Posts tagged fillet mignon
Recipe: Grilled Beef Tenderloin & Escarole
Lightly grilled escarole combined with tangy tomato vinaigrette makes an irresistible accompaniment to juicy beef tenderloin. Serve with grilled baguette.
- 1 cup grape tomatoes
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons finely shredded Parmesan cheese, divided
- 1 tablespoon balsamic vinegar
- 1 tablespoon chopped fresh basil
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1 clove garlic, minced
- 2 large heads escarole or romaine lettuce, outermost leaves removed
- 1 pound beef tenderloin (filet mignon) or sirloin steak, trimmed and cut into 4 steaks, 1-1 1/2 inches thick
- Preheat grill to medium-high.
- Place tomatoes, 1 tablespoon oil, 1 tablespoon Parmesan, vinegar, basil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender; pulse until coarsely chopped. Set aside. Combine the remaining 1 tablespoon oil and garlic in another small bowl.
- Leaving the root ends intact, cut escarole (or romaine) heads into quarters (the root will keep the leaves from falling apart); brush the cut sides with the garlic-oil mixture and sprinkle with 1/4 teaspoon salt. Season both sides of steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pat the remaining 1 tablespoon Parmesan onto both sides of the steak.
- Oil the grill rack (see Tip). Grill the escarole (or romaine), turning occasionally, until the inner leaves have softened and the outer leaves have begun to char, about 4 minutes total. Transfer to a cutting board to cool. Grill the steaks, turning once, until desired doneness, 8 to 12 minutes total for medium.
- Cut the root ends off the escarole (or romaine) and discard. Chop the leaves into bite-size pieces. Serve the steak and grilled greens drizzled with the reserved tomato vinaigrette.
Cooking time (duration): 30
Number of servings (yield): 4
Recipe: Shrimp Stuffed Fillet
- 3 tablespoons olive oil, in all
- 1 teaspoon finely minced onions
- 1 teaspoon finely minced green onions
- 1 teaspoon finely minced celery
- 1 teaspoon finely minced red bell pepper
- 2 teaspoons minced shallots
- 1 teaspoon minced garlic
- 1/4 pound small shrimp
- 2 tablespoons water
- 2 tablespoons fine, dried bread crumbs
- Emeril’s Essence Creole Seasoning
- 4 Filet Mignons, 6 to 7 ounces each, trimmed
- Preheat the oven to 400 degrees.
- In a saute pan, over medium heat, add the 1 tablespoon of the olive oil. When the oil is hot, add the onions, green onions, celery, red peppers, shallots, and garlic. Saute for 1 to 2 minutes. Add the shrimp, water and bread crumbs. Season with Essence and cook for 2 minutes. Remove from heat and allow to cool for at least 15 minutes.
- Using a small sharp knife, cut a slit about 2 inches along into the side of each steak forming a pocket. Season the meat with Essence inside and out of the pocket. Using a spoon, fill each pocket with about 1/4 cup of the stuffing.
- In a large saute pan, heat the remaining olive oil, over medium heat. When the oil is hot, add the filets and sear for 2 to 3 on each side. Remove the pan from the heat and place in the oven. Roast for 6 to 8 minutes for medium rare.
Emeril’s Essence can be purchased in the spice isle of most grocery stores.
Any size shrimp will do. Just cut large shrimp into bite-sized pieces.
Cooking time (duration): 40 min
Number of servings (yield): 4
Inspired By: Rock Shrimp Stuffed Fillet