Filet Mignon with an Orange Glaze
This is a great way to eat a filet- with an orange glaze. I am a bit crazy about blood oranges.. they are now out of season but I bought some blood orange juice cartons and froze them.. so if you are not as crazy, just use regular orange juice.. it will be just as good. I served the steak with sautéed mushrooms and roasted potatoes in liquid gold.. er.. I mean duck fat!!!
- 3 to 4 filets
- Salt
- Pepper
- 2 tablespoons extra virgin oil
- 1 large shallot, sliced
- 1 cup blood orange juice or regular
- 1 to 2 teaspoons honey
- Salt
- ¼ cup parsley, chopped
- 1 tablespoon butter
Sprinkle generously with salt and pepper and marinate for 2 to 3 hours. In the meantime heat a small pan with the oil and add the shallot. Saute on medium heat for 3 to 4 minutes. Add the blood orange juice and honey. Bring to a boil and lower the heat to a simmer and reduce the juice to about 3/4 cup. Check for seasonings and add salt and parsley. Keep aside.
Heat a heavy pan with one tablespoon oil and brown the steaks on both side for a minute each. Lower the heat to a simmer and add the blood orange juice. Bring to a boil and cover with lid and cook for 4 minutes on each side or until desired doneness. Take the steaks out to rest and reduce the sauce more if needed. Check for seasonings and serve on top of steaks.
