Grilled Portobello And Filet Mignon With Boursin Cheese Recipes

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HOW TO GRILL FILET MIGNON ON A GAS GRILL



How to Grill Filet Mignon on a Gas Grill image

Learn how to cook filet mignon on a grill. Grill your fillet to perfection with this simple technique in about 10 minutes. You can have the best steaks at your special dinner tonight.

Provided by Dan Mikesell AKA DrDan

Categories     Main Course

Time 22m

Number Of Ingredients 2

2 Filet Mignon ( about 1 1/4 to 1 1/2 inch thick. They will be about 6-8 oz each.)
7:2:2 seasoning or just coarse salt and pepper

Steps:

  • Start with quality filets. I like a 1 1/4 to 1 1/2 inch thick that will be 6-8 ozs. each.
  • One of the most important steps is resting the filets at room temperature. Get at least 10 minutes but better if you can do 30 minutes. This raises the temperature of the meat, making getting your desired internal temperature much easier.
  • While the filets are resting, get your grill surface temperature about 450° (500° max). About medium-high on most gas grills. Please be sure the surface temperature is correct. This is the most common source of errors. See A Beginners Guide to Grill Temperature on a Gas Grill for details if you are not sure. Of course, clean and oil the grill.
  • Give the filets a light coat of the seasoning of your choice. Do it just before grilling. I use a nice sprinkling of my 7:2:2 seasoning, but just a nice sprinkle of coarse salt and pepper will do.
  • Place the filets on the grill. Close the lid.-grill on the first side for about 5 minutes (less for rare). Rotate half the way through for these nice crossed grill marks. Flip and grill until you reach the correct internal temperature for your taste. For me, I do another 7-8 minutes (with the rotation) and get 140°-145° internal temperature.
  • Remove and rest for 5 minutes minimum. A light foil tent is a good idea here. Remember, the internal temperature will rise a few degrees during the rest.

Nutrition Facts : ServingSize 170.1 g, Calories 420 kcal, Protein 33 g, Fat 31 g, SaturatedFat 12 g, Cholesterol 114 mg, Sodium 644 mg, UnsaturatedFat 14 g

FILET MIGNON W/BALSAMIC SYRUP & BOURSIN CHEESE



Filet Mignon W/Balsamic Syrup & Boursin Cheese image

One of my favorite foods. I've had this at my good friend's house with baked potatoes, asparagus and fresh baked bread. A meal to die for! Delicious! Update -09/15/2009: Since some reviewers have had trouble with the balsamic syrup - I suggest that you don't make the syrup and make a slight glaze with the balsamic vinegar and serve it with the filet mignon and the Boursin cheese & since I can't change the title of the recipe I suggest you do that.

Provided by Manami

Categories     Steak

Time 28m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 cups balsamic vinegar
3 tablespoons sugar
3 tablespoons butter or 3 tablespoons margarine
2 teaspoons garlic, sliced
6 (5 -6 ounce) filet mignon steaks (1-inch thick)
salt, to taste
fresh ground black pepper, to taste
3 ounces softened boursin herb cheese spread
fresh parsley, garnish (optional)

Steps:

  • Preheat broiler.
  • Boil vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring, occasionally, about 18 minutes.
  • Meanwhile, melt the butter or margarine in heavy large skillet over medium-high heat and infuse the butter with garlic, about 1 minute.
  • Sprinkle steaks with salt and freshly ground black pepper.
  • Remove garlic from pan.
  • Cook steaks to desired doneness, about 3 minutes per side, for medium rare.
  • Transfer the steaks to a baking sheet.
  • Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute.
  • Sprinkle again with pepper.
  • Transfer steaks to plates.
  • Drizzle the balsamic sauce around the steaks, garnish with parsley, and serve.
  • Enjoy!

Nutrition Facts : Calories 519.3, Fat 41.4, SaturatedFat 18.8, Cholesterol 123.8, Sodium 341.2, Carbohydrate 7.9, Sugar 6.3, Protein 27.6

CHEF JOHN'S INDIVIDUAL BEEF WELLINGTONS



Chef John's Individual Beef Wellingtons image

Enjoy these individual beef Wellingtons with no regrets and no second thoughts! Perfectly cooked filet mignon topped with a rich, savory mushroom pate is wrapped in a crispy pastry crust and served on top of a buttery pastry base for a 1-2 punch that's hard to beat. Serve as-is or with a simple, brown pan sauce.

Provided by Chef John

Time 2h20m

Yield 4

Number Of Ingredients 15

3 tablespoons unsalted butter
10 large brown mushrooms, finely chopped
¼ teaspoon salt
2 tablespoons minced shallots
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
3 tablespoons white wine
2 ounces pate
4 (8 ounce) filet mignon steaks
salt and freshly ground black pepper to taste
2 tablespoons salted butter
1 (17.25 ounce) package frozen puff pastry
2 tablespoons Dijon mustard
1 large egg, beaten
1 teaspoon water

Steps:

  • Melt butter over medium-high heat. Add mushrooms and salt; cook and stir until well browned and caramelized, about 5 minutes. They will be wet and soggy at first but will dry out.
  • Add shallots and cook until they soften up and turn translucent, about 3 minutes. Add black pepper, cayenne, and white wine. Stir until wine evaporates, about 1 minute. Turn off the heat and transfer to a bowl to cool to room temperature.
  • Add pate to cooled mushroom mixture; toss and mash with a spoon until thoroughly combined. Set aside.
  • Generously season filets with salt and pepper. Melt butter for Wellingtons in the same pan over high heat. Sear, one at a time, in the hot pan until the sides and edges are nicely browned, about 5 minutes per filet. Transfer to a plate and place in the refrigerator until needed.
  • Cut each sheet of pastry into 4 squares. Place one square frozen puff pastry onto a lightly floured surface. Spoon about 3 tablespoons pate mixture into the center and press out to roughly the same size as a filet. Spread 1/2 tablespoon mustard on top of one filet and place mustard-side down on the pate.
  • Gently stretch and fold the shorter sides of the pastry around the filet, then bring the longer sides up and over to seal. You can stretch the dough that will be on the bottom of the filet, but try not to stretch it on the sides and top. It's okay to have a couple of small holes at the bottom. Flip Wellington over and place seam-side down on a plate. Repeat to form remaining 3 Wellingtons, then transfer all to the refrigerator.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.
  • Cut remaining 4 squares of puff pastry into circles that are roughly the size of the Wellingtons. Place on the prepared sheet pan and poke all over each circle with a fork.
  • Bake in the center of the preheated oven for 15 minutes. Remove from the oven, flip, and press circles down with a spatula to flatten. Return to the oven and bake until cooked through and crispy, 5 to 10 minutes longer. Remove from the oven and lift off the sheet pan to cool. Increase the oven temperature to 450 degrees F (230 degrees C).
  • Transfer Wellingtons to the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil, then top with parchment paper. Beat egg with water in a small bowl.
  • When Wellingtons have been in the freezer for 15 minutes, transfer to the prepared pan and generously brush with egg wash.
  • Bake pastry in the center of the preheated oven until pastry is golden brown and puffed and filets are cooked through, 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).
  • Immediately remove from the hot pan and transfer onto a plate or cutting board for at least 5 minutes. Cut Wellingtons in half, then trim each end to create a flat surface.
  • Place each rounded pastry base on a plate and stand 2 filet halves on top with center cut facing up.

Nutrition Facts : Calories 1330.3 calories, Carbohydrate 59.4 g, Cholesterol 235 mg, Fat 99.8 g, Fiber 2.4 g, Protein 45.8 g, SaturatedFat 36 g, Sodium 870.3 mg, Sugar 2.2 g

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