Petite Filet With Wasabi Cream Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle both sides of the beef with salt and pepper. Heat the olive oil in an oven-safe medium skillet over high heat. When the oil is hot, carefully place the filet in the pan. Cook until browned on both sides, about 3 to 4 minutes a side. Transfer the steak to the oven and bake until a meat thermometer reads 130 degrees F. for medium-rare, about 5 to 6 minutes. Remove the beef from the oven and let rest for 5 minutes.
• Heat the olive oil in a medium skillet over medium heat. Add the mushrooms and the shallots and cook until golden brown and tender, about 5 minutes. Add the thyme, white wine, salt, and pepper and continue to cook until all of the liquid has evaporated, about 5 more minutes.
• Meanwhile, put the Gorgonzola, mayonnaise, and mustard in a food processor and combine until smooth. Transfer the Gorgonzola mixture to the skillet with mushrooms and shallots. Gently stir the cheese mixture into the mushroom mixture.
• Slice the beef and serve topped with a dollop of the cheese sauce. Reserve leftover sauce for another use.

Steps:

• In the bowl of a food processor fitted with a metal blade, add the basil, Parmesan, pine nuts, half of the garlic, salt and black pepper and pulse to combine. With the food processor running, drizzle in the 1/3 cup olive oil until the sauce comes together and is smooth. Set aside.
• Slice the chicken breast in half horizontally so you have 8 thinner cutlets. Sprinkle both sides of each cutlet with salt and pepper.
• Heat 1 tablespoon each butter and olive oil in a large cast iron skillet over medium-high heat. Add half of the cutlets and cook through, 3 to 4 minutes per side. Remove to a plate. Repeat with the remaining cutlets.
• Reduce the heat to medium and add the remaining 3 tablespoons butter and 1 tablespoon olive oil along with the red onion and remaining sliced garlic. Cook, stirring frequently, 1 to 2 minutes. Add the rainbow chard and cook, stirring, until lightly wilted, about 1 minute. Add the lemon juice and stir for an additional 30 seconds. Remove to a plate.
• Without cleaning the skillet, add the cream and heat for 1 minute. Stir in about a third of a cup of the pesto and return the chicken to the pan. Bring to a simmer and allow to thicken, 1 to 2 minutes. (Refrigerate the remaining pesto in an air tight container for up to 5 days.)
• Make a bed of rainbow chard on a large platter. Top with the chicken cutlets and drizzle the sauce over the top. Sprinkle with the tomatoes and serve.

Steps:

• Heat butter in a medium skillet. Brown the chicken thighs for a couple of minutes on the skin-side in butter. Flip over and place the chile, garlic cloves, star anise, and lime juice in the skillet. Cover the pan and cook over medium-low heat for 30 to 35 minutes or until chicken is very tender.
• While the chicken cooks, prepare the gyoza wrappers by heating a skillet over medium-high heat. Brush both sides of the wrappers with the sesame oil. Place the wrappers in the hot pan a few at a time until just beginning to form bubbles on the surface and brown. Flip over and do other side. Place on a rack to cool and continue with the remaining wrappers. Set aside.
• Combine the sauce ingredients together and set aside. Combine the wasabi cream ingredients together and refrigerate until ready to serve.
• Remove the chicken from the cooking liquid. Using 2 forks, shred the chicken. Place the chicken back in the pan with just enough cooking liquid to keep it moist. Place over very low heat to keep warm.
• Combine the scallions, cucumber, and snow peas. Toss with a little of the prepared sauce.
• To serve, drizzle some of the sauce on each serving plate. Place 1 of the gyoza wrappers on a serving plate. Top with some of the watercress. Layer on some of the shredded chicken. Add another pot sticker wrapper to the stack. Top with some of the vegetables. Add the last wrapper to each stack. Top with wasabi cream and additional fresh scallions, if desired.

Steps:

• 1. Cut bell peppers in half lengthwise; remove seeds and membranes, but not stem. Place peppers, cut-sides up, in 8x8-inch glass baking dish or 10-inch round microwave-safe plate. Combine rice, spinach, green onions and cheese in large bowl. Spoon mixture into pepper halves. Cover and microwave on HIGH 4 to 6 minutes or until peppers are crisp-tender and filling is hot. Let stand 2 minutes. Keep warm.
• 2. Meanwhile, press steak seasoning evenly onto steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 minutes for medium rare (145 degrees F) for medium (160 degrees F) doneness, turning occasionally. Remove to platter; keep warm.
• 3. Add broth and vinegar to same skillet; cook and stir until browned bits attached to skillet are dissolved. Increase heat; bring to a boil. Cook 3 to 4 minutes or until liquid is reduced to about 1/4 cup. Remove from heat. Stir in butter; whisk until melted.
• 4. Serve steaks with sauce and peppers.
• Nutrition information per serving, using beef top loin steaks: 535 calories; 12 g fat (5 g saturated fat; 4 g monounsaturated fat); 96 mg cholesterol; 1484 mg sodium; 63 g carbohydrate; 6.6 g fiber; 41 g protein; 12.5 mg niacin; 0.7 mg vitamin B6; 1.9 mcg vitamin B12; 8.2 mg iron; 36.5 mcg selenium; 5.9 mg zinc; 119.7 mg choline.
• This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
• Nutrition information per serving, using beef tenderloin steaks: 580 calories; 15 g fat (6 g saturated fat; 5 g monounsaturated fat); 113 mg cholesterol; 1494 mg sodium; 63 g carbohydrate; 6.6 g fiber; 46 g protein; 10.6 mg niacin; 0.8 mg vitamin B6; 2.1 mcg vitamin B12; 8.5 mg iron; 42.6 mcg selenium; 6.8 mg zinc; 136.6 mg choline.
• This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

Steps:

• Preheat oven to 300 degrees. Sprinkle a roasting pan (large enough to fit the salmon) with olive oil. Lay the salmon in the pan skin-side down. Rub a thin slick of oil over the salmon and season with salt. Roast until just cooked through, 20 to 30 minutes.
• Meanwhile, dissolve wasabi powder in 8 teaspoons water. Whisk into sour cream and season to taste with salt. Add more wasabi, if desired. Serve with the salmon.