Best Filet Mignon With Shallot Sauce And Crispy Onions Recipes

FILET MIGNON WITH EASY PAN SAUCE

Steps:

• Preheat oven to 400°F with a rack in the center.
• Pat filets dry with paper towels and season with salt and pepper.
• Heat a 12-inch cast iron pan over high heat until very hot. Carefully pour in oil and coat bottom of pan by swirling or spreading with a spatula.
• Place filets in pan and cook undisturbed for three minutes to sear. Flip once and cook two minutes more.
• Transfer pan to oven and cook just until meat reads 125°F on an instant read thermometer inserted into the center. Depending on thickness this will take from 2 to more than 5 minutes, so check early and often. The filet will continue to cook off the heat, so pulling it out of the pan at 125°F (or even a little before, if you like), will yield a beautiful, true medium-rare (130°) finished product
• Transfer filets to a cutting board to rest while you make the pan sauce.
• If pan contains any cooking oil, pour it off, but it probably won't.
• Back on the stovetop, add 1 tablespoon butter to hot pan and carefully swirl to melt. (You can be slow to turn the heat on under the burner, since the pan will be very hot. When you do - sometime after you add the shallot and herbs - turn it to medium.) Add shallot, rosemary, and thyme and cook, stirring frequently, until shallot softens, about two minutes.
• Add wine and mustard and stir to incorporate any browned bits on the bottom of the pan. Simmer for 2 to 3 minutes, until liquid is reduced by about half.
• Off the heat, swirl in remaining butter, along with any juices that have accumulated while the meat rests. Taste for salt and pepper.
• Serve filets whole or sliced, as you like, with pan sauce spooned overtop. You can leave herbs in the pan or, if you like, pick off a few of the rosemary and thyme leaves and serve with the sauce.

FILLET OF BEEF WITH CARAMELIZED ONIONS AND SHALLOT SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Cut the beef into 4 slices of equal thickness. Heat 2 tablespoons of the oil in a large skillet. Saute the onions for 5 minutes, season with salt and pepper. Lower heat and cook for 30 minutes, until caramel colored, stirring occasionally. Stir in tomatoes and arugula; remove from the heat and reserve.
• Add remaining oil to a skillet and heat over medium-high heat until oil is hot. Sear the meat until the outside is well browned, seasoning with salt and pepper as you go. Transfer to a baking sheet.
• Place the beef in oven for 5 to 10 minutes, depending on desired doneness.
• Melt butter in the same skillet and saute shallots until translucent, about 2 minutes. Season with salt and pepper. Add the brandy and reduce to 2 tablespoons over high heat. Add stock and bring to a boil. Reduce by half and taste for seasoning. Remove from heat.
• Mound a serving plate with the onion-arugula mixture. Place the meat on top. Ladle the sauce over the meat and garnish with chopped parsley.

FILET MIGNON WITH SHALLOT SAUCE AND CRISPY ONIONS

Steps:

• For SAUCE:.
• Heat oil in heavy large skillet over medium heat.
• Add shallots and saute 15 minutes.
• Sprinkle with sugar and stir until shallots are golden brown, about 5 minutes.
• Add vinegar and boil until reduced to syrup consistency, about 1 minute.
• Add both broths and boil until liquid is reduced to sauce consistency, about 10 minutes.
• Add thyme.
• Season with salt and pepper. (Can be made 1 day ahead. Cover and chill).
• Prepare barbecue (medium-high heat) or preheat broiler.
• For ONION RINGS:.
• Preheat oven to 240°F
• Pour vegetable oil into heavy large saucepan to depth of 3 inches.
• Heat to 375°F
• Stir flour, salt and pepper in large bowl.
• Add onion slices and toss to coat, separating rings.
• Working in batches, shake excess flour off onions, add to oil and fry until golden, about 2 minutes per batch.
• Using slotted spoon, transfer onion rings to paper towels and drain.
• Place onions on large baking sheet.
• Season lightly with additional salt.
• Place in oven to keep warm.
• Season steaks with salt and pepper.
• Grill or broil steaks to desired doneness, about 4 minutes per side for rare.
• Transfer steaks to plates.
• Rewarm sauce.
• Spoon shallot sauce around steaks.
• Top steaks with onions.

EASY YET ROMANTIC FILET MIGNON

Steps:

• Place oven rack in its highest position. Set oven to Broil.
• Rub steaks all over with olive oil. Sprinkle with onion powder, then with salt and pepper. Wrap one slice of bacon around each steak, and secure with a toothpick.
• Place steaks onto a broiler pan, and broil for 5 to 7 minutes. Turn the steaks over, and sprinkle the tops with shallots. Broil for an additional 5 to 7 minutes, or until the steaks are cooked to your liking.

FILET MIGNON ON CHARRED ONIONS AND ZUCCHINI WITH BALSAMIC VINEGAR SAUCE

Steps:

• For sauce:
• In a saucepan, cook wine, vinegar, and shallot over medium-high heat until reduced to 1/3 cup. Remove from heat; discard shallot. Whisk in butter, one piece at a time. Season with salt and freshly ground pepper to taste. Keep warm until ready to serve.
• For meat and vegetables:
• Place a heavy cast-iron skillet over high heat until very hot. Add 2 tsp oil. Place onion in skillet and cook until lightly charred on each side but not blackened.Transfer to paper towels. Season zucchini with salt and pepper. Return skillet to high heat. When very hot, add 1 tsp oil and sear zucchini until brown on each side. Transfer to paper towels. Brush meat with remaining 2 tsp oil and season with salt and pepper to taste. Return skillet to high heat. When skillet is very hot, sear meat 2 minutes on each side (for rare) or to taste. Arrange 3 zucchini ovals on each of 4 warm plates. Place 3 or 4 onion rings over zucchini. Put a filet on top of onion. Spoon 2 tbsp sauce around each filet, top with a few more onion rings and serve.

FILET MIGNON FOR TWO

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). Place a large, oven-proof skillet in the oven as it preheats.
• Bring steaks to room temperature. Rub with olive oil and season generously with salt and pepper.
• Remove the hot skillet from the oven carefully and place it on a burner set to high heat. Leave the oven on.
• Place steaks into the dry pan immediately and sear, turning with tongs, 1 to 2 minutes on both sides.
• Transfer the pan back into the preheated oven and cook until desired doneness is reached, 3 to 5 minutes. For medium doneness, an instant-read thermometer inserted into the centers should read 140 degrees F (60 degrees C). Transfer steaks to a warm platter and tent loosely with foil. Let rest for 5 to 10 minutes; the steaks will continue to cook during this process and the internal temperature will rise 5 to 10 degrees.
• Meanwhile, heat butter in a medium saucepan over medium heat. Add shallot and garlic and saute until shallot is tender, 5 to 7 minutes. Pour in cream; let cook until reduced by half, about 10 minutes. Turn heat to low and add Gorgonzola cheese. Let cheese melt; season with salt and pepper. Serve sauce with steaks.

FILETS MIGNONS WITH MUSTARD PORT SAUCE WITH RED ONION CONFIT

Steps:

• To prepare the filets:
• In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the filets mignons, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Sauté the fillets mignons, turning them on both sides and the edges, for 4 to 6 minutes more for medium-rare meat, transfer them to a cutting board, and let them stand, covered loosely with foil, while making the sauce.
• In the fat remaining in the skillet cook the shallot over moderately low heat, stirring, until it is softened, add the Port and the red wine, and boil the mixture until it is reduced by two thirds. Add the broth, boil the mixture until it is reduced by half, and strain the mixture through a fine sieve into a small saucepan. Whisk in the mustard, bring the mixture to a boil, and add the beurre manié, a little at a time, whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk in any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
• Cut the filets mignons into 1/4-inch-thick slices, divide the slices among 4 plates, and spoon the sauce over them. Garnish the fillets mignons with the parsley and serve them with the red onion confit.
• To prepare confit:
• In a heavy skillet cook the garlic and the shallot with the thyme and salt and pepper to taste in the oil over moderately low heat, stirring, until the shallot is softened. Add the red onion and cook the mixture, stirring for 5 to 10 minutes, or until the onion is very soft. Add the Port, the red wine, the sugar, and the vinegar and simmer the mixture, uncovered, for 5 to 10 minutes, or until almost all the liquid is evaporated. Stir in the parsley and salt and pepper to taste and cook the mixture, stirring, for 1 minute. The confit may be made 1 day in advance, kept covered and chilled, and reheated. Makes about 1 cup.