Best Glazed Filet Mignon Recipes

BLACK PEPPER AND MOLASSES-GLAZED FILET MIGNON

Steps:

• Preheat a gas or charcoal grill to medium. Brush the meat with olive oil and season with salt. Grill until well seared on ones side, 4 minutes, turn over, and baste with the Molasses Glaze. Continue grilling for 3 minutes, turn over, baste and grill for 2 to 3 minutes more (a total of 10 minutes), for medium rare. Let rest for 10 minutes; then slice into 8 steaks.
• Heat the oil in a small saucepan over medium-high until almost smoking, and cook the onion until soft, 4 to 5 minutes. Add the garlic and ginger root and cook an additional 2 minutes. Add the rum and reduce until completely dry. Add the molasses, orange juice, and pepper, season with salt, and cook until reduced to 1 cup, 15 to 20 minutes. Let cool at room temperature. May be refrigerated, covered, for 1 day; use at room temperature.

BALSAMIC-GLAZED FILET MIGNON

Steps:

• Sprinkle both sides of steaks evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat.
• Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm.
• Add garlic and red pepper to pan; sauté 30 seconds. Add sherry to pan; bring to a boil. Cook 30 seconds.
• Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally. Reduce heat, and cook 1 minute. Serve with steaks.

SPICY RUM-BLACK PEPPER GLAZED FILET MIGNON

Steps:

• Melt butter in medium saucepan over medium heat and sweat onions and garlic.
• Add rum, bring to a boil and reduce to 1/4 cup.
• Add stock, bring to a boil and reduce heat. Whisk in ancho puree, molasses and pepper and simmer until reduced to 1 cup.
• Preheat grill; Season steaks on both sides with salt.
• Cook for 2-3 minutes on each side until medium-rare.
• Spoon/drizzle sauce on steaks and serve with a nice salad and a glass of wine, etc.
• Enjoy!;).

RUM-BLACK PEPPER GLAZED FILET MIGNON

Steps:

• Melt butter in a medium saucepan, add shallots and garlic and saute until soft. Add rum, bring to a boil and reduce to 1/3 cup. Add stock, bring to a boil and reduce the heat. Whisk in remaining ingredients and simmer until reduced to 2 cups. Season with salt and pepper to taste. Serve at room temperature.
• Preheat grill. Brush each steak with olive oil and season with salt and pepper to taste. Grill for 3 minutes on each side for medium-rare doneness. Drizzle with Rum Sauce.
• Place warm potatoes, peppers, onion and cilantro in a large bowl and toss to combine. Whisk together vinegar, olive oil and salt and pepper. Pour vinaigrette over potatoes and season again with salt and pepper to taste.

BALSAMIC-GLAZED FILET MIGNON

Steps:

• Sprinkle both sides of steaks evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm. Add garlic and red pepper to pan; saute 30 seconds. Add sherry to pan; bring to a boil. Cook 30 seconds. Add soy sauce and remaining ingredients; bring to a boil, stirring occasionally. Reduce heat, and cook 1 minute. Serve with steaks.

EASY BALSAMIC-GLAZED FILET MIGNON

Steps:

• About 45 minutes before cooking, remove steaks from refrigerator and pat dry on all sides. Season both sides with salt and pepper. Let rest at room temperature.
• When ready to cook, add oil to a large nonstick skillet over medium-high heat. Pat all sides of steak dry again. Place steaks in the hot pan and cook for 2 minutes on each side, or until browned.
• Reduce heat to medium-low, and add balsamic vinegar and red wine with steaks. Cover and cook for 3 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates and let sit for 5 minutes. Just before serving, spoon balsamic glaze over each steak.
• Enjoy!

GLAZED FILET MIGNON

Steps:

• Glaze Cooking Preparation:
• Heat the oil in a small sauce pan over medium-high heat and right before it starts to smoke and scare the crap out of you ... add the onion and cook 4-5 minutes until soft
• Add the garlic and gingerroot and cook another 2 minutes
• Add the rum and reduce until completely dry.
• Add the molasses, orange juice, pepper and season with salt and cook until it reduces to about 1 cup (should take 15-20 minutes)
• Let cool (may be refrigerated for 1 day) but serve at room temperature.
• Makes about a cup.
• Grilling the Filet Mignon:
• Crank :) up the grill to medium heat.
• Brush the meat with the olive oil and season with salt (if you don't marinate the meat in some of the glaze like I did).
• Grill until well seared on one side, turn over and baste with the molasses glaze.
• Continue grilling and basting and turning over every 2-3 minutes.
• Grill 10 mins for medium rare, 10-12 minutes for medium.
• Let rest and serve!