↞ recipe box start page
Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
Entree:
6 (5 oz) filet steaks
1 recipe Stilton (blue cheese) Butter
1 recipe Candied Shallots
Sauce:
1/2 cup Madeira
3/4 cup beef essence, meat glaze or glace de viande
1 - 2 tsp rosemary, chopped
2 tbsp unsalted butter
Stilton Butter:
1/4 lb unsalted butter
3 oz blue cheese
1 1/2 tsp cognac
1/4 tsp salt
1 1/2 tsp chervil
1 1/2 tsp chopped tarragon
1 1/2 tsp chopped chives
Candied Shallots:
2 lbs peeled shallots, root end still attached but trimmed
4 tbsp butter
1/3 cup dry red wine
1/3 cup cassis liqueur or syrup
1/3 cup port wine
1 bay leaf
1/2 tsp dried thyme
1/2 tsp grated zest of lemon
2 cups veal or chicken stock
Preheat oven to 400. Heat a 12-inch saute pan over medium high heat for 3 minutes. Rub steaks lightly with oil. Sear each side of the steak for 2 minutes turn and cook for 4 minutes or so until desired doneness. Remove steaks to platter, place a dollop of Stilton Butter on each medallion and keep warm.
Deglaze with Madeira and reduce to half. Stir in beef essence, rosemary to taste, and butter. Reduce to light coating consistency. Season to taste and spoon over steak. Garnish with Candied Shallots; place around the filet of beef or in a cluster of three. Serve with potato gratin.
Stilton Butter: In a bowl combine the butter, cheese, cognac and salt. Mash together until blended. Stir in the herbs. Refrigerate or freeze until needed. Bring to room temperature before using.
Candied Shallots: Melt butter in a saucepan. Add shallots and toss to coat with butter. Cook, tossing often, until golden brown. Combine wine, cassis and stock together. Add 1/4 of the red wine, cassis and stock. Cook gently reducing to a glaze, repeat addition of liquids and reduction until shallots are tender. Reserve until needed. Serves 6
view more member recipes
SEARED FILET OF BEEF WITH STILTON BUTTER AND CANDIED SHALLOTS
view my recipes
print
save
Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
Entree:
6 (5 oz) filet steaks
1 recipe Stilton (blue cheese) Butter
1 recipe Candied Shallots
Sauce:
1/2 cup Madeira
3/4 cup beef essence, meat glaze or glace de viande
1 - 2 tsp rosemary, chopped
2 tbsp unsalted butter
Stilton Butter:
1/4 lb unsalted butter
3 oz blue cheese
1 1/2 tsp cognac
1/4 tsp salt
1 1/2 tsp chervil
1 1/2 tsp chopped tarragon
1 1/2 tsp chopped chives
Candied Shallots:
2 lbs peeled shallots, root end still attached but trimmed
4 tbsp butter
1/3 cup dry red wine
1/3 cup cassis liqueur or syrup
1/3 cup port wine
1 bay leaf
1/2 tsp dried thyme
1/2 tsp grated zest of lemon
2 cups veal or chicken stock
Preheat oven to 400. Heat a 12-inch saute pan over medium high heat for 3 minutes. Rub steaks lightly with oil. Sear each side of the steak for 2 minutes turn and cook for 4 minutes or so until desired doneness. Remove steaks to platter, place a dollop of Stilton Butter on each medallion and keep warm.
Deglaze with Madeira and reduce to half. Stir in beef essence, rosemary to taste, and butter. Reduce to light coating consistency. Season to taste and spoon over steak. Garnish with Candied Shallots; place around the filet of beef or in a cluster of three. Serve with potato gratin.
Stilton Butter: In a bowl combine the butter, cheese, cognac and salt. Mash together until blended. Stir in the herbs. Refrigerate or freeze until needed. Bring to room temperature before using.
Candied Shallots: Melt butter in a saucepan. Add shallots and toss to coat with butter. Cook, tossing often, until golden brown. Combine wine, cassis and stock together. Add 1/4 of the red wine, cassis and stock. Cook gently reducing to a glaze, repeat addition of liquids and reduction until shallots are tender. Reserve until needed. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Filet In Red Wine With Shallots
by sgre52160
2 tablespoons butter 1 1/2 tablespoons vegetable oil 4 (6 -8 ounce) high quality filet of beef 10 ounces fresh mushrooms, in 1/4 to 1/2- inch thick slices (I use whatever looks fresh) 4 shallots,
by sgre52160
2 tablespoons butter 1 1/2 tablespoons vegetable oil 4 (6 -8 ounce) high quality filet of beef 10 ounces fresh mushrooms, in 1/4 to 1/2- inch thick slices (I use whatever looks fresh) 4 shallots,
Pan Seared Chicken Breasts With Shallots
by sgre52160
3 tbsp unsalted butter, divided 1 tbsp olive oil 4 boneless, skinless chicken breasts, pounded thin Salt and pepper, to taste 2 shallots, chopped 1 clove garlic, minced 1/3 cup dry white wine 1
by sgre52160
3 tbsp unsalted butter, divided 1 tbsp olive oil 4 boneless, skinless chicken breasts, pounded thin Salt and pepper, to taste 2 shallots, chopped 1 clove garlic, minced 1/3 cup dry white wine 1
Beef Fillets With Stilton-portobello Sauce
by sgre52160
8 (6-oz) beef tenderloin fillets 1 tbsp chopped fresh thyme 3/4 tsp freshly ground pepper 1/2 cup butter, divided 2 (6-oz) pkg Portobello mushroom caps, sliced 1/2 cup dry red wine or beef broth
by sgre52160
8 (6-oz) beef tenderloin fillets 1 tbsp chopped fresh thyme 3/4 tsp freshly ground pepper 1/2 cup butter, divided 2 (6-oz) pkg Portobello mushroom caps, sliced 1/2 cup dry red wine or beef broth
Braised Beef With Shallots And Mushrooms (try Now)
by ICOOK2
1 beef chuck pot roast, cut into serving-size pieces (about 1.5 lbs) 1/4 cup all-purposew flour 3 Tbsp butter 1/2 lb small shallots, peeled 1 cup beef stock 2 medium tomatoes, chopped (about 2
by ICOOK2
1 beef chuck pot roast, cut into serving-size pieces (about 1.5 lbs) 1/4 cup all-purposew flour 3 Tbsp butter 1/2 lb small shallots, peeled 1 cup beef stock 2 medium tomatoes, chopped (about 2
Braised Beef With Shallots And Mushrooms
by sgre52160
1 1/2 lbs beef chuck pot roast, cut into serving-sized pieces 1/4 cup flour 3 tbsp. butter 1/2 lb. small shallot, peeled 1 cup beef stock 2 medium tomatoes, chopped 3 tbsp balsamic v
by sgre52160
1 1/2 lbs beef chuck pot roast, cut into serving-sized pieces 1/4 cup flour 3 tbsp. butter 1/2 lb. small shallot, peeled 1 cup beef stock 2 medium tomatoes, chopped 3 tbsp balsamic v
view more member recipes
related CDKitchen recipes
Filet Mignon Stroganoff
Fruitcake Bars
Mr. Blandin's Steak Au Poivre
Hereford House Whiskey Steak
Beef Wellington in Madeira Wine Sauce
Beef Medallions With Sour Cream Sauce
Filet Mignon With Peppercorn Brandy Sauce
Filet Mignon with Merlot Cream Sauce
Petit Filet with Red Wine Sauce, Truffled Creamed Corn, And Cider Braised Brussels Sprouts
Stilton And Pear Tea Sandwiches