SMOTHERED FILET MIGNON
A great combination of flavors. Serve with some mashed garlic red potatoes and sweetened green beans for a fabulous special occasion meal. Don't forget to serve a bottle of Cabernet or Zinfandel.
Provided by JDVMD
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
- While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
- Preheat grill for high heat on one side, and medium heat on the other side.
- Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.
Nutrition Facts : Calories 590.1 calories, Carbohydrate 13.4 g, Cholesterol 124.5 mg, Fat 43.4 g, Fiber 1.8 g, Protein 35.3 g, SaturatedFat 16.3 g, Sodium 689.4 mg, Sugar 6.9 g
TOURNEDOS DE LA FORET (FILET MIGNONS WITH MORELS)
Craig Claiborne brought this fine recipe to The Times in 1983. Make it in late spring, when morels are in season, or use another kind of wild mushroom. As Claiborne and his contemporary Pierre Franey found when researching the article that accompanied this recipe, "with one exception, wild mushrooms can be successfully interchanged from recipe to recipe or mixed together." Swap in shiitakes or porcinis, chanterelles or cepes, but avoid enoki, which are too different texturally from its fellow wild mushrooms.
Provided by Craig Claiborne
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Sprinkle fillets with salt and pepper and set aside.
- Put dried morels in mixing bowl and add warm water to cover. Let stand 30 minutes or longer. Drain.
- Heat heavy skillet and add oil. When quite hot add fillets. Cook about 3 minutes on one side until browned. Turn and continue cooking about 7 minutes on second side.
- Transfer fillets to a warm serving dish.
- Pour off all fat from skillet. Add 2 tablespoons of butter, shallots and drained morels. Cook briefly, stirring, and add wine. Cook down about 1 minute over high heat and add beef broth. Cook down briefly and add Cognac. Heat sauce and swirl in remaining butter. Pour sauce over beef and garnish with chopped parsley.
Nutrition Facts : @context http, Calories 592, UnsaturatedFat 21 grams, Carbohydrate 3 grams, Fat 47 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 20 grams, Sodium 567 milligrams, Sugar 1 gram, TransFat 0 grams
TOURNEDOS OF BEEF FORESTIERE
Steps:
- Combine wine, oil, thyme, onion and garlic. Marinate steaks 30 minutes in baking dish. May refrigerate up to 1 day, bring to room temperature a 1/2 hour before cooking. Place steak in roasting pan, add onions and season to taste. Roast in a preheated 425 degree oven for 20 minutes. Reduce somewhat for an additional 10 to 15 minutes. Remove steaks and onions from pan and tent with foil. Save pan and meat juices.
- For the Sauce Forestiere: In small skillet, cook bacon lardons on high until crisp and brown. Remove from pan. Drain all but 2 tablespoons fat. Use fat to cook mushrooms 3 to 5 minutes, stirring gently. Add to bacon. Meanwhile, bring wine, thyme and bay to boil and reduce to about 2 tablespoons.
- Set roasting pan over medium-high burner. Pour in beef stock; mix with cooking scraps. Bring to boil and simmer 3 minutes to begin to thicken. Stir in wine glaze, butter, bacon, mushrooms, salt and pepper. Heat and remove bay leaf and thyme sprigs. Slice filets on the bias, sauce and garnish with onions. Serve with Chateau Potatoes, Creamed Carrots and Minted Green Pea Timbales (separate recipes).
TOURNEDOS OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE WITH CARAMELIZED ONION-POTATO GRATIN
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.
- Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.
- Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.
TOURNEDOS AU POIVRE ET CHAMPIGNONS(FILET AU POIVRE W/MUSHROOMS)
This is adapted from a cookbook I got in around 1972--Hows and Whys of French Cooking by Alma Lach--and completely wore out. Happily, I found another copy on e-bay, and am now making new stains on the pages. These filets are really lovely--with a salad, potato and good bread, you have a terrific but easy to prepare meal.
Provided by Chef Kate
Categories Steak
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mash peppercorns with a mallet or the back of a heavy pan.
- Press each side of the fillets into the cracked peppercorns and let the beef stand about an hour to absorb the flavor.
- Heat the butter and add the beef and sear about 8 minutes per side for rare, 10 for medium, 12 for well done.
- Remove the steaks to a platter and allow to rest.
- Add cognac to the pan and heat for just a few seconds and then set ablaze.
- Option 1: Boil the liquid about a minute then stir in additional butter, salt and cream.
- Bring to a boil, reduce heat, add mushrooms and saute till mushrooms are soft.
- Pour over fillets and sprinkle with parsley.
- Option 2: Skip the cream (but it's better with).
Nutrition Facts : Calories 120.2, Fat 11.6, SaturatedFat 7.1, Cholesterol 35.8, Sodium 51.8, Carbohydrate 3.1, Fiber 0.8, Sugar 1.3, Protein 2.8
TOURNEDOS CON SALSA CHIPOTLE (FILET MIGNON IN CHIPOTLE SAUCE)
This recipe is a take off on Tournedos Bearnaise. Although I have included a chipotle salsa, any other chipotle sauce may be substituted. You can use chipotles in adobo sauce or dried chipotles. As in any recipe calling for any type of chile, feel free to substitute. From "Too Many Chiles!" by Dave DeWitt, Nancy and Jeff Gerlach.
Provided by Chef Sean 2
Categories Steak
Time 42m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute the onion and garlic in the oil until soft, then add all of the other ingredients and cook over low heat until done, approximately one half hour.
- Remove from heat and puree in a blender or food processor until smooth. Return to the pan and keep warm until ready for serving.
- Grill or saute the Filet Mignons to taste, usually rare or medium-rare. Place each Filet on a slice of the french bread, and spread the sauce over each. Serve warm.
Nutrition Facts : Calories 263.1, Fat 8.9, SaturatedFat 1.5, Sodium 393.9, Carbohydrate 39.6, Fiber 3.3, Sugar 3.4, Protein 6.5
More about "tournedos de la foret filet mignons with morels recipes"
FILET MIGNON WITH MOREL SAUCE- RECIPE FOR TWO - THE …
From thegourmetgourmand.com
Reviews 10Estimated Reading Time 3 mins
RECIPES FOR MORELS, ENOKIS, SHIITAKES - THE NEW …
From nytimes.com
10 BEST BEEF TOURNEDOS RECIPES | YUMMLY
From yummly.com
TOURNEDOS ROSSINI - STEAK MIGNON WITH PATE
From sprinklesandsprouts.com
TOURNEDOS RECIPES | BIGOVEN
TOURNEDOS DE FILET MIGNON DE PORC AUX CèPES, GIROLLES, MARRONS ET …
From chefsimon.com
FILET MIGNON WITH MOREL-SHALLOT CREAM SAUCE – RECIPE REMIXES
From reciperemixes.com
DEER FILET A'TOURNEDOS BRENNAN RECIPE - RECIPELAND.COM
From recipeland.com
FILET MIGNON WITH MOREL SAUCE | RECIPE | FILET MIGNON, MOREL …
From pinterest.com
TOURNEDOS DE LA FORET (FILET MIGNONS WITH MORELS)
From diningandcooking.com
RECIPES FOR TOURNEDOS OF TENDERLOIN OF BEEF (TOURUEDOS DE FILET)
From chestofbooks.com
5 FLAVORS THAT TASTE GREAT WITH FILET MIGNON - DISHDRAGON.AI
From dishdragon.ai
TOURNEDOS OF BEEF WITH MOREL MUSHROOM SAUCE
From emerils.com
FILET MIGNON OR TOURNEDOS? - NEW ORLEANS MENU
From nomenu.com
FILET MIGNON TOURNEDOS - HAOCHUN.ME
From haochun.me
RECETTES DE TOURNEDOS ET DE FILET MIGNON - CHEFSIMON.COM
From chefsimon.com
TOURNEDOS DE LA FORET (FILET MIGNONS WITH MORELS) - PLAIN.RECIPES
From plain.recipes
MORELS RECIPES - NYT COOKING
From cooking.nytimes.com
TOURNEDOS à LA BORDELAISE | TRADITIONAL BEEF DISH FROM FRANCE
From tasteatlas.com
TOURNEDOS (FILET MIGNON) WITH MARCHAND DE VIN SAUCE, ELEGANT …
From thymeforcookingkitchen.com
DEER FILET A TOURNEDOS BRENNAN RECIPE - FREE-RECIPES.CO.UK
From free-recipes.co.uk
10 AMAZING FILET MIGNON RECIPES | OMAHA STEAKS
From omahasteaks.com
RECIPE FOR VEAL TENDERLOIN WITH MORELS - VINS D'ALSACE
From vinsalsace.com
FILET MIGNON WITH MOREL BORDELAISE & BéARNAISE SAUCE
From mylilikoikitchen.com
FILET MIGNONS ON A POTATO CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
TOURNEDOS DE FILET MIGNON DE PORC à LA MOUTARDE FORTE
From dailymotion.com
RECETTES à BASE DE PORC ET DE BACON | F. MéNARD
From fmenard.com
FILET MIGNONS ON A POTATO CAKE (TOURNEDOS A LA RUSSE)
From epicurus.com
TOURNEDOS RECIPES | BIGOVEN
From bigoven.com
TOURNEDOS MAXWELL : THE WAY TO BOBBY FLAY'S HEART? FILET MIGNON …
From pinterest.com
FILETS TOURNEDOS FILET MIGNONS - FRENCH COOKING - JOHNNY'S KITCHEN
From johnnyskitchen.us
15 BEST FILET MIGNON RECIPES | MYRECIPES
From myrecipes.com
FILET MIGNON WITH MORELS IN TRUFFLE BUTTER AND TARRAGON MARSALA …
From spachethespatula.com
TOURNEDOS FILET DE BOEUF RECETTES - TUTDEMY.COM
From tutdemy.com
FILET MIGNON SAUCE FORESTIÈRE RECIPES - TUTDEMY.COM
From tutdemy.com
GRILLED FILET MIGNON STUFFED WITH FOIE GRAS AND MOREL SAUCE
From recipenet.org
TOURNEDOS DE FILET MIGNON BACON - LE CUISINIER QC
From lecuisinierqc.com
TOURNEDOS-FILET-MIGNON - CHICOINE
WHAT ARE TOURNEDOS? (WITH PICTURE) - DELIGHTED COOKING
From delightedcooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love