Grilled Filet Mignon & Chipotle Butter

Ingredients:

• 4 tsp unsalted butter, softened
• 1/2 small chipotle chile in adobo sauce, finely chopped, about 1/2-3/4 teaspoon
• 1 tsp grated lime zest
• 1/2 +1/8 tsp salt
• 4 (3-ounce) filet mignons (1/2-inch thick), trimmed of all visible fat
• 1/8 tsp freshly ground black pepper

Makes 4 Servings

1.  Combine the butter, chipotle, lime zest, and 1/8 teaspoon of the salt in a small bowl; mix well. Wrap in plastic wrap, rolling to form a small cylinder. Freeze 10 minutes.
2. Set up a grill for medium-hot indirect heat, and spray  a nonstick skillet with nonstick spray; or heat a grill pan over medium-high heat. Sprinkle the filets with the remaining salt and pepper. Grill the steaks, 3-4 minutes on each side for medium-rare. Transfer to serving plates.
3. Slice the butter into disks and top each filet with a disk; serve immediately.

WW POINTS VALUE: 4 pts

 

Note: This recipe appears in the WW New Complete Cookbook. Who doesn't love a good steak dinner once in a while? Sometimes, the simple things in life are what make you happy. A quick and easy steak dinner is one of those simple things. This is a quick and easy dinner you can enjoy at home and it tastes just as delicious asit would at a restaurant. Chipotle chile peppers in adobo sauce are dried/smoked jalapeno chiles in a tomato sauce base. They are hot and smoky so a little bit of them can go a long way. The lime zest adds a touch of zing while the butter cools everything off. Serve this steak with some potatoes and veggies and you have a deliciously filling dinner.

 

 

Filet Mignon with Red Wine Sauce

Ingredients:

• 3 spray(s) cooking spray
• 8 oz Beef, filet mignon, trimmed, raw, washed and patted dry (use two 1/4 lb pieces)
• 1/2 tsp table salt
• 1/2 tsp black pepper, freshly ground
• 6 Tbsp red wine, such as Burgundy or Bordeaux
• 1 tsp unsalted butter
• 1/2 Tbsp chives, or parsley, fresh, chopped
• 1/2 pound(s) asparagus, trimmed, steamed or roasted

 Makes 2 Servings

1. Coat a grill pan (with sides) with cooking spray; set pan over medium-high heat.
2. Rub salt and pepper all over steak. When pan is hot, cook steak for about 4 minutes without flipping. Flip steak and cook for about 4 to 6 minutes more for medium doneness.
3. Remove steak to a cutting board and loosely cover with aluminum foil; let rest for at least 10 minutes (steak will continue to cook under foil).
4. While steak is resting, pour wine onto grill pan; increase heat to high. Reduce liquid by about 75%, scraping bottom and sides of pan while sauce is boiling (the thicker the sauce, the more the flavor it will have), about 2 to 4 minutes. If any juice has seeped out of steak while it’s resting, add it to grill pan. Once sauce is reduced, add butter to pan; cook until just melted.
5. Very thinly slice steak against grain and place on plates; drizzle with sauce. Garnish with chives or parsley and serve with asparagus. Yields about 3 1/2 ounces steak, 1 tablespoon sauce and 1/2 of asparagus per serving.

WW POINTS VALUE: 6 pts.

Note: This recipe appears on www.weightwatchers.com. If you are ever in the mood for a romantic Parisian dinner, this is a special treat for you. You can use this recipe with any kind of steak; just simply adjust the cooking time to accommodate the thickness. You can also broil the steak if you don't want to cook it in the fry-pan and it will taste just as delicious. Other side recommendations: roasted asparagus, light creamed spinach, mashed potatoes with celeriac root or even a light salad with a glass of red wine to wash it all down.

 

Mini Beef Wellingtons

Ingredients:

• 6 (1.4 lb) fillet mignons, trimmed
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 tsp olive oil
• 3/4 lb. sliced fresh cremini mushrooms (about 3 cups)
• 1 onion, chopped
• 2 garlic cloves
• 1 1/2 tsp chopped fresh thyme
• 2/3 cup dry sherry
• 6 (12 x 17-inch) sheets frozen phyllo dough, thawed

Makes 6 Servings

1. Preheat the oven to 400 F. Spray a large baking sheet with nonstick spray.
2. Sprinkle the filets with salt and pepper. Heat the oil in a large nonstick skillet set over medium-high heat. Add the filets and cook until browned, about 2 minutes on each side. Transfer to a plate and keep warm.
3. Place 1 phyllo sheet on the work surface with a long side facing you. Cover the remaining phyllo with a damp paper towel and plastic wrap to prevent it from drying out. Spray the phyllo with nonstick spray. Top with another phyllo sheet; spray with nonstick spray, then cut the phyllo crosswise in half. Place 1 fillet in the center of the lower third on one of the phyllo stacks. Top with 1/4 cup of the mushroom mixture. Fold the short sides of the phyllo over the fillet and roll up, jelly-roll style. Transfer the Wellington, seam sides down, to the baking sheet. Repeat with the remaining phyllo, fillets and mushrooms mixture to make 6 Wellingtons in all.
4. Spray the Wellingtons with nonstick spray. Bake until the phyllo golden and an instant-read thermometer inserted into the side of a Wellington registers 145 F for medium, 10-12 minutes.

WW POINTS VALUE: 5pts.

Note: This recipe appears in the WW All-Time Favorites Cookbook. I got this book at the local library and I had to Xerox this recipe for myself. I love fillet mignon and have always wanted to try Beef Wellington. New Year, new recipes and I'm on a roll. This beef wellington recipe uses phyllo dough instead of the traditional puff pastry. My mom and I had this dish and it was the best Gourmet meal I have ever made. I was really nervous making this dish because the recipe calls for the filet mignon to be baked. I have NEVER cooked fillet mignon in the oven and I was really  nervous about the whole process. Even though the recipe says to cook the fillet mignons in a skillet, I HIGHLY RECOMMEND Broiling your meat because it will taste much juicier. I am now officially a gourmet cook. Hey all you Iron Chefs in Kitchen Stadium, you are more than welcome to come to my kitchen and Kiss this cook!

Peppered Steak with Brandy-Mustard Sauce

Ingredients:

• 1 tbsp whole black peppercorns, crushed or 2 tsp cracked black peppers from a jar
• 4 (1/4-lb.) filet mignons trimmed
• 2 large zucchini, halved lengthwise and thinly sliced
• 4 shallots minced
• 3 tbsp brandy
• 1/2 cup reduced-sodium beef broth
• 1 tbsp coarse-grained Dijon mustard
• 1/2 tsp salt

Makes 4 Servings

1. Put the peppercorns on a plate; lightly press both sides of the steak into the peppercorns to coat evenly.
2. Spray a large nonstick skillet with nonstick spray and set ove medium-high heat. Add the steaks and cook until an instant-read thermometer inserted into the sideof a steak registers 145 F for medium, about 5 minutes on each side. Trnsfer to a platter and keep warm.
3. Add the zucchini and shallots to the skillet; cook, stirring, until softened, about 3 minutes. Add the brandy and cook about 20 seconds. (If the brandy ignites, cover the skillet with the lid and remove it from the heat until the flame is extinguished.) Stir in the broth, mustard and salt. Simmer until the sace is slightly thickened, about 3 minutes. Spoon the vegetables and sauce over the steaks.

WW POINTS VALUE: 5 (1 steak and about 1 cup vegetables with sauce)

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was craving steak for dinner and I was inspired after watching an old episode of Tyler's Ultimate when Tyler Florence was cooking the ultimate french bistro. This was another delicious steak dinner. The brandy and the Djion mustard made the steak and vegetables taste so delicious. Zucchini is a very bland vegetable and can be added to almost any dish.

Grilled Filet Mignon with Roasted Garlic and Chipotle Pepper Chimichurri

Ingredients:

 Filet Mignon:

• 4 filet mignons (6 oz. each)
• salt
• freshly ground black pepper
• Roasted Garlic and Chipotle Pepper Chimichurri (see recipe below)

Roasted Garlic and Chipotle Pepper:

• 1 head garlic
• 1 chipotle pepper in adobo sauce
• 1/4 cup extra-virgin olive oil
• 1/4 cup finely chopped flat-leaf parsley
• salt (optional)
• freshly ground black pepper

Makes 4 Servings

1. To make the chimichurri: Preheat the oven to 325 F.
2. Cut the top 1/4" off the garlic to expose the cloves, wrap loosely in aluminum foil, and bake for approximately 45 minutes until the garlic is lightly browned and very soft. Cool to room temperature, then squeeze out the roasted garlic.
3. Combine the garlic with the chipotle pepper in a food processor or blender, slowly drizzle in the oil, then stir in the parsley and season with salt and pepper.
4. To make the filet mignon: Preheat the grill.
5. Season the steaks with salt and pepper. Grill the steaks to desired doneness, about 4-6 minutes per side for medium-rare. Drizzle with Chimichurri sauce.

WW POINTS VALUE: 10 Pts.

Note: This recipe appears in the South Beach Diet Cookbook. This recipe is from the menu of Smith and Wollensky in Miami Beach courtesy of Chef Robert Mignola. I don't know if I perfected this dish but this recipe was delicious. There is something about roasted garlic and olive oil that has a nice aroma to it. You can make this chimichurri sauce goes great with and grilled beef, pork, chicken, vegetables or even fish. I should let you know that Chipotle Peppers are very spicy and you should use more or less according to taste. Chipotle peppers will also clear your sinuses.

Peppered Roast Tenderloin

Ingredients:

• 1 (2 1/2lb) beef tenderloin or filet mignon
• 2 garlic cloves, slivered lengthwise (or 2 tsp powdered garlic)
• 2 tbsp. olive oil
• 1 tbsp. cracked black peppercorns
• 1 tsp. finely chopped fresh rosemary, or 1/2 tsp dried
• 1 tsp. finely chopped fresh thyme, or 1/2 tsp dried
• 1 tsp finely chopped fresh sage, or 1/2 tsp dried
• 1/2 tsp salt (optional)

Makes 10 servings

1. Preheat the oven to 425 F. With a small sharp knife, make several small incisions in the tenderloin; insert a sliver of garlic in each incision. Rub the tenderloin with the oil. In a small bowl, combine the peppercorns, rosemary, thyme, sage and salt; pat the mixture on all sides of the tenderloin.
2. Place the tenderloin in a shallow roasting pan. Roast 10 minutes; reduce the oven temperature to 350 F. Roast about 15 minutes longer for rare, about 20 minutes for medium. Transfer the roast to a cutting board; let stand 15 minutes before slicing (the roast should yield about 20 slices). 2 slices per serving.

WW Points Value: 5 (2 Slices per serving)

Note: This recipe appears in the Weight Watchers New Complete Cookbook. I was in the mood for some good beef and I've always wanted to try this recipe and it was so delicious. I highly recommend drinking a lot of water with this dinner the spices are hot. It was also the first time I cooked a nice piece of tenderloin.