BBQ Steak & Pepper Sandwiches

The weather in Chicago is absolutely beautiful today! It's warm, it's sunny...and I want a fresh tasting meal to go with this fresh feeling day! This great filet recipe is going to be dinner tonight! As far as the pepper goes, it's not necessary to use the red. I enjoy yellow peppers with this recipe more often than not. I also make the french baguettes myself when I have the time, but unfortunately, that's not tonight. Perhaps next time. Now...what to make for dessert ;)?

Ingredients

• 4 6 oz. Filet Mignon steaks
  
• 1/2 cup Barbecue Sauce
  
• 1 red pepper, quartered
  
• 1/4 cup real Mayonnaise
  
• 4 baguettes (6 inch), split, toasted
  
• 4 lettuce leaves (optional, can be repalced with another color of pepper)

Directions
Preheat greased grill to medium-high heat. Grill steaks 8 to 10 min. on each side or until medium done-ness (160ºF) and grill peppers 2 to 3 min. on each side or until crisp-tender, brushing both with barbecue sauce for the last few minutes. Thinly slice steak and peppers. Spread baguettes with mayo. Fill with lettuce, steak and peppers.
Source:BBQ

Filet Mignon with Blueberry Bourbon Sauce

I have to admit that I was pretty interested to see how this would turn out. I was unsure of how the blueberries would pair with the filet. Fortunately, it was toe- curling good, and I don't say that too often!

Ingredients
Blueberry Bourbon Barbecue Sauce

• 1 1/2 teaspoons canola oil
  
• 1/2 small red onion, chopped
  
• 2 cloves garlic, chopped
  
• 1 jalapeno pepper, seeded and chopped
  
• 1/4 cup bourbon
  
• 1 cup fresh or frozen (not thawed) blueberries
  
• 1/4 cup ketchup
  
• 3 tablespoons cider vinegar
  
• 1 tablespoon brown sugar
  
• 1 1/2 teaspoons molasses
  
• Pinch of ground allspice
Filet Mignon

• 1 tablespoon chopped fresh thyme
  
• 1 tablespoon extra-virgin olive oil
  
• 3/4 teaspoon kosher salt
  
• 1/2 teaspoon coarsely ground pepper
  
• 4 6 oz Filet Mignon Steaks

Recipe Directions
Heat oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, 2 to 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 15 to 20 minutes. Preheat grill to high. Combine thyme, oil, salt and pepper in a small bowl. Rub the mixture on all sides of steaks. Grill the steaks 3 to 5 minutes per side for medium-rare. Let the steaks rest for 5 minutes before serving with the sauce.
Source:Blueberry Steak

Filet Mignon with Orange Fennel Crust

This is a unique recipe to use if you are looking for a fresh spin on your steak. Filet Mignon can be substituted for any kind of steak you like.

Ingredients

• 1/4 cup fine dry bread crumbs
  
• 1/2 teaspoon fennel seeds, coarsely chopped
  
• 1/2 teaspoon finely grated fresh orange zest
  
• 2 tablespoons olive oil
  
• 3/4 teaspoon salt
  
• 1/2 teaspoon black pepper
  
• 4 (1 1/4-inch-thick) Filets Mignons
  
• 4 teaspoons Dijon mustard

Directions
Put oven rack in upper third of oven and preheat oven to 500°F. Stir together bread crumbs, fennel seeds, zest, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl until combined well. Pat steaks dry, then sprinkle all over with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in a 12-inch heavy ovenproof skillet over moderately high heat until hot but not smoking, then sear steaks until browned well on bottom, 3 to 4 minutes. Remove skillet from heat and turn steaks over with a spatula. Spread top of each steak with 1 teaspoon mustard, then sprinkle evenly with bread crumb mixture. Transfer skillet to oven and roast steaks, without turning over, 5 minutes for medium-rare.
Source:Orange Fennel Crust

Pan Seared Filet Mignon

Filet Mignon is the most tender cut of steak available. If you are looking for a very juicy, flavorful recipe for your filet, this recipe is for you. It's quick, easy, and oh so gourmet!

Ingredients

• Olive oil
  
• 1 1/4 pounds plum tomatoes, halved lengthwise
  
• 2 large red bell peppers, halved lengthwise, seeded
  
• 5 tablespoons butter
  
• 4 large shallots, minced
  
• 1 14 1/2-ounce can low-salt chicken broth
  
• 1/2 cup dry white wine
  
• 3/4 cup chopped fresh basil
  
• 1/2 teaspoon dried crushed red pepper
  
• 8 6-ounce Filet Mignon steaks (each about 1 inch thick)
  
• 1/4 cup water

Directions
Preheat broiler. Brush large baking sheet with oil. Place tomatoes and bell peppers, cut side down, on prepared sheet. Broil until tomatoes and peppers begin to char and blister, about 5 minutes. Cool. Peel skins from 1 pepper half, then cut into thin strips; set aside. Chop tomatoes and remaining peppers (do not peel). Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add shallots and saute until tender, about 4 minutes. Add broth and wine; bring to boil. Add chopped tomatoes, chopped bell peppers, 1/2 cup basil, and crushed red pepper. Boil mixture gently until reduced to 2 cups, stirring occasionally, about 15 minutes. Cool slightly. Puree mixture in blender until smooth. Pour into strainer set over bowl, pressing on solids to extract as much liquid as possible; set aside. (Sauce can be made 1 day ahead. Cover and chill.) Heat heavy large skillet (preferably cast iron) over high heat. Sprinkle steaks with salt and pepper. Working in batches, add steaks to hot dry skillet and cook about 4 minutes per side for medium-rare. Transfer to platter; cover to keep warm. Add 1/4 cup water to skillet; stir to scrape up browned bits. Add sauce to skillet; reduce heat and simmer until heated through, about 4 minutes. Remove from heat. Whisk in remaining 4 tablespoons butter, then remaining 1/4 cup basil. Season sauce with salt and pepper. Place 1 steak on each of 8 plates. Drizzle sauce over. Garnish steaks with reserved pepper strips and serve.
Source:Saucy