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Oct
02

Filet Mignon with Cabernet Potato Butter Sauce

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Hello All!  And welcome to Food~Flavor~Fun!  This is a place to find some great FREE food ideas, to be prepared and shared with family and friends to bring a lot of fun, joy and great tastes into all our lives.  WHY?  ‘Cause few things in life beats a great tasting meal.  I’m so glad your with me today.  Welcome!  Welcome!  Welcome!

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Ok, lets get to the good stuff.  Oh yeah, Filet Mignon!  That’s the good stuff.  One of the most important things in making a tender and delicious meal is choosing the best ingredients.  Choose the best looking filets that you can find.  If you skimp on the quality of the filets, there’s not enough magic to make it tender and taste great.  Pick the good stuff.  Its worth it!.  Great sauce that’s really simple to make adds a load of flavor.  I usually serve this with Garlic Mashed Potatoes and some steamed veggies.  I’ll post the Garlic Mashed Potatoes recipe very soon.  Add a nice salad and Creme Brulee and you’ve got a feast!

Filet Mignon with Cabernet Potato Butter Sauce

Ingredients:

  • 6 (7 ounce) Filet Mignons, grilled
  • TexJoy Steak Seasoning
  • salt
  • fresh ground black pepper

Directions:

Heat the grill to Medium High.  Rinse and dry the filets.  Season both sides of the filets with TexJoy Steak Seasoning or your favorite, salt and pepper.  Yep, use that pepper mill.  Grill about 4 to 5 minutes on each side for medium rare.

Cabernet Potato Butter Sauce

Ingredients:

  • 1 teaspoons plus 1 pound unsalted butter; divided use
  • 1/4 cup finely minced shallots
  • 3 cups Cabernet Sauvignon
  • 1/2 cup dry Idahoan Buttery Homestyle Mashed Potatoes
  • 1 teaspoon kosher salt

Directions:

In a small stainless steel saucepan over medium heat, place 2 teaspoons of butter and the shallots.  Saute’ briefly until shallots are transparent.

Add the wine.  Increase the heat to medium-high and reduce the liquid by half, cooking about 10 minutes.

Reduce the heat to low and stir in the dry mashed potatoes.  Cook stirring for about 1 minute.

Cut the pound of butter into chunks (about 1/2 ounce cubes)

Over low heat, add the butter cubes to the sauce 1 at a time whisking continually.  If the sauce gets too hot and starts to get thin or seperate, add more butter cubes to cool it down.  If the sauce starts to get too cool and thick, let it heat up before adding another cube.  Keep between 100° and 120°F.  Season to taste with salt.

Serve immediately over grilled steaks or hold at between 100° and 120°F in a double boiler.  Enjoy!

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Bye for now!

Categories : Main Courses

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