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Beef,Recipes

October 17, 2009

Truffled Filet Mignon

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3695953969 739e25c80b m Truffled Filet Mignon

Perfect Cooked Filet Mignon

“After a good dinner one can forgive anybody, even one’s own relations”. – Oscar Wilde, playwright


I received a Truffled Filet Mignon recipe from Jack in West Brighton and it can certainly fit the bill for the above quote. It will soothe the savage beast in anybody. I was very happy to try the dish and see how it would come out. This is a superb dish and it did not disappoint. Like any good recipe it is simple and let’s the natural flavor of the meat shine. The truffled oil, a rich balsamic or port wine glaze makes this dish outstanding. This is an extremely easy dish. So guys and girls make this for your loved one and be prepared to blow their mind. Even if you can’t make toast you can do this. Please make any suggestions as to how to pair this recipe with a wine or a side dish.

Truffled Filet Mignon (Filetto Tartufato)

Serves four

Ingredients

8 oz. field greens or lettuces of your choice

6 Tbsp. extra-virgin olive oil

2 Tbsp. red wine vinegar

salt & freshly ground pepper

2 oz. parmigiano-reggiano wedge

four 5-6 oz. filet mignon steaks

white truffle oil to drizzle ( see the below recipes for other topping)

Pre heat your grill to 450 degrees. Wash and dry the lettuce. Whisk together olive oil, vinegar, salt and pepper. Set aside. Shave the Parmigiano-Reggiano wedge with a vegetable peeler. Set the shaving to the side. Mix the olive oil and red wine vinegar together, set aside.

Grill the steaks carefully over direct heat. Check with a meat thermometer and remove the steaks once they hit 135 degrees for medium rare. This will take about 3 minutes each side (this varies on the thickness of the steak, trust your thermometer). Remove the steaks from the grill and let them sit for 5-10 minutes.

While the steaks are “resting” toss the salad greens with vinegar and oil mixture. Divide salad among the plates and center a steak on top. Salt and pepper to taste. Drizzle each steak with white truffle oil. DO NOT SOAK EACH STEAK! Top each steak with the Parmigiano-Reggiano slivers and serve immediately.

This dish can replace the white truffle oil with either a balsamic or port wine glaze. Below is a link to Cooking.com that has two very easy and delicious recipes.

http://www.cooking.com/Recipes-and-More/recipes/Balsamic-Glaze-or-Port-Wine-Glaze-recipe-4447.aspx

I told you it was easy. Your guests will think you are a gourmet chef!  Please comment and let me know how you do.

Thank you Jack for this simple and elegant dish.

Thanks for reading.

NOTE TO SINGLE PEOPLE

Make this dish for a date and you can walk away as a cooking genius. Set the right atmosphere, dim lights, nice table setting (that means no paper plates and definitely no sporks), candles (if your luck is like mine keep a fire extinguisher near by) and Sinatra as background music and you will get lucky. Good luck!





 Truffled Filet Mignon