Best 2 Filet Mignon Au Poivre With Sun Dried Tomato Demi Glace And Sauteed Brussels Sprouts Recipes
Prepare to embark on a culinary journey as we present the ultimate guide to crafting a remarkable dish of filet mignon au poivre, accompanied by a sun-dried tomato demi-glace and a medley of sautéed Brussels sprouts. This dish tantalizes the senses with its exquisite flavors and textures, ensuring an unforgettable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
FILET OF BEEF AU POIVRE
Steps:
- Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes.
- Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Saute the steaks for 4 minutes on 1 side and then for 3 minutes on the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil.
- Meanwhile, pour all but 1 tablespoon of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce poured on top.
SUN-DRIED TOMATO-GARLIC FILET MIGNON
Bring the steakhouse to your house with this Sun-Dried Tomato-Garlic Filet Mignon. The garlicky sauce and filet mignon make a great pairing.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Heat large nonstick skillet on medium heat. Add steaks; cook 10 to 13 min. for medium-rare to medium doneness, turning occasionally. Season with pepper. Remove steaks from skillet; cover to keep warm.
- Add tomatoes, oil and garlic to skillet; cook 1 min. Stir in beef broth. Increase heat to medium-high; cook and stir 5 min. or until liquid is slightly reduced. Remove from heat. Stir in steak sauce.
- Serve sauce over steaks.
Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 370 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 3 g, Protein 14 g
Tips:
- For the best results, use high-quality filet mignon steaks that are at least 1 inch thick.
- Be sure to season the steaks liberally with salt and pepper before cooking.
- Sear the steaks in a hot skillet until they are browned on all sides.
- Reduce the heat and cook the steaks to your desired doneness.
- Allow the steaks to rest for a few minutes before slicing and serving.
- For the sun-dried tomato demi-glace, be sure to use high-quality sun-dried tomatoes.
- Reduce the demi-glace until it is thick and flavorful.
- For the sautéed Brussels sprouts, be sure to use fresh Brussels sprouts.
- Trim the Brussels sprouts and cut them in half.
- Sauté the Brussels sprouts in a hot skillet with butter until they are tender and browned.
Conclusion:
Filet mignon au poivre with sun-dried tomato demi-glace and sautéed Brussels sprouts is a delicious and elegant dish that is perfect for a special occasion. The tender and juicy filet mignon is perfectly complemented by the flavorful demi-glace and the crispy Brussels sprouts. This dish is sure to impress your guests.
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