Filet Mignon With Demi Glaze Sauce Recipes

FILET MIGNON WITH BLUEBERRY GLAZE RECIPE

Steps:

• Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
• Add the 2 tablespoons of butter to an oven safe cast iron skillet and turn up high, allow the skillet to become very hot first. Once the butter melts, place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
• Meanwhile, combine all blueberry glaze ingredients in a small saucepan (I use a potato masher to crush the blueberries, breaking the skins). Simmer on medium-high heat, whisking occasionally until mixture reduces by half and slightly thickens, about 10-12 minutes. Remove from heat and let rest.
• Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the thickness/size of the steak, the more or less time it may take. This recipe is ideal for a 6-8 ounce portion, roughly 2-3 inches thick. Remove filets from the skillet and set on a plate, Let sit for 5 minutes before serving.
• Serve each filet topped with 3-4 tablespoons of blueberry sauce.

FILET MIGNON WITH RICH BALSAMIC GLAZE

Steps:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

FILET MIGNON WITH RED CURRANT AND MERLOT SAUCE

Steps:

• 1. In a large non-stick pan over med-high heat, warm olive oil. When the oil is hot, add the filets and sear, turning once, till they are browned on both sides and an instant read thermometer reads 115*-120*F for rare, about 5 min total; 125*-130*F med-rare, about 7 min total; or 135*-140*Ffor med, 8-10min total. Transfer to a warmed platter and tent with heavy duty foil shiny side down. Let filets rest for 10 min.
• 2. Return pan to stove with drippings over med-high heat add 1 tbsp of butter, add shallots and saute till translucent, about 1 minute. Pour in wine and scrape bottom of pan to loose the fondant. Add the stock and the currantjelly and cook, stirring, till mixture has reduced about 1 1/2 cups. Stir in the demi-glace, the remaining 1 tbsp butter, and the currants, cook just till the butter melts and a smooth sauce has formed, about 1 minute longer.
• 3. Sprinkle with Coarse Pink Sea Salt and Coarst Ground Pepper. Divide the filets among warmed individual plates and drizzle sauce a little over each filet. Pour the rest of the sauce in a boat and place at the table for serving...

FILET MIGNON WITH MUSHROOM-CABERNET GRAVY

Steps:

• Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the filets with salt and pepper, gently place them into the hot skillet, and sear until well-browned on each side, about 2 minutes per side. Remove the steaks to a platter, tent with aluminum foil, and keep warm.
• Turn the heat down to medium, and melt the butter. Cook and stir the shallot and mushrooms in the butter until the mushrooms begin to give off their liquid and the shallots are translucent, about 5 minutes. Stir in the wine, beef broth, and thyme, and simmer the sauce until it begins to reduce, 6 to 10 minutes. Return the steaks to the sauce, and simmer briefly until they start to become firm and are reddish-pink and juicy in the center, about 2 to 4 minutes per side (for medium-rare.) An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to serving dishes.
• In a small bowl, stir the cornstarch and water until it forms a smooth paste. Stir the cornstarch mixture into the pan sauce, and cook and stir until thickened, about 30 seconds. Top each serving with mushroom-wine sauce to serve.

PORT WINE SAUCE (FOR FILET MIGNON OR PRIME RIB)

Steps:

• First, make the reduction. Melt 1 tablespoon of the butter in a large saucepan over medium-low heat. Add the diced shallot and cook untile softened, about five minutes. Then, add all of the port (yes, a whole bottle!), and the thyme sprigs, and bring to a boil over high heat. Watch for the boil, then reduce the heat to maintain a brisk simmer. Cook until the port has reduced to the consistency of corn syrup, about 30 minutes. You should have about 1/2 cup or so including the diced shallot. At the same time, bring the chicken broth to a simmer in a small saucepan. Once it's brought a simmer, turn off the heat, and add the package of porcini mushrooms. Here, you're creating a mushroom-enriched stock that will add a nice earthy base to the sauce. Let the mushrooms soak for 15-20 minutes. with a straining or slotted spoon, lift the porcini to a small bowl. Strain the sooaking liquid through a coffee filter, paper towel or cheesecloth to remove any dirt sediment that came from the porcini mushrooms. Save the stock -- that's what you're going to use in the next step. Add the enriched chicken stock and half of the porcini mushrooms (diced) to the port reduction. (You can use the other half of the porcini mushrooms in a beef or mushroom-cap stuffing.) Bring the sauce to a boil over high heat, then reduce to maintain a brisk simmer. Cook until it's reduced to about 1 1/3 cups, which is about 15 minutes. Strain again through a fine strainer, pressing on the solid mushrooms and shallots. Add salt and pepper to taste. You should have a little over 1 cup of the sauce. The sauce can be refrigerated at this point and held for up to 2 days, if you seal it carefully with plastic wrap. Twenty minutes before plating your dinner, bring the sauce back to a low simmer, stir. In a separate bowl, mix the flour and butter into a paste, then WHISK rapidly into the simmering sauce to thicken it. You'll need to whisk for 2 minutes or so to give the sauce a single consistency. Raise the temperature to a simmer, and maintain that while whisking for 2-3 minutes to remove any flour flavor. Add a teaspoon or so of fine balsamic vinegar, and taste a few times. You're done! Serving options: Can be plated first, with filet mignon beef medalions on top, or poured over steak.

CABERNET PEPPERCORN DEMI-GLACE FOR FILET MIGNON

Steps:

• Season steaks with salt and pepper.
• In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil.
• When shallots are tender, deglaze with red wine.
• Reduce by two-thirds.
• Whisk together the reduction and demi-glace until smooth.
• Whisk in the cream and beef base.
• Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry.
• Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat.

FILET MIGNON WITH CABERNET PEPPERCORN DEMI-GLACE

Steps:

• Oil and preheat the grill.
• Season both sides of the filets with salt and pepper. Place the filets on the grill at a 45 degree angle to establish nice grill marks. Once the filet reaches an internal temperature of 125 to 130 degrees for medium-rare, remove the steak from the grill and let rest about 5 minutes before serving.
• Plate each filet with the Cabernet Peppercorn Demi-glace and your favorite side dishes.
• In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil. When shallots are tender, deglaze with red wine and reduce by two-thirds. Whisk together the reduction and demi-glace until smooth. Whisk in the cream and beef base. Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry. Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat.

FILET MIGNON WITH DEMI GLAZE SAUCE

Steps:

• Evenly season steaks on all sides with Spike/Aromat.
• Heat oil in large frying pan.
• Add Steaks and fry until done (I recommend medium-rare).
• Remove steaks from pan and place on a plate (do not empty pan).
• Add wine and cook until most alcohol has boiled off.
• Add Demi-Glace and stir until it has all dissolved.
• Add Butter and stir until completely melted.
• Add steak drippings, if there's not enough, use tongs to squeeze more from steaks.
• Cook sauce about 1 minute more, and pour over steaks.
• Serve immediately.

FILET MIGNON WITH GORGONZOLA

Steps:

• Preheat grill for high heat.
• Combine salt, black pepper, and garlic powder.
• Brush steaks with olive oil and season both side of steak with seasoning rub.
• Place on the grill grate and cook for 5 minutes per side, or to the desired doneness .
• Once cooked to your liking, remove from grill and immediately top with 2 tablespoons (30 mL) of crumbled gorgonzola cheese per steak.
• The heat from the cooked steak with allow the cheese to become soft and slightly melted.
• Plate steaks and serve with your favorite sides.

FILET MIGNON WITH RED WINE SAUCE

Steps:

• Preheat grill to medium-high heat.
• Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.
• Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.
• Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve.