Pomegranate Burgundy Sauce For Filet Mignon Recipes

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FILLET MIGNON BOURGUIGNONE



Fillet Mignon Bourguignone image

Provided by Food Network

Time 11m

Yield 4 servings

Number Of Ingredients 9

1/2 cup Burgundy wine
1/4 cup STAR® Extra Virgin Olive Oil
2 Tbs. STAR® Red Wine Vinegar
2 Tbs. brine from STAR® Spanish Olives
1 Tbs. chopped fresh tarragon
1 Tbs. chopped fresh thyme
Salt and freshly ground pepper
4 (6-8 oz.) fillet mignons
1/2 cup STAR® Spanish Olives, sliced

Steps:

  • Whisk together wine, olive oil, vinegar, olive brine, tarragon, and thyme. Season to taste with salt and pepper. Arrange steaks in single layer in 9 inch square baking dish. Pour on marinade, cover and let stand at room temperature 2 hours (or refrigerated overnight), turning several times. Grill steaks over hot coals or in hot grill pan coated lightly with olive oil, until done as desired. Serve topped with olives.
  • 3 Key Ingredients: Star Spanish Olives, Extra Virgin Olive Oil, Star Red Wine Vinegar
  • Recipe Courtesy of Star Fine Foods
  • http://www.starfinefoods.com

POMEGRANATE-BURGUNDY SAUCE FOR FILET MIGNON



Pomegranate-Burgundy Sauce for Filet Mignon image

This recipe appeared in the February 9, 2011, edition of the Shreveport Times. I haven't made it yet, but I don't want to hold on to the newspaper forever where it came from.

Provided by JanieTeachGal

Categories     < 60 Mins

Time 1h

Yield 2 saucy steaks, 2 serving(s)

Number Of Ingredients 7

1 teaspoon extra-virgin olive oil
1 medium shallot, minced
1 cup dry red wine
1/3 cup pomegranate juice
2 cups beef stock
1/2 teaspoon cornstarch
2 tablespoons water

Steps:

  • Cook steaks in a 10-inch cast-iron skillet over medium heat for 2 minutes. Increase heat to medium-high. Add the steaks and cook 3-4 minutes per side for medium-rare. Transfer the steaks to an ovenproof dish and place in a 200 degree oven. (I include this because the recipe talked about how to cook the steaks, but I'm only interested in the sauce.).
  • Return the skillet to medium heat and add 1 tsp oil and the shallot. Saute until the shallot has softened, about 1 minute. Add the wine and cook for one minute. Add pomegranate juice and the stock, then bring to a simmer and cook until reduced to 1/3 cup. Add cornstarch mixed with water, then cook until thickened.
  • Spoon the sauce over the filets and serve (garnished with freshly chopped chives and pomegranate seeds, if desired).

Nutrition Facts : Calories 142.8, Fat 2.8, SaturatedFat 0.6, Sodium 898.3, Carbohydrate 4.6, Sugar 0.7, Protein 3

FILET MIGNON WITH RICH BALSAMIC GLAZE



Filet Mignon with Rich Balsamic Glaze image

This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.

Provided by LINDA W.

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 20m

Yield 2

Number Of Ingredients 5

2 (4 ounce) filet mignon steaks
½ teaspoon freshly ground black pepper to taste
salt to taste
¼ cup balsamic vinegar
¼ cup dry red wine

Steps:

  • Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
  • Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
  • Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g

FILET MIGNON WITH DEMI GLAZE SAUCE



Filet Mignon With Demi Glaze Sauce image

Make and share this Filet Mignon With Demi Glaze Sauce recipe from Food.com.

Provided by CookingCrazy228

Categories     Steak

Time 25m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 6

4 filet mignon (you can use any other steak instead)
1 tablespoon vegetable oil
1 tablespoon butter (NOT margarin)
1 tablespoon demi-glace
1/4 cup white wine (preferably chardonnay)
spike seasoning (can be found in most grocery stores, other steak seasonings will do)

Steps:

  • Evenly season steaks on all sides with Spike/Aromat.
  • Heat oil in large frying pan.
  • Add Steaks and fry until done (I recommend medium-rare).
  • Remove steaks from pan and place on a plate (do not empty pan).
  • Add wine and cook until most alcohol has boiled off.
  • Add Demi-Glace and stir until it has all dissolved.
  • Add Butter and stir until completely melted.
  • Add steak drippings, if there's not enough, use tongs to squeeze more from steaks.
  • Cook sauce about 1 minute more, and pour over steaks.
  • Serve immediately.

LOVER'S BEEF BURGUNDY FILET



Lover's Beef Burgundy Filet image

One must be very careful who this is prepared for. Like a magic love potion, it brings out the lover in ANYone. Through trial and error, I learned very quickly not to prepare this for a mere 'casual date' UNLESS you want that 'casual date' to become 'more'....

Provided by ttinkerbel

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 6h40m

Yield 8

Number Of Ingredients 12

4 cups Burgundy wine
1 ½ cups canola oil
1 ½ cups soy sauce
2 cups oyster sauce
1 tablespoon garlic, minced
1 ½ teaspoons dried oregano
8 (6 ounce) fillets filet mignon
½ cup butter, softened
1 teaspoon Burgundy wine
1 tablespoon minced shallots
1 tablespoon minced green onions
1 teaspoon ground white pepper

Steps:

  • In a medium saucepan, mix together Burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled.
  • Place filet mignon filets in a 9x13 inch baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours.
  • In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate.
  • Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 200 degrees F (95 degrees C).
  • Grill marinated filets to desired doneness, turning once. Place filets in a clean 9x13 inch baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.

Nutrition Facts : Calories 882.9 calories, Carbohydrate 8 g, Cholesterol 116.1 mg, Fat 73.8 g, Fiber 0.7 g, Protein 28.9 g, SaturatedFat 18.3 g, Sodium 3289.7 mg, Sugar 2.6 g

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