FILET MIGNON AU POIVRE WITH SUN-DRIED TOMATO DEMI-GLACE AND SAUTEED BRUSSELS SPROUTS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- To make the tomato demi-glace, heat grapeseed oil in a medium saucepot over medium-high heat. Add garlic and scallions and saute lightly for 1 minute. Stir in sun-dried tomatoes, vinegar, beef base and liquid. Let reduce by half.
- Blanch Brussels sprouts until just tender and drain well. Fry bacon until crisp in a large skillet with oven safe handles and drain on paper towels. Pour most of the bacon fat from the pan and melt butter over medium heat in the same pan. Sprinkle paprika over the cut side of blanched Brussels sprouts and saute cut side down in butter, leaving undisturbed for a few minutes to let the caramelization process begin. Transfer to a bowl, crumble bacon over, toss lightly and keep warm. Reserve pan for the steak.
- Strain tomato demi-glace through a chinois into a small bowl. Cover and keep warm by nesting bowl into another bowl of hot water
- Preheat oven to 425 degrees F.
- Mash garlic and cracked pepper together with a mortar and pestle and set aside briefly. Season filet mignon with salt and pepper. Heat grapeseed oil over medium-high heat in the same oven-safe saute pan. Sear steak leaving undisturbed for the first 2 minutes or so to let the caramelization process begin. Flip steaks and cook the other side in the same way. Cook to an internal temperature of 115 degrees F as measured with an instant-read thermometer for medium-rare, or done to your liking. Remove from heat and press garlic/pepper paste onto surface of steaks. Finish in oven until the crust becomes golden brown, about 2 to 5 minutes. (Remember to use an oven mitt to remove pan from oven.)
- Reheat demi-glace over low heat, remove from burner and whisk in cubed butter to make sauce silky.
- Arrange Brussels sprouts and filet mignon on plate. Spoon tomato demi-glace over steak and serve.
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Jojo Gotti
[email protected]This dish was amazing! The steak was cooked to perfection and the demi-glace was so flavorful. The Brussels sprouts were a great touch, adding a bit of bitterness to balance out the sweetness of the sauce. I will definitely be making this again soon!
Gibe Media
[email protected]This dish was a bit too complicated for me, but it was still worth it! The steak was cooked perfectly and the demi-glace was delicious. The Brussels sprouts were a nice addition, adding a bit of crunch to the dish.
Annie Mloza
[email protected]This dish was a bit too rich for my taste, but it was still very good. The steak was cooked perfectly and the demi-glace was very flavorful. The Brussels sprouts were a nice addition, adding a bit of crunch to the dish.
Lizzy Weiss
[email protected]I made this dish for a special occasion and it was a hit! The steak was cooked perfectly and the demi-glace was delicious. The Brussels sprouts were a great addition, adding a bit of sweetness to the dish. I will definitely be making this again!
MD:ARIF MOLLAH
[email protected]This dish was easy to make and turned out great! The steak was tender and juicy, and the demi-glace was rich and flavorful. The Brussels sprouts were a nice addition, adding a bit of crunch to the dish. I would definitely recommend this recipe!
Anilda Aparecido de souza
[email protected]This dish was amazing! The steak was cooked to perfection and the demi-glace was so flavorful. The Brussels sprouts were a great touch, adding a bit of bitterness to balance out the sweetness of the sauce. I will definitely be making this again soon!
Gideon Oladipupo
[email protected]This recipe is a keeper! The steak was cooked perfectly and the demi-glace was rich and flavorful. The Brussels sprouts were a great addition, adding a bit of crunch to the dish. I will definitely be making this again!
Obi Prosper
[email protected]This dish was a disaster! The steak was burnt, the demi-glace was curdled, and the Brussels sprouts were mushy. I would not recommend this recipe to anyone.
Mackinsie Peterson
[email protected]I would not recommend this dish. The steak was dry and overcooked, and the demi-glace was flavorless. The Brussels sprouts were the only saving grace.
Geovanny Retana
[email protected]This dish was just okay. The steak was a bit tough and the demi-glace was a bit bland. The Brussels sprouts were the best part of the dish.
Md khan Miya
[email protected]The steak was a bit overcooked for my taste, but the demi-glace was delicious. The Brussels sprouts were a nice addition, adding a bit of crunch to the dish.
Areeba Rafiq
[email protected]This dish was a bit too complicated for me, but the results were worth it! The steak was cooked perfectly and the demi-glace was delicious. The Brussels sprouts were a nice touch, adding a bit of crunch to the dish.
Daniel Hoptman
[email protected]I've made this dish several times now and it's always a hit! The steak is always cooked perfectly and the demi-glace is to die for. The Brussels sprouts are a great addition, adding a bit of crunch to the dish.
Stephen Dankwa
[email protected]This was my first time making filet mignon and it turned out perfectly! The recipe was easy to follow and the results were amazing. The steak was tender and juicy, and the demi-glace was rich and flavorful. I will definitely be making this again!
Mohamed Mahgoub
[email protected]I made this dish for my husband's birthday and he loved it! The steak was cooked perfectly and the demi-glace was rich and flavorful. The Brussels sprouts were a great addition, adding a bit of sweetness to the dish.
Lisa Dain
[email protected]This dish was a hit with my dinner guests! The steak was tender and juicy, and the sauce was flavorful and creamy. The Brussels sprouts were a nice touch, adding a bit of crunch to the dish.
Rashik Rana
[email protected]The filet mignon was cooked perfectly and the demi-glace was delicious. I will definitely be making this again!
George Morton
[email protected]This dish was absolutely divine! The filet mignon was cooked to perfection, and the sun-dried tomato demi-glace was rich and flavorful. The sautéed Brussels sprouts were a perfect accompaniment, adding a touch of bitterness to balance out the sweetne