Best 2 Filet Mignon With Rajas Recipes

Indulge in a culinary journey with our delectable Filet Mignon with Rajas recipes, curated to tantalize your taste buds. This exquisite dish showcases the finest cuts of tenderloin steak, expertly prepared and complemented by a vibrant array of flavors. Discover the classic Filet Mignon with Rajas, featuring a mouthwatering combination of tender steak, roasted poblano peppers, and a creamy, flavorful sauce. Embark on a Mexican adventure with our Filet Mignon con Rajas Poblanas, where the tenderloin is smothered in a rich poblano pepper sauce, creating a harmonious blend of smoky and savory notes. For a touch of elegance, try our Filet Mignon with Morel Rajas, where succulent morel mushrooms and a delicate cream sauce elevate the dish to new heights. Each recipe promises a unique and unforgettable dining experience, sure to impress even the most discerning palate.

Check out the recipes below so you can choose the best recipe for yourself!

PAN ROASTED FILET MIGNON WITH GREEN PEPPERCORNS

Pan Roasted Filet Mignon with Green Peppercorns image

Provided by Geoffrey Zakarian

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Four 6-ounce filet mignon steaks, at room temperature, lightly pounded
Kosher salt
1/4 cup black peppercorns, coarsely ground, such as Butcher Cut
3 tablespoons canola or grapeseed oil
1 shallot, minced
2 tablespoons green peppercorns in brine, drained
2 ounces brandy
3/4 cup beef stock
1/2 cup heavy cream
2 tablespoons unsalted butter
Chopped fresh parsley, for sprinkling
1 teaspoon red wine vinegar

Steps:

Sprinkle the steaks generously with salt on both sides. Press the top and bottoms of the steaks into the peppercorns to crust on each side.
Heat 2 tablespoons oil in a large heavy saute pan or cast-iron pan over medium-high heat until very hot. Add the steaks and sear for 3 to 4 minutes on each side. Cook until the internal temperature is around 125 degrees F for medium-rare. Remove the steaks from the pan and allow them to rest.
In the same pan the steaks were cooked in, add the shallots along with the remaining tablespoon oil and the green peppercorns and reduce the heat to medium. Cook until the shallots are softened and lightly browned, 2 to 3 minutes.
Turn off the heat, then add the brandy and return the heat to medium. Cook for 1 minute. Add the beef stock and cream, then reduce the liquid by half until thickened, 8 to 10 minutes. Season with salt as needed.
Turn off the heat. Swirl in the butter and melt, stirring often. Return the steaks to the pan and coat with the sauce. Sprinkle with the parsley and a splash of red wine vinegar to balance the richness of the sauce. Place the steaks on a plate, then spoon the sauce over and serve.

FILET MIGNON WITH RAJAS

Filet Mignon with Rajas image

Categories Milk/Cream Beef Herb Pepper Low Carb Backyard BBQ Dinner Steak Hot Pepper Summer Grill Grill/Barbecue Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

3 fresh poblano chiles
1 tablespoon vegetable oil
1 tablespoon olive oil
1/2 small white onion, thinly sliced
1/2 cup whipping cream
12 large epazote leaves, thinly sliced (optional)
4 6-ounce filet mignons (each about 1 1/2 to 2 inches thick)

Steps:

Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel and seed chiles; slice thinly. Heat both oils in large skillet over medium heat. Add onion and sauté until translucent, about 2 minutes. Add poblanos, cream, and epazote, if desired; simmer until rajas thicken slightly, about 3 minutes. Season with salt.
Meanwhile, prepare barbecue (medium-high heat). Sprinkle steaks with salt. Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer to plates; top with rajas and serve.

Tips:

Choose high-quality ingredients: Select tender and flavorful filet mignon steaks, as well as fresh and vibrant rajas (sliced poblano peppers). Using top-notch ingredients will elevate the overall taste of the dish.
Cook the filet mignon properly: To achieve the perfect doneness, cook the filet mignon over high heat for a short time. This will create a delicious crust on the outside while keeping the inside juicy and tender.
Don't overcook the rajas: Rajas should retain their vibrant color and slightly crunchy texture. Avoid overcooking them, as this will make them mushy and detract from the dish's overall appeal.
Balance the flavors: The combination of tender filet mignon, smoky rajas, creamy sauce, and tangy salsa creates a harmonious blend of flavors. Adjust the ingredients and seasonings to your personal preference, ensuring that no one flavor overpowers the others.
Serve immediately: Once cooked, serve the filet mignon with rajas promptly. This will allow you to enjoy the dish at its peak flavor and texture.

Conclusion:

The combination of tender filet mignon, smoky rajas, creamy sauce, and tangy salsa creates a delectable and visually appealing dish that is sure to impress your guests. With careful attention to ingredient selection, cooking techniques, and flavor balance, you can easily prepare this restaurant-quality meal in the comfort of your own home. Whether you're celebrating a special occasion or simply indulging in a luxurious dinner, this filet mignon with rajas recipe is guaranteed to satisfy your cravings.