about 5 minutes.
• Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil.
• Reduce the and simmer, stirring occasionally, until thickened, about 20 minutes.
• FILET MIGNONS:.
• Preheat grill to high.
• Combine thyme, oil, salt and pepper in a small bowl.
• Rub the mixture on all sides of steaks.
• Grill the steaks 3-5 minutes per side for medium-rare.
• Let the steaks rest for 5 minutes before serving with Blueberry-Bourbon Sauce.

PEPPER CRUSTED FILET MIGNON

Steps:

• Heat peppercorns and 5 tablespoons oil in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Remove from heat and set aside to cool. When mixture is room temperature, add salt and stir to combine. Rub steaks with oil and pepper mixture, thoroughly coating top and bottom of each steak with peppercorns. Cover steaks with plastic wrap and press gently to make sure peppercorns adhere; let stand at room temperature for 1 hour.
• Meanwhile, adjust oven rack to middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. Heat remaining 2 teaspoons oil in 12-inch heavy-bottomed skillet over medium-high heat until faint smoke appears. Place steaks in skillet and cook, without moving steaks, until dark brown crust has formed, 3 to 4 minutes. Using tongs, turn steaks and cook until well browned on second side, about 3 minutes. Remove pan from heat and transfer steaks to hot baking sheet. Roast 3 to 5 minutes for rare, 5 to 7 minutes for medium-rare to medium. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 5 minutes before serving.
• To crack peppercorns:.
• Spread half of the peppercorns on a cutting board. Place a skillet on top. Pressing down firmly with both hands, use a rocking motion to crush the peppercorns beneath the "heel" of the skillet. Move the skillet back and forth, redistributing the peppercorns as needed. Repeat with the remaining peppercorns.

GRILLED BEEF TENDERLOIN WITH HERB-GARLIC-PEPPER COATING

Steps:

• Prepare beef: Trim off excess fat with a sharp knife. Fold thin tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep tying the roast with twine every 11/2 to 2 inches (to help the roast keep its shape). Snip silverskin with scissors to keep roast from bowing during cooking. Then, mix oil, garlic, rosemary, thyme, pepper and salt; rub over roast to coat. Set meat aside.
• Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Lubricate grate with an oil-soaked rag using tongs. Place beef on hot rack and close lid; grill until well-seared, about 5 minutes. Turn meat and close lid; grill until well-seared on second side, another 5 minutes.
• Move meat to the charcoal grill's cool side, or turn off burner directly underneath the meat and turn remaining one or two burners (depending on grill style) to medium. Cook until a meat thermometer inserted in the thickest section registers 130 degrees for rosy pink, 45 to 60 minutes, depending on tenderloin size and grill. Let meat rest 15 minutes before carving.

PEPPER-CRUSTED FILET MIGNON

Steps:

• Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
• Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
• Remove strings from filets, and serve with Red Wine Sauce, if desired.

FILET MIGNON WITH BELL PEPPER HAYSTACK AND FRESH GUACAMOLE SERVED WITH CORN CHIPS

Steps:

• Stir the avocado, roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a bowl. Chill in refrigerator to allow flavors to meld.
• Place the chicken stock in a small saucepan over medium-low heat; simmer the stock until reduced to about 1/2 cup.
• Heat 1/4 cup corn oil in a skillet over medium heat; cook the red bell pepper and yellow bell pepper in the hot oil until tender, 5 to 7 minutes. Stir the mushrooms into the peppers; season with the coriander seeds, sea salt, and black pepper. Add the reduced chicken stock and the water; cook and stir until the moisture has been absorbed, another 5 to 7 minutes. Transfer the mixture to a plate lined with paper towels to allow the grease to drain.
• Heat the olive oil in a saucepan over medium heat; cook and stir the sliced shallots in the hot oil until softened, about 3 minutes. Stir in the crushed garlic and cook another 3 minutes. Pour 3 1/2 cups water over the mixture and bring to a boil; cook at a boil until the liquid reduces to 1 cup. Strain the mixture through a fine-mesh strainer and return the strained liquid to the saucepan, keeping it over medium heat. Add the white wine vinegar and return to a boil; continue cooking at a boil until the liquid reduced to about 1/4 cup. Quickly whisk in the chilled butter until just melted, whisking constantly. Remove from the heat and keep warm while you prepare the steaks.
• Place a cast-iron skillet over medium-high heat and allow get hot. Heat the oil in the skillet. Cook the steaks in the hot oil until they start to firm, and are 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). Cover the meat with two layers of aluminum foil and allow to rest in a warm area for 10 minutes.
• Place a mound of the bell pepper mixture into the center of each serving plate. Slice the rested steaks in half and place atop each mound. Spoon a few spoonfuls of the butter mixture onto the plate to surround the stack. Serve with the chilled guacamole and corn chips.