Filet Mignons With Balsamic Pan Sauce And Truffle Oil Recipes
FILET MIGNONS WITH BALSAMIC PAN SAUCE AND TRUFFLE OIL
DH and I made this recipe for lunch today and thought it was good for a fast and easy to prepare meal. It is from my Williams-Sonoma "Steak and Chops" cookbook. Instead of cooking the steak in a pan as posted, we grilled ours. DH usually adds a small bit of steak fat to the pan he's cooking the sauce in to give it flavor. We used white truffle oil, as the recipe does not specify white or black.
Provided by Dr. Jenny
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle steaks generously with salt and pepper.
- Coat the bottom of a large, heavy frying pan with olive oil and heat over medium-high heat. Add the steaks and cook to the desired doneness, 3-5 minutes on each side.
- Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the sauce.
- In the same pan over medium-high heat, add the vinegar and deglaze by scraping up any browned bits from the bottom. Cook until slightly reduced and thickened, about 3 minutes.
- Remove from the heat. Whisk in the butter to form a smooth sauce.
- To serve, transfer the steaks to individual plates, top with the sauce, and drizzle with a small amount of truffle oil.
Nutrition Facts : Calories 94.8, Fat 9.1, SaturatedFat 4.1, Cholesterol 15.3, Sodium 4.5, Carbohydrate 2.7, Sugar 2.4, Protein 0.1
FILET MIGNON WITH MUSHROOMS
Make and share this Filet Mignon With Mushrooms recipe from Food.com.
Provided by mommyoffour
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Slice mushrroms and saute in 3 T. butter.
- Add flour and salt and pepper to taste.
- Blend well.
- Stir in warm cream.
- Keep well-heated, in a separate skillet, while you saute the filets in hot butter for 3 minutes per side.
- Saute bread slices in 6 T. butter, turning often to prevent butter from being absorbed.
- Arrange bread slices in a ring on a well heated platter.
- Top with the filets and arrange the mushroom sauce in the center.
- Stir the scotch into pan juices, boil up for a minute or two and spoon sauce over the meat.
- Additional sauce my be served on the side.
Nutrition Facts : Calories 993, Fat 71.2, SaturatedFat 35.8, Cholesterol 219.2, Sodium 613.7, Carbohydrate 36.9, Fiber 2.5, Sugar 1.2, Protein 39.4
BALSAMIC PAN SAUCE
Okay-this was one of those "out of necessity" ideas that turned out okay.Problem arose when I ran out of something to top burgers (seasoned turkey burgers in our house)-No ketchup,no mustard...But balsamic vinegar,honey.onions and olive oil on hand-Prob would go great on steak also.
Provided by mamacancook
Categories Sauces
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Pan fry your burgers or steak.
- Keep warm (let steak rest).
- Add onions to pan and brown to caramelize.
- Remove onions.
- To brown bits in pan over medium heat add 1/2 to 3/4 cup balsamic vinegar (inexpensive balsamic is fine-you're gonna cook it down),honey,olive oil,soy sauce,dash of salt,pepper and garlic powder.
- Whisk together,bring up to a rolling boil for a few minutes,then bring back down to a simmer (bout 5 minutes total) whisking ingredients to thicken.
- Return onions to pan,coat with sauce and bring to temp (bout a minute).
- Serve over burgers or steak.
- Note-has sweeter taste-you may omit honey if too sweet,since you are cooking down the balsamic and condensing the sweetness).
Nutrition Facts : Calories 204.2, Fat 13.6, SaturatedFat 1.9, Sodium 584.4, Carbohydrate 20.6, Fiber 1.7, Sugar 13.6, Protein 2
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