Pictures from Filet Mignon with Fresh Peach Steak Sauce

Pictures from last night's cooking adventures!

Dreaming of My Next Recipe

This first week of recovering from having my wisdom teeth pulled has been difficult. The extraction was easy enough. I thought it was going to be much worse with the bottom teeth impacted into the bone, but it went smoothly. The rough part...the soft food diet and the antibiotics. Since Saturday I have pretty much survived on yogurt, pudding, and mashed potatoes and all I can seem to think about is when I'm going to be healed enough to make my next real dinner. I have decided that when all is said and done, I'm going to make some steak, and I'm going to use the recipe below. I already have the steaks in the freezer, and if they give me that come hither stare one more time I swear I'll eat them raw in their vacuum sealed pack. But I'll try to refrain :)


Ingredients

• Two 6 oz. filet mignon steaks
  
• 1/8 tsp. salt
  
• 1/8 tsp. freshly ground black pepper
  
• 2 Tbsp. butter
  
• 1 tsp. Dijon-style mustard
  
• 2 Tbsp. shallots, minced
  
• 1 Tbsp. butter
  
• 1 tsp. lemon juice
  
• 1-1/2 tsp. Worcestershire sauce
  
• 1 Tbsp. fresh chives, minced
  
• 1 Tbsp. cognac
  
• 2 Tbsp. sherry
  
• 1 Tbsp. fresh parsley, minced

Directions
Season both sides of the steaks with salt and pepper. Melt butter in a heavy skillet; add mustard and shallots. Sauté over medium heat for 1 minute. Add steaks and cook approximately 4 minutes on each side for medium-rare doneness. Remove steaks to serving plate and cover with foil to keep warm. Flame pan with cognac (or simmer for 2 minutes), and reduce heat. Add into pan 1 Tbsp. butter, sherry, lemon juice, Worcestershire sauce and chives. Cook for 2 minutes. Pour sauce over steaks and sprinkle with parsley to garnish.

Filet Mignon with Sweet Bourbon Coffee Sauce

Filet Mignon in sweet Bourbon Sauce is one of my favorite Filet recipes around. Again, if you can pair gourmet food with booze and not suffer the wrath, please let me in on that recipe! In the grand tradition of cooking with caffeine, this recipe holds a special place in my heart for a multitude of reasons.

Ingredients

• 1/2 cup water
  
• 3 tablespoons bourbon
  
• 1 1/2 teaspoons sugar
  
• 1/2 teaspoon beef-flavored bouillon granules
  
• 1/2 teaspoon instant coffee granules
  
• 1/2 teaspoon black pepper
  
• 1/4 teaspoon salt
  
• 4 6 oz Filet Mignon Steaks
  
• Cooking spray
  
• 2 tablespoons chopped fresh parsley

Directions
Combine first 5 ingredients in a small bowl; set aside. Sprinkle pepper and salt over both sides of steaks. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks; cook 2 minutes on each side. Reduce heat to medium; cook steaks 2 minutes or until desired degree of doneness. Transfer steaks to a platter; cover and keep warm. Add bourbon mixture to pan; cook over medium-high heat until mixture has reduced to 1/4 cup (about 3 minutes). Serve sauce over steak; sprinkle with parsley.
Source:Steak with Sweet Coffee Sauce

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

Steak De Burgo

A good friend of mine from Iowa gave me this recipe and taught me how to prepare it the way they did in her home growing up. This is true Midwestern comfort food! The butter in this recipe can be replaced with margarine, but I usually don't do that since it does sacrifice some of the taste. If you really want to play it low calorie, use half butter, half margarine.


Ingredients

• 1/2 cup (1 stick) unsalted butter
  
• 6 large garlic cloves, thinly sliced
  
• 4 6 oz Filet Mignon
  
• 1/4 cup chopped fresh oregano
  
• 1/4 cup chopped fresh basil

Directions
Melt butter in heavy small saucepan over medium heat. Remove from heat. Add garlic. Season to taste with salt and pepper. Let garlic butter stand 2 hours at room temperature. Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Grill steaks to taste, about 4 minutes per side for medium-rare. Place pan of garlic butter at edge of grill to re-warm. Transfer steaks to plates. Spoon garlic butter over, sprinkle with herbs and serve.

Source:DeBurgo

Steak Potatoe & Leek Pie

This is a wonderful pot-pie type recipe and everyone loves comfort food like this. It does take a bit of prep, but it makes enough to freeze for later use.

Ingredients

• 3 tablespoons butter, divided
  
• 2 6 oz Filet Mignon
  
• 1 3/4 cups 1/3-inch cubes peeled red-skinned potatoes (10 to 12 ounces)
  
• 1 1/2 cups chopped leeks (white and pale green parts only; about 2 medium)
  
• 1/2 teaspoon dry mustard
  
• 1 tablespoon steak sauce
  
• 2 large green onions, chopped
  
• 4 refrigerated pie crusts (two 15-ounce packages), room temperature
  
• 1 egg, beaten to blend (for glaze)

Directions
Melt 1 tablespoon butter in medium skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook until medium-rare, about 4 minutes per side. Transfer steaks to plate. Cut steaks into 1/2-inch cubes. Melt remaining 2 tablespoons butter in same skillet. Add potatoes, leeks, and dry mustard. Stir 1 minute. Reduce heat to medium, cover, and cook until potatoes are tender, stirring occasionally, about 8 minutes. Return steak and any accumulated juices to skillet. Add steak sauce and sauté 2 minutes. Remove skillet from heat. Mix in green onions. Season filling to taste with salt and pepper. Cool completely. Preheat oven to 400°F. Unfold crusts on work surface. Cut each crust into 2 pieces along center fold. Brush dough with egg. Place 1/2 cup filling on half of each piece. Fold plain dough over filling; seal edges. Brush pies with more egg; arrange on 2 baking sheets. Bake pies 15 minutes. Reverse sheets. Bake until crust is golden and filling is heated through, about 10 minutes.
Source:Pie

Filet Mignon with Stroganov Sauce

This is my Mom's favorite recipe. I have yet to duplicate it exactly myself, the following recipe is the closest I came to getting it right. Hope you enjoy as much as I have over the years!

Ingredients

• 6 oz dried egg noodles
  
• 1 medium onion, halved lengthwise
  
• 2 tablespoons vegetable oil
  
• 4 6 oz Filet Mignon Steaks
  
• 1 1/4 teaspoons salt
  
• 3/4 teaspoon black pepper
  
• 2 garlic cloves, thinly sliced
  
• 1/2 lb sliced white mushrooms
  
• 1/4 cup brandy
  
• 3/4 cup reduced-sodium beef broth
  
• 2 tablespoons Worcestershire sauce
  
• 3/4 cup sour cream
  
• Special equipment: an adjustable-blade slicer

Directions
Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender. Drain in a colander. Meanwhile, thinly slice onion using slicer. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking. While oil heats, pat steaks dry. Sprinkle 3/4 teaspoon salt and 1/4 teaspoon pepper on steaks, then add to skillet and saute, turning over once with tongs, about 6 minutes total for medium-rare. Transfer to a plate with tongs. Add onion, garlic, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper to oil in skillet and saute, scraping up any brown bits with a wooden spoon, until onion begins to brown, about 3 minutes. Add mushrooms and saute, stirring occasionally, until liquid given off by mushrooms is evaporated, about 4 minutes. Add brandy and boil until evaporated, about 1 minute. Add broth and Worcestershire sauce, then cover and cook until onion is softened, about 4 minutes. Remove from heat and stir in sour cream. Toss noodles with some of sauce and serve remaining sauce over steaks.
Source:Stroganov

Lobster Stuffed Filet Mignon Steaks

Maine Lobster Tails and Filet Mignon Steaks...does it get any better than that? This is my favorite meal to prepare myself. I made it for the first time on my 21st birthday. Man that was a good night!

Ingredients

• 4 6.oz Filet Mignon
  
• 2 lobster tails
  
• 1 tablespoon butter, melted
  
• 6 slices bacon
  
• 1 cup sliced green onions
  
• 1 cup butter
  
• 1 cup dry white wine
  
• 1/8 teaspoon garlic salt
  
• 1 tablespoon lemon juice

Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place bacon in a skillet over medium-high heat. Cook for just a few minutes, until just partly cooked. Set aside. Meanwhile, bring a pot of lightly salted water to a rolling boil. Add lobster tails, and boil for 5 to 6 minutes, until colored. Drain, and cool slightly. Remove shells by snipping up the center with scissors, and peeling away to the side. Slice a large pocket into the side of the filets. (A butcher can do this for you also) Stuff chunks of lobster tails into the pockets. Combine 1 tablespoon of butter and lemon juice; pour over the lobster tails. Close the pockets, and tie the roast closed with cotton string at 1 inch intervals. Place the filets in a shallow roasting pan. Bake for about 35 minutes in the preheated oven for rare, or continue to roast to your desired degree of doneness. The internal temperature of the steaks should be at least 145 degrees F (70 degrees C) for rare. Lay bacon over the top of the filets and continue baking until crisp. Melt remaining 1 cup of butter in a saucepan over medium heat. Add green onion, wine and garlic salt. Cook until onion is tender. Slice the steaks, and arrange on a platter. Spoon sauce over the meat.
Source:Stuffed Steaks

Filet Mignon with Mustard Sauce

This is a fantastic fillet mignon recipe! Make sure when you cut the steak, you cut it with the grain of the meat.

Ingredients

• 1 6 oz fillet mignon
  
• 1/2 teaspoon olive oil
  
• 1 1/2 tablespoons Cognac
  
• 1/4 cup beef broth
  
• 1/4 cup water
  
• 2 tablespoons coarse-grained mustard
  
• 1 teaspoon unsalted butter

Directions
Halve filet crosswise and season with salt and pepper. Heat oil over moderate heat in a small heavy skillet until hot but not smoking, then cook filets 2 to 3 minutes on each side for rare. Let stand on a cutting board, tented loosely with foil, 5 minutes. While filets are standing, deg laze skillet with Cognac over moderate heat, scraping up brown bits. Add broth and water and boil until reduced to about 1/4 cup. Remove from heat and whisk in mustard, butter, any meat juices from cutting board, and salt and pepper to taste. Thinly slice filets and serve with sauce.

Balsamic & Black Pepper Crusted Steak

This is an excellent steak recipe Great for New York Strips or Filet Mignon! I recently tried this with a combination of Bison (Buffalo) Strip Steaks & Rib Euy Steaks and they were incredible!

Ingredients

• 2 tablespoons molasses
  
• 2 teaspoons balsamic vinegar
  
• 4 Steaks of your choice
  
• Cooking spray
  
• 3/4 teaspoon salt
  
• 3/4 teaspoon black pepper

Directions
Preheat broiler. Combine molasses and vinegar in a medium bowl, stirring with a whisk. Add steaks, turning to coat. Place steaks on a baking sheet coated with cooking spray. Sprinkle steaks with salt and pepper. Broil 6 minutes; turn over. Broil an additional 5 minutes or until desired degree of doneness. Serve immediately.
Source:Black Pepper