Free Recipes Archive
Chef Dante Boccuzzi of Dante — Cleveland, OH Yield: 2 Servings Duck Filet: * 2 moulard duck breasts, trimmed * 2 teaspoons Activa RM (transglutaminase) Dried Cherry Granola: * 1/2 cup maple syrup * 1/4 cup egg whites * 1 Read More …
Source: Gallagher’s, midtown Manhattan, New York Serves 12 to 15 1 cup salted butter 5 pounds ground sirloin 1 pound filet mignon, 1/4-inch dice 2 cups onion, 1/4-inch dice 1 chile pepper, seeds and veins removed, 1/8-inch dice 1/2 cup Read More …
1 pound ground beef 1 tablespoon vegetable oil, if meat is lean 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon seasoned pepper 4 strips bacon 1 can mushroom pieces, drained (4oz) 3 tablespoons butter or margarine 1 tablespoon Worcestershire Read More …
6 filets (8 ounces each) 6 tablespoons cracked black pepper Salt 3 tablespoons clarified butter oil 3/4 cup brandy 3/4 cup heavy cream 1/2 cup demi-glace, home made or purchased (available in gourmet shops and groceries) Watercress to garnish Lightly Read More …
Source: Gage and Tollner’s, Brooklyn, New York “..if you want to do something a little different, is a most interesting way to serve beef fillets for a change.” – Vincent Price 4 (12 ounce) fillets of beef 1 ounce slice Read More …
serves 10 to 12 1 5.5 lb top quality filet mignon oil seasonings to taste Mushroom sauce: 2 10 ounce box of fresh white mushrooms sliced 1 large onion sliced oil or butter ( a few tablespoons ) 1/2 cup Read More …
Red roses and red hearts often signify romance. Christopher Clark, Bally’s assistant executive chef, incorporates the two icons into a steak entree he calls filet mignon with a Bordeaux butter heart. The meat’s warmth gradually liquefies a heart-shaped molded butter Read More …
2 (4 ounce) filet mignon steaks 1/2 teaspoon freshly ground black pepper to taste salt to taste 1/4 cup balsamic vinegar 1/4 cup dry red wine Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt Read More …