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Filet Mignon Bites with Rose Sauce

April 21, 2022

Recipe:

Prep Time: 30 min. Cook Time: 10 min. Total Time: 40 min. Number of Servings: 2

Ingredients Needed:


Lemon Mustard Vinaigrette:

  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 Tablespoons mustard
  • 1 Tablespoon honey
  • 1 shallot minced
  • Freshly ground black pepper to taste


Radicchio Salad:

  • 1 small head of radicchio, leaves separated and cut in half
  • 2 oz. manchego cheese, thinly sliced


How to Make It:

  1. Combine all the ingredients for the vinaigrette in a small jar with a tight-fitting lid. Place the lid tightly on the jar and shake vigorously to combine.
  2. Arrange a plate of radicchio leaves along with thin slices of manchego cheese.
  3. Drizzle the salad with the vinaigrette.


Ingredients Needed:


Rose Sauce:

  • 1 cup grape juice
  • 2 shallots, minced
  • 1 sprig rosemary
  • 8 oz. unsalted butter, cut into small pieces
  • 1/4 cup heavy cream
  • 1/2 tsp salt
  • 1/2 tsp pepper


How to Make It:

  1. In a heavy bottom pot, combine the grape juice, shallots, and rosemary. Bring to a boil.
  2. Reduce the temperature to a simmer and continue boiling until the amount of liquid reduces to approximately 1/2 cup. Add salt and pepper and stir. Remove from flame.
  3. Strain the mixture into a clean pot and return to a simmer.
  4. Over a low flame, add pieces of butter one at a time and stir until the butter melts. Keep adding the butter until the sauce thickens slightly. The rule of thumb is to add an equal amount of butter to the amount of reduced liquid you have from Step 2.
  5. Once the butter has been added and the sauce has thickened slightly, remove from flame. 6. Add the heavy cream slowly and whisk to incorporate.


Ingredients Needed:


Filet Mignon "Bites":


How to Make It:

  1. Pat the filet mignon pieces dry on both sides with a paper towel. Allow to come to room temperature.
  2. Liberally season both sides of the meat with salt and pepper. Set aside for 30 minutes.
  3. Heat a large cast-iron skillet for 5 minutes until hot.
  4. Add the oil, tilting the pan to coat evenly.
  5. Add the filet mignon pieces in a single row and allow it to sear well for 1-2 minutes. For medium-rare, cook the other side for 1 minute before placing them on a plate. For medium-well, cook the second side for 1.5 to 2 minutes.
  6. Allow the meat to rest for 10 minutes before serving.
  7. Serve alongside Rose Sauce and Radicchio Salad.




Blaine Hitzfield

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