Classic Filet With Porcini Marsala Pan Sauce Recipes

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MARSALA SAUCE



Marsala Sauce image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons olive oil
1/4 cup onion, diced
1 tablespoon garlic, chopped
1/2 pound mushrooms, sliced
3 tablespoons flour
1/2 cup Marsala wine
1 1/2 cups beef stock
Salt and pepper, to taste

Steps:

  • Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.

PETITE FILET WITH GORGONZOLA AND PORCINI MUSHROOM SAUCE



Petite Filet with Gorgonzola and Porcini Mushroom Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 1 serving

Number Of Ingredients 14

1 (4 to 6-ounce) petite filet of beef
Pinch salt
Pinch freshly ground black pepper
3 tablespoons olive oil
3 tablespoons olive oil
1/4-pound (about 1 cup) dried porcini mushrooms, soaked and strained
1 shallot, sliced (about 2 tablespoons)
1 teaspoon chopped fresh thyme leaves
1/4 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces (about 3 tablespoons) Gorgonzola
1/2 cup mayonnaise
1 teaspoon Dijon mustard

Steps:

  • Preheat the oven to 350 degrees F.
  • Sprinkle both sides of the beef with salt and pepper. Heat the olive oil in an oven-safe medium skillet over high heat. When the oil is hot, carefully place the filet in the pan. Cook until browned on both sides, about 3 to 4 minutes a side. Transfer the steak to the oven and bake until a meat thermometer reads 130 degrees F. for medium-rare, about 5 to 6 minutes. Remove the beef from the oven and let rest for 5 minutes.
  • Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes. Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes.
  • Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth. Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots. Gently stir the cheese mixture into the mushroom mixture.
  • Slice the beef and serve topped with a dollop of the cheese sauce. Reserve leftover sauce for another use.

PAN-SEARED SPANISH STEAKS



Pan-Seared Spanish Steaks image

Provided by Kelsey Nixon

Categories     main-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 11

2 bone-in rib-eye steaks (about 1 inch thick, 1 pound each), at room temperature
Canola oil
Kosher salt and cracked black pepper
2 shallots, thinly sliced
1 clove garlic, minced
1/2 cup low-sodium beef broth
2 tablespoons Worcestershire sauce
2 tablespoons sherry vinegar
2 tablespoons unsalted butter
1/4 cup sliced Spanish olives (optional)
1 tablespoon chopped fresh chives

Steps:

  • Heat a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes. Meanwhile, thoroughly pat the steaks dry with paper towels. Lightly coat each side of the steaks with canola oil and sprinkle generously with salt and pepper.
  • Add 1 to 2 tablespoons canola oil to the skillet (this will help create a great crust on the steaks) and add the steaks. Do not crowd them; if you cannot leave room between the steaks, use 2 skillets. Without moving them, cook the steaks 3 minutes. Using tongs, flip them and cook 1 more minute for rare, 2 more minutes for medium rare or 4 more minutes for medium. Transfer the steaks to a plate and cover loosely with foil. Let rest at least 5 minutes before cutting into them.
  • Pour out the used oil from the skillet and add a glug of new oil. Reduce the heat to medium. Add the shallots and garlic to the skillet and cook until they just begin to brown, 3 to 5 minutes. Add the beef broth, Worcestershire sauce and sherry vinegar and bring the sauce to a boil. Cook until reduced by half, 3 to 5 minutes. Turn off the heat and whisk in the butter until it has melted and the sauce has thickened. Stir in the olives, if using.
  • Put each steak on a plate; spoon the sauce over the top and sprinkle with chives.

FRIED QUICK PICKLES WITH BUTTERMILK RANCH DIPPIN' SAUCE



Fried Quick Pickles with Buttermilk Ranch Dippin' Sauce image

Provided by Kelsey Nixon

Time 1h20m

Yield 4 servings

Number Of Ingredients 28

Canola oil or peanut oil, for frying
3 cups Quick Pickles, recipe follows, drained
1 cup flour
2 large eggs, beaten
1/2 cup milk
1 cup panko, pulsed in food processor
1 teaspoon dried dill
1 teaspoon garlic powder
Kosher salt
Buttermilk Ranch Dippin' Sauce, recipe follows
2 cups red wine vinegar
1 1/2 cups sugar
1/4 cup kosher salt
1 teaspoon mustard seeds
3/4 teaspoon coriander seeds
1/2 teaspoon celery seeds
1/4 teaspoon whole black peppercorns
2 cloves garlic, peeled and crushed
1 red Fresno chile, split in half
6 Kirby cucumbers (about 2 pounds)
1/2 cup buttermilk
1/2 cup mayonnaise
2 tablespoons chopped fresh chives
2 tablespoons lemon juice
1 tablespoon chopped fresh dill
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon freshly cracked black pepper

Steps:

  • In a large heavy-bottomed skillet or cast-iron pan, heat enough oil to cover 1/2-inch of the skillet over medium-high heat until it reaches 350 degrees F. Line a baking sheet with a wire rack.
  • In a large zip-top bag, add the drained Quick Pickles and flour and shake until well coated.
  • In a mixing bowl, whisk together the eggs and milk. In a shallow baking dish, add the panko, dill, garlic and 1 teaspoon salt. In batches, dip the floured pickle chips into the eggs and then into the panko, making sure they are fully coated with the seasoned breadcrumbs. Place the coated pickles on the prepared baking sheet until all the pickles are coated.
  • Working in batches, fry the pickles until they are golden brown, 1 or 2 minutes, turning once. Drain the pickles on a paper towel-lined plate (or another baking sheet lined with a wire rack). Sprinkle them with kosher salt as soon as they come out of the oil and serve immediately alongside some Buttermilk Ranch Dippin' Sauce.
  • Cook's Notes: Using a slotted spoon or a fish spatula will help you toss the pickles in the egg mixture. When frying, always drop the food into the oil away from your body and close to the surface of the hot oil.
  • In a saucepot, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, chile and 2 cups water and bring the mixture to a boil to dissolve the sugar and salt.
  • Using a mandolin (or sharp knife), slice the cucumbers 1/4-inch thick and place in a large heat-safe bowl or container.
  • Once the mixture boils, pour the liquid over the sliced cucumbers, making sure the cucumbers are submerged. Let the cucumbers sit in the liquid as it comes to room temperature, for about 20 minutes. Drain the pickles, reserving the liquid. Serve as is or fry em' up! To serve, add a little of the pickling juice right on top of the pickles.
  • In a medium mixing bowl, whisk together all of the ingredients until fully incorporated. Adjust the seasoning. The dressing can be stored in the refrigerator in a sealed container for up to a week.;

CLASSIC FILET WITH PORCINI-MARSALA PAN SAUCE



Classic Filet With Porcini-Marsala Pan Sauce image

Make and share this Classic Filet With Porcini-Marsala Pan Sauce recipe from Food.com.

Provided by Food.com

Categories     Steak

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 19

1 1/2 ounces dried porcini mushrooms
1 1/2 cups chicken stock
canola oil or vegetable oil
4 (8 ounce) filet steaks, 1 1/2 inches thick, at room temperature
kosher salt and freshly cracked black pepper
1 garlic clove, minced
1 small shallot, minced
1/2 cup marsala wine
2 tablespoons unsalted butter
1 teaspoon fresh thyme leave, minced
1 tablespoon chopped chives
potato fennel puree, for serving, recipe follows
2 large fennel bulbs, cleaned, cored and cut into large chunks
2 yukon gold potatoes, peeled and cut into large chunks
2 cups milk
1 cup cream
1 dried bay leaf
kosher salt and freshly cracked black pepper
1 -2 tablespoon butter

Steps:

  • Combine the dried porcini mushrooms and chicken stock in a small saucepan. Bring the mixture to a boil, then turn the heat off and let sit for 10 to 15 minutes. Pull the mushrooms out of the liquid, reserving the stock, letting any grit from the mushrooms settle to the bottom of the saucepan. Slice the mushrooms into strips and set aside.
  • Thoroughly pat the steaks dry with a paper towel. Heat a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes. Drizzle a light coating of oil over each side of steak. Sprinkle the steaks generously with salt and pepper. Insert an instant read digital thermometer into the side of one of the steaks, set it to sound its alarm at 100 degrees F. Add 1 to 2 tablespoons of oil into the pan, this helps create a great crust on the steaks.
  • Place the steaks in the pan, leaving room in between each steak. Cook the steaks without moving for 3 minutes. Using tongs, flip the steaks and cook until the thermometer goes off, about another 4 minutes for rare, 5 minutes for medium-rare and 6 minutes for medium. Remove the steaks to a plate and cover loosely with foil. Let the steaks rest for at least 5 minutes while making the pan sauce.
  • After removing the steaks from the skillet, add the porcini mushrooms, garlic and shallots. Cook for 3 to 5 minutes. Add the Marsala wine and the reserved mushroom liquid, being careful to let any grit stay in the bottom of the pan. Bring the sauce to a boil and reduce by half. Turn off the heat and whisk in the butter until it is melted and sauce has thickened. Add the thyme and season with salt and pepper.
  • Spoon sauce over steaks, top with the chopped chives. Serve immediately with the Potato Fennel Puree.
  • Potato Fennel Puree:.
  • Place the fennel and potatoes into a medium saucepan and cover with the milk and cream. Add the bay leaf and season with a good amount of salt. Bring the mixture to a boil over medium-high heat and cook until the potatoes are tender or until a knife inserts into center of a potato chunk with no resistance, 15 to 20 minutes.
  • Once the vegetables are tender, strain them out of the pan using a spider or a slotted spoon. Transfer them into a food processor, add the butter and start the pureeing process. Add just enough of the cooking liquid until the puree becomes smooth and creamy. Season with more salt and pepper.

Nutrition Facts : Calories 1100.7, Fat 48.5, SaturatedFat 25.8, Cholesterol 288.5, Sodium 458.2, Carbohydrate 65.2, Fiber 13.1, Sugar 3.5, Protein 80.5

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