Wagyu Filet Mignon With Fresh Cherry Shallot Pan Sauce Recipes

WAGYU FILET MIGNON WITH SHALLOT & RED WINE SAUCE RECIPE - (4.3/5)

Steps:

• 1. Let steaks come to room temperature before cooking. Season both sides with salt and pepper to taste. Heat pan over medium-high heat. When the pan is hot, add in 1 to 2 tsp of vegetable oil. At the first sight of smoke, place the steaks in the pan and reduce the heat to medium. Flip the steaks every 1 minute until they are cooked to your preferred doneness. Use the finger test or a thermometer to check. Lightly sear the sides of the steak and leave to rest for 5 to 10 minutes. 2. In the meantime, prepare the sauce. Add a knob of butter into a pan over medium heat. Stir in shallots and cook until light brown. 3. Deglaze with red wine and reduce it by two-thirds, then add in beef stock and any juices from the resting steaks, Reduce again till the sauce coats the back of a spoon. Season with salt and black pepper to taste. Turn off the heat and stir in cold butter. 4. Toss salad with a drizzle of olive oil, salt and black pepper to taste. Spoon sauce over steaks and serve with a handful of salad. Enjoy!

FILET MIGNON WITH CHERRY-BALSAMIC REDUCTION

Steps:

• Heat olive oil in a small heavy metal or ceramic saucepan. Add shallots and cook until they are soft and wilted, not browned (about 3 minutes). Add garlic and stir for 30 seconds. Add the wine, preserves, vinegar and cherries. Increase the heat to bring the sauce to a light boil, stirring occasionally. Let the sauce reduce to half the original amount (about 10-12 minutes). It should get thick and syrupy.
• When the sauce is almost done, preheat broiler. Pat steaks dry and sprinkle salt and pepper on both sides of the steaks. Broil to the desired level of doneness.
• For rare steaks: cook 2 1/2 minutes per side; for medium rare, cook 3 minutes per side; for medium, cook 3 1/2 minutes per side; for medium well, 4 minutes per side.
• To serve, serve steaks on a serving platter and sauce on the side. Or you can spoon sauce over each steak served on individual plates.

FILET MIGNON WITH SHALLOT SAUCE AND CRISPY ONIONS

Steps:

• For SAUCE:.
• Heat oil in heavy large skillet over medium heat.
• Add shallots and saute 15 minutes.
• Sprinkle with sugar and stir until shallots are golden brown, about 5 minutes.
• Add vinegar and boil until reduced to syrup consistency, about 1 minute.
• Add both broths and boil until liquid is reduced to sauce consistency, about 10 minutes.
• Add thyme.
• Season with salt and pepper. (Can be made 1 day ahead. Cover and chill).
• Prepare barbecue (medium-high heat) or preheat broiler.
• For ONION RINGS:.
• Preheat oven to 240°F
• Pour vegetable oil into heavy large saucepan to depth of 3 inches.
• Heat to 375°F
• Stir flour, salt and pepper in large bowl.
• Add onion slices and toss to coat, separating rings.
• Working in batches, shake excess flour off onions, add to oil and fry until golden, about 2 minutes per batch.
• Using slotted spoon, transfer onion rings to paper towels and drain.
• Place onions on large baking sheet.
• Season lightly with additional salt.
• Place in oven to keep warm.
• Season steaks with salt and pepper.
• Grill or broil steaks to desired doneness, about 4 minutes per side for rare.
• Transfer steaks to plates.
• Rewarm sauce.
• Spoon shallot sauce around steaks.
• Top steaks with onions.

WAGYU FILET MIGNON WITH FRESH CHERRY-SHALLOT PAN SAUCE

Steps:

• PREPARING THE PAN SEARED FULLBLOOD WAGYU FILET MIGNON STEAKS: Pull the Fullblood Wagyu filet mignon steaks from the refrigerator, and place at room temperature for 1 hour while preparing the rest of the ingredients. Preheat your oven to 350°F. Heat a large cast iron skillet over medium-high heat on your stove. Add in the grapeseed oil. Season the steaks with kosher salt and freshly ground black pepper. Once the oil is slightly smoking in the skillet, add the steaks to the pan. Sear the steaks on both sides for 3 minutes. Add the butter into the pan, and start basting the steaks with the melted butter. With a pot holder or dry towel, hold the handle of the cast iron skillet. Tip the skillet towards you. With your dominant hand holding a spoon, baste the butter over the filet mignon steaks for 2 minutes. Remove the steaks from the pan, and place them in an oven-safe dish. Place the steaks in the preheated oven for 7 minutes to cook to medium-rare (cook for less time if you want it rare). Once the Fullblood Wagyu filet mignon steaks are finished in the oven, allow them to rest for 10 minutes.
• PREPARING THE FRESH CHERRY-SHALLOT PAN SAUCE: Add the shallots to the pan (do not remove any of the remaining butter or oil), and saute. Once the shallots are translucent, add in the minced garlic and dry sherry. Using a wooden spoon, scrape the bottom of the pan to get up any of the cooked bits of steak. Once the sherry is almost dissolved, add in the beef stock, black cherry juice, and thyme sprigs. Cooking over medium-high heat, reduce the liquid by a little more than half. This takes about 10 minutes. Add in the pitted sweet cherries, and reduce the heat to medium. Cook the sauce for 10 minutes, while stirring constantly. Remove and discard the thyme, and season the sauce with kosher salt and freshly ground black pepper.
• FINAL STEPS: Once the cooked Fullblood Wagyu filet mignon steaks have rested for 10 minutes, slice the steaks against the grain into half-inch-thick slices. Divide the cherry-shallot pan sauce between 3 to 4 plates. Top the sauce with slices of filet mignon steak. Serve immediately, and enjoy!