1. Forum
  2. fidonet
  3. HOME COOKING

  • 8/13 Filet Mignon Day - 2

    From Dave Drum@1:275/100 to All on Thursday, August 11, 2022 07:33:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Blue Cheese Crusted Filet Mignon w/Port Wine Sauce
    Categories: Beef, Vegetables, Cheese. win, Herbs
    Yield: 4 Servings

    1 tb Unsalted butter
    1/2 c Minced white onion
    3 cl Garlic; minced
    1 tb Chopped fresh thyme
    3/4 c Low-sodium beef broth
    1/2 c Port wine
    1 tb Oil
    4 (1 1/2" thick) filet mignon
    - steaks
    3/4 c Crumbled blue cheese
    1/4 c Panko bread crumbs

    Melt butter in a skillet over medium heat. Add the onion,
    garlic and thyme. Cook, stirring constantly, until onion
    is tender. Stir in the beef broth, scraping any onion
    bits from the bottom of the pan, then stir in the port
    wine. Bring to a boil, and cook until the mixture has
    reduced to about 1/2 cup. Set aside. This may also be
    made ahead of time, and reheated.

    Set the oven @ 350ºF/175ºC.

    Heat oil in a cast-iron or other oven-safe skillet over
    high heat. Sear steaks quickly on both sides until brown,
    then place the whole pan into the oven.

    Roast steaks in the oven for about 15 minutes for medium
    rare. You may adjust this time to allow the steaks to
    finish just below your desired degree of doneness if
    medium is not what you prefer. Remove from the oven, and
    place on a baking sheet. Stir together the panko crumbs
    and blue cheese. Top each steak with a layer of this
    mixture.

    Start the oven's broiler. Place steaks under the broiler
    until the cheese topping is browned and bubbly. 3 to 4
    minutes. Remove from the oven, and let stand for at least
    15 minutes before serving.

    Serve with warm port wine sauce.

    Recipe By: Herbert Gerber

    RECIPE FROM: http://allrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Veni, Vidi, Visa--I came, I saw, I bought it.
    --- MultiMail/Win v0.52
    --- SBBSecho 2.11-Win32
    * Origin: SHENK'S EXPRESS (1:275/100)
  • From Dave Drum@1:229/452 to All on Saturday, August 12, 2023 16:59:05
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Blue Cheese Crusted Filet Mignon w/Port Wine Sauce
    Categories: Beef, Vegetables, Cheese. win, Herbs
    Yield: 4 Servings

    1 tb Unsalted butter
    1/2 c Minced white onion
    3 cl Garlic; minced
    1 tb Chopped fresh thyme
    3/4 c Low-sodium beef broth
    1/2 c Port wine
    1 tb Oil
    4 (1 1/2" thick) filet mignon
    - steaks
    3/4 c Crumbled blue cheese
    1/4 c Panko bread crumbs

    Melt butter in a skillet over medium heat. Add the onion,
    garlic and thyme. Cook, stirring constantly, until onion
    is tender. Stir in the beef broth, scraping any onion
    bits from the bottom of the pan, then stir in the port
    wine. Bring to a boil, and cook until the mixture has
    reduced to about 1/2 cup. Set aside. This may also be
    made ahead of time, and reheated.

    Set the oven @ 350ºF/175ºC.

    Heat oil in a cast-iron or other oven-safe skillet over
    high heat. Sear steaks quickly on both sides until brown,
    then place the whole pan into the oven.

    Roast steaks in the oven for about 15 minutes for medium
    rare. You may adjust this time to allow the steaks to
    finish just below your desired degree of doneness if
    medium is not what you prefer. Remove from the oven, and
    place on a baking sheet. Stir together the panko crumbs
    and blue cheese. Top each steak with a layer of this
    mixture.

    Start the oven's broiler. Place steaks under the broiler
    until the cheese topping is browned and bubbly. 3 to 4
    minutes. Remove from the oven, and let stand for at least
    15 minutes before serving.

    Serve with warm port wine sauce.

    Recipe By: Herbert Gerber

    RECIPE FROM: http://allrecipes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Organic. (adj.) As played on a Hammond B-3.

    --- Talisman v0.47-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)
  • From Dave Drum@1:3634/12 to All on Monday, August 12, 2024 16:15:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Z'Tejas Smothered Filet Mignon
    Categories: Beef, Mushrooms, Dairy, Chilies, Sauces
    Yield: 4 Servings

    4 (8 oz ea) beef tenderloin
    - filets
    Steak-seasoning spice mix
    2 c Mixed mushrooms
    2 c Ancho/Anaheim Horseradish
    - Sauce
    2 tb Butter
    4 tb Heavy cream

    MMMMM-----------------ANAHEIM HORSERADISH SAUCE----------------------
    3 Anaheim chilies; split,
    - de-veined, seeded
    3 Shallots; sliced
    3 cl Garlic; sliced
    1/4 c Olive oil
    3 c Red wine
    3/4 c Beef stock
    1 tb Dried thyme
    2 Bay leaves
    1/2 c Horseradish
    2 tb Cornstarch
    +=MIXED WITH=+
    2 tb Water
    1 1/2 c Water

    Season steaks with seasoning mixture. Grill steaks on
    both sides or broil to desired doneness.

    While steak is grilling, in a skillet, heat the 2
    tablespoons butter, the 2 cups of ancho sauce and the
    mushrooms until the mushrooms are softened.

    Add cream to mushroom mix and simmer just until warmed.

    Pour mushroom sauce mixture over steaks and serve.

    ANAHEIM HORSERADISH SAUCE: Put olive oil in pan and
    saute peppers, shallots and garlic over low heat,
    covered, until soft but not browned.

    Add red wine and simmer for 30 minutes.

    Add beef stock, thyme, bay leaves, horseradish and
    simmer 30 minutes.

    In a small jar, mix 2 tablespoons cornstarch with 2
    tablespoons cold water and shake. Add the cornstarch
    mixture and the remaining 1 1/2 cups of water to thicken
    the sauce. Strain mixture through a fine-sieved colander.

    From: http://www.ztejas.com/recipes

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Our lives improve only when we take chances." -- Walter Anderson
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)