Ztejas Smothered Filet Mignon Recipes

Z'TEJAS SMOTHERED FILET MIGNON

Steps:

• To prepare Ancho/Anaheim Horseradish:.
• Put olive oil in pan and saute peppers, shallots and garlic over low heat, covered, until soft but not browned.
• Add red wine and simmer for 30 minutes.
• Add beef stock, thyme, bay leaves, horseradish and simmer 30 minutes.
• In a small jar, mix 2 tablespoons cornstarch with 2 tablespoons cold water and shake. Add the cornstarch mixture and the remaining 1 1/2 cups of water to thicken the sauce. Strain mixture through a fine-sieved colander.
• To prepare steaks:.
• Season steaks with seasoning mixture.
• Grill steaks on both sides or broil to desired doneness.
• While steak is grilling, in a skillet, heat the 2 tablespoons butter, the 2 cups of ancho sauce and the mushrooms until the mushrooms are softened.
• Add cream to mushroom mix and simmer just until warmed.
• Pour mushroom sauce mixture over steaks and serve.

SMOTHERED FILET MIGNON

Steps:

• Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish.
• In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary.
• Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
• While you are marinating the meat, melt the butter in a skillet over medium heat.
• Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
• Preheat grill for high heat on one side, and medium heat on the other side.
• Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once.
• When the steaks are almost done, move to the cooler side of the grill.
• Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.

SMOTHERED FILET MIGNON

Steps:

• Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
• While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
• Preheat grill for high heat on one side, and medium heat on the other side.
• Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.