Recipe courtesy of Bobby Flay
Recipe courtesy of Bobby Flay
Show:
Food Network Specials
Pan Roasted Filet Mignon with Rum-Red Chile Sauce
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- Level: Easy
- Total: 1 hr 50 min
- Prep: 20 min
- Cook: 1 hr 30 min
- Yield: about 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 751
- Total Fat
- 49 g
- Saturated Fat
- 21 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 48 g
- Cholesterol
- 209 mg
- Sodium
- 948 mg
- Level: Easy
- Total: 1 hr 50 min
- Prep: 20 min
- Cook: 1 hr 30 min
- Yield: about 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 751
- Total Fat
- 49 g
- Saturated Fat
- 21 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 48 g
- Cholesterol
- 209 mg
- Sodium
- 948 mg
Ingredients
Filet Mignon:
Rum-Red Chili Sauce:
Directions
- Preheat oven to 450 degrees F.
- Season tenderloin with salt and pepper on both sides. Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides. Place in oven and cook to desired doneness or until an instant-read thermometer inserted registers 125 degrees F for medium rare, about 30 to 40 minutes depending on the thickness of the tenderloin. Let the meat rest for 10 minutes before slicing. Serve with the sauce.
Rum-Red Chili Sauce:
- Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallots and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
