Makeover your meals with Bobby Flay’s delicious lighter options including filet mignon with bearnaise vinaigrette instead of heavy butter sauce.
Recipe: Filet mignon with bearnaise vinaigrette (on this page) Recipe: Sea bass en papillote with tangerine and grapefruit (on this page) Recipe: Coconut lime "creme" caramel (on this page)For the vinaigrette, combine vinegar, lemon juice, shallot, mayonnaise, mustard, tarragon, salt and pepper in a blender and blend until smooth. With the motor running, add the oil until emulsified. Add honey if needed.
Then, remove the steaks from the refrigerator 30 minutes before cooking and let sit at room temperature. Heat a large cast iron pan over high heat until almost smoking. Brush each filet with oil on both sides and season with salt and pepper. Season one side with the rub. Place the steaks in the pan, rub-side down and cook until golden brown and a crust has formed, about 2 minutes. Flip over and continue cooking until cooked to medium-rare doneness (internal temp of 135 degrees F).
Serves 4
Put tangerine juice in a medium saucepan and reduce to ½ cup over high heat. Add honey to taste. Let cool. Combine 3 tablespoons of the reduced tangerine syrup, the vinegar, chile de arbol, salt and pepper in a small bowl, slowly whisk in the olive oil until emulsified. Combine the tangerine, grapefruit, onion, capers in a bowl, add a few tablespoons of the tangerine vinaigrette and the chervil and parsley.
For the sea bass, preheat oven to 450 degrees F. Place each fish fillet in the center of each piece of parchment paper. Brush the fish with oil and season with salt and pepper on both sides. Top each fillet with 2 sprigs of the thyme. Seal the package and bake on baking sheets until puffed and browned and fish is just cooked through, about 8 minutes. Remove the fish carefully from the packages (or open and serve in the paper) and drizzle with the vinaigrette and top with the citrus relish.
Serves 4
For the rum caramel, combine sugar and water in a small saucepan and cook until deep amber color. Remove from heat and swirl in the rum. Divide among four 6-ounce ramekins.
Combine milk, coconut, lime zest in a saucepan, bring to a simmer, remove from heat and let steep at least 30 minutes and up to 8 hours in the refrigerator. Preheat the oven to 325 degrees F. Strain the milk into a clean small saucepan and discard the solids. Bring to a simmer over low heat. Whisk together the eggs and ½ cup of sugar until smooth. Slowly temper in the milk and whisk until combined. Strain the mixture into a clean bowl or large measuring cup and stir in the vanilla extract with a spout and divide the mixture among the prepared ramekins.
Put the ramekins in a baking dish and fill half way with warm water. Bake in the oven until set around the edges and still wobbly in the center, about 42 minutes. Remove and let sit in the baking dish for 5 minutes. Remove from the dish and let cool slightly. Run a paring knife around the edge of each ramekin and unmold onto a plate. Garnish with more lime zest and mint, if desired.
Serves 4
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