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Results 11 - 20 of 51 for filet mignon
On a small plate mash herbed and spiced cheese with 1 tablespoon Bleu cheese and set aside. Warm serving plates in a slow oven. In small ...
Combine vermouth, vinegar, 1 tablespoon of the shallots and tarragon. Bring to a boil over high heat; boil 2 to 3 minutes until 1 ...
Cut 4 thick center slices from tomato. In pan over medium heat with 1 tablespoon butter cook tomatoes until heated through. Remove and ...
Sprinkle both sides of meat ... Strain sauce over the meat and dot the center of each filet with a dab of parsley. Serve immediately. 4 servings.
Sprinkle each filet generously with 1/2 teaspoon pepper. ... reduce pan juices. Add remaining butter and Grand Marnier, mix and pour over filets.
If you like flute mushrooms, set aside. Cut four thick center slices from tomatoes; reserve any leftover tomatoes to use in salad another ...
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 ...
In a skillet, heat 2 ... until tender. Sprinkle filets with salt and press cracked ... serving dish. Arrange steaks on top and pour sauce over.
Cut 2 (3/4 inch) thick slices from the center of each tomato. Reserve tomato ends for use in salad another day. Place tenderloin steaks on ...
Rub filets with salt and pepper. Melt ... heat to simmer. Add onions and wine. Cover skillet tightly; simmer steaks 30 minutes. Yield: 4 servings.
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