Ina Gartens Filet Mignon Recipe

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WebFilet of Beef with Gorgonzola Sauce from Barefoot Contessa. Preheat the oven to 500 degrees. Place the beef on a baking sheet and pat the …

1. Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until it’s thickened, like a white sauce, stirring occasionally.
2. Remove the pan from the heat and add the Gorgonzola, Parmesan, salt, pepper, and parsley.
3. Whisk rapidly until the cheeses melt, and then serve.
4. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

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WebStir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings. Remove …

Rating: 5/5(13)
Category: Main-DishAuthor: Ina GartenDifficulty: Easy1. Preheat the oven to 400 degrees F. Be sure your stove is well ventilated!
2. Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat.
3. When the skillet is very hot, add the filets and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side.
4. Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees F on a meat thermometer for medium-rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow to rest for 10 minutes.

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WebFinish filet mignon in the oven. Transfer the skillet to the oven to finish cooking to your desired doneness. (See tips and time chart …

Rating: 5/5(61)
Total Time: 15 minsCategory: Main CourseCalories: 350 per serving

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WebIna Garten, host of Food Network’s “Barefoot Contessa,” has a new cookbook, “Cooking for Jeffrey,” featuring the recipes her husband of 48 years requests …

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Webdirections. Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes. Meanwhile, pat the steaks dry with a paper towel and brush them lightly with …

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WebStir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings. Remove the strings from the filets and place on 4 warm dinner plates. Spoon the

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WebPut the hot pan back on the stove over medium heat and add 1 Tbsp of olive oil, the onions, and the peppers. Saute the vegetables (stirring to prevent burning) for 2-3 minutes. Then, add the wine and mushrooms. …

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WebThese Ina Garten recipes are tasty dishes we want to make all the time. Learn how to make the best Ina Garten recipes for entertaining at home. 30-Day Low

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WebRemove from the oven, cover the sheet pan tightly with aluminum foil, and allow to rest for 10 minutes. Meanwhile, heat the butter in a medium (10-inch) saute pan over medium heat. Add the mushrooms …

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WebPreheat the oven to 500 degrees F. Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands.

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WebProcedure: Preheat the oven to 375 and place the rack in the middle position. Preheat the skillet over medium high heat. Pat each filet dry with a paper towel. Brush all sides …

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WebIna Garten, host of Food Network’s “Barefoot Contessa,” has a new cookbook, “Cooking for Jeffrey,” featuring the recipes her husband of 48 years requests …

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Web457K views, 3.4K likes, 370 loves, 294 comments, 2.7K shares, Facebook Watch Videos from Food Network Canada: High/low meals with Ina Garten. Perfectly roasted beef filet

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WebInstructions. Heat the oven to 275°F. Arrange a rack in the middle of the oven and heat to 275°F. Fit a wire rack over a rimmed baking sheet. Dry and season the steaks. Pat the steaks dry with paper towels. …

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WebSeason all over with salt, pepper, rosemary, and minced garlic, then place on rack. Add the creamer and stir to combine. Black pepper, beef broth, butter, garlic, beef. How to make …

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