Filet Mignon Chili Recipes

Steps:

• On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.
• Preheat the oven to 450˚F (230˚C).
• Generously season all sides of the filet mignon with salt and pepper.
• Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.
• Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.
• Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.
• Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.
• Transfer the pan to the oven for 7 minutes for a medium rare steak.
• Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.
• Enjoy!

Steps:

• Place bacon in an 8-inch cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Pour off excess fat from the skillet. Crumble bacon and reserve.
• Heat 1 tablespoon butter in a skillet over medium-low heat. Cook garlic in the hot butter, stirring, until softened, 1 to 2 minutes. Add mushrooms, salt, and pepper; cook over medium heat, stirring, until liquid from mushrooms starts to evaporate, 5 to 7 minutes. Add bourbon and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire. Boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep warm.
• Pat steaks dry with paper towels and sprinkle with salt and pepper.
• Heat remaining butter in a skillet over medium-high heat until foam begins to subside. Sear steaks for 4 minutes; turn over and sear, 3 to 3 1/2 minutes for medium-rare. Divide between 2 plates and spoon sauce over them.

Steps:

• Combine the six ingredients of the chili seasoning in a plasctic bag. Set aside.
• Brown filet mignon in a large pot, add 3 teaspoons of the seasoning mix to coat. Add the ground turkey and cook until no longer pink. Add onion, cook 3 more minutes. Add tomatoes and 3 more teaspoons of the seasoning mix. Add one can of chili beans. In a food processor add the other can of beans and process until smooth, then add to the chili. Cook on low for about 45 minutes.

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.

Steps:

• Heat up ½ cup of the butter in a large sauce pot over medium high heat until very hot.
• Add diced filet and cook until seared and browned around the edges.
• Add ground beef and cook until all of the beef is browned thoroughly.
• Remove the meat and set aside, draining off ¾ of the fat (leave the rest of the fat in the pot).
• Add the diced onions and chile pepper to the pot and cook until soft, about 3 minutes.
• Add the meat back to the pot.
• Add the Guinness and let boil for 1 minute.
• Add the flour and stir constantly for 1 minute.
• Add the crushed tomatoes, tomato paste and the beef stock and stir thoroughly.
• Reduce the heat to a low simmer and add both of the beans, the chili powder, cumin, salt, white pepper and brown sugar.
• Let the chili simmer for 30 minutes, uncovered, stirring occasionally.
• Finish by stirring in ½ cup more of the butter and the shredded cheddar cheese.
• Garnish or serve with any of the following: sour cream, diced red onions and pepper, shredded cheddar cheese, diced tomatoes, fresh chopped cilantro.

Steps:

• Stir the avocado, roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a bowl. Chill in refrigerator to allow flavors to meld.
• Place the chicken stock in a small saucepan over medium-low heat; simmer the stock until reduced to about 1/2 cup.
• Heat 1/4 cup corn oil in a skillet over medium heat; cook the red bell pepper and yellow bell pepper in the hot oil until tender, 5 to 7 minutes. Stir the mushrooms into the peppers; season with the coriander seeds, sea salt, and black pepper. Add the reduced chicken stock and the water; cook and stir until the moisture has been absorbed, another 5 to 7 minutes. Transfer the mixture to a plate lined with paper towels to allow the grease to drain.
• Heat the olive oil in a saucepan over medium heat; cook and stir the sliced shallots in the hot oil until softened, about 3 minutes. Stir in the crushed garlic and cook another 3 minutes. Pour 3 1/2 cups water over the mixture and bring to a boil; cook at a boil until the liquid reduces to 1 cup. Strain the mixture through a fine-mesh strainer and return the strained liquid to the saucepan, keeping it over medium heat. Add the white wine vinegar and return to a boil; continue cooking at a boil until the liquid reduced to about 1/4 cup. Quickly whisk in the chilled butter until just melted, whisking constantly. Remove from the heat and keep warm while you prepare the steaks.
• Place a cast-iron skillet over medium-high heat and allow get hot. Heat the oil in the skillet. Cook the steaks in the hot oil until they start to firm, and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover the meat with two layers of aluminum foil and allow to rest in a warm area for 10 minutes.
• Place a mound of the bell pepper mixture into the center of each serving plate. Slice the rested steaks in half and place atop each mound. Spoon a few spoonfuls of the butter mixture onto the plate to surround the stack. Serve with the chilled guacamole and corn chips.

Steps:

• Melt 1/2 of the butter in a large pot over medium high heat. Brown the ground sirloin and filet. Remove the meat and drain off all but 1/4 cup of the remaining fat and add the jalapeno and onion. Cook for 4 - 5 minutes to soften. Add the meat back to the pot and pour in the bourbon whiskey and raise the heat to high and cooked for 2 minutes. Next add the masa and stir constantly for 1 minute. Quickly add the tomatoes, tomato paste and stock and stir. Reduce heat to a simmer and add the beans, chili powder, cumin, salt, pepper and brown sugar. Simmer the chili for 30 minutes uncovered, stirring occasionally. Finally, stir in the remaining butter and the shredded cheddar cheese. Top with more cheese and a dollop of sour cream.