SPICY FILET MIGNON
I adapted this recipe from a seasoning I saw for blackened catfish. Because these steaks have a lot of kick, I make a more mellow side dish, like buttered potatoes or grilled fresh vegetables. -Vera Kobiako, Jupiter, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Combine the seasonings; rub over steaks. Grill, covered, over indirect medium heat for 9-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts :
BLACK PEPPER AND MOLASSES-GLAZED FILET MIGNON
Steps:
- Preheat a gas or charcoal grill to medium. Brush the meat with olive oil and season with salt. Grill until well seared on ones side, 4 minutes, turn over, and baste with the Molasses Glaze. Continue grilling for 3 minutes, turn over, baste and grill for 2 to 3 minutes more (a total of 10 minutes), for medium rare. Let rest for 10 minutes; then slice into 8 steaks.
- Heat the oil in a small saucepan over medium-high until almost smoking, and cook the onion until soft, 4 to 5 minutes. Add the garlic and ginger root and cook an additional 2 minutes. Add the rum and reduce until completely dry. Add the molasses, orange juice, and pepper, season with salt, and cook until reduced to 1 cup, 15 to 20 minutes. Let cool at room temperature. May be refrigerated, covered, for 1 day; use at room temperature.
SPICY RUM-BLACK PEPPER GLAZED FILET MIGNON
Make and share this Spicy Rum-Black Pepper Glazed Filet Mignon recipe from Food.com.
Provided by Mommy Diva
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in medium saucepan over medium heat and sweat onions and garlic.
- Add rum, bring to a boil and reduce to 1/4 cup.
- Add stock, bring to a boil and reduce heat. Whisk in ancho puree, molasses and pepper and simmer until reduced to 1 cup.
- Preheat grill; Season steaks on both sides with salt.
- Cook for 2-3 minutes on each side until medium-rare.
- Spoon/drizzle sauce on steaks and serve with a nice salad and a glass of wine, etc.
- Enjoy!;).
GRILLED SPICY FILET MIGNON SALAD WITH GINGER-LIME DRESSING
Steps:
- Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling.
- Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.
- While steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.
- Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.
BLACK PEPPER CRUSTED FILET MIGNON WITH TOASTED GOAT CHEESE AND TWICE COOKED RED CHILE SAUCE
Steps:
- Preheat the grill to high. Remove the steaks from the refrigerator and let stand at room temperature for 20 minutes before grilling. Meanwhile, combine the cumin, salt, and pepper in a small bowl. Liberally season both sides of each filet with the spice mixture. Grill the filets for about 3 to 4 minutes on each side for medium doneness.
- Meanwhile, preheat the broiler. Remove the steaks from the grill onto a baking sheet, and top each with a slice of the cheese. Place under the broiler until cheese is golden brown and soft. Alternatively, use a blow torch or kitchen torch to brown the cheese. Ladle the sauce onto each plate, place the steak in the center, and garnish with chopped cilantro.
- Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic, and cook until soft. Add the chiles and stock, and bring to a simmer for 20 to 25 minutes, or until the chiles are soft. Transfer the mixture to a food processor and process until smooth.
- Strain the mixture into a saute pan that has been set on high heat for a few minutes, and cook the sauce until slightly thick. Remove from the heat and stir in the creme fraiche and maple syrup. Season with salt and pepper, to taste.
PAN SAUTEED FILET OF BEEF WITH SPICY RUM-BLACK PEPPER GLAZE AND WILD MUSHROOM SALAD
Steps:
- Melt butter in medium saucepan over medium heat and sweat onions and garlic. Add rum, bring to a boil and reduce to 1/4 cup. Add stock, bring to a boil and reduce heat. Whisk in ancho puree, molasses and pepper and simmer until reduced to 1 cup. Preheat grill. Season steaks on both sides with salt. Cook for 2-3 minutes on each side until medium-rare.
FILET MIGNON WITH RICH BALSAMIC GLAZE
Number Of Ingredients 5
Steps:
- 1.Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste. 2.Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over. 3.Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
SPICY FILET MIGNON WITH GRILLED SWEET ONION
Make and share this Spicy Filet Mignon With Grilled Sweet Onion recipe from Food.com.
Provided by Vino Girl
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a grill pan over medium-high heat.
- Coat pan with cooking spray.
- Add onion; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
- Cook 8 minutes or until browned, stirring occasionally.
- Remove from pan; keep warm.
- Combine garlic powder and next 5 ingredients (everything except the meat) in a small bowl; sprinkle this mixture over both sides of beef.
- Add beef to pan; grill 5 minutes on each side or until desired degree of doneness.
- Serve topped with grilled onions.
Nutrition Facts : Calories 348.9, Fat 24.9, SaturatedFat 10.2, Cholesterol 79.4, Sodium 276.7, Carbohydrate 9, Fiber 1.4, Sugar 3.6, Protein 21.5
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