Go Back
+ servings
Creamy Horseradish Filet Mignon with Hot Raspberry Dressed Broccoli Rabe and Sugar Plum Tomato Saute`

Saucy Mama Creamy Horseradish Filet Mignon with Hot Raspberry Dressed Broccoli Rabe and Sugar Plum Tomato Saute

No ratings yet
Print Pin
Prep Time: 10 minutes
Servings: 4
Author: Rebecka Evans

Ingredients

  • 4 1 inch thick cut filet mignon
  • 1 bunch broccoli rabe
  • 2 cups sugar plum grape tomato
  • 1 minced shallot about 1 tablespoon
  • 1 tablespoon brown sugar
  • ½ cup Saucy Mama Raspberry Vinaigrette
  • 1 ½ tablespoon olive oil
  • 3 tablespoons unsalted butter
  • salt and pepper to taste

For the Compound Butter

  • 1 tablespoon Saucy Mama Creamy Horseradish sauce
  • 1 sticks unsalted butter

Instructions

Directions

    For the Compound Butter

    • Let 1 stick of butter rest at room temperature for 30 minutes, whisk with Saucy Mama Creamy Horseradish until until smooth, cover and refrigerate until ready to use

    For the Broccoli Rabe

    • Rinse broccoli rabe and tomatoes in cold water, let drain on clean towel
    • Roughly chop broccoli rabe
    • Heat large nonstick or cast iron skillet over medium high heat
    • Add 1 tablespoon olive oil to hot pan
    • Add shallots and tomatoes, blister tomatoes in shallot oil until very hot and skins begins to burst, add broccoli rabe, toss to combine and continue cooking over medium high for 3 - 5 minutes or just until broccoli begins to wilt, reduce heat to medium
    • In a small bowl combine Saucy Mama Raspberry Vinaigrette and brown sugar, blend well to combine
    • Pour vinaigrette over cooked broccoli rabe,
    • Cook for 1 minutes tossing to coat, season with salt and pepper

    For the Filet

    • Season both sides of filet with sea salt and fresh cracked black pepper, set aside
    • Heat a heavy bottom or cast iron skillet over medium high heat
    • Add ½ tablespoon olive oil to pan, very shortly after add 2 tablespoons butter (adding butter to hot olive oil raises the smoke point of butter allowing for less buring over higher heat)
    • Once the butter has stopped bubbling add the filets, cook one side for 6 minutes without turning, while the meat is cooking, braise meat by spooning hot butter over the top of each filet
    • Add 1 more tablespoons butter to the pan, turn filets over and cook additional 4 minutes for medium cooked steaks
    • Allow filets to rest 4-5 minutes prior to serving
    • While steaks are resting, dollop a tablespoon of the cold compound butter onto each filet
    • Serve with sauteed broccoli rabe