FILET MIGNON WITH BALSAMIC SYRUP AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 28m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.
- Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.
- Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.
FILET MIGNON W/BALSAMIC SYRUP & BOURSIN CHEESE
One of my favorite foods. I've had this at my good friend's house with baked potatoes, asparagus and fresh baked bread. A meal to die for! Delicious! Update -09/15/2009: Since some reviewers have had trouble with the balsamic syrup - I suggest that you don't make the syrup and make a slight glaze with the balsamic vinegar and serve it with the filet mignon and the Boursin cheese & since I can't change the title of the recipe I suggest you do that.
Provided by Manami
Categories Steak
Time 28m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Boil vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring, occasionally, about 18 minutes.
- Meanwhile, melt the butter or margarine in heavy large skillet over medium-high heat and infuse the butter with garlic, about 1 minute.
- Sprinkle steaks with salt and freshly ground black pepper.
- Remove garlic from pan.
- Cook steaks to desired doneness, about 3 minutes per side, for medium rare.
- Transfer the steaks to a baking sheet.
- Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute.
- Sprinkle again with pepper.
- Transfer steaks to plates.
- Drizzle the balsamic sauce around the steaks, garnish with parsley, and serve.
- Enjoy!
Nutrition Facts : Calories 519.3, Fat 41.4, SaturatedFat 18.8, Cholesterol 123.8, Sodium 341.2, Carbohydrate 7.9, Sugar 6.3, Protein 27.6
FILET MIGNON OVER LOBSTER BOURSIN MASHED POTATOES WITH A MERLOT REDUCTION
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat the 3 tablespoons of oil in a large saucepan, and saute the garlic and shallots over a gentle heat until translucent. (If you have any trimmings of meat, you would add them at this time). Deglaze the pan with the wine, and add the beef stock and the thyme and rosemary. Allow this mixture to reduce. It could take 20 to 30 minutes (sometimes longer) at a rolling boil, uncovered. You want the liquid to evaporate to about 1/3 of what you started with (in order to intensify the flavor). Once you have reduced the liquid to the required volume, remove from the heat, strain through a chinois (a conical strainer) or some cheesecloth (so you can remove all the vegetables and herbs), return the sauce to the pan and stir in the butter to finish the sauce.
- For the potatoes:
- Boil the potatoes with the bay leaves until the potatoes are tender. While the potatoes are cooking, saute lobster meat in oil and butter until it is no longer translucent, and set aside. Drain the potatoes well and discard the bay leaves, then mash the potatoes. Using a beater, add in 1 stick of butter and salt and white pepper. Fold the lobster meat into the potatoes and set aside in a warm place.;
- Preheat oven to 375 degrees F.
- Season beef with salt and pepper. In a heavy bottomed, oven-safe saute pan, add just enough oil to cover the bottom of the pan and heat on medium high heat on the stovetop. When the saute pan is hot, cook each side of the filets for approximately 2 to 3 minutes, leaving undisturbed for the first 2 minutes or so. Turn the filets and continue the searing process on the other side of the filets for another 2 to 3 minutes. Place the pan of steaks into the preheated oven. Allow the filets to cook a further 6 to 8 minutes in the oven (depending on the thickness of the steaks and the heat of your oven).
- While the steaks are in the oven finish the potatoes by crumbling the Boursin cheese into the lobster mashed potatoes which you have been keeping warm and gently stirring it in to allow cheese to melt.
- Remove the pan of steaks from oven and allow them to rest. (Remember to use an oven mitt; the handle of the pan will be hot!)
- If necessary, briefly re-heat the Merlot sauce, then remove the pot from the heat and whisk in the whole stick of butter.
- Plate a portion of mashed potatoes in the center of serving plate. Top with the filet mignon, spoon the Merlot sauce over and around and garnish with chopped chives.
WARM GARLIC STYLE BOURSIN CHEESE
Make and share this Warm Garlic Style Boursin Cheese recipe from Food.com.
Provided by Steve P.
Categories Spreads
Time 20m
Yield 1 1/3 cups
Number Of Ingredients 6
Steps:
- In a small bowl, mash together the garlic and salt to make a paste.
- Combine with the cream cheese, butter, parsley, and pepper until smooth.
- Transfer cheese to a 2 cup casserole dish or ovenproof bowl and bake in a 350 degree oven for about ten minutes or until warm.
- Serve with crackers, or toasted French or Italian Bread.
FILET MIGNON WITH BALSAMIC SYRUP & GOAT CHEESE
Categories Beef
Number Of Ingredients 1
Steps:
- Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes. Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper. Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.
FILET MIGNON WITH RICH BALSAMIC GLAZE
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.
Provided by LINDA W.
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g
BOURSIN CHEESE
Posted on request. Comes from "Joy of Cooking". One of my favorite version of Boursin Cheese. Great to use as an Horsd'oeuvre as filling for cherry tomatoes.
Provided by Judith N.
Categories Lunch/Snacks
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a food processor and process until well combined and chill.
Nutrition Facts : Calories 529.6, Fat 52.2, SaturatedFat 29.2, Cholesterol 166.6, Sodium 506.7, Carbohydrate 8.3, Fiber 0.3, Sugar 5.4, Protein 9.5
BOURSIN CHEESE SPREAD - COPYCAT
This spread is delicious on crackers, baked potatoes and vegetables. I get many requests to bring this to snack day at work. It is hard to believe something this good can be so easy to make. Real Boursin Cheese is very pricey and most people can't tell the difference!
Provided by Bonnie Young
Categories Spreads
Time 20m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Position knife blade in food processor bowl; add garlic clove.
- Process until finely chopped, stopping once to scrape down sides.
- Add cream cheese, butter and remaining ingredients; process until smooth, stopping twice to scrape down sides.
- Cheese mixture may be refrigerated up to one week or frozen uo to three months.
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