Filet Mignon On Filo Food

FILET MIGNON EN PHYLLO AVEC SAUCE MADERE

Steps:

• Oil a large heavy skillet and in it sear the fillets over high heat for 1 minute per side.
• Season with salt and pepper and set aside.
• In the same skillet saute the mushrooms, ham and shallots, in 2 tablespoons of butter for about 5 minutes.
• Add the mustard and sherry.
• Cook and stir a few more minutes to form a moist paste; set aside.
• Brush 1 sheet of phyllo dough with butter and place another sheet on top.
• Repeat this three more times, ending up with 4 stacks.
• On each stack of phyllo, place 2 tablespoons of mushroom mixture in the center and top with 1 fillet.
• Wrap the phyllo around the fillets and place seam side down on a greased baking sheet.
• Brush with melted butter and bake at 450°F for 12 minutes or until lightly browned.
• Meat will be medium rare.
• For the sauce, blend pan juices from meat with broth, Madeira and Bovril.
• Bring to a boil, reduce heat, add lemon juice and let simmer for 5 minutes, stirring occasionally.
• Remove skillet from heat and swirl in butter.
• Spoon 2 tablespoons of sauce over each fillet and serve.
• Pour remaining sauce in a sauce boat.

CAST IRON SKILLET FILLET MIGNON

Steps:

• Generously salt, pepper filets, add garlic powder. Refrigerate until 30 minutes before cooking. Allow filets to come to room temperature, about 30 minutes, before cooking. This is an important step!
• Place enough EVOO in cast iron skillet to sear 2 steaks. Heat oil to HIGH.
• Place steaks in oil and sear on both sides on HIGH for 2 minutes each side.
• Once seared, add 2T butter, minced garlic and thyme to pan.
• Transfer skillet to oven preheated to 450 degrees. Cook, without turning for 3 minutes, or until rare/ med-rare (130 - 140 degrees).
• Remove skillet from oven, return to stove top on medium heat. Add more butter, thyme, garlic and some red wine. Just enough time to baste.
• Place on plate and allow to rest 5 minutes.

FILET MIGNON ON THE GRILL

Steps:

• pour Coke into your small marinade container.
• place filet on top of coke.
• next sprinkle your worcestershire sauce on.
• cover with seasoned salt.
• sprinkle with garlic salt.
• grind fresh peppercorns over the top.
• Marinate overnite.
• Bar-b-que to your desired tastes.
• Use the soy sauce and vinegar, mix for a dipping sauce (my wife is a filipina).

FILET MIGNON ON FILO

Steps:

• Make two Bird nests with Filo Dough. Spray with PAM and place in oven until edges are brown. 5 minutes @ 350. Set aside. Heat Butter in Pan and add filets. Brown both sides. Remove and set aside. Add B&B in pan and deglaze. Slowly add cream and blend ingredients. Add filets back and continue cooking for 5 more minutes. Remove filets and set aside and continue heating cream mixture until thicker. Place filet on individual bird nests and drizzle cream on top and serve with carrots and asparagus.