5 Star Filet Mignon Food

EASY YET ROMANTIC FILET MIGNON

Steps:

• Place oven rack in its highest position. Set oven to Broil.
• Rub steaks all over with olive oil. Sprinkle with onion powder, then with salt and pepper. Wrap one slice of bacon around each steak, and secure with a toothpick.
• Place steaks onto a broiler pan, and broil for 5 to 7 minutes. Turn the steaks over, and sprinkle the tops with shallots. Broil for an additional 5 to 7 minutes, or until the steaks are cooked to your liking.

HOW TO COOK FILET MIGNON RECIPE BY TASTY

Steps:

• On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.
• Preheat the oven to 450˚F (230˚C).
• Generously season all sides of the filet mignon with salt and pepper.
• Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.
• Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.
• Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.
• Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.
• Transfer the pan to the oven for 7 minutes for a medium rare steak.
• Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.
• Enjoy!

5-STAR FILET MIGNON

Steps:

• Using a paring knife, clean and trim all silverback from the tenderloin.
• Using a chef's knife cut away the point, or thin part of the loin. (I reserve this piece for anyone who wants a well done piece of meat or julienne it later to make a kick-ass gourmet cheesesteak).
• Cut the remaining loin into steaks approximately 1 and 1/2 inches thick.
• Arrange the steaks on a plate and return to refrigerator.
• Separate the rosemary leaves from the sprigs.
• Using a chef's knife cut the rosemary into 1/4 inch pieces.
• Combine the rosemary with 4 tablespoons of kosher salt in a ramekin, and cover with plastic. Shake for one minute to combine.
• Remove steaks from fridge.
• Pat steaks dry with a clean paper towel.
• Generously season one side of the steaks with the rosemary-salt and some freshly ground black pepper.
• Repeat steps 9 and 10 for the other side.
• To prepare on grill:.
• Preheat grill to highest possible temperature. Lower to temp to high. place steaks on grill and cook for 6 minutes on one side. Using tongs, turn steaks and cook for 5 minutes on other side for medium rare. Remove steaks from heat and allow to rest 4 minutes. Slice each steak and arrange the pieces in an overlapping manner. Sprinkle with fleur-de-sel and serve with desired sides.
• To prepare on stove.
• Heat a dry fry pan over high heat for 5 minutes. Add 2 tablespoons olive oil to pan. Follow directions above.
• Bon appetit.

WARM FILET MIGNON WITH SESAME MAYONNAISE

Steps:

• Place star anise, soy sauce, garlic, sugar and rice vinegar in a small skillet. Bring to a boil, reduce heat and simmer for a minute or until only 1/4 cup remains. Strain out star anise and reserve. If you are using five spice powder instead of star anise, add it to the liquid now. Let it cool while you boil the beef. Bring 3 quarts water to a boil. Add beef and boil for 15 to 18 minutes. (depending if you like it very rare or just rare.) Remove the beef from water and let stand at room temperature for 15 minutes while you finish mayonnaise. Mix cooled reduced star anise liquid with mustard and mayonnaise. Add sesame oil to taste, 1/2 teaspoon salt and crushed red pepper. Thin mayonnaise with just a teaspoonful of water to make it spreadable.
• When the beef is cool, slice it vertically, with the grain, into 1/2-inch wide slices. Then slice the long slices, across the grain into 3-inch long by 1/2-inch wide strips. Spread some mayonnaise on a dinner plate. Center a clump of watercress in the center of your plate. Surround watercress with a wreath of beef slices and sprinkle meat with coarse salt, freshly ground black pepper and chives. Drizzle more mayonnaise on beef edges if you wish (or for a more professional look, transfer mayonnaise to squirt bottle to drizzle over beef edges)

RESTAURANT STYLE FILET MIGNON

Steps:

• Mix together 4 tablespoons (1/2 stick) softened butter with the minced garlic, the chopped herbs and the lemon zest. Form into a log and refrigerate.
• Generously season the filets with salt and pepper, approximately 1 teaspoon of seasoning per side.
• Preheat your oven to 400 degrees.
• Heat the remainder 4 tablespoons butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature (not burn you house down hot, though). Sear the filets in the hot pan for about 2-3 minutes per side or until a nice brown crust has formed. Once they're down, don't move them around.
• While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking. Once both sides are seared, carefully place the entire skillet with steak in the center of the preheated oven for about 6-8 minutes, depending upon how thick your steak is.
• In the last minute of cooking, take the log of compound butter and slice a thick piece to place on top; set aside.
• Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. Watch carefully especially if your steaks are thinner. Top with reserved compound butter.

FILET MIGNON WITH BLUE CHEESE BUTTER

Steps:

• Whisk together vinegar, garlic, 1 tbsp black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the steak into a resealable plastic bag, and pour the marinade overtop.
• Squeeze the excess air from the bag and seal. Marinate in the refrigerator for at least 30 minutes.
• Steak should be at room temperature for even cooking.
• Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside.
• Sear the steak for 1-2 minutes for each side.
• Cook to desired doness.
• Serve with a dollop of blue cheese-chive butter.

FILET MIGNON WITH MUSHROOM SAUCE

Steps:

• Heat broiler. Coat a broiler pan with nonstick spray.
• Season steaks with salt and pepper. Place on prepared pan and broil for 3 to 4 minutes per side for medium rare or until internal temperature reads 130 degrees on an instant-read thermometer. Keep warm and allow to rest for 5 minutes.
• Meanwhile, heat a large nonstick skillet over medium-high heat. Add the olive oil, mushrooms and garlic and cook, stirring occasionally, for 5 minutes. Stir in steak sauce, onion flakes, brown sugar and water. Cook, stirring occasionally, for about 3 minutes, until thickened.
• Serve with salad and asparagus, if desired.

HOLLYWOOD FILET MIGNON

Steps:

• Combine broth (beef or chicken), red wine, flour, mushrooms, onions, and shallots in medium glass baking dish and mix well until flour is no longer visible.
• Poke fillets about 3 times on both sides with a fork. cover them completely with maggi seasoning (or soy sauce). Let sit for 10 minutes OR place in ziplock bag and into the fridge for 5 minutes.
• Preheat oven to 425°.
• Place fillets inside dish covering with broth on both sides and place in the oven. Make sure broth covers at least half of the fillet.
• Flip fillets after 20 minutes and add a pinch of kosher salt and pepper to the top of fillets.
• Flip fillets again after another 20 minutes and add the rest of the salt and pepper to the top of the fillets. With a fork, place butter on top of each one. Place back in oven.
• Cook to your desired taste. If you want them medium well cook for 10-20 more minutes, if you want them well done, cook 15-30 minutes longer, turning them over once more if needed.
• Either way this will come out the juiciest and most flavorful fillet you've ever tasted. Enjoy!