Filets Mignons With Bourguignonne Sauce Recipes

FILET OF BEEF BOURGUIGNON

Steps:

• With a sharp knife, cut the filet crosswise into 1-inch-thick slices. Salt and pepper the filets on both sides. In a large, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2 to 3 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side. Remove the fillets from the pan and set aside on a platter.
• In the same pan, saute the bacon on medium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 tablespoons, from the pan. Add the garlic and cook for 30 seconds.
• Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
• With a fork mash 2 tablespoons butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken.
• Meanwhile, saute the mushrooms separately in 1 tablespoon butter and 1 tablespoon oil for about 10 minutes, until browned and tender.
• Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheat gently for 5 to 10 minutes. Do not overcook. Season, to taste, and serve immediately.

GRILLED FILET MIGNON WITH GORGONZOLA CREAM SAUCE

Steps:

• Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
• Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

FILET MIGNON WITH BACON CREAM SAUCE

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Brush the filets with olive oil, and cook on the preheated grill to desired doneness (about 4 minutes per side for medium rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the steaks aside on a platter tented with aluminum foil to rest.
• While the steaks are resting, prepare the sauce: cook and stir the chopped bacon in a small saucepan over medium heat until the bacon pieces are crisp, 3 to 5 minutes. Stir in the butter and shallots, and cook and stir until the shallots are soft and translucent, about 5 minutes more.
• Stir in the half-and-half, bring the mixture to a simmer over medium-low heat, and cook, stirring occasionally, until the sauce is slightly thickened, about 8 minutes. Season to taste with salt and pepper, and serve over the steaks.

BEST SAUCES FOR FILET MIGNON

Steps:

• A seared filet mignon is, without a doubt the most tender of the steaks. It's cut from the beef tenderloin. A muscle that runs along the back of the cow, which does very little work (relative to the rest of the cow), and that is what makes it so tender. It is also among the most lean cuts of beef, with very little inter-muscular fat or connective tissue. That lack of fat means two very important things. First, a more mild flavor; delicious, but nothing that's going to blow your socks off. And second, a proclivity to feel a bit dry while eating. Fortunately, both of those issues can be greatly improved with the addition of a filet mignon sauce aka, a steak sauce. Now, if you must, you can break out the A1. But you'd be committing a terrible sin. However wonderful, that alpha-numeric sauce may be, if you're going to pay the big bucks for a prime piece of filet mignon, learn how to cook it perfectly, then I'd really suggest that you take a bit of extra time, to come up with an equally perfect sauce. Below are some of my favorite steak sauces, which work particularly well with filet. Some are very simple. Some a bit more complex. Take note, that one thing almost all of my filet mignon sauces have in common, is a good amount of fat. As I mentioned above, since filet is so lean, it benefits from a bit of fat, like butter or cream. Leave the more acidic/tangy steak sauces for the fatty cuts, like ribeye. Best Sauces for Filet Mignon Peppercorn (Au Poivre) Sauce Perhaps the most traditional sauce for a filet and a stable for French cooking. I like to use very coarsely crushed black peppercorns, cooked with a bit of shallot and cognac, and then finished with some cream. Béarnaise Sauce Another French sauce, béarnaise has shallots and tarragon as its main flavor components, which are then turned into a thick creamy sauce with the addition of egg yolk and butter. If I don't have the time to make the real deal, I "cheat" a bit by making a simple tarragon butter. Rosemary Butter Sauce Maitre 'd butters got very popular in the 80's. They are a simple combination of butter and "something". In this case, I finely chop some rosemary and mix it with the butter. Slathering some on a just-cooked filet mignon, letting it melt all over as the steak rests, is a terrific way to add flavor. Blue Cheese Sauce or Crust There are a few different ways to add blue cheese to a filet. The salty, tangy, fatti-ness of the cheese matches perfectly with the lean meat flavors. I usually mix a bit of butter and blue cheese together and allow it to melt onto the steak after cooking, but making a sauce with some cream, or adding some bread crumbs and making a topping during the last few minutes of cooking are also great options. Bordelaise - Red Wine Sauce Red wine & filet mignon go wonderfully well together. So a sauce with a good Bordeaux (cabernet and/or merlot grapes) at its heart is a perfect match. For this sauce, reduce a cabernet based wine with some good beef stock and shallots. Finish with some fresh butter to thicken. Awesome!

PERFECT FILET MIGNON WITH BEARNAISE SAUCE

Steps:

• Make the steaks: Liberally season both sides of the steak with salt and pepper to taste. Place on a wire rack over a baking sheet. Let sit at room temperature for at least 30 minutes. If letting stand for more than 1 hour, keep in refrigerator, then remove and let stand for 30 minutes.
• For the bearnaise: Boil vinegar, wine, and shallots, with 1/3 of the fresh tarragon, pepper, and salt over medium heat until liquid is about 2 tablespoons or 1/4 cup including shallots and herbs. Strain mixture and let cool.
• Whisk the egg yolks in the same saucepan over very low heat until thickened. Add 1 tablespoon of cold butter and thicken the egg yolks. Beat in 1 additional tablespoon of cold butter and add the rest of the tarragon.
• Blend everything in a blender. Add in the 3/4 cups of melt butter drop by drop until the bearnaise sauce is thickened.
• Preheat the oven to 250º F. Insert an internal thermometer with probe and place steaks on pan in oven. Cook until internal temperature reaches between 125º and 127º, about 25-30 minutes. Remove from oven.
• Heat a cast-iron skillet over high heat for 5 minutes while steaks rest. Pat steaks dry. Carefully place steaks in skillet and sear on one side for 30 seconds. Add remaining butter and flip steak, searing other side for 30 seconds. Remove from skillet and serve with bearnaise sauce.

FILETS MIGNONS WITH BOURGUIGNONNE SAUCE

Steps:

• Season the filets with salt and pepper. Let stand at room temperature for 20 to 30 minutes. In a sauté pan over medium-high heat, warm 2 Tbs. of the olive oil until almost smoking. Working in batches if needed (do not overcrowd), cook the filets, turning once, until browned on both sides and an instant-read thermometer inserted into the center of the meat registers 130°F for medium-rare, about 5 minutes per side. Transfer the filets to a warmed platter and cover loosely with aluminum foil. Reduce the heat to medium and add the bacon to the pan. Cook, stirring frequently, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Warm the remaining 2 Tbs. oil in the pan, add the onion and garlic and cook, stirring frequently, until the onion is translucent, about 2 minutes. Add the mushrooms and cook until soft, about 5 minutes. Add the flour and cook, stirring frequently, for 2 minutes. Stir in the stock, Cabernet wine reduction, bacon, thyme and any accumulated meat juices. Simmer until the sauce is slightly thickened, 3 to 5 minutes. Transfer the filets to individual plates and spoon the sauce over the meat, dividing evenly. Serve immediately. Serves 4.

FILETS MIGNONS WITH BOURGUIGNONNE SAUCE

Steps:

• Season the filets with salt and pepper. Let stand at room temperature for 20 to 30 minutes. In a sauté pan over medium-high heat, warm 2 Tbs. of the olive oil until almost smoking. Working in batches if needed (do not overcrowd), cook the filets, turning once, until browned on both sides and an instant-read thermometer inserted into the center of the meat registers 130°F for medium-rare, about 5 minutes per side. Transfer the filets to a warmed platter and cover loosely with aluminum foil. Reduce the heat to medium and add the bacon to the pan. Cook, stirring frequently, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Warm the remaining 2 Tbs. oil in the pan, add the onion and garlic and cook, stirring frequently, until the onion is translucent, about 2 minutes. Add the mushrooms and cook until soft, about 5 minutes. Add the flour and cook, stirring frequently, for 2 minutes. Stir in the stock, Cabernet wine reduction, bacon, thyme and any accumulated meat juices. Simmer until the sauce is slightly thickened, 3 to 5 minutes. Transfer the filets to individual plates and spoon the sauce over the meat, dividing evenly. Serve immediately.

GRILLED FILET MIGNON WITH BEARNAISE SAUCE

Steps:

• Gather the ingredients.
• Simmer champagne vinegar, wine, lemon juice, tarragon and shallots on medium-high heat until it reduces by half (about 7-10 minutes).
• Remove from heat and let the mixture cool for about 10 minutes.
• Place reduction into a blender or food processor and add egg yolks.
• While blending, slowly pour in the melted butter.
• Move mixture to saucepan or warming dish and season with salt and pepper. Keep warm until it's time to serve steaks. To Make the Steaks
• Gather the ingredients. Preheat grill, grill pan or cast iron pan for high heat.
• Season steaks well with salt and pepper.
• Place onto a well-oiled grill grate or cast iron pan and cook for 4 to 5 minutes per side. If steaks are thicker, cook for a minute or two longer.
• Once steaks have reached the desired doneness , remove from heat and let rest for 5 minutes.
• Plate steaks and top with bearnaise sauce. Garnish with extra chopped tarragon if desired.