Description
A recipe for Grilled Filet Mignon With California Raisin-Onion Jam and USA-Grown Peanut Garden Sauté

Ingredients

• Raisin-Onion Jam
  
• 1/2 tablespoon olive oil
  
• 1/4 medium yellow onion, thinly sliced (julienne)
  
• 1 tablespoon balsamic vinegar
  
• 1/2 tablespoon honey
  
• 1/4 cup California raisins
  
• 1 small sprig fresh thyme
  
• 1/2 teaspoon fresh lemon zest
  
• Salt and pepper to taste
  
• Blue Cheese Glaze
  
• 1/2 cup crumbled Gorgonzola cheese
  
• 2 tablespoons mayonnaise
  
• 1/2 tablespoon chopped parsley
  
• 1/2 tablespoon chopped chives
  
• 1/4 teaspoon black pepper
  
• Garden Sauté
  
• 3 ounces steak-cut bacon, diced
  
• 2 1/4 teaspoons chopped garlic
  
• 1 1/2 tablespoons chopped shallot
  
• 6 cups fresh chopped Swiss chard leaves or beet greens, stems and ribs removed
  
• 3/4 cup roasted USA-grown peanuts
  
• Salt and pepper to taste
  
• Filet
  
• 6 filet mignon (about 6 ounces each)
  
• Olive oil
  
• Salt and pepper, to taste

Preparation
For jam, heat oil in 12-inch skillet over medium heat. Add onions and cook until soft. Stir in vinegar and honey; cook 1 minute. Add raisins, thyme and lemon zest; cook over medium heat until reduced. Remove thyme sprig and divide mixture in half. Add half to food processor or blender and pulse until smooth. Combine with remaining mixture in skillet and mix well. Season to taste and set aside.

In a small bowl, combine ingredients for blue cheese glaze; mix well and set aside.

Cook bacon in large saucepan over medium-high heat for 6 to 7 minutes, until almost crispy. Add garlic and shallot; cook 2 to 3 minutes more until soft. Stir in Swiss chard; cook and toss until wilted, 3 to 4 minutes. Stir in peanuts and season to taste.

To serve, brush steaks with oil and season with salt and pepper. Spoon 1 to 2 tablespoons of glaze onto each steak. Grill steaks over high heat for 4 to 5 minutes per side until they reach preferred doneness (145°F for medium rare) and glaze is golden brown. Remove from grill and add a heaping dollop of jam. Serve with garden sauté.

Nutrition
no information available

Serves
Serves: 6

Variations
no information available