This recipe is liked by 0 person(s). |
Filet Mignon w/Grapes, Watercress & Bleu Cheese
Nb persons: 4
Yield:
Preparation time: 30 minutes
Total time:
Source: Cakebread
2 Tbs | grapeseed or vegetable oil |
1 Tbs | unsalted butter |
4 (6 oz.) | filet mignon steaks |
Kosher salt | |
freshly ground pepper | |
1 cup | red seedless grapes |
3/4 cup | red wine |
2 Tbs | balsamic vinegar |
4 oz | watercress leaves |
1 head | Belgian endive, coarsely chopped |
2 oz | blue cheese |
1. Heat skillet on high, add oil & butter and cook until the butter stops foaming. Season steaks, add to skillet, and cook for 1-2 minutes/side until steaks are seared. Discard oil from skillet. Add grapes and cook for 1 minute on high. Add wine & vinegar and cook for 1-2 minutes until reduced to a light sauce. Pour any juices from meat and cook for 1-2 minutes.
2. Combine the watercress and endive and divide among 4 plates. Put a steak on each plate. Spoon grapes around the plate & crumble blue cheese on top of steak. Spoon sauce over steaks & greens and serve
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.