Fillet Of Beef Balsamico With Red Onion Confit Recipes

Steps:

• 1 To make the onions, melt the butter in a nonstick large skillet over medium heat. Add the onions and salt and stir well. Add 1 cup water. Cook, stirring often, until the water evaporates and the onions are softened, about 20 minutes. Stir another cup of water into the onions. Cook, stirring often, until the water evaporates and the onions are tender and beginning to brown, about 20 minutes more.
• 2 Stir in the vinegar and honey. Cook, stirring often to avoid scorching, until the onions are caramelized and the liquids are syrupy, about 10 minutes. Remove from the heat and cover the skillet to keep the onions warm.
• 3 Meanwhile, prepare a hot fire in an outdoor grill. Season the steaks with the salt and pepper and let stand at room temperature while the grill heats.
• 4 Lightly oil the grill grate. Place the steaks on the grill and cover. Grill, turning after 3 1/2 minutes, until the tops of the steaks feel somewhat firmer than raw when pressed with a finger, about 7 minutes for medium-rare steak.
• 5 Transfer each steak to a dinner plate. Top with a heap of onions and serve at once.

Steps:

• 1. Sauce: In a large frying pan heat oil over high heat. Add onions and lower the heat to medium. Add salt and pepper, mix thoroughly. Sweat onions down for about 15 minutes stirring often. You want the onions very soft. Add sugar and reduce heat to low. Mix well and cook 5-10 minutes or until most of liquid is absorbed. Add balsamic vinegar. Mix well and cook for 20-40 minutes until sauce becomes a dark rich syrup. Steak: Pre-heat ove to 450 degrees. Heat oil in an oven proof skillet. (Metal or cast iron.) Wrap a piece of bacon around each filet, secure with toothpick if needed. Sprinkle steaks with salt and pepper. Sear each side of filets about 2 minutes. Place skillet in oven and bake 10 minutes. Steakes will be medium rare. (8 minutes for rare. 12 minutes for medium.) Remove filets from skillet. Allow to rest 1-2 minutes. Pour warm onions over top and serve. I like to serve this with my Twice-Baked Alfredo Potatoes and Roasted Asparagus Wrapped in Prosciutto. Salad and garlic bread on the side. *Remember to use heavy hot pads (or several) when taking skillet out of oven! Handle will be VERY hot!

Steps:

• To prepare the filets:
• In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the filets mignons, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Sauté the fillets mignons, turning them on both sides and the edges, for 4 to 6 minutes more for medium-rare meat, transfer them to a cutting board, and let them stand, covered loosely with foil, while making the sauce.
• In the fat remaining in the skillet cook the shallot over moderately low heat, stirring, until it is softened, add the Port and the red wine, and boil the mixture until it is reduced by two thirds. Add the broth, boil the mixture until it is reduced by half, and strain the mixture through a fine sieve into a small saucepan. Whisk in the mustard, bring the mixture to a boil, and add the beurre manié, a little at a time, whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk in any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
• Cut the filets mignons into 1/4-inch-thick slices, divide the slices among 4 plates, and spoon the sauce over them. Garnish the fillets mignons with the parsley and serve them with the red onion confit.
• To prepare confit:
• In a heavy skillet cook the garlic and the shallot with the thyme and salt and pepper to taste in the oil over moderately low heat, stirring, until the shallot is softened. Add the red onion and cook the mixture, stirring for 5 to 10 minutes, or until the onion is very soft. Add the Port, the red wine, the sugar, and the vinegar and simmer the mixture, uncovered, for 5 to 10 minutes, or until almost all the liquid is evaporated. Stir in the parsley and salt and pepper to taste and cook the mixture, stirring, for 1 minute. The confit may be made 1 day in advance, kept covered and chilled, and reheated. Makes about 1 cup.

Steps:

• Preheat oven to 400 degrees F.
• Cut the beef into 4 slices of equal thickness. Heat 2 tablespoons of the oil in a large skillet. Saute the onions for 5 minutes, season with salt and pepper. Lower heat and cook for 30 minutes, until caramel colored, stirring occasionally. Stir in tomatoes and arugula; remove from the heat and reserve.
• Add remaining oil to a skillet and heat over medium-high heat until oil is hot. Sear the meat until the outside is well browned, seasoning with salt and pepper as you go. Transfer to a baking sheet.
• Place the beef in oven for 5 to 10 minutes, depending on desired doneness.
• Melt butter in the same skillet and saute shallots until translucent, about 2 minutes. Season with salt and pepper. Add the brandy and reduce to 2 tablespoons over high heat. Add stock and bring to a boil. Reduce by half and taste for seasoning. Remove from heat.
• Mound a serving plate with the onion-arugula mixture. Place the meat on top. Ladle the sauce over the meat and garnish with chopped parsley.

Steps:

• Heat a skillet with 2 tablespoons of extra-virgin olive oil over medium heat and add the onions. Cook until the onions are golden brown and caramelized, for about 10 minutes. Season with salt and pepper, to taste. If the pan is getting dry, add some water. Set aside.
• On high heat, add the remaining extra-virgin olive oil in another skillet and lay in the beef when the oil is hot. Sear both sides for about 30 seconds, turning only once.
• Add the balsamic vinegar to the beef and deglaze the pan. Cook until the balsamic is reduced to a syrupy consistency.
• Plate the beef tenderloins with the caramelized onions on top. Drizzle the beef with the balsamic reduction. Serve hot.

Steps:

• Make the roast beef: Preheat oven to 475 degrees.
• Set a rack in a medium roasting pan. Season beef with salt and pepper and place on rack. Transfer roasting pan to oven and roast for 10 minutes.
• Reduce heat to 400 degrees. Add tomatoes, onion, shallots, carrots, and garlic to roasting pan; continue roasting until meat is rare, about 25 minutes more. Remove meat from oven and wrap in parchment paper-lined foil. Let stand until room temperature.
• Make the jus: Meanwhile, transfer roasting pan to stove. Using kitchen twine, tie together thyme and parsley; add to pan along with peppercorns. Cook vegetables over medium-high heat until browned. Add wine and cook until reduced by half. Add beef broth; let simmer for 15 minutes.
• Carefully unwrap meat and transfer to a cutting board. Pour any drippings that have accumulated in the parchment-lined foil into roasting pan. Strain broth mixture through a fine mesh strainer; discard solids and keep jus warm until ready to serve.
• Make the sandwiches: Preheat oven to 350 degrees.
• Butter cut sides of each roll; place on a baking sheet, cut side up, and transfer to oven. Toast until golden brown. Rub garlic clove over cut sides of rolls and set aside.
• Thinly slice meat crosswise into 1/4-inch slices; scrunch slices together in a large baking dish; season with salt and pepper and drizzle with warm jus. Transfer to oven and cook until just heated through, 3 to 5 minutes.
• Divide meat evenly among toasted rolls and sprinkle with fleur de sel. Lightly grate horseradish over meat and drizzle with jus. Drizzle cut side of top half of roll with jus if desired. Serve sandwiches with Dijon mustard and remaining jus.

Steps:

• Heat oil over low heat in a medium saute pan. Cook the onions, stirring often, until very soft, 15 to 20 minutes.
• Add wine, vinegar, water, and sugar, and raise heat to medium. Cook uncovered for about 15 minutes. Season with salt and pepper and serve.

Steps:

• Preheat oven to 400 degrees.
• Place red wine, vinegar, shallot, peppercorns, and thyme in a small saucepan over high heat; cook until reduced to 1/2 cup, about 10 minutes. Remove from heat and set aside.
• Generously season tenderloin on all sides with salt and pepper. Heat oil in a large heavy-bottomed roasting pan over high heat. Carefully add tenderloin and transfer roasting pan to oven. Roast, turning every 5 minutes, until medium-rare (120 degrees on an instant-read thermometer), 12 to 20 minutes.
• Meanwhile, slowly whisk the cold butter into the warm wine reduction until emulsified. Strain through a fine mesh sieve into a small saucepan; season with salt and pepper and keep warm.
• Remove tenderloin from oven and let stand for 5 minutes. Transfer to a cutting board and slice crosswise; arrange slices on a large platter. Pour any juices that have accumulated in the roasting pan into the red-wine sauce and stir to combine. Serve beef accompanied with sauce.

Steps:

• Heat the olive oil in a large pan over medium heat.
• Add the red onions. Do not stir. Let the onions turn light brown, then turn and brown on the other side.
• When the onions are browned, add the balsamic vinegar and orange rind.
• Cook for 2-3 minutes, until the liquid is almost gone.