br>Serve sauce over Filet Mignon.
Fillet Mignon: Sprinkle steak with crushed
ry to buy a whole fillet that is already \"peeled \" ( trimmed
eat. When complete, the entire fillet should be considered edible without
re slightly translucent (they are best when still a bit crunchy
nd top with a fillet. Top each fillet with the remaining yogurt
Combine wine, vinegar, green onions, tarragon and peppercorns in a small saucepan. Simmer very gently over low heat for 12-15 minutes, or until liquid has reduced to about 1/4 cup. Strain, reserving liquid and discarding solids. Let cool slightly
Whisk egg-yolks and reserved liquid together in a heatproof bowl. Place bowl over a saucepan of simmering water. Continue whisking for 12-15 minutes, or until mixture has thickened like custard.
Add butter one cube at a time, whisking constantly, until all butter is used and sauce is smooth and ...
he beef and tie each fillet with string, tucking a rosemary
nto the sauce. Serve each fillet topped with about 1/2
Generously salt, pepper filets, add garlic powder. Refrigerate until 30 minutes before cooking. Allow filets to come to room temperature, about 30 minutes, before cooking. This is an important step!
Place enough EVOO in cast iron skillet to sear 2 steaks. Heat oil to HIGH.
Place steaks in oil and sear on both sides on HIGH for 2 minutes each side.
Once seared, add 2T butter, minced garlic and thyme to pan.
Transfer skillet to oven preheated to 450 degrees. Cook, without turning for 3 minutes, or until rare/ med-rare (130 - 140 ...
y hubby I buy pork fillet that usually vary in weight
/2\" thick strip or fillet. Remove the steak once done
Sauce: Mix
garlic in small dish with olive oil and let stand. Place
bouillon
in
uncovered
saucepan and cook over medium-high heat
until mixture is reduced to 1/2 the original amount.
Add
garlic mixture and sherry or cognac and continue to cook
for
10 minutes.
Serve over steak (also very good on baked potatoes instead of butter).
In a big pot put together the beef, onion, garlic, mustard, ketchup, bouillon
Heat it (medium-high) and keep mixing it until the meat turn from red to brown.
Add the 2 cups of water and let it boil.
change the heat to low and let it simmer for 1 hour. (30 min for Fillet).
Mix the Corn Starch and the 1/4 cup water
Change the heat to medium high again
Stir the pot continuously and add the table cream and the corn starch.
Don't let it boil, When the sauce is thicker, it's ready!
Enjoy it!
Wrap bacon around each filet.
Heat a HEAVY BOTTOM pan on medium-high.
Place the 4 filets on heated pan.
Turn after 7 minutes.
Remove from heat after another 7 minutes.
Heat 9 minutes if you like it more well done.
DO NOT use this recipe if you don't own a heavy bottom pan!
Go invest in one now!
ith a little whipped cream (recipe follows) or cinnamon on top
ine called for in this recipe.
Brush the beef with a little oil and char-grill, barbecue, or pan-fry till cooked to your liking.
(I recommend medium rare for this recipe, if you can handle a little blood.) Set aside for five minutes and slice it thinly.
Place salad greens, onions, kaffir lime leaves, chili, cilantro, mint and basil into a salad bowl and toss lightly.
To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar.
Stir the dressing well.
Place the beef on the salad and pour over the dressing.
Serve immediately.
irst time you make this recipe and then go up or
f bacon around each filet mignon, securing with toothpicks. Drizzle with
Take a small, thick fillet beef and brown in a small amount of butter for about 7 or 8 minutes on each side over high heat.
This is best done in a heavy iron skillet.
Set aside and add to skillet about 3-1/2 tablespoons of sour cream and about 2 tablespoons of Parmesan cheese.
Mix with pan juices then pour 1/2 over beef.
Let cool.
Refrigerate overnight.
Serve cold next day for lunch.
Use other half of heated sauce to pour over top.
Serve with German fried potatoes and a small salad.