Tuesday 11 March 2014

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
  • optional additions:
  • 2 c. prepared loaded mashed potatoes 
  • 2/3 c. melted blue cheese sauce 
  • sweet sauteed asparagus, prepared 
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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