Beef Filet Mignon Food

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THE PERFECT FILET MIGNON



The Perfect Filet Mignon image

A luxe cut of meat like filet mignon needs little embellishment to shine. It's all about technique-and plenty of butter! Searing the steaks creates a beautiful crust and basting them with melted butter infused with garlic and thyme helps keep them tender. A quick pan sauce that comes together while the meat rests is the perfect finishing touch.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

Two 7- to 8-ounce filets mignons, such as USDA Prime Beef Filet Mignon
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1 stick (8 tablespoons) unsalted butter, cut into tablespoon pieces
4 sprigs thyme
3 cloves garlic, smashed
1 shallot, finely diced
1/4 cup brandy
3/4 cup light red wine, such as Pinot Noir
1/4 cup low-sodium beef broth
1 tablespoon chopped chives

Steps:

  • Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Firmly press the seasoning into the meat.
  • Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the steaks and cook until a golden crust forms, about 2 minutes. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook's Note). Flip again and cook for 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes.
  • Transfer the steaks to a plate to rest. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits.
  • Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Remove the skillet from the heat and add the brandy. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Add the wine and cook until the liquid reduces by half, about 3 minutes. Add the beef stock and bring to a boil. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add salt and pepper to taste.
  • To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.

BROILED FILET MIGNON



Broiled Filet Mignon image

This broiled filet mignon is a delicious twist on a plain filet.

Provided by TJ Pelt

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 20m

Yield 4

Number Of Ingredients 6

cooking spray
2 tablespoons packed light brown sugar
2 tablespoons prepared horseradish
1 teaspoon grated shallot
½ teaspoon ground black pepper
4 (4 ounce) filet mignon steaks

Steps:

  • Set an oven rack about 3 inches from the heat source and preheat the oven's broiler. Lightly spray a broiler pan with cooking spray.
  • Combine brown sugar, horseradish, shallot, and pepper in a small bowl.
  • Place steaks on the prepared broiler pan and spread 1/2 of the brown sugar mixture over top.
  • Broil in the preheated oven for 5 minutes. Turn steaks, spread remaining brown sugar mixture over top, and broil to desired degree of doneness, 5 to 9 minutes longer.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 7.8 g, Cholesterol 89.5 mg, Fat 9 g, Fiber 0.3 g, Protein 32.4 g, SaturatedFat 3.4 g, Sodium 92.5 mg, Sugar 7.2 g

MOCK FILET MIGNON



Mock Filet Mignon image

Flavor-packed beef patties are wrapped in bacon to give them an expensive look. They are served with a rich red wine sauce to give that pricey steak taste at a less expensive cost. Source: Woman's World

Provided by CookingONTheSide

Categories     Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

3 slices bacon, cut in half lengthwise
8 ounces mushrooms, finely chopped, about 2 cups
3 teaspoons minced garlic, divided
1 tablespoon butter or 1 tablespoon margarine, melted
4 slices French bread (1/2 inches thick)
1 lb ground beef
2 tablespoons Worcestershire sauce
1 egg yolk
3/4 teaspoon salt
1 teaspoon cracked black pepper
1/3 cup red wine or 1/3 cup beef broth
1 tablespoon Dijon mustard
1/4 teaspoon dried rosemary, crumbled

Steps:

  • In skillet over medium-high heat, cook bacon until just beginning to brown, 3-4 minutes. Drain on paper towel; reserve.
  • Remove and reserve all but 1 t drippings from pan. Add mushrooms; cook until liquid evaporates, 6-8 minutes.
  • Add 2 t garlic; cook 1 minute.
  • Transfer mushrooms to bowl; cool 10 minutes.
  • Meanwhile, preheat oven to 425 degrees.
  • Combine butter and remaining garlic; brush over both sides of bread. Place on baking sheet. Bake until golden, 4-5 minutes.
  • In bowl with mushrooms, mix in beef, Worcestershire sauce, egg yolk and salt just until combined; shape into 4 patties.
  • Wrap reserved bacon around patties; secure with toothpicks.
  • Sprinkle with pepper.
  • In same pan, heat 1 T reserved bacon fat and add the patties. Cook, turning once, 5-6 minutes per side until no longer pink inside.
  • Remove from pan; discard all but 2 T drippings.
  • Add wine, mustard and rosemary. Cook, stirring, until thickened, about 30 seconds. Remove toothpicks.
  • Serve the sauce with the beef patties.
  • You can top the bread with the beef patties or you could just eat the garlic bread on the side.

Nutrition Facts : Calories 576.8, Fat 30.8, SaturatedFat 11.8, Cholesterol 143.5, Sodium 1194.1, Carbohydrate 38.9, Fiber 2.8, Sugar 2.2, Protein 31.4

FILET MIGNON BEEF STROGANOFF



Filet Mignon Beef Stroganoff image

Make and share this Filet Mignon Beef Stroganoff recipe from Food.com.

Provided by Heather Lazar

Categories     Meat

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

3 1/2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 cup beef stock or 1 cup store bought broth
1 lb beef tenderloin, trimmed sliced 1/4 inch thick and cut into 1 inch pieces
salt & freshly ground black pepper
2 tablespoons olive oil
1/2 cup thinly sliced shallot
3/4 lb cremini mushroom (trimmed and halved or quartered if large)
3 tablespoons sour cream, at room temperature
1 teaspoon Dijon mustard
2 tablespoons chopped fresh dill
buttered wide egg noodles

Steps:

  • Melt: 1 1/2 tablespoons butter in a 1 quart heavy saucepan over moderate heat. Whisk in flour and cook, whisking constantly, for 2 minutes to make a roux. Add stock in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally for 3 minutes. Remove from heat and cover to keep warm.
  • Pat beef dry and season well with salt and pepper. heat 1 tablespoon oil in a 12 inch heavy skillet over moderately high heat until foam subsides. Add beef in 2 batches and cook, turning once, until browned on both sides but still pink inside, about 1 minute per batch. With a slotted spoon, transfer to a plate.
  • Add remaining 1 tablespoon each butter and oil to skillet and heat until hot but not smoking. Add shallots and cook, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off has evaporated and mushrooms are browned, about 8 to 10 minutes.
  • Return meat, with its juices, to skillet and stir to combine, then transfer to a platter.
  • Reheat sauce over low heat, then whisk in sour cream, mustard, dill, 1/2 teaspoon salt and 1/4 teaspoon pepper (do not let boil). Pour sauce over beef and serve with noodles.

Nutrition Facts : Calories 327.6, Fat 26.3, SaturatedFat 11.2, Cholesterol 85.2, Sodium 207, Carbohydrate 5.9, Fiber 0.4, Sugar 1.2, Protein 17.4

HOW TO COOK FILET MIGNON RECIPE BY TASTY



How To Cook Filet Mignon Recipe by Tasty image

We get it: you deserve a treat. It's been a hard day (or maybe even a hard week) and well, you deserve a little bit of luxury: a lit candle, some wine, and some nice music. Oh, and don't forget the Best. Meal. Ever. Luckily, our filet mignon fits the bill: it simplifies a fancy restaurant dish into a homemade extravagance and the best part? Our recipe serves just one: that's right. It's allll for you!

Provided by Jody Tixier

Categories     Lunch

Yield 1 serving

Number Of Ingredients 7

6 oz filet mignon
coarse salt, to taste
freshly ground black pepper, to taste
1 tablespoon grapeseed oil, or other high-heat, neutral oil of choice
2 tablespoons unsalted butter
2 sprigs fresh rosemary
1 clove garlic

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!

Nutrition Facts : Calories 591 calories, Carbohydrate 1 gram, Fat 48 grams, Fiber 1 gram, Protein 37 grams, Sugar 0 grams

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