Best Honey Mint Vinaigrette Recipes

RED AND BLACK PEPPER CRUSTED FILET MIGNON WITH HONEY-MUSTARD, HORSERADISH, MINT SAUCE AND FRISEE SALAD WITH WARM VINAIGRETTE AND POACHED EGG

Red and Black Pepper Crusted Filet Mignon with Honey-Mustard, Horseradish, Mint Sauce and Frisee Salad with Warm Vinaigrette and Poached Egg image

Provided by Bobby Flay

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 19

Ingredients

3 tablespoons olive oil
3 slices country bread, crusts removed and cut into 1/8-inch dice
Salt and freshly ground pepper
1/2 pound slab bacon cut into 1/2-inch lardons
2 shallots, thinly sliced
2 cloves garlic, finely sliced
1/4 cup white wine vinegar
8 cups frisee, washed, dried and cut into bite sized pieces
4 poached eggs
4 (3 to 4-ounce) filet mignon
Kosher salt
2 teaspoons ancho chile powder
2 teaspoons coarsely ground black pepper
1 tablespoon plus 1 teaspoon olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon freshly grated horseradish or prepared (drained)
1 tablespoon finely chopped fresh mint
Salt

Steps:

Heat oil in a large saute pan over medium high heat. Add the bread cubes and season with salt and pepper. Cook until golden brown and place on a plate lined with paper towels. Heat a medium saute pan over high heat. Add the bacon and cook until golden brown. Remove bacon with a slotted spoon to a plate lined with paper towels. Add the shallots and garlic to the pan and cook until soft. Add the vinegar and cook for 30 seconds. Season with salt and pepper to taste. Place the frisee, croutons, and bacon in a bowl add the vinaigrette and toss to coat. Divide the salad onto 4 plates and top with a poached egg.
Season filet with salt on both sides. Sprinkle 1 side of each filet with 1/2 teaspoon of the ancho chile powder and 1/2 teaspoon of the coarsely ground black pepper. Heat the olive oil in a large saute pan over high heat until almost smoking. Place the filet, pepper-side down in the pan and saute for 2 to 3 minutes or until a crust forms. Turn the filet over, reduce heat to medium and continue cooking until desired doneness, 2 to 3 minutes for medium-rare. Let rest 2 to 3 minutes before serving, spoon 1 tablespoon of the sauce over each steak.
Combine all ingredients in a small bowl and season with salt to taste.

HONEY-MINT VINAIGRETTE

Honey-Mint Vinaigrette image

Here's a great way to use up some of that fresh mint in your garden. Keep your salad relatively simple so that the vinaigrette flavours come through.

Provided by Lennie

Categories Salad Dressings

Time 5m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup canola oil
1/3 cup apple cider vinegar
2 tablespoons liquid honey
1 tablespoon chopped of fresh mint
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

In a small bowl, whisk all ingredients together; you can also do this in a blender or food processor, but note that this will then puree the mint leaves.
Use right away, or refrigerate until needed; if refrigerated, whisk again to combine before using.
Use to dress a large salad; goes especially nice on a relatively plain salad (ie, just mixed greens and raw mushrooms is great).

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