1 - 10 of 50 for filet mignon
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Trim fat from edges of each filet. Liberally add ... minute. Add filets mignons and quickly sear ... up garlic in bottom of pan. Pour over filets mignons.
Blend butter, lemon ... and saute the filets for 12-15 minutes, ... in cream. Season with salt and pepper and serve over Filet Mignon with rice. Serves 4.
Cut 4 thick center slices from tomato. In pan over medium heat with 1 tablespoon butter cook tomatoes until heated through. Remove and reserve. In 2 ...
Combine ketchup, mustard, Worcestershire sauce and green peppers or cayenne. Melt butter with oil in skillet. When butter foams, add meat. Cook over ...
Heat a small pan over medium heat. Add the oil and gently saute the onions until translucent. Add the cooked baby artichokes, olives, tomatoes, and ...
Sprinkle each filet generously with 1/2 ... brandy and increase heat to reduce pan juices. Add remaining butter and Grand Marnier, mix and pour over filets.
Sprinkle the meat with salt and pepper to taste. Heat the oil in a heavy skillet large enough to hold the slices in one layer. Brown the meat on both ...
In a skillet, ... until tender. Sprinkle filets with salt and ... pepper. Place pepper slices on serving dish. Arrange steaks on top and pour sauce over.
If you like flute mushrooms, set aside. Cut four thick center slices from tomatoes; reserve any leftover tomatoes to use in salad another day. In 10 ...
1. Sprinkle meat on all sides with pepper. Heat the oil in a skillet; when very hot, add the meat. Cook over very high heat - about 5 minutes each ...
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