Best 6 Filet Mignon Over Lobster Boursin Mashed Potatoes With A Merlot Reduction Recipes

FILET MIGNON WITH RICH BALSAMIC GLAZE

Steps:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

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.

HOW TO COOK FILET MIGNON RECIPE BY TASTY

Steps:

• On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.
• Preheat the oven to 450˚F (230˚C).
• Generously season all sides of the filet mignon with salt and pepper.
• Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.
• Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.
• Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.
• Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.
• Transfer the pan to the oven for 7 minutes for a medium rare steak.
• Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.
• Enjoy!

FILET MIGNON WITH MERLOT SAUCE

Steps:

• Boil wine, chicken broth and beef broth in heavy large saucepan over high heat until mixture is reduced to 2 cups, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Mix butter and flour in small bowl. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and cracked pepper. Sauté steaks until medium-rare, about 4 minutes per side. Transfer to plate. Add shallots, garlic and thyme to skillet; stir 30 seconds. Add 1 1/2 cups reduced wine mixture to skillet (reserve remainder for another use). Bring mixture to boil, scraping up any browned bits. Add butter mixture and whisk until smooth. Boil sauce until thick enough to coat spoon, about 2 minutes. Serve steaks with sauce.

PAN-SEARED FILET MIGNON WITH ROASTED POTATOES AND MERLOT SAUCE

Steps:

• Make garnish:
• In a medium saucepan of salted boiling water blanch onions 3 minutes, or until barely tender, and drain in a colander. Peel skin away from each onion, keeping it attached at root end, and pat onion dry. In a heavy saucepan heat 2 cups oil until a deep-fat thermometer registers 375°F. and fry onions in 2 batches until crisp and brown, about 1 minute. Transfer onions as fried with a slotted spoon to paper towels and drain. Season onions with salt and pepper and cool. Onions may be made 8 hours ahead and kept, covered, at room temperature.
• Preheat oven to 425°F. and oil 2 baking sheets.
• Cut potatoes lengthwise into 1/2-inch-thick slices and arrange in one layer on baking sheets. Lightly brush slices with some oil and season with salt and pepper. Roast potatoes in middle and lower thirds of oven until golden brown and tender, about 35 minutes, and keep warm.
• Pat filets mignons dry and season with salt and pepper. In a large heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown filets on both sides, without crowding, about 5 minutes total. Transfer filets to a shallow baking pan and roast in middle of oven about 10 minutes for medium-rare.
• On each of 6 plates fan 3 potato slices and top with a filet. Drizzle filets with some sauce and garnish with onions. Serve remaining sauce on the side.

MERLOT FILET MIGNON

Steps:

• In a small skillet, cook steaks in 1 tablespoon butter and the olive oil over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove and keep warm., In the same skillet, add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to 1/4 cup. Add the cream, salt and remaining butter; bring to a boil. Cook and stir until slightly thickened and butter is melted, 1-2 minutes. Serve with steaks.