CHILI'S HONEY CHIPOTLE SAUCE
Make and share this Chili's Honey Chipotle Sauce recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 6m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Mix all ingredients together and microwave on high for 1 - 1 1/2 minutes. Let cool to let flavors meld.
Nutrition Facts : Calories 893.2, Fat 0.8, Sodium 1273.2, Carbohydrate 239.7, Fiber 0.6, Sugar 120.7, Protein 0.5
TOURNEDOS AU POIVRE ET CHAMPIGNONS(FILET AU POIVRE W/MUSHROOMS)
This is adapted from a cookbook I got in around 1972--Hows and Whys of French Cooking by Alma Lach--and completely wore out. Happily, I found another copy on e-bay, and am now making new stains on the pages. These filets are really lovely--with a salad, potato and good bread, you have a terrific but easy to prepare meal.
Provided by Chef Kate
Categories Steak
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mash peppercorns with a mallet or the back of a heavy pan.
- Press each side of the fillets into the cracked peppercorns and let the beef stand about an hour to absorb the flavor.
- Heat the butter and add the beef and sear about 8 minutes per side for rare, 10 for medium, 12 for well done.
- Remove the steaks to a platter and allow to rest.
- Add cognac to the pan and heat for just a few seconds and then set ablaze.
- Option 1: Boil the liquid about a minute then stir in additional butter, salt and cream.
- Bring to a boil, reduce heat, add mushrooms and saute till mushrooms are soft.
- Pour over fillets and sprinkle with parsley.
- Option 2: Skip the cream (but it's better with).
Nutrition Facts : Calories 120.2, Fat 11.6, SaturatedFat 7.1, Cholesterol 35.8, Sodium 51.8, Carbohydrate 3.1, Fiber 0.8, Sugar 1.3, Protein 2.8
POLLO CON SALSA CHIPOTLE (CHICKEN WITH CHIPOTLE SAUCE)
Chipotle chilies give this simple to prepare chicken dish a wonderful rich smoky flavour. It may be necessary to increase the number of Chipotles to intensify the flavour of the dish.
Provided by English_Rose
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F
- Place the soaked chilies in a blender. Measure the soaking liquid in a jug and make up to 1 2/3 cups with the stock.
- Pour the liquid into the blender and process on high until smooth.
- Heat the oil in a frying pan, add the onions and cook for 5 minutes until soft.
- Place the onions in an ovenproof dish. Add the chicken breasts and season with salt and freshly ground black pepper.
- Pour the chipotle puree over the chicken covering each piece and cook in the oven for 1 hour until the chicken is thoroughly cooked.
- Serve the chicken with soured cream, Mexican rice and frijoles de olla.
Nutrition Facts : Calories 223.6, Fat 6.7, SaturatedFat 1.1, Cholesterol 69.5, Sodium 132.4, Carbohydrate 10.8, Fiber 1.4, Sugar 5.3, Protein 29.5
BEEF AND BACON TOURNEDOS
This doesn't really use tournedos or filet mignon, just plain old flank steak. It's a relatively easy recipe for grilled roll-ups that are less expensive than steak. I have trouble finding flank steak anymore, but a great substitution I've found at Wal-Mart is a Latin American cut called milanesa.
Provided by LexingtonMom
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon until almost done but not crisp.
- Pound steak until it is less than 1/2 inch thick. Sprinkle with meat tenderizer.
- Sprinkle meat with pepper and two salts. Score diagonally (making shallow, diamond-shaped cuts).
- Flip steak. Place bacon strips lengthwise on steak. Sprinkle with parsley.
- Roll up and skewer with 8-10 sticks. Cut into slices.
- Grill 15 minutes on medium-high heat, turning once.
Nutrition Facts : Calories 361, Fat 26.4, SaturatedFat 9.6, Cholesterol 72.2, Sodium 570.5, Carbohydrate 0.4, Fiber 0.1, Protein 28.5
TOURNEDOS OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE WITH CARAMELIZED ONION-POTATO GRATIN
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.
- Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.
- Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.
TOURNEDOS ROSSINI
If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, "tournedos Rossini" does the trick. As a culinary undertaking, they are simultaneously simple and sybaritic. Toast two buttered spheres of bread. Top them with warm-from-the-pan filets mignons. Crown them with a slice of hot foie gras. Then anoint these little monuments of luxury with a sliced truffle or two and a small waterfall of sauce.
Provided by Jeff Gordinier
Categories dinner, quick, main course
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Season the filets mignons with salt and pepper; set aside. In a small bowl, combine the veal stock or demi-glace, truffle juice and chopped truffles; set aside.
- In a large skillet over medium heat, melt a third of the butter with the oil and quickly fry the slices of bread until lightly browned on both sides; remove and set aside. Add another third of the butter to the skillet, and sauté the filets mignons over high heat for 4 minutes a side for rare or 5 minutes a side for medium-rare. Remove the filets from the skillet, set aside and keep warm.
- Using the same skillet and high heat, sauté the foie gras slices 90 seconds on each side and put 1 slice on each of the filets.
- Discard all fat from the skillet. While the skillet is still hot, add the Madeira, scraping the bottom of the pan. Add the veal stock mixture, bring to a quick boil, then remove from heat and stir in the remaining butter to make a silky sauce. Season with salt and pepper to taste.
- On each of two plates, place the croutons in the center and top with the filet mignon and foie gras. Garnish with a slice of truffle on the top. Spoon the sauce over and around. Serve hot.
Nutrition Facts : @context http, Calories 1239, UnsaturatedFat 51 grams, Carbohydrate 8 grams, Fat 100 grams, Fiber 3 grams, Protein 70 grams, SaturatedFat 39 grams, Sodium 1040 milligrams, Sugar 1 gram, TransFat 1 gram
FILET MIGNON WITH GORGONZOLA SAUCE
Categories Beef Cheese Garlic Mushroom Sauté Hot Pepper Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shiitake mushrooms and sauté until soft, about 4 minutes. Add garlic and stir 1 minute. Add whipping cream and bring to boil. Reduce heat to medium and simmer sauce until thickened, about 4 minutes. Stir in Gorgonzola cheese and chipotles. Season sauce to taste with salt and pepper. DO AHEAD Sauce can be made 2 hours ahead. Let stand at room temperature.
- Sprinkle steaks with salt and freshly ground black pepper. Heat remaining 1 tablespoon olive oil in another heavy large skillet. Cook steaks in skillet until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare. Rewarm sauce. Transfer 1 steak to each of 8 plates. Pour sauce over steaks and serve.
TOURNEDOS OF BEEF
Make and share this Tournedos of Beef recipe from Food.com.
Provided by JackieOhNo
Categories Steak
Time 1h
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees.
- Mix coffee, lemon zest, garlic, mustard, thyme, and pepper in shallow bowl. Coat beef on all surfaces with coffee mixture. Let stand at room temperature 30 minutes.
- Coat baking pan lightly with oil and place beef in pan. Roast, turning once, 15-20 minutes for medium-rare. Let stand 1 minute, then slice and serve.
Nutrition Facts : Calories 83.3, Fat 5.6, SaturatedFat 2.1, Cholesterol 24.1, Sodium 15.5, Carbohydrate 2.2, Fiber 0.7, Sugar 0.2, Protein 6.2
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