Tuesday, 17 July 2012

Chipotle Rosemary Filet Mignon w Mushroom Cognac Sauce

Chipotle Rosemary Filet Mignon w Mushroom Cognac Sauce

8-9 slices bacon

1  beef tenderloin 3.5 lb

1tsp each chipotle, rosemary, garlic pwdr, pepper flakes

sea salt

Cut silver skin away from tenderloin and cut into 3"pieces. You should get 8-9 pieces depending on thickness.
Sprinkle seasonings and herbs around all sides, top and bottom of Mignon.
Wrap bacon around outside edges, plumping into a round. Secure with toothpicks.
*This can be done 24hrs in advance*

Allow to sit at room temp 1hr  before cooking on BBQ or grill pan.

Preheat BBQ to high.  When BBQ is heated place meat down on grills and cook for 5min turning 1/4 turn and cook 5 more min.  Watch for flare ups as bacon grease can ignite.  Turn over and repeat on this side to your preference of doneness.  This method should not over cook  as the meat is quite thick. Remove from grill and place in a dish tented with foil to rest 5min.


1lb button mushroom sliced

1/2 tsp chipotle & rosemary

1/4 cup cognac

salt & pepper

2tbsp parsley, chopped fine

2 garlic cloves pressed

1/4 small onion chopped

sea salt & pepper

1tbsp olive oil

1lg dollop of original flavoured  yogourt

Preheat a skillet on med. high heat.  Add 1tbsp olive oil and chopped onions and pressed garlic.  Add salt  and continue cooking to soften onions.  Add mushrooms, seasonings and herbs cook for 5-8min until mushrooms release juices and it starts to tighten.  At this point add the cognac, (not straight from the bottle as it can flare up). Turn the heat to high to "cook off" the alcohol.  Reduce by 1/3 of the liquid in the pan.  Turn off the heat and remove the pan from the burner. Stir in the yogurt.

*This gives you body, and creaminess without the calories.*

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