Email to Linda Carnation      

Recipe Categories: carnation037's HOME PAGE-LinksInfo4VariousThings Appetizers BackOrSideOFtheBox Barbeque_Campfire_Grilled Beef Beverages_Drinks Breads_Biscuits_Rolls CAKES CANDY CanningandPickles CASSEROLES CastIron Chicken ConvectionOven COOKIES Copycat CreamCheese CrescentRoll Crockpot_SlowCooker Dehydrating DESSERTS Diabetic-Appetizers2Nuked Diabetic-Meats2VegetableZ Dips EasybakeOvenRecipes EggsOrBreakfast ElectricSkillet_FryPan ETHNIC EvaporatedMilkRecipes FISHandSEAFOOD FRUIT Gelatin GrillSandwichXpressAppliances HotDogs_Frankfurters IceCreams JAMSandJELLIES JarRecipes KidsinMind LambandVeal LargeGroups LowFat_OR_LowCarb MARINADES Meatballs MixedMeats Muffins PASTA PetsThings Pies_Pastries_Donuts Pizzas Pork PressureCooker Puddings RationRecipesFromThePast RecipesMadeWithCakeMix RHUBARB RICE RoasterOven Rotisserie SaladDressings Salads Sandwiches Sauces_Gravies SeasoningMixes SideDishes SNACKS SoupsAndStews Stuffings_Fillings Substitutes SundriedTomato ThoughtsPoems Tips_Crafts Tips_Food Tips_Other ToasterOven TOPPINGS_Spreads_Syrups_Frosti TurboCookerQuickCooker Turkey VEGETABLES WhoopiePies WildGame_OtherMeat

Cabernet Cherry Filet Mignon




Source of Recipe


link


Recipe Introduction


The Cabernet-Cherry Sauce is so delicious! You'll absolutely love steak
prepared this way. You can either cook the steak by Pan-Searing or a very
easy technique called Sear-Roasting.


Recipe Link: http://whatscookingamerica.net/Beef/CabernetCherryFillet.htm

List of Ingredients




Cabernet-Cherry Filet Mignon

4 (4 to 5 ounce) 1-inch thick filet mignons
Olive oil
2 cloves garlic, minced
Coarse kosher salt and freshly ground black pepper
1 1/2 cups Cabernet Sauvignon or burgundy wine
3 tablespoons balsamic vinegar
4 whole cloves
8 whole peppercorns
1 bay leaf, torn into small pieces
1/2 pound fresh Bing cherries, rinsed
Salt and pepper to taste
1 to 2 teaspoons sugar (optional)

Bring steaks to room temperature. Coat steaks lightly with olive oil. Rub
minced garlic evenly over the steak and season both sides with salt and
pepper (press in with your hands); set aside until ready to cook.
In a large saucepan over medium-high heat, bring wine and balsamic vinegar
to a boil. Tie the cloves, peppercorns, and bay leaf in a bundle with a
small piece of cheese cloth. Add the spice bundle to the wine mixture;
continue boiling approximately 15 minutes or until mixture is reduced to 1/2
cup.
While the wine mixture is reducing, pit the cherries. Cut the cherries into
quarters and add to the wine mixture. Cover and cook approximately 10
minutes or until the cherries are tender. Season with salt and pepper. Add
the sugar to balance the flavors, if needed. Remove the spice bundle from
the sauce and discard. Reduce heat to low to keep Cabernet-Cherry Sauce warm
until steak are cooked.
Using the Pan-Searing or Sear-Roasting techniques, proceed to cook your
steak to your desired doneness. Use a meat thermometer to test for doneness:
Rare - 120°F
Medium Rare - 125°F
Medium - 130°F
In a medium saucepane over medium-high heat, add Add the wine to the pan and
bring to a boil, scraping any pieces of steak off the bottom of the pan and
stirring them into the emerging sauce. Let the liquid boil until reduced to
approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by
swirling the pan. Pour the Cabernet-Cherry Sauce over the steaks just before
serving.
Makes 2 servings.



PAN-SEARING:
In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat,
heat 2 tablespoons olive oil. Sear the steaks, moving them with tongs a
little so they don't stick to the bottom, for 5 to 6 minutes per side. When
the steaks are crusty-charred and done to your liking, remove from the pan,
cover loosely with aluminum foil and let rest 5-10 minutes before serving.
During this time the meat continues to cook (meat temperature will rise 5 to
10 degrees after it is removed from the oven) and the juices redistribute;
add juices that accumulate from resting steaks to Cabernet-Cherry Sauce).
Serve whole or slice thin and fan onto individual serving plates.


SEAR-ROASTING:
Preheat oven to 500 degrees F (a very hot oven produces a juicy interior).
Place 10 to 12-inch ovenproof skillet or cast-iron skillet in oven. When
oven reaches 500 degrees temperature, remove pan from oven and place on
range over high heat (the pan and the handle will be extremely hot - be
careful).
Immediately place steaks in the middle of hot, dry pan (if cooking more than
one piece of meat, add the pieces carefully so that they are not touching
each other). Cook 1 to 2 minutes without moving; turn with tongs and cook
another 1 to 2 minutes. Remove from heat and put the cast iron skillet with
the steaks in it into the oven. Cook an additional 3 to 5 minutes, depending
on thickness of steaks and degree of doneness you like. When the steaks are
crusty-charred and done to your liking, remove from the pan, cover loosely
with aluminum foil and let rest 5-10 minutes before serving. During this
time the meat continues to cook (meat temperature will rise 5 to 10 degrees
after it is removed from the oven) and the juices redistribute (add juices
that accumulate from resting steaks to Cabernet-Cherry Sauce). Serve whole
or slice thin and fan onto individual serving plates.

Recipe