GRILLED FILET MIGNON OR SIRLOIN STEAK WITH ROSEMARY SAUCE A great
grilled filet mignon recipe to try !
INGREDIENTS
- 6 each baby artichokes, blanched until tender, quartered
- 1 tbsp. olive oil
- 1 sm. white onion, peeled and cut into large dice
- 7 each Kalamata olives, pits removed, quartered
- 4 each red cherry tomatoes, quartered
- 4 each yellow cherry tomatoes, quartered
- 1 tsp. fresh oregano, finely chopped
- Salt and freshly ground pepper to taste
INSTRUCTIONS
Heat a small pan over medium heat. Add the oil and gently saute the onions until translucent. Add the cooked baby artichokes, olives, tomatoes, and oregano. Saute briefly until heated thoroughly. Season to taste with salt and pepper. Set aside.
POLENTA:
- 3 c. water
- 1 c. stone ground corn meal
- 1 tbsp. Parmesan cheese, grated
- 1 tbsp. olive oil
Mix 1 cup of water with corn meal. Allow to stand 20 minutes. Combine the remainder of the water with the corn meal in a heavy bottomed pot. Stir with a wooden spoon for 20 minutes over low heat.
Add the Parmesan cheese and salt and pepper to taste. Spread evenly, 1/2 inch thick, in a baking dish. Allow to cool. The consistency should be dense and very firm with no lumps. Refrigerate. When cold cut into 3 inch squares. Set aside until final assembly.
BEEF:
- 4 each filet Mignon or sirloin steak
- 1/4 c. olive oil
- Salt and pepper to taste
Brush the meat with oil and season both sides with salt and pepper. Grill the meat quickly for 2 to 3 minutes per side for rare to medium rare.
ROSEMARY SAUCE:
- 1 oz. olive oil
- 8 oz. shank, trimmed of all fat
- 1 each onion
- 1 each carrot and tomato, chopped
- 3 sprigs, rosemary, stripped
- 2 sprigs thyme, stripped
- 3 each bay leaves
- 8 each garlic cloves, chopped
- 8 each peppercorns
- 2 c. white wine
- 1 qt. strong veal stock
- 2 sprigs rosemary stripped
Tie the rosemary, thyme bay leaves and peppercorns in cheesecloth sachet. Saute shank in olive oil until brown, add onion and carrot, continue browning. Add sachet and wine and reduce UNTIL ALMOST DRY. Add demi glace, reduce on a low flame.
Add 2 more sprigs of chopped rosemary. Allow to steep 5 minutes. Strain. The sauce should be the weight of heavy maple syrup and have a deep, rich, flavor.
The stewed meat and vegetables may be served with a little of the sauce for lunch or dinner another day. The sauce is now ready to be served over the beef.
FINAL ASSEMBLY:
Just after grilling the beef, place the polenta squares on the grill and brown on both sides. Allow the beef to rest while reheating the vegetables.
The
grilled filet mignon recipe is ready to serve ...enjoy it !
poor-mans-grilled-filet-mignon recipe
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