Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenOutdoor_cooking - Grilled Filet Mignon With Roasted Tomato And Oregano Sauce
Famous Authors (View All Authors)
Outdoor_cooking - Grilled Filet Mignon With Roasted Tomato And Oregano Sauce Post by :Joyce_Turner Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2478

Click below to download : Outdoor_cooking - Grilled Filet Mignon With Roasted Tomato And Oregano Sauce (Format : PDF)

Outdoor_cooking - Grilled Filet Mignon With Roasted Tomato And Oregano Sauce

Roasted Tomato and Oregano Sauce:
5 Roma tomatoes (about 1 pound)
1 pasilla chile pepper
2 tablespoons plus 2 tablespoons unsalted butter
1/2 onion, minced
1 large clove garlic, minced
1/2 yellow bell pepper, chopped
1/4 cup red wine vinegar
1/4 cup dry white wine
1 cup chicken stock
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
6 filet mignon steaks (7 ounces each), 1 inch thick
salt
freshly ground pepper


Roasted Tomato and Oregano Sauce: Roast tomatoes until skins begin to blacken. Transfer to a bowl and cool. Do not peel. Coarsely chop. Heat a small skillet over medium-high heat. Add pasilla and cook until skin darkens, about 1 minute per side. Transfer to plate and cool. Seed, stem, and cut pasilla into
small pieces. Set aside.

Melt 2 tablespoons butter in large saucepan over medium- high heat. Add onion and saute until brown. Add garlic and bell pepper. Saute until soft, about 4 minutes. Stir in vinegar and wine and bring to boil, scraping up any browned bits. Boil until liquid is reduced to one-half, about 5 minutes. Add roasted tomatoes,pasilla, and stock. Simmer until sauce thickens and is reduced to 2/3 cup, about 15 minutes. Puree sauce in blender until almost smooth. Stir in oregano and thyme.

Prepare grill to medium-high heat or preheat broiler. Season steaks with salt and pepper. Grill to desired doneness. Transfer to serving plate and keep warm. Bring sauce to simmer. Remove from heat. Whisk in
remaining 2 tablespoons butter. Season with salt and pepper. Spoon sauce next to steaks and serve immediately.

Note: Roasted Tomato and Oregano Sauce can be made 1 day in advance. Cover and chill until ready to use, adding butter at the last minute.

Serves 6

Copyright 1996 The Junior League of Houston, Inc. All rights reserved.
If you like this book please share to your friends :
NEXT BOOKS

Outdoor_cooking - Grilled Flank Steak With Spicy Garlic Sauce Outdoor_cooking - Grilled Flank Steak With Spicy Garlic Sauce

Outdoor_cooking - Grilled Flank Steak With Spicy Garlic Sauce
2 1/2 lb. flank steak, trimmed 2 Tbl. minced ginger 2 Tbl. soy sauce 1 Tbl. sesame oil 1 Tbl. sake 1 tsp. pepper Sauce: 1/4 cup soy sauce 3 Tbl. parsley 2 Tbl. water 1 Tbl. sake 2 tsp. sugar 2 spt. garlic 1 tsp. sesame oil Cross score steak 1/4" deep. Marinate next five ingredients overnight. Make sauce up to a day ahead, refrigerate. Barbecue, on high heat, 7 minutes per side for medium rare. Let stand 10 minutes. Thinly slice across the grain. Pour sauce over steak. Serve cool or at room temperature.
PREVIOUS BOOKS

Outdoor_cooking - Beef -  Grilled Filet Mignon Outdoor_cooking - Beef - Grilled Filet Mignon

Outdoor_cooking - Beef -  Grilled Filet Mignon
3 tablespoons extra-virgin olive oil 2 teaspoons kosher or other coarse salt 1 teaspoon freshly ground black pepper 1 tablespoon minced garlic 4 (4 to 6 ounce) 1-inch thick filet mignons In a small bowl, mix together the olive oil, salt, pepper, and garlic. Place the steaks on a shallow dish and rub the garlic mixture all over the meat. Marinate at room temperatuare for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days. Turn the meat from time to time to coat both sides evenly. Remove the steaks from the refrigerator an hour
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT