RED CHILE CRUSTED FILET MIGNON WITH ANCHO CHILE MUSHROOM SAUCE
Provided by Bobby Flay
Time 1h30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the sauce: Heat the oil in a large saucepan over medium high heat, add the onion and garlic and cook for 3 minutes. Raise the heat to high, add the wine and cook until dry. Reduce the heat to medium, add the mushrooms, cook until lightly browned and soft, and add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes. Whisk in the ancho puree and chipotle and cook for 5 minutes more. Add the honey and salt and pepper to taste.
- For the steak: Combine all the ingredients together in a medium bowl. Brush a large saute pan or grill pan with oil and heat over high heat until almost smoking. Dredge each steak on 1 side in the pepper mixture and cook, pepper-side down for 1 minute, or until brown and crisp. Turn the meat over, reduce the heat to medium, and cook for 3 to 4 minutes more, until done to your liking. Serve with the Ancho Chile Mushroom Sauce.
RED CHILE CRUSTED FILET MIGNON WITH ANCHO CHILE MUSHROOM SAUCE
Steps:
- Heat the oil in a large saucepan over medium high heat, add the onion and garlic and cook for 3 minutes. Raise the heat to high, add the wine and cook until dry. Reduce the heat to medium, add the mushrooms, cook until lightly browned and soft, and add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes.
- Whisk in the ancho puree and chipotle and cook for 5 minutes more. Add the honey and salt and pepper to taste.
- Combine all the ingredients together in a medium bowl. Brush a large saute pan or grill pan with oil and heat over high heat until almost smoking. Dredge each steak on 1 side in the pepper mixture and cook, pepper-side down for 1 minute, or until brown and crisp. Turn the meat over, reduce the heat to medium, and cook for 3 to 4 minutes more, until done to your liking.
- Serve with the Ancho Chile Mushroom Sauce.
RED CHILE FILET MIGNON WITH WILD MUSHROOM SAUCE
This is delicious! From Bobby Flay's Bold American Food. Serve it for guests, they'll be quite impressed. The sauce can be made up to 2 days ahead, so the actual prep time while your guests are there is just the grilling of the steaks.
Provided by Chef 358412
Categories Steak
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make the Ancho puree: Place the anchos in a bowl and pour the boiling water over them. Let stand for at least 30 minutes. Drain well, remove the seeds and stems and place in a food processor with the garlic and cilantro. Process to a puree. May be made up to 2 days ahead and refrigerated, covered.
- To make the Mushroom Sauce: In a large saucepan over medium heat, melt the butter and sweat the onion and garlic for about 3 minutes. Raise the heat to high, add the wine and boil 10 minutes, until reduced to dry. Reduce the heat to medium, add the mushrooms, cook until soft, add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes.Whisk in the ancho puree and cook for 5 minutes. Add the honey and salt and pepper to taste. Keep hot in a double boiler until ready to serve. May be made up to 2 days ahead and refrigerated.
- For the steaks: Preheat the oven to 300. Preheat a grill to medium hot.
- Spread out the chiles on a baking sheet and roast for about 1 minute. Remove the seeds and stems, place the flesh in a food processor and chop coarsely. Add the coarsely ground pepper to taste. Place mixture in a pie pan.
- Dredge each steak on both sides with the pepper mixture and grill until done to your liking.
- Serve each steak with some sauce spooned on top.
MUSHROOMS IN CHILE SAUCE
Steps:
- Heat the oil in a saucepan over medium heat. Add the mushrooms and salt. Cover the pan and cook until the mushrooms are just tender, about 10 minutes. Drain the mushrooms, reserving the liquid, and set both aside.
- Remove the stems, slit the chiles open, and remove the seeds and veins. Cover with hot water and soak for 15 minutes, or until soft. Drain. On a hot comal, toast the chiles, making sure they do not burn.
- Crush the clove, peppercorns and cumin seed with a mortar and pestle or in a spice or coffee grinder. In a blender, place the chiles, crushed spices, and garlic. Blend until smooth, adding a little water only if necessary.
- In a large heavy skillet, heat the lard until smoking, then add the chile sauce and fry over a fairly high heat. Scraping the bottom of the pan often so it doesnt stick, cook until reduced, about 5 minutes.
- Add sufficient water to the reserved liquid from the mushrooms to make 3/4 cup. Add this, the epazote, and mushrooms to the chili sauce, and cook over a medium heat for about 5 minutes.
- Serve with rice and warm flour tortillas.
FILET MIGNON WITH MUSHROOM RED WINE SAUCE
Steps:
- Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking.
- In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean.
- Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil.
- Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms.
- Spoon the sauce over the steaks and serve.
PAN ROASTED FILET MIGNON WITH RUM-RED CHILE SAUCE WITH WILD MUSHROOM RICE
Steps:
- Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallot and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
- Preheat oven to 450 degrees F. Season tenderloin with salt and pepper on both sides. Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides. Place in oven and cook to desired doneness or for about 10 to 15 minutes or until a thermometer inserted registers 125 degrees for medium rare.
- Heat 3 tablespoons butter and 2 tablespoons oil in a large saute pan over high heat. Add the mushrooms, season with salt and pepper to taste and saute until golden brown. In a medium saucepan heat remaining oil and butter over medium heat, add the onions and cook until soft. Add the rice and stir to coat with the butter and oil. Add 6 cups of the stock, 1 teaspoon of salt and the porcini powder, bring to a boil, cover, lower the heat and cook until all the liquid is absorbed. Fold in the mushroom mixture, more stock if needed and season with salt and pepper to taste, cook to heat through, 5 minutes.
PORTUGUESE FILET MIGNON WITH MUSHROOM SAUCE
This is a recipe that I found on www.portuguesecooking.com and it sounds delicious!! Posting for ZWT5 so it is untried by me at this point!! This is what is stated on the site about this recipe: This is a recipe for an upscale steak served at a former Lisbon restaurant. Though it is not traditional it has rave reviews.
Provided by diner524
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Rub both sides of the steaks with the cut side of the lemons.
- Season the steaks with the salt, chili pepper and chopped garlic.
- Heat the margarine in a sauce pan. Add the milk, port wine and
- Worcestershire sauce. Bring to a high simmer over medium-high heat. Toss in the sliced mushrooms and simmer for 3 to 4 minutes, reducing the sauce. Set aside.
- Grill the steaks for 5 minutes on each side. Meanwhile, toast the slices of bread and place them on the serving dishes.
- Top the toast with the steaks. Ladle the mushroom sauce over.
Nutrition Facts : Calories 292.4, Fat 14.7, SaturatedFat 8.5, Cholesterol 36.2, Sodium 346.4, Carbohydrate 29, Fiber 3.8, Sugar 7.4, Protein 11.1
More about "red chile filet mignon with wild mushroom sauce recipes"
PAN-SEARED FILLET MIGNON STEAK WITH RED WINE …
Web 2012-10-15 Preheat oven to 500 F (broil). Season steaks generously with salt, pepper, brush with oil on both sides. When the skillet is hot enough, add steaks. Do not add olive oil to the pan – olive oil should only be …
From juliasalbum.com
From juliasalbum.com
See details
FILET MIGNON IN MUSHROOM SAUCE - BON APPETIT
Web Add thickly sliced mushrooms and cook 5 min until soft. Stir in onion and cook another 3 minutes. Press in garlic cloves then season with 1/4 tsp salt, 1/4 tsp pepper and 1 Tbsp fresh thyme.
From thinkbonappetit.com
From thinkbonappetit.com
See details
BEEF FILET MIGNON WITH WILD MUSHROOM SAUCE RECIPE
Web 2022-01-31 Heat half of the butter and oil in frying pan. Cook steaks to desired doneness. Remove; keep warm. Add remaining butter and oil to pan. Cook mushrooms on high, …
From recipes.net
From recipes.net
See details
RED CHILE CRUSTED FILET MIGNON WITH ANCHO CHILE MUSHROOM SAUCE …
Web Ancho Chile Mushroom Sauce. Heat the oil m a large saucepan over medium high heat, add the onion and garlic and cook for 3 minutes. Raise the heat to high, add the wine …
From gourmetsleuth.com
From gourmetsleuth.com
See details
FILET MIGNON WITH WILD MUSHROOM SAUCE - GREATIST
Web 2021-10-15 Preheat the oven to 425°F. Pat the filets dry with paper towels and season with plenty of salt and pepper. Heat a large cast-iron frying pan over high heat for about …
From greatist.com
From greatist.com
See details
FILET MIGNON IN MUSHROOM SAUCE | GARDEN IN THE KITCHEN
Web 2021-04-05 Step 1: Heat the oil and butter in an oven-safe skillet over medium heat. Once hot, add the mushrooms, thyme, and garlic cloves. Cook until the mushrooms are soft …
From gardeninthekitchen.com
From gardeninthekitchen.com
See details
RED CHILE FILET MIGNON WITH WILD MUSHROOM SAUCE RECIPES
Web Reduce the heat to medium, add the mushrooms, cook until lightly browned and soft, and add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to …
From tfrecipes.com
From tfrecipes.com
See details
RED CHILI-CRUSTED FILET MIGNON - LAURIE BAKKE'S KITCHEN
Web 2022-02-11 Preheat the oven to 300 degrees. Spread the chiles on a baking sheet and roast for about 30 seconds. Remove the seeds and stems, place the flesh in a food …
From lauriebakkeskitchen.com
From lauriebakkeskitchen.com
See details
FILET MIGNON WITH MUSHROOM SAUCE - THE DEFINED DISH
Web 2019-11-25 Add the mushrooms with a pinch of salt and pepper and continue to cook, stirring, to brown the mushrooms a bit, about 3 minutes. As the mushrooms begin to …
From thedefineddish.com
From thedefineddish.com
See details
FILET MIGNON WITH RED WINE MUSHROOM SAUCE - TRIED AND …
Web 2019-01-01 Turn the heat on the skillet to medium. Add the red wine and scrape up any browned bits stuck to the bottom. Bring to a boil and add the beef stock. Reduce heat to …
From triedandtruerecipe.com
From triedandtruerecipe.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love