Fancy Schmancy Filet Mignon
Ingredients
- 2 cuts filet mignon, 1" to 1 1/2" thick
- dry rub, to taste
- 1 c. balsamic vinegar
- 1/4 c. brown sugar
- 1 c. sliced mushrooms
- 1 c. sliced onions
- 3 Tbsp. butter
- sliced green onion or chives for garnish
- 2 c. prepared loaded mashed potatoes
- 2/3 c. melted blue cheese sauce
- sweet sauteed asparagus, prepared
optional additions:
Instructions
- Let the filets rest out of the refrigerator for 30-40 minutes prior to grilling (helps keep the meat tender...if you apply heat to chilled meat it shocks it & causes it to toughen up).
- In the mean time, mix together all the dry rub ingredients. It will make more than you need, you can save the extra mix in the pantry.
- When the filets are brought to room temperature, rub the spice mixture generously onto each piece.
- Grill over medium heat to desired doneness (again, PLEASE do not over cook, it will taste best with a pink center-- medium rare is what I like best).
- **If you don't have a grill, you can sear the filets in a pan then place them in the oven at 300 to 350-degrees until you reach the desired internal temperature.
- Remove from heat and allow filets to sit about 2-3 minutes to let the juices settle into the filet.
- Mix together balsamic vinegar and brown sugar. Bring to a slight boil over medium heat, stirring constantly until sugar is dissolved, reduce heat to LOW and simmer for about 15-20 minutes until it has reduced to a syrupy consistency and half of the original volume.
- While the glaze is simmering, saute mushrooms and onions in butter until onions become soft and transparent. Remove from heat.
- Layer sauteed onions/mushrooms over filet and drizzle with balsamic reduction and top with green onion.
- If you want to do all the optional additions to make it a full meal, layer in this order: asparagus, loaded potatoes, filet, blue cheese, mushrooms/onions, and top with green onion.
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