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Celiac.com 04/11/2013 - Want to make a fancy, romantic meal for the meat lovers in the house? Want to do it in style, but without too much effort? This recipe for filet mignon will do the trick nicely. The filets are first marinated in a Burgundy wine sauce, and then topped after cooking with Burgundy butter. The result is this smashing culinary home run that will invite cheers of approval from your guests. Ingredients: 2 (6 ounce) filets mignon 2 cups Burgundy wine ¾ cup olive oil ¾ cup soy sauce 1 cup gluten-free oyster sauce ( I use Choy Sun Oyster Flavored Sauce by Lee Kum Kee) 2 teaspoons garlic, minced 1 teaspoon dried oregano Burgundy butter: ¼ cup butter, softened ½ teaspoon Burgundy wine 1½ tablespoon minced shallots ½ tablespoon minced green onions Directions: In a medium saucepan, mix together Burgundy wine, olive oil, soy sauce, gluten-free oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled. Place filet mignon filets in a 9x13 inch baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours. In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate. Heat the outdoor grill to high heat, and lightly oil the cooking grate. Preheat oven to 200 degrees F (95 degrees C). Grill marinated filets to desired doneness, turning once. Place cooked filets in a clean 9x13 inch baking dish. Dollop each with Burgundy butter mixture, and place in the oven for about a minute, until the butter melts. Serve with side dishes of choice.
If you're looking to deliver a delicious, memorable and romantic dinner to your loved one, then look no further than this simple variation on traditional filet mignon. This easy to make recipe tops filet mignon with a delicious wine-based sauce, and will have your snootiest diners cooing with delight at your culinary skills. The recipe calls for Burgundy, but any full-bodied red wine will work just fine. Ingredients: 2 (6 ounce) filets filet mignon 1½ cups Burgundy or other full-bodied red wine 1 cup gluten-free chicken broth ½ cup gluten-free beef broth 2 tablespoons unsalted butter, softened 1 tablespoon gluten-free flour or corn starch 2 teaspoons olive oil 2 shallots, chopped 2 cloves garlic, chopped ½ teaspoon fresh thyme freshly ground black pepper to taste Directions: In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook for about one hour, until mixture is reduced to about 1 cup. (You can do this a day ahead and keep covered in the fridge). In a small bowl, mix butter and gluten-free flour or corn starch. Heat 2 teaspoons olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and sauté until medium-rare, about 4 minutes per side. Move cooked steaks to a plate. To the skillet, add shallots, garlic and thyme, and the reduced wine mixture to skillet. Bring mixture to a boil, making sure to scrape up and include any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes. Spoon sauce over steaks and serve with favorite side dishes or salad.
Before I was diagnosed with celiac disease my favorite dish to orderin a seafood restaurant wasFried Filet of Sole. I've tried numerous times to come up with a gluten-free version. Invariably the coating would always come off. I think I've finally come up the solution so the coating sticks. Ingredients: 1 cup orange juice 2 cups Gluten Free Mighty Tasty Hot Cereal by Bob's Red Mill 2 tablespoons earth balance natural buttery spread 1 small Vidalia onion cut into small pieces 2 teapoons Mrs. Dash Tableblend Directions: Pourthe cup of orange juice into a gallon baggie then add all the fish,close the top of bag and set aside into your sink for about 8 minutesso the fish absorbs the orange juice so the coating sticks. Then takethe two tablespoons of spread and put on piece of paper towel and coatthe inside of the largest frying pan you have then put on the counter. By this time the fish has absorbed the orange juice. Pour the twocups of cereal into a gallon baggie, add the onion and the Mrs. Dash,close the top of the baggie and lightly shake for a few seconds so thecereal, onion and Mrs. Dash are thoroughly mixed. Then take out eachpiece of fish out of the baggie with orange an put into the one withcereal and make sure that each piece is completely covered and then putinto the pan. When all the fish is in the pan put on the stove over alow flame, each side takes about 9 minutes to become a golden brown and crisp. When finished serve with several pieces of lemon on the side with a baked potato and salad. Enjoy!