nd 1/3 cup melted butter. Press mixture firmly.
on
qual portions. Heat half the butter and the remaining oil in
and serve with Red Wine Sauce, if desired.
Red Wine
Trim excess fat from Filet Mignon and then cut each into
b>sauce to the filet skillet,bring to a simmer and whisk in butter
Prepare Mushroom wine Sauce first and set aside: Combine
Cut fat off filet mignon steaks. Place steaks in large
ver medium heat, melt the butter. When it foams add the
oint to remember when cooking filet mignon, whether you broil, roast, grill
Combine the six ingredients of the chili seasoning in a plasctic bag. Set aside.
Brown filet mignon in a large pot, add 3 teaspoons of the seasoning mix to coat. Add the ground turkey and cook until no longer pink. Add onion, cook 3 more minutes. Add tomatoes and 3 more teaspoons of the seasoning mix. Add one can of chili beans. In a food processor add the other can of beans and process until smooth, then add to the chili. Cook on low for about 45 minutes.
Lightly butter shallow baking pan or broiler
an.
For cake: Beat butter and brown sugar for 5
ilk, sugar, white chocolate and butter in large microwavable bowl. Microwave
Drain, return to pot. Add butter, 6 TBL cream, and thyme
ell, set aside.
Melt butter, add brown sugar and mix
Preheat grill and oil grates. Combine vegetables and 1 tbsp oil in a large bowl. Season. Cook vegetables until browned all over and cooked to your liking.
Meanwhile, to make the chili basil butter sauce, melt butter in a small saucepan. Stir in chilies, basil and lemon juice.
Score fish 3 times on each side then coat in remaining oil. Grill fish until cooked to your liking.
Serve fish and vegetables drizzled with butter sauce.
Sprinkle veal on both sides with pepper. Melt the butter in a large skillet on medium-high heat. Cook the veal, in batches, until lightly browned on both sides. Transfer the veal to serving plates.
For the caper lemon butter sauce, add the capers, lemon peel and juice, and 1 tbsp water to the pan; bring to a boil, stirring. Spoon the sauce over the veal; sprinkle with parsley.
n paper towels.
Combine butter sauce with 1/2 cup water
hour.
Start Shiraz Butter sauce and set aside.
Preheat
50\u00b0F degrees.
Beat butter and brown sugar for 5