Tacoda
03-14-2007, 02:28
I just can't seem to get it right even though i've tried it several times The Mignon still tastes like a juicy, tender piece of meat.
NGREDIENTS:
* 2 (1-1/4 to 1-1/2-inch thick filet mignon steaks (1 to 1-1/2 pounds)
* Salt and freshly ground black pepper
* 1 teaspoon chopped fresh rosemary
* Balsamic Vinegar Pan Sauce:
* 2 teaspoons minced garlic
* 1/4 cup dry vermouth
* 1/4 cup beef or chicken stock
* 2 teaspoons soy sauce
* 1 tablespoon balsamic vinegar
* 1 tablespoon butter (optional)
* Salt and freshly ground black pepper
PREPARATION:
I first Season the filet mignon steaks generously with salt and pepper, and Sprinkle with the rosemary.
In my antigravity (AKA walmart greese pot), I heat the oil over medium-high heat. Put in the filet mignon steak and fry it for 4 to 5 minutes per side for medium-rare (the internal temperature should be 120 to 130 degrees F.). Remove and cover loosely to keep it warm while I prepare the sauce.
To make the Balsamic Vinegar Pan Sauce:
I remove steak, leaving any meat juices in the pan. Reduce the heat to medium and saute the garlic for 15 seconds, stirring. Add the vermouth and scrape up any browned bits from the bottom of the pan. Raise the heat to high and reduce the vermouth to a syrup. Pour in the stock, soy sauce and vinegar, then Boil until the sauce just reduces to a syrup. I Remove from the heat and stir in the butter, Taste for salt and pepper. Pour over the filet mignon steak and serve. the pan. Reduce the heat to medium and saute the garlic for 15 seconds, stir use for gravy. I then plop the SOB steak back into the pot and heat to desired temp.
Anyone know what I'm doing wrong? it still tastes like Sauteed Filet Mignon.
Thanks.
NGREDIENTS:
* 2 (1-1/4 to 1-1/2-inch thick filet mignon steaks (1 to 1-1/2 pounds)
* Salt and freshly ground black pepper
* 1 teaspoon chopped fresh rosemary
* Balsamic Vinegar Pan Sauce:
* 2 teaspoons minced garlic
* 1/4 cup dry vermouth
* 1/4 cup beef or chicken stock
* 2 teaspoons soy sauce
* 1 tablespoon balsamic vinegar
* 1 tablespoon butter (optional)
* Salt and freshly ground black pepper
PREPARATION:
I first Season the filet mignon steaks generously with salt and pepper, and Sprinkle with the rosemary.
In my antigravity (AKA walmart greese pot), I heat the oil over medium-high heat. Put in the filet mignon steak and fry it for 4 to 5 minutes per side for medium-rare (the internal temperature should be 120 to 130 degrees F.). Remove and cover loosely to keep it warm while I prepare the sauce.
To make the Balsamic Vinegar Pan Sauce:
I remove steak, leaving any meat juices in the pan. Reduce the heat to medium and saute the garlic for 15 seconds, stirring. Add the vermouth and scrape up any browned bits from the bottom of the pan. Raise the heat to high and reduce the vermouth to a syrup. Pour in the stock, soy sauce and vinegar, then Boil until the sauce just reduces to a syrup. I Remove from the heat and stir in the butter, Taste for salt and pepper. Pour over the filet mignon steak and serve. the pan. Reduce the heat to medium and saute the garlic for 15 seconds, stir use for gravy. I then plop the SOB steak back into the pot and heat to desired temp.
Anyone know what I'm doing wrong? it still tastes like Sauteed Filet Mignon.
Thanks.