Pan Roasted Filet Mignon With Rum Red Chile Sauce With Wild Mushroom Rice Recipes

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RED CHILE FILET MIGNON WITH WILD MUSHROOM SAUCE



Red Chile Filet Mignon With Wild Mushroom Sauce image

This is delicious! From Bobby Flay's Bold American Food. Serve it for guests, they'll be quite impressed. The sauce can be made up to 2 days ahead, so the actual prep time while your guests are there is just the grilling of the steaks.

Provided by Chef 358412

Categories     Steak

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 18

6 New Mexico red chilies
coarsely ground fresh black peppercorns
4 (8 ounce) filet mignon steaks
6 ancho chilies
8 cups boiling water
1 tablespoon minced garlic
2 tablespoons chopped fresh cilantro
2 tablespoons unsalted butter
1 small red onion, diced
2 tablespoons finely chopped garlic
2 cups red wine
1/2 lb shiitake mushroom, stems removed and caps sliced 1/4-inch thick
1/2 lb cremini mushroom, stems removed and caps sliced 1/4-inch thick
1/2 lb portabella mushroom, stems removed and caps sliced 1/4-inch thick
3 1/2 cups chicken stock
3/4 cup ancho chile puree
2 tablespoons honey
salt & freshly ground black pepper

Steps:

  • To make the Ancho puree: Place the anchos in a bowl and pour the boiling water over them. Let stand for at least 30 minutes. Drain well, remove the seeds and stems and place in a food processor with the garlic and cilantro. Process to a puree. May be made up to 2 days ahead and refrigerated, covered.
  • To make the Mushroom Sauce: In a large saucepan over medium heat, melt the butter and sweat the onion and garlic for about 3 minutes. Raise the heat to high, add the wine and boil 10 minutes, until reduced to dry. Reduce the heat to medium, add the mushrooms, cook until soft, add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes.Whisk in the ancho puree and cook for 5 minutes. Add the honey and salt and pepper to taste. Keep hot in a double boiler until ready to serve. May be made up to 2 days ahead and refrigerated.
  • For the steaks: Preheat the oven to 300. Preheat a grill to medium hot.
  • Spread out the chiles on a baking sheet and roast for about 1 minute. Remove the seeds and stems, place the flesh in a food processor and chop coarsely. Add the coarsely ground pepper to taste. Place mixture in a pie pan.
  • Dredge each steak on both sides with the pepper mixture and grill until done to your liking.
  • Serve each steak with some sauce spooned on top.

PAN ROASTED FILET MIGNON WITH RUM-RED CHILE SAUCE



Pan Roasted Filet Mignon with Rum-Red Chile Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h50m

Yield about 10 servings

Number Of Ingredients 12

1 (5-pound) beef tenderloin
Salt and freshly ground black pepper
4 tablespoons unsalted butter
2 tablespoons unsalted butter
1 tablespoon olive oil
3 shallots, minced
1 tablespoon minced garlic
1 cup dark rum (recommended: Meyers's)
5 cups chicken stock
2 tablespoons ancho chili puree
2 tablespoons molasses
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 450 degrees F.
  • Season tenderloin with salt and pepper on both sides. Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides. Place in oven and cook to desired doneness or until an instant-read thermometer inserted registers 125 degrees F for medium rare, about 30 to 40 minutes depending on the thickness of the tenderloin. Let the meat rest for 10 minutes before slicing. Serve with the sauce.
  • Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallots and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.

PAN-SEARED & ROASTED FILET MIGNON



Pan-Seared & Roasted Filet Mignon image

This recipe is adapted from several roasted steak recipes with a few modifications that I feel makes the ultimate steak.

Provided by jpknight22

Categories     Steak

Time 20m

Yield 2 steaks, 2 serving(s)

Number Of Ingredients 8

2 teaspoons kosher salt, to taste
1 teaspoon garlic salt, to taste
1 teaspoon meat tenderizer, to taste
1 1/2 teaspoons fresh ground pepper, to taste
1 teaspoon paprika
2 teaspoons dried parsley
2 teaspoons olive oil
2 beef tenderloin steaks (1 to 1.5 inches in thickness, USDA prime beef works best)

Steps:

  • Preheat oven to 500 degrees.
  • Let steaks warm to room temperature and rub with water on each side. Apply kosher salt, garlic salt, meat tenderizer, and fresh ground pepper liberally. Sprinkle paprika and parsley on each side for color/garnish.
  • Warm olive oil in a grill pan, frying pan, or skillet over medium high heat and add filets while pan is warming. As steaks begin to sizzle, adjust temperature to high heat, gently lift the steaks to prevent sticking and apply pressure to ensure steaks are browning. Repeat process and adjust heat as necessary until steaks are brown (roughly 2 to 3 minutes on each side).
  • Upon browning both sides, place steak in an oven safe pan or skillet and roast using the following temperature guidelines (which vary depending upon the thickness of the meat) - rotate halfway through cooking:.
  • Rare - 4 to 6 minutes (130 to 140 degrees internal temperature).
  • Medium Rare - 6 to 8 minutes (140 to 150 degrees internal temperature).
  • Medium - 8 to 10 minutes (150 to 160 degrees internal temperature).
  • Use a foil tent as necessary to keep steaks warm until serving. Remember they will continue to cook as they are removed from the heat. I prefer to serve with mashed potatoes and stir fried green beans or sauteed mushrooms.
  • The following guidelines help to determine steak temperature without cutting into the steak and ruining the presentation according to Big Oven: very rare feels soft and squishy, rare is soft to the touch, medium-rare yields gently to the touch, while medium yields only slightly to the touch and is beginning to firm up, and medium-well is firm to the touch.
  • Safety note per Big Oven: "Doneness" is an issue of personal preference. However, it is recommended that beef be cooked to medium-rare doneness, the internal temperature should reach 145 degrees F to ensure that harmful bacteria have been destroyed. A thick cut of beef that has been cooked to an internal temperature of 140 degrees F, may be removed from the oven, loosely covered, and allowed to rest a few minutes. The temperature will continue to rise about 5 degrees F, reaching proper doneness.

RED CHILE CRUSTED FILET MIGNON WITH ANCHO CHILE MUSHROOM SAUCE



Red Chile Crusted Filet Mignon with Ancho Chile Mushroom Sauce image

Provided by Bobby Flay

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons olive oil
1/2 medium red onion, finely diced
1 tablespoon finely chopped garlic
2 cups red wine
1/2 pound shiitake mushrooms, stems removed and caps sliced 1/4-inch thick
1/2 pound cremini mushrooms, stems removed and caps sliced 1/4-inch thick
1/2 pound portobello mushrooms, stems removed and caps slice 1/4-inch thick
3 cups chicken stock
1/2 cup ancho puree
2 tablespoons chipotle puree
2 tablespoons honey
Salt and freshly ground pepper
2 tablespoons New Mexico red chile powder
1/4 teaspoon chile de arbol powder
1/2 teaspoon pasilla chile powder
1 tablespoon cracked black peppercorns
1 tablespoon brown sugar
Kosher salt
4 filet mignons, 1 to 1 1/2 inches thick

Steps:

  • For the sauce: Heat the oil in a large saucepan over medium high heat, add the onion and garlic and cook for 3 minutes. Raise the heat to high, add the wine and cook until dry. Reduce the heat to medium, add the mushrooms, cook until lightly browned and soft, and add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes. Whisk in the ancho puree and chipotle and cook for 5 minutes more. Add the honey and salt and pepper to taste.
  • For the steak: Combine all the ingredients together in a medium bowl. Brush a large saute pan or grill pan with oil and heat over high heat until almost smoking. Dredge each steak on 1 side in the pepper mixture and cook, pepper-side down for 1 minute, or until brown and crisp. Turn the meat over, reduce the heat to medium, and cook for 3 to 4 minutes more, until done to your liking. Serve with the Ancho Chile Mushroom Sauce.

FILET MIGNON WITH MUSTARD CREAM AND WILD MUSHROOMS



Filet Mignon with Mustard Cream and Wild Mushrooms image

These bold and classic flavors pair on the plate and the palate to form the perfect platform for the rich and intriguing cabernet sauvignon varietal. If you close your eyes, you can quite easily imagine you are taking in the rustic French countryside.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Number Of Ingredients 8

3 tablespoons unsalted butter
1 pound mixed wild mushrooms, such as shiitake and cremini, trimmed
Kosher salt and freshly ground pepper
4 (6-ounce) beef fillets, about 1 1/2 inches thick
1 shallot, finely chopped
2 tablespoons grainy mustard
1 cup heavy cream
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish, optional

Steps:

  • 1. Heat 2 tablespoons butter in a large, heavy nonstick skillet over medium-high heat until hot. Add the mushrooms and 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until browned, about 6 minutes.
  • 2. Wipe out the skillet. Heat the remaining 1 tablespoon butter in the skillet over high heat until hot. Sprinkle the beef generously with salt and pepper. Sear over medium-high heat, turning once halfway through, until browned, about 12 minutes for medium. Transfer the beef to a platter.
  • 3. Add the shallots to the skillet and cook over medium heat, stirring, until golden, about 3 minutes. Add the mustard and heavy cream and bring to a boil, cooking until slightly thickened, about 3 minutes. Stir in the parsley. Spoon the sauce on a plate; place the beef on the sauce and scatter the mushrooms over top. Garnish with additional parsley, if desired.

PAN ROASTED FILET MIGNON WITH GREEN PEPPERCORNS



Pan Roasted Filet Mignon with Green Peppercorns image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Four 6-ounce filet mignon steaks, at room temperature, lightly pounded
Kosher salt
1/4 cup black peppercorns, coarsely ground, such as Butcher Cut
3 tablespoons canola or grapeseed oil
1 shallot, minced
2 tablespoons green peppercorns in brine, drained
2 ounces brandy
3/4 cup beef stock
1/2 cup heavy cream
2 tablespoons unsalted butter
Chopped fresh parsley, for sprinkling
1 teaspoon red wine vinegar

Steps:

  • Sprinkle the steaks generously with salt on both sides. Press the top and bottoms of the steaks into the peppercorns to crust on each side.
  • Heat 2 tablespoons oil in a large heavy saute pan or cast-iron pan over medium-high heat until very hot. Add the steaks and sear for 3 to 4 minutes on each side. Cook until the internal temperature is around 125 degrees F for medium-rare. Remove the steaks from the pan and allow them to rest.
  • In the same pan the steaks were cooked in, add the shallots along with the remaining tablespoon oil and the green peppercorns and reduce the heat to medium. Cook until the shallots are softened and lightly browned, 2 to 3 minutes.
  • Turn off the heat, then add the brandy and return the heat to medium. Cook for 1 minute. Add the beef stock and cream, then reduce the liquid by half until thickened, 8 to 10 minutes. Season with salt as needed.
  • Turn off the heat. Swirl in the butter and melt, stirring often. Return the steaks to the pan and coat with the sauce. Sprinkle with the parsley and a splash of red wine vinegar to balance the richness of the sauce. Place the steaks on a plate, then spoon the sauce over and serve.

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