Tag Archives: filet mignon

Beef, Tips and Tricks

Filet Mignon Quick Grilled with Balsamic Vinegar Sauce

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Break out your favorite grillin’ skillet or sauce pan to make a fragrent sauce that is a perfect companion to a done-rare bite of Filet Mignon.

INGREDIENTS:
Four (4 – 6 ounce) Filet Mignon
3 teaspoon extra virgin olive oil
3 Tablespoons balsamic vinegar
2 teaspoons fresh rosemary chopped fine
1/2 cup of chopped shallots
Salt and pepper to taste

DIRECTIONS:
Bring grill to a medium to high heat. Salt and pepper the steaks to your liking. Cook the steaks turning when browned until your favorite doneness (rare is of course best for FM). Place the steaks on a platter to rest.

After five minutes, add the juice from the steak platter to your grilling skillet or sauce pan. Add oil and bring to a popping heat. Quickly add the rosemary and the shallots and cook until shallots become glassy (about 2 minutes).

Add the Balsamic vinegar cook until the sauce begins to thicken. Add any extra juice from the resting steaks on the serving platter. Cook for one or two more minutes. Do not burn or reduce too much. Spoon over the steaks and serve immediately.

Beef, Classic Recipes, Sauces and Marinades, Tips and Tricks

Filet Mignon with Roasted Red Chile Salsa

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Makes 4 steaks

It is difficult to describe how good these filets are. If you are a fan of this cut, you must try this method of cooking and then enjoy the insane melding of flavors it presents.

INGREDIENTS:

4 medium Filet Mignons
4 cloves garlic
1 chopped onion
5 small to medium tomatoes, charred in a hot broiler
Tbsp. chicken broth

3 dried red chillies, toasted (when they puff up they are done). You will know they are done when the smell of chocolate or coffee rises from them. Allow to cool before removing seeds

Salt and pepper to taste
2 Tbsp. brown sugar
1 tsp. cilantro, chopped lightly
Queso Blanco, or any crumbly cheese from Mexico
4 Tbsp. Avocado relish

DIRECTIONS:

Add the broiled tomatoes and the onion into a blender or mixing bowl. Add chicken stock to baking pan to scrape up the flavor and the tomato bits. Add those scrapings and juice to the blender. Remove the seeds from the red chilies and add to the blender. Puree for 30 seconds until smooth yet still thick.

Season with sea salt and freshly ground pepper all sides of each Filet Mignon. Heat a skillet until a drop of peanut oil can barely stay around without vaporizing. Add the steaks. Sear each on high flame or temperature until brown. About 2 minutes per side. Remove from skillet to plate.

In the now empty skillet, add the puree of tomatoes, onions and chilies. Lightly cook on medium heat. Add 1/4 tsp. salt and 1/8 tsp. pepper. Add 2 Tbsp. brown sugar and 1 tsp. cilantro. Put the Filet mignons back into the skillet. Cover with sauce. Cook five more minutes on medium heat for medium rare, or less for rare.

Plate the steaks. Top with sauce from skillet. Add a dollop of Avocado relish to the center top of each steak. Grate or crumble Queso Blanco on and around. Serve immediately.

Inspired by: A hot summer weekend in Mason, Ohio