Sunday, April 1, 2012

Grilled Bone-in Filet Mignon

I rubbed the steaks with grated garlic, onion, brown sugar, and balsamic vinegar. They were grilled to an internal temperature of 120. They rested for about 20 minutes. Served them with brown rice and grilled vegetables.
I made a brandy "cream" sauce, using fat free half and half. I sauteed onion and garlic in a bit of olive oil, deglazed the pan with brandy, reduced it. Then added peppercorns, rosemary, horseradish, and the fake cream. The fat free product isn't really meant to use in a sauce like this, it was merely O.K.

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