GRILLED FILET STEAK AND ARUGULA
Provided by Ina Garten
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
- Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper.
- Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Set aside.
- When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.
- Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.
GRILLED FILET MIGNON
When you want something fancy for dinner, you can't go wrong with Grilled Filet Mignon. It's quite possibly one of the most tender, juicy, and delicious steaks you'll ever have.
Provided by Susie Bulloch (heygrillhey.com)
Categories Main Dish
Time 1h25m
Number Of Ingredients 17
Steps:
- Rest the steaks. Take the steaks out of the refrigerator and set them on the counter while you prepare the mushroom compound butter.
- Cook the mushrooms. Preheat a large skillet over medium heat. Add 2 teaspoons olive oil to the pan. Add the shallots and cook for 2 minutes. Add the garlic cook for another 2 minutes. Turn the heat to medium-low and add in the cleaned and chopped mushrooms. Cook for an additional 8-10 minutes until the mushrooms turn brown and soft, and they have reduced in volume by half, stirring occasionally.
- Add the wine. Increase the heat to medium-high, and add in the red wine. Cook for an additional 1-2 minutes until the mushrooms have absorbed all the red wine liquid. Remove form heat and allow to cool completely.
- Make the mushroom compound butter. Stir the mushroom and red wine mixture in with the softened butter. Set aside.
- Season the steak. Season the steaks on both sides with the steak rub.
- Preheat the grill. Preheat your preferred grill for 2-zone cooking. Aim for 225 degrees F if using a pellet smoker, or an overall temp of 350 degrees F if using a gas or charcoal grill.
- Grill the filet mignon. Place the steaks on the grill grates over indirect heat, close the lid, and cook until the steaks are 10 degrees away from your target temperature , flipping once halfway through (Rare = 115 degrees F, Medium Rare = 125, Medium = 135, Medium Well = 145, Well = 150 degrees F). This will take approximately 45 minutes if cooking your meat to medium rare.
- Prep your serving platter. While your steaks are cooking, prepare your serving platter by placing a spoonful of the compound butter on the platter where each steak will go after it is finished cooking.
- Sear the steaks. Transfer steaks to the direct heat to sear. If you have a pellet smoker, you can remove the steaks from the heat and increase the temp to sear, or you can sear in a cast iron skillet. Sear for a couple minutes per side until the steaks reach your preferred target internal temperature. (Rare = 125 degrees F, Medium Rare = 135, Medium = 145, Medium Well = 155, Well = 160 degrees F).
- Rest and serve. Remove the steaks to the serving platter and place each steak directly over the compound butter on the platter. Top with more compound butter and rest for 10 minutes while the butter melts. Serve and enjoy.
Nutrition Facts : Calories 264 kcal, Carbohydrate 6 g, Protein 3 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 212 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
EASY GRILLED FILET MIGNON
Steps:
- Gather the ingredients.
- Preheat the grill to high heat.
- Combine the salt and black pepper in a bowl and rub onto both sides of the steaks.
- Oil the grill grates using a high smoke point oil, like grapeseed or avocado oil; add 1 tablespoon oil to a folded paper towel, and using a pair of tongs, rub the oiled towel over the grates.
- Place the steaks on the grill.
- Cook the steaks 5 to 6 minutes per side or until they almost reach the preferred doneness , up to 9 minutes per side for well done. (The meat will continue to cook as it rests.)
- Remove from the grill and let the steaks rest for 5 minutes under foil.
- Plate with your favorite sides and a sauce or butter and enjoy.
Nutrition Facts : Calories 260 kcal, Carbohydrate 1 g, Cholesterol 82 mg, Fiber 0 g, Protein 23 g, SaturatedFat 6 g, Sodium 1104 mg, Sugar 0 g, Fat 18 g, ServingSize serves 4, UnsaturatedFat 0 g
BEEF WITH VEGETABLES
Simple and delicious beef with mixed vegetables. You don't have to stick with these vegetables. Change them to your personal taste. Try serving over rice or noodles.
Provided by Marla
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
- Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 9.3 g, Cholesterol 40.3 mg, Fat 20.2 g, Fiber 1.6 g, Protein 12 g, SaturatedFat 6.3 g, Sodium 537.8 mg, Sugar 3.9 g
BEEF ROAST WITH ROOT VEGETABLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 12h20m
Yield 4 servings (with leftovers for 2 additional meals)
Number Of Ingredients 13
Steps:
- Arrange onion, sweet potatoes, parsnips and celery root in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
- Whisk together tomatoes, maple syrup, chili powder, cumin, garlic powder, and onion powder. Pour mixture over beef.
- Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
- Remove beef from slow cooker and shred with 2 forks. Serve 1/3 of shredded beef with this meal (and all of the vegetables) and refrigerate remaining beef for another use.
BEEF TENDERLOIN WITH ROASTED VEGETABLES
I appreciate this recipe because it includes a side dish of roasted potatoes, brussels sprouts and carrots, giving me one less dish to think about! -Janet Tucker, Bellevue, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place tenderloin in a large shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin and turn to coat. Cover and refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade., Place the potatoes, Brussels sprouts and carrots in a greased 13x9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 20 minutes; stir., Drain tenderloin, discarding marinade; if desired, tie tenderloin with baker's twine. Place tenderloin over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake for 10-15 minutes or until tender. Slice beef and serve with vegetables.
Nutrition Facts : Calories 283 calories, Fat 8g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 627mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
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GRILLED FILET MIGNON WITH VEGETABLE KEBABS - EATINGWELL
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- Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade.
- Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.
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