FILET MIGNON WITH MUSHROOMS
This has turned out to be my wife's absolute favorite recipe for filet mignon with mushrooms. The original called for about a third of the liquid, but the sauce is so good that she always complained about not having enough to dip bread in. So the liquid measurements are tripled here from the original.
Provided by Brian Wren
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Place bacon in an 8-inch cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Pour off excess fat from the skillet. Crumble bacon and reserve.
- Heat 1 tablespoon butter in a skillet over medium-low heat. Cook garlic in the hot butter, stirring, until softened, 1 to 2 minutes. Add mushrooms, salt, and pepper; cook over medium heat, stirring, until liquid from mushrooms starts to evaporate, 5 to 7 minutes. Add bourbon and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire. Boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep warm.
- Pat steaks dry with paper towels and sprinkle with salt and pepper.
- Heat remaining butter in a skillet over medium-high heat until foam begins to subside. Sear steaks for 4 minutes; turn over and sear, 3 to 3 1/2 minutes for medium-rare. Divide between 2 plates and spoon sauce over them.
Nutrition Facts : Calories 468.4 calories, Carbohydrate 5.5 g, Cholesterol 122.9 mg, Fat 21.6 g, Fiber 0.7 g, Protein 37.8 g, SaturatedFat 10.1 g, Sodium 442.9 mg, Sugar 2.1 g
SHAD FILLETS BRAISED WITH WILD MUSHROOMS AND TOMATOES
Provided by Molly O'Neill
Categories dinner, project, main course
Time 4h15m
Yield Four servings
Number Of Ingredients 17
Steps:
- Place the fish, skin side down, in a glass or ceramic baking dish. Cover with the wine, lemon juice, garlic, onion, bay leaf and peppercorns. Marinate for 1 hour.
- Preheat the oven to 300 degrees. Transfer the fish to a clean baking dish. Sprinkle 2 tablespoons of the marinade over the fish. Arrange the fresh mushrooms over the top. Add the tomatoes. Cover tightly with foil and bake until the small bones dissolve, about 3 to 4 hours.
- Meanwhile, place the dried mushrooms and water in a sauce pan and bring to a boil. Reduce the heat and simmer gently for 30 minutes. Stir in the salt, sugar and soy sauce. Add the scallion and simmer until reduced to 1 cup, about 25 minutes. Strain. Set aside.
- Remove the fish from the oven. Cut the fillets in half and divide among 4 plates, with the mushrooms over the fish. Spoon the sauce over the shad and serve immediately.
SAUTEED SHAD FILLET WITH LEMON
Provided by Food Network
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine flour, salt, and pepper and dredge fish in seasoned flour. In a saute pan over medium heat, heat oil until hot. Add fish to pan and cook until well browned on both sides. Remove fish and blot on paper. Return saute pan to heat. Add butter, let melt, and cook until brown. Add lemon juice, allow to sizzle, and add chopped parsley. Plate fish and drizzle lemon butter over top. Serve with asparagus.;
BROILED FILET OF SHAD
Provided by Food Network
Yield 2 servings
Number Of Ingredients 2
Steps:
- Preheat the broiler. Place the shad, skin side down on a rack in a baking pan and season with salt and pepper. Broil the shad, about 6 inches away from the heat source until the top is lightly browned and fish is cooked through, about 8 to 10 minutes, depending upon how thick it is. (You do not turn it) When done, set on a bed of tomato garnish and serve with buttered spinach or other greens.
FILET D'ALOSE VERONIQUE (SHAD FILLET WITH GRAPES)
Provided by Craig Claiborne
Categories dinner, easy, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Cut shad fillet in half crosswise. Sprinkle with salt and pepper.
- Rub with butter the bottom of a skillet or casserole large enough to hold the fish pieces in one layer.
- Sprinkle with shallots and arrange fish pieces skin side down over shallots. Scatter grapes around the fish and pour wine over.
- Bring to boil on top of stove. Place in oven and bake about 8 minutes.
- Transfer fish to 2 serving plates. Cover with foil and keep warm.
- Bring cooking liquid and grapes to boil. Add cream and cook over high heat, stirring occasionally and shaking skillet, about 3 minutes (sauce will be reduced to about a cup). Add lemon juice, salt and pepper. Pour sauce with grapes over fish, and serve sprinkled with parsley.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 17 grams, Carbohydrate 19 grams, Fat 41 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 20 grams, Sodium 660 milligrams, Sugar 15 grams, TransFat 0 grams
FILET D'ALOSE AU CITRON (SHAD MEUNIERE WITH LEMON)
Provided by Craig Claiborne
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Split fillet in half crosswise. Sprinkle pieces with salt and pepper, and place in small, flat basin of milk. Set aside.
- Peel lemon, trimming away white pulp. Cut lemon into small cubes, discarding seeds and white membrane. Set aside two tablespoons of lemon cubes. Squeeze remainder; set juice aside.
- Remove fish pieces from milk without draining. Put pieces carefully in flour to coat on both sides.
- Heat oil in skillet, and add fish pieces skin side up. Cook over high heat 1 1/2 to 2 minutes or until golden brown on one side. Carefully turn pieces and continue cooking on second side over moderately low heat about 3 to 4 minutes. Transfer pieces to two warm serving plates.
- Sprinkle fish with about tablespoon of reserved lemon juice. Sprinkle tablespoon of lemon cubes over each piece of fish.
- Heat butter in small skillet, swirling around until golden brown. Do not let it burn. Pour butter over fish. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 37 grams, Carbohydrate 29 grams, Fat 54 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 13 grams, Sodium 529 milligrams, Sugar 2 grams, TransFat 1 gram
FRIED TOMATO, ONION, AND MUSHROOM RAGOUT
When I was growing up, my mother used to make a simple dish of fried tomatoes and onions that we would soak up with buttered bread. This is an updated version to which I have added mushrooms and fresh basil. My daughter loves this over whole wheat penne pasta and topped with Parmesan cheese.
Provided by Cathy Wiechert
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet over medium heat, and cook and stir the onion for about 5 minutes, until translucent. Add the tomato wedges and mushrooms, and simmer, stirring occasionally, for about 20 minutes, until the tomatoes and mushrooms are cooked through and the sauce is reduced and thickened.
- Sprinkle on the basil, salt and pepper, and stir to combine.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 9.8 g, Fat 7.2 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 9.7 mg, Sugar 5.5 g
MUSHROOM AND TOMATO BRUSCHETTA
Wonderful for an appetizer before a pasta meal and great paired with a glass of Chianti. Feel free to add your own touches to taste!
Provided by Delray
Categories Appetizers and Snacks Vegetable Mushrooms
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Arrange bread slices on a baking sheet in a single layer.
- Broil bread slices until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove toasted slices and set aside on baking sheet.
- Heat olive oil in a skillet over medium heat; cook and stir mushrooms, green onions, garlic, salt, black pepper, and parsley until mushrooms are softened and juicy, about 5 minutes. Set mixture aside. Mix diced tomatoes with balsamic vinegar in a bowl and set aside.
- Top each toasted bread slice with mushroom mixture and spread tomato mixture on top. Spread mozzarella cheese over each appetizer. Return to broiler until cheese has melted and bruschetta are hot, about 5 minutes.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 31.9 g, Cholesterol 12.1 mg, Fat 14.1 g, Fiber 2.5 g, Protein 10.7 g, SaturatedFat 3.7 g, Sodium 642.2 mg, Sugar 2.4 g
SHAD ROE IN MUSHROOM CREAM SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Rinse and drain the shad roe. Put the roe in one layer in a skillet and add one-half cup milk, water to barely cover, bay leaf, parsley sprigs, salt and pepper.
- Bring to a boil and cover. Let simmer about three minutes. Remove from the heat.
- Heat two tablespoons butter in a saucepan and add the flour, stirring with a wire whisk. When blended and smooth, add the remaining half-cup of milk and three-quarters cup of the cooking liquid from the roe. Stir in the cream and season to taste with salt and pepper. Add nutmeg and cayenne pepper. Strain sauce through a sieve, pushing to extract all liquid from any solids. Reheat sauce.
- Heat remaining tablespoon of butter in a skillet and add mushrooms and lemon juice. Cook briefly, stirring, until mushrooms are wilted and lightly browned. Add shallots and stir. Add this mixture to the sauce.
- Transfer the drained roe to a serving dish. Pour the mushroom sauce over them and serve.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 42 grams, Fiber 1 gram, Protein 55 grams, SaturatedFat 20 grams, Sodium 1250 milligrams, Sugar 5 grams, TransFat 0 grams
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