Filet Mignon With Shallot Sauce And Crispy Onions Recipes

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 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!

FIVE STAR FILET MIGNON STUFFED WITH MUSHROOMS & ONIONS RECIPE - (4.8/5)

Steps:

• Preheat the grill to medium-high. Melt the butter over medium-high heat in a large skillet. Add the onions and rosemary and cook until the onions are slightly translucent, about 2 minutes. Stir in the mushrooms and cook, stirring, until the mushrooms are soft and most of the juices have evaporated, 4 to 5 minutes. Pour in the wine and simmer until most of the liquid has evaporated, about 2 minutes. Season with 1/4 teaspoon each salt and pepper. Cut a deep pocket horizontally into each steak. Sprinkle the steaks with salt and pepper. Stuff each pocket with about 1 1/2 tablespoons of the mushroom mixture, reserving the remaining mushroom mixture for serving. Skewer with toothpicks to close. Brush the steaks with olive oil. Place the steaks in a grill basket (this way any filling that falls out during cooking won't fall into the fire). Transfer the basket to the grill. Close the cover and cook to desired doneness, 5 to 6 minutes per side for medium-rare. Let the steaks rest for 5 minutes on a platter or cutting board Serve the steaks with the remaining mushroom mixture and the Bearnaise Sauce. BERNAISE SAUCE: Combine the wine, half the tarragon, the vinegar, garlic, shallots and some salt and pepper in a sauté pan over medium-low heat. Cook until reduced by half. Transfer to a medium metal bowl. Start to whisk the wine mixture in the bowl while adding the butter in increments. (Do not stop whisking throughout this whole process.) Temper the eggs so they do not scramble and add them to the bowl. The sauce will look glossy and thick. Whisk in the lemon juice, if using. Taste for seasoning.

FILET MIGNON WITH CABERNET SHALLOT GLAZE

Steps:

• Preheat a large pan, on medium - high heat. When drops of water sizzle, the pan is hot enough.
• Add the olive oil.
• Wait a few seconds until the olive oil is heated, but not longer or else the oil will burn.
• Place the filets in the pan and allow to sizzle in the olive oil. (This high heat is important to sear the sides and lock in juices and flavors.).
• Sprinkle half of the coarse salt and half of the pepper (adjust according to your preference) on the first side.
• After a couple of minutes, you should notice the bottom of the steaks to be nicely seared.
• Flip over the steaks, and sprinkle the rest of the coarse salt and pepper.
• Wait a couple of minutes so that side is seared also.
• Turn heat slightly below medium.
• While occasionally turning steaks, cook to desired doneness. (I personally recommend medium rare. Cut a small slit in the thinnest steak to check for doneness).
• As each steak cooks, remove it from the pan and set aside on a large plate.
• When all steaks are removed from pan, turn the heat back up to medium high.
• Deglaze the pan with the Cabernet wine. It should sizzle and meld with the beef drippings.
• Add the chopped shallots. If using mushrooms, add them here.
• Rub the sprigs of thyme together so that the small leaves fall off into the pan.
• Add the regular salt, and additional freshly ground pepper if desired.
• Simmer for a minute or two until ingredients are mixed together nicely and shallots are slightly translucent (they are best when still a bit crunchy).
• On your plate of steaks should be drippings that have collected since removing it from the heat. Press a spatula against the steaks to squeeze a bit more juice, and pour all of the liquid into the pan.
• Simmer a minute more, and pour all of the glaze into a serving dish such as a gravy boat or small pitcher.
• Serve steaks and pour a bit of glaze over each one.
• The leftover glaze is best enjoyed with good crusty bread to sop it up. Enjoy!

FILET MIGNON ON CHARRED ONIONS AND ZUCCHINI WITH BALSAMIC VINEGAR SAUCE

Steps:

• For sauce:
• In a saucepan, cook wine, vinegar, and shallot over medium-high heat until reduced to 1/3 cup. Remove from heat; discard shallot. Whisk in butter, one piece at a time. Season with salt and freshly ground pepper to taste. Keep warm until ready to serve.
• For meat and vegetables:
• Place a heavy cast-iron skillet over high heat until very hot. Add 2 tsp oil. Place onion in skillet and cook until lightly charred on each side but not blackened.Transfer to paper towels. Season zucchini with salt and pepper. Return skillet to high heat. When very hot, add 1 tsp oil and sear zucchini until brown on each side. Transfer to paper towels. Brush meat with remaining 2 tsp oil and season with salt and pepper to taste. Return skillet to high heat. When skillet is very hot, sear meat 2 minutes on each side (for rare) or to taste. Arrange 3 zucchini ovals on each of 4 warm plates. Place 3 or 4 onion rings over zucchini. Put a filet on top of onion. Spoon 2 tbsp sauce around each filet, top with a few more onion rings and serve.

FILETS MIGNONS WITH MUSTARD PORT SAUCE WITH RED ONION CONFIT

Steps:

• To prepare the filets:
• In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the filets mignons, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Sauté the fillets mignons, turning them on both sides and the edges, for 4 to 6 minutes more for medium-rare meat, transfer them to a cutting board, and let them stand, covered loosely with foil, while making the sauce.
• In the fat remaining in the skillet cook the shallot over moderately low heat, stirring, until it is softened, add the Port and the red wine, and boil the mixture until it is reduced by two thirds. Add the broth, boil the mixture until it is reduced by half, and strain the mixture through a fine sieve into a small saucepan. Whisk in the mustard, bring the mixture to a boil, and add the beurre manié, a little at a time, whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk in any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
• Cut the filets mignons into 1/4-inch-thick slices, divide the slices among 4 plates, and spoon the sauce over them. Garnish the fillets mignons with the parsley and serve them with the red onion confit.
• To prepare confit:
• In a heavy skillet cook the garlic and the shallot with the thyme and salt and pepper to taste in the oil over moderately low heat, stirring, until the shallot is softened. Add the red onion and cook the mixture, stirring for 5 to 10 minutes, or until the onion is very soft. Add the Port, the red wine, the sugar, and the vinegar and simmer the mixture, uncovered, for 5 to 10 minutes, or until almost all the liquid is evaporated. Stir in the parsley and salt and pepper to taste and cook the mixture, stirring, for 1 minute. The confit may be made 1 day in advance, kept covered and chilled, and reheated. Makes about 1 cup.

FILLET OF BEEF WITH CARAMELIZED ONIONS AND SHALLOT SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Cut the beef into 4 slices of equal thickness. Heat 2 tablespoons of the oil in a large skillet. Saute the onions for 5 minutes, season with salt and pepper. Lower heat and cook for 30 minutes, until caramel colored, stirring occasionally. Stir in tomatoes and arugula; remove from the heat and reserve.
• Add remaining oil to a skillet and heat over medium-high heat until oil is hot. Sear the meat until the outside is well browned, seasoning with salt and pepper as you go. Transfer to a baking sheet.
• Place the beef in oven for 5 to 10 minutes, depending on desired doneness.
• Melt butter in the same skillet and saute shallots until translucent, about 2 minutes. Season with salt and pepper. Add the brandy and reduce to 2 tablespoons over high heat. Add stock and bring to a boil. Reduce by half and taste for seasoning. Remove from heat.
• Mound a serving plate with the onion-arugula mixture. Place the meat on top. Ladle the sauce over the meat and garnish with chopped parsley.