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Pan Seared Filet Mignon, Mushroom Sauce with Fingerling Potatoes & Bacon Wrapped Asparagus
Steak
Ingredients:
2 each 8 oz filet mignon
Vegetable Oil
2 tablespoons Butter
2 cloves fresh garlic lightly crushed
2 sprigs Fresh Thyme
2 sprigs Fresh Rosemary
Salt & Pepper
Method: Heat a medium skillet and pat dry steaks. Season with salt and pepper and sear on high medium heat for 3-4 minutes on each side. Add butter and garlic fresh herbs and baste steak for 1-2 minutes more. Remove from heat and let rest before serving. If you desire the meat to be cooked more than medium rare, you can place the steaks in the oven to cook further.
Mushroom Sauce
Ingredients:
3 Tablespoons Vegetable Oil
3 Shallot, sliced
2 Pounds Mushroom, sliced or quartered
4 Clove Garlic, minced
3 Cups Heavy Cream
1/4 Cup Onion & Chive Philadelphia Cream Cheese
Salt & pepper
1/4 Cup Fresh Chives
Method:In a large saute pan over medium high heat, add oil until hot and glistening. Add shallots & mushrooms and saute until mushrooms and shallots begin to brown and take color. Add garlic and cook for about 1 minute more or until garlic is fragrant. Add cream, cream cheese, salt and pepper and let simmer on medium low heat until the sauce thickens - about 10-15 minutes. Adjust seasoning with salt and a generous amount of black pepper to taste. Finish with fresh chives.
Fingerling Potatoes
Ingredients:
1 Pound Fingerling potatoes, halved
1 Tablespoon Garlic Powder
2 Tablespoons Olive Oil
Salt & Pepper
Method: Preheat Oven to 400'F. Cut potatoes in half, toss in olive oil, garlic, salt and pepper and lay in a single layer on a sheet tray and roast in oven for 15-20 minutes until golden brown and cooked through.
Bacon Wrapped Asparagus
Ingredients:
4 slices Bacon
1 pound Asparagus
1 Tablespoon Olive Oil
Salt & Pepper
Method: Preheat Oven to 400'F. Toss Asparagus in olive oil and season with salt & pepper. Divide into 4 stacks and wrap each stack with bacon. Arrange on a rack and place over a tray. Bake for 12 minutes. Remove and enjoy immediately.