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Saucy Mama 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

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Today we're sharing what we'd deem a perfect Saucy Mama recipe. It features few - but quality -  ingredients and is easy to recreate. We love when our products perfectly complement the main stars of a dish and enhance them (not overpower!). When you create meals like this, dinnertime does not need to be over complicated :-) 

This recipe comes from our WFC Bacon Champ, Rebecka at At Home with Rebecka, and it's one that she was originally going to submit for a prior Saucy Mama Recipe Contest. We're glad she sent this our way recently, because it truly is the epitome of a "Saucy Mama" recipe!

Saucy Mama Creamy Horseradish Filet Mignon With Hot Raspberry Dressed Broccoli Rabe And Sugar Plum Tomato Saute

Prep Time:10 Min Serves 4

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 
1/2 cup Saucy Mama Raspberry Vinaigrette
1 1/2 tablespoon olive oil 
3 tablespoons unsalted butter salt and pepper to taste 

For The Compound Butter 

1 tablespoon Saucy Mama Creamy Horseradish
1 sticks unsalted butter

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.

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, and 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 1/2 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 burning 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 tablespoon of butter to the pan. Turn filets over and cook and additional 4 minutes for medium cooked steak.

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.