Strawberry Sauced Filet Mignon Recipes

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PEPPER-CRUSTED STEAK WITH STRAWBERRY ZINFANDEL SAUCE AND ORANGE-MUSTARD AIOLI



Pepper-crusted Steak with Strawberry Zinfandel Sauce and Orange-Mustard Aioli image

Provided by Paul Young

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 19

1/4 cup stone ground mustard
1/4 cup prepared mayonnaise
Juice of 1 orange
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 1/2 cups red Zinfandel wine
1/4 pint strawberries, cleaned and halved
1/2 cup orange-flavored liqueur
1/4 cup beef stock
1 tablespoon honey
2 (4 to 6-ounce) strip steaks
3 tablespoons freshly cracked black peppercorns
3 tablespoons olive oil, divided
1 head frisee lettuce, torn into bite-size pieces
1/2 red onion, thinly sliced
6 grape tomatoes, halved
1 Granny Smith apple, cored, and julienned
2 radishes, thinly sliced
Juice of 1/2 a lemon

Steps:

  • Preheat the oven to 350 degrees F.
  • Blend the mustard, mayonnaise, 1/4 of orange juice, and salt, and pepper, to taste in a food processor or blender.
  • In a saucepan, combine the wine with the strawberries, orange-flavored liqueur, beef stock, and honey. Bring it to a simmer over medium heat, and cook until its reduced by half. Pour the mixture into a blender and puree until smooth.
  • Coat the steaks in black peppercorns and season liberally with salt. Heat 1 tablespoon olive oil in an oven-proof saute pan over medium-high heat and sear the steaks for 2 minutes on each side, then transfer the pan to the oven, and cook for 8 minutes or until desired degree of doneness.
  • While the steak is cooking, mix together the frisee, red onion, tomatoes, apples, and radishes in a bowl. Whisk together the remaining orange juice, lemon juice, and 2 tablespoons extra-virgin olive oil in a small bowl. Season the dressing with salt, and pepper, to taste. Add the dressing to the salad and toss to coat. Serve the steaks over a bed of the salad and top with the zinfandel sauce and a bit of the aioli.

SALMON STEAK WITH STRAWBERRY SAUCE



Salmon Steak With Strawberry Sauce image

Last week I went to a place called 'The Salmon Shop' and came back heavily loaded, I'm determined to eat all the 30 salmon cutlets in a different way! This is an original recipe I came up with, note the amount of chili and pepper gives quite a spicy result, some might like to reduce the quantity.

Provided by Peter J

Categories     Strawberry

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

500 g salmon steaks
1 tablespoon extra virgin olive oil
2 garlic cloves
1 cup fresh strawberries
1/4 cup crushed tomatoes
4 teaspoons malt vinegar
4 teaspoons reduced sodium soy sauce
1/4 teaspoon oregano
1/2 teaspoon basil
1 teaspoon chili flakes
1/4 teaspoon ground black pepper
4 sprigs parsley, chopped

Steps:

  • Crush strawberries in a mortar & pestle. Don't go overboard because the sauce looks nicer with a thick texture.
  • Mix all ingredients except salmon, oil and garlic well in a bowl and place in refrigerator (can be done ahead of time).
  • Cook Salmon on a BBQ or grill. I used a medium BBQ plate for around seven minutes a side.
  • Place garlic and olive oil in a saucepan and place over medium heat.
  • Lightly sautee garlic for five minutes.
  • Add the sauce mix to saucepan.
  • Cook for 10 minutes, stirring occasionally. Don't let the sauce boil hard, just simmer.
  • Once the fish is cooked plate up and pour over the sauce.
  • Serve with fresh salad and/or light vegetables.

STRAWBERRY-SAUCED FILET MIGNON



Strawberry-Sauced Filet Mignon image

Number Of Ingredients 8

4 teaspoons sugar
4 tablespoons unsalted butter
1 cup sliced fresh strawberries
1/2 cup red wine
1/2 cup beef stock
4 (10 ounce) filet mignon
canola oil
salt and pepper to taste

Steps:

  • In a large, heavy saucepan, heat the sugar with 1 teaspoon water over medium-high heat until caramelized, about 3-4 minutes. Stir constantly with a wooden spoon to prevent burning. Add the butter and strawberries and gently blend. Add wine and fl ambé. Stir in the stock, bring to a boil, and immediately reduce heat to medium-low. While the sauce simmers for 10 minutes, heat a stovetop grill over mediumhigh heat. Lightly brush fi lets with oil and season with salt and pepper. Grill the fi lets for 4-5 minutes on each side for medium-rare. Plate and top with the sauce.

Nutrition Facts : Nutritional Facts Serves

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