BLACK PEPPER CRUSTED FILET MIGNON WITH GOAT CHEESE AND ROASTED RED PEPPER-ANCHO SALSA
Steps:
- Place the ancho chiles in a medium bowl, cover with boiling water and let sit at room temperature for 1 hour.
- Remove the chiles from the soaking liquid, stem and coarsely chop, and combine in a blender with the garlic, pine nuts, honey and 1/4 cup of the soaking liquid. Blend until smooth.
- Pour the mixture into a medium bowl and stir in the bell pepper strips, vinegar, cilantro, salt and pepper. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
- Black Pepper Crusted Filet Mignon with Goat Cheese:
- Heat your grill to high.
- Brush the filets with the oil and season both sides of each filet with the salt and 1 side of each filet with the black pepper. Place the steaks on the grill, pepper side down and grill until lightly charred and crusty, 2 to 3 minutes. Turn the steaks over, and grill for 2 to 3 minutes longer for medium-rare.
- Turn the steaks, once more so that the pepper side is facing up and top each filet with a slice of the cheese. Close the cover and grill until the cheese begins to melt slightly, about 1 minute.
- Remove the steaks from the grill, let rest for 5 minutes. Top each filet with the roasted red pepper-ancho salsa. Garnish with cilantro leaves, before serving.
FILET MIGNONS WITH PEPPER CREAM SAUCE
These luscious steaks' peppery bite is tamed with a velvety cream sauce.
Provided by goodeets7
Categories World Cuisine Recipes European French
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
- Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
- Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.
Nutrition Facts : Calories 548.6 calories, Carbohydrate 4.9 g, Cholesterol 175.8 mg, Fat 46.7 g, Fiber 1.3 g, Protein 27.5 g, SaturatedFat 23.8 g, Sodium 209.2 mg, Sugar 0.1 g
PECAN CRUSTED FILET MIGNON
Provided by Food Network
Categories main-dish
Time 45m
Yield approximately 20 servings
Number Of Ingredients 14
Steps:
- Preheat oven 375 degrees F.
- Puree pecans in food processor until mealy in texture. Add the flour and pulse until incorporated with the pecans.
- Season the filet mignon with the salt and pepper. Sear the filet in hot vegetable oil until it has a rich brown color, turning to brown all sides. Remove from the pan and let it cool for a few minutes.
- Brush the filet with a light coat of Dijon mustard, using a pastry brush. Pack the pecan and flour mixture on the filet and saute in fresh oil until golden brown on all sides.
- Place the filet on a rack and finish roasting for approximately 10 minutes. Serve with the Port wine sauce.
- Sweat shallots in 2 ounces of the butter. Add the peppercorns, wine and vinegar. Reduce the wine slightly. Add the demi glace and simmer until it develops the right consistency and flavor. Strain and stir in the remaining butter.
PEPPER-CRUSTED FILET MIGNON
Make and share this Pepper-Crusted Filet Mignon recipe from Food.com.
Provided by katreasanchez
Categories Very Low Carbs
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
- Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
- Remove strings from filets, and serve with Red Wine Sauce, if desired.
- Red Wine Sauce
- Makes 1/3 cup
- 1 cup red wine
- 2 tablespoons cold butter, cut up
- Coarse salt
- Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
- Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.
PEPPER CRUSTED FILET MIGNON
There's nothing better than a really great steak! When I want something really extra special this is what I make. .
Provided by kittycatmom
Categories Steak
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Heat peppercorns and 5 tablespoons oil in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Remove from heat and set aside to cool. When mixture is room temperature, add salt and stir to combine. Rub steaks with oil and pepper mixture, thoroughly coating top and bottom of each steak with peppercorns. Cover steaks with plastic wrap and press gently to make sure peppercorns adhere; let stand at room temperature for 1 hour.
- Meanwhile, adjust oven rack to middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. Heat remaining 2 teaspoons oil in 12-inch heavy-bottomed skillet over medium-high heat until faint smoke appears. Place steaks in skillet and cook, without moving steaks, until dark brown crust has formed, 3 to 4 minutes. Using tongs, turn steaks and cook until well browned on second side, about 3 minutes. Remove pan from heat and transfer steaks to hot baking sheet. Roast 3 to 5 minutes for rare, 5 to 7 minutes for medium-rare to medium. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 5 minutes before serving.
- To crack peppercorns:.
- Spread half of the peppercorns on a cutting board. Place a skillet on top. Pressing down firmly with both hands, use a rocking motion to crush the peppercorns beneath the "heel" of the skillet. Move the skillet back and forth, redistributing the peppercorns as needed. Repeat with the remaining peppercorns.
PEPPER-CRUSTED FILET MIGNON
Filet mignon is best cooked rare to medium rare and the pepper enhances the meat's flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly.
- Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare.
- Remove strings from filets, and serve with Red Wine Sauce, if desired.
Nutrition Facts : Calories 293 g, Fat 17 g, Protein 32 g
PEPPERCORN ENCRUSTED FILET MIGNON
Steps:
- Preheat oven to 375. Crack whole peppercorns with a mortar and pestle. Drizzle olive oil on each side of beef and add sea salt and cracked peppercorns. Heat 1 tablespoon olive oil on medium-high heat. Sear each side of the meat for 1-2 minutes each side, depending on thickness. Place several pats of butter on top of each cut. Place pan and beef in oven and bake for 4-5 minutes. Usually, a cut about 1 inch thick takes 4 minutes for medium rare, and 7 minutes for medium well. Take meat out of oven, cover with foil, and let it set for 5-10 minutes.
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- Place the peppercorns in a baking sheet. Use a heavy bottomed skillet to gently crush the peppercorns by pressing the bottom of the skillet on top of the peppercorns using a rocking motion.
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- When the oil is hot, pan fry the steak for 3 minutes per side. Note: If the cut is thick, you’ll need to pan fry the sides.
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- Take your room temperature steak and sprinkle all sides of the steak with salt and ground peppercorns making sure it is generously coated. Place the cast iron skillet on a large burner on the stove and let it heat up before adding the butter and olive oil.
- Once the skillet it hot, reduce the heat to medium, add the butter and olive oil (it should melt and bubble right away). Place your steak in the middle of the skillet, and let them sit (do not flip them) for 5 minutes allowing the outside to sear.
- While the steak is sitting you can add some fresh herbs to the pan as well if using. After 5 minutes flip each steak using tongs and let it sit for an additional 5 minutes without moving it.
- After 5 minutes, use your tongs to prop each cut if steak on it's side for 1-2 minutes so the edges can sear. Repeat this until all the edges are seared.
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- Heat a cast-iron skillet over medium-high heat. Rub pepper evenly over the steaks. Sprinkle salt over bottom of pan. Add steaks to pan; cook 2 minutes on each side or until browned. Remove steaks from pan; set aside.
- Stir in port and broth, scraping pan to loosen browned bits. Reduce heat to medium. Return steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove steaks from pan. Reduce liquid to 1/4 cup. Remove pan from heat. Add butter to pan; stir with a whisk until melted. Drizzle sauce over steaks.
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- Place both peppercorns in a plastic zip-top bag and crack them on a work surface with a mallet until they’re broken into small pieces but not pulverized.
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