FILET MIGNON WITH GARLIC & HERB BUTTER RECIPE
Steps:
- Preheat oven to 410F.
- To make the compound butter, take the butter out of the fridge and let it sit at room temperature while preparing herbs and garlic. In the meantime, rinse rosemary, parsley and oregano, chop and set aside. Blanche garlic, if needed, by bringing 1 cup of water to a boil in a small saucepan, taking the water off the heat and letting the garlic blanch in hot water for 1 minute, then cooling in cold water. If the butter is too hard, microwave for 10 seconds or pound by a pasta roller.
- Add the chopped herbs and minced garlic, and mix in until evenly distributed. Shape into a log and refrigerate until ready to use. Remove the butter from the fridge 10 minutes prior to using.
- Remove filet mignon steaks from the fridge about 45-60 minutes before cooking and let come up to room temperature. Liberally season with salt and pepper on both sides just before searing. See Note.
- Heat the olive oil and the butter in a large (12") cast iron pan over medium-high heat. When the butter starts smoking and turns dark brown in color, place the filets in the pan and sear undisturbed for about 2 minutes. Flip and sear for another 2 minutes. Flip the steaks again and immediately transfer the pan into the preheated oven.
- Bake to desired doneness: rare - 120F-125F, medium rare - 130F-135F, medium - 140F-145F, medium well - 150F-155F and well done - 160F-165F.
- Remove the filets from the skillet and place on a platter. Cover with foil and let the steaks rest for 3 minutes. Top with a slice of compound butter and serve immediately.
Nutrition Facts : Calories 785 kcal, Protein 31 g, Fat 72 g, SaturatedFat 34 g, Cholesterol 195 mg, Sodium 287 mg, ServingSize 1 serving
FILET MIGNON RECIPE IN MUSHROOM SAUCE (VIDEO)
This pan-seared Filet Mignon recipe really and truly is an excellent way to make filet mignon. Every bite is so flavorful with that light mushroom wine cream sauce. Searing the beef makes it melt-in-your mouth tender.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 30m
Number Of Ingredients 12
Steps:
- Place a large heavy-bottomed pan over med/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 6 min or until softened and most of the liquid has evaporated. Add diced onion and cook 3 min, stirring often.
- Add minced garlic, 1 Tbsp thyme, 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring constantly, 2 min or until garlic is fragrant. Transfer mushrooms to a large plate. Wipe pan clean with a wet paper towel.
- Season steaks all over with 1 tsp salt and 1/4 tsp black pepper. Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When the butter is hot and finished foaming, add seasoned steaks and sear 3-5 min per side for medium-rare (5-6 min for medium doneness*), turning once. When steaks reach desired doneness, transfer them to the plate with mushrooms.
- In the same pan over med/high heat, add 1/2 cup red wine and boil down until reduced by half (3 min), scraping the bottom to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup of liquid remains in the pan (5-7 min). Stir in 1/2 cup cream and boil 2 min or until slightly thickened. Season sauce to taste with salt and pepper if desired.
- Add steaks and mushrooms back to pan, spooning some of the sauce over steaks. Once steaks are just heated through, remove from heat and serve garnished with fresh sprigs of thyme if desired.
Nutrition Facts : Calories 591 kcal, Carbohydrate 10 g, Protein 43 g, Fat 39 g, SaturatedFat 18 g, Cholesterol 180 mg, Sodium 1008 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
HOW TO COOK FILET MIGNON RECIPE BY TASTY
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
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
FILET MIGNON FOR TWO
Filet mignon with Gorgonzola sauce is a very simple and delicious meal for two. A good sear on your steak will ensure a juicy, tender steak. I have found this to be the best way to cook a steak indoors.
Provided by KheringtonsMommy
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees F (260 degrees C). Place a large, oven-proof skillet in the oven as it preheats.
- Bring steaks to room temperature. Rub with olive oil and season generously with salt and pepper.
- Remove the hot skillet from the oven carefully and place it on a burner set to high heat. Leave the oven on.
- Place steaks into the dry pan immediately and sear, turning with tongs, 1 to 2 minutes on both sides.
- Transfer the pan back into the preheated oven and cook until desired doneness is reached, 3 to 5 minutes. For medium doneness, an instant-read thermometer inserted into the centers should read 140 degrees F (60 degrees C). Transfer steaks to a warm platter and tent loosely with foil. Let rest for 5 to 10 minutes; the steaks will continue to cook during this process and the internal temperature will rise 5 to 10 degrees.
- Meanwhile, heat butter in a medium saucepan over medium heat. Add shallot and garlic and saute until shallot is tender, 5 to 7 minutes. Pour in cream; let cook until reduced by half, about 10 minutes. Turn heat to low and add Gorgonzola cheese. Let cheese melt; season with salt and pepper. Serve sauce with steaks.
Nutrition Facts : Calories 1030.7 calories, Carbohydrate 8 g, Cholesterol 372.6 mg, Fat 81.6 g, Fiber 0.2 g, Protein 63.7 g, SaturatedFat 46.5 g, Sodium 904.7 mg, Sugar 0.9 g
FILET MIGNON ON THE GRILL
This is an easy and fast marinade. i dont know where i got this recipe from. My amounts are just a guess, so you can add more or less depending on your tastes.
Provided by Chef Stufflebeem
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
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).
Nutrition Facts : Calories 675.5, Fat 49.6, SaturatedFat 20.3, Cholesterol 158.8, Sodium 2373.8, Carbohydrate 10.6, Fiber 0.6, Sugar 5.9, Protein 45.1
FILET MIGNON
Make and share this Filet Mignon recipe from Food.com.
Provided by Dave5003
Categories Meat
Time 2h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- We rarely eat beef but when we do for special occasions we enjoy the above for a most tender cut of beef.
- Here is the way our family does it. There are other methods of seasoning and roasting but we are always satisfied with the results this way.
- Try to buy a whole fillet that is already "peeled " ( trimmed of silverskin, fat etc. ) or if you prefer you can buy untrimmed and do it yourself.
- The whole filet has a taped part ( called the tail ) and when you roast, tuck this part under so you can have a more even piece of meat for roasting.
- If the whole filet is too large to fit your roasting pan you may cut the filet in half and roast the two parts in the pan together.
- Make sure the meat comes to room temperature prior to roasting for even roasting which also helps with tenderness.
- Rub oil ( we prefer olive ) over the filet and then rub in seasonings such as salt , pepper, paprika, crushed garlic etc. The Montreal Steak Seasoning is a nice choice ( available in the seasoning or meat sections of supermarkets ) .
- Or other people prefer to coat the filet with Dijon mustard and then roll the filet in finely crushed black or colored peppercorns prior to roasting.
- Both ways are delicious.
- Place the filet on a roasting rack over the roasting pan.
- You can also place the filet over some beef bones in the pan which also act as a rack.
- Preheat the oven to 475 degrees F.
- Place the prepared filet on the rack and roast 20 minutes ( for a average 5 lb roast- ). Then decrease the temperature to 350F and roast an additional 20 minutes.
- Remove the filet from the oven and let sit about 15 minutes before slicing.
- This total time factor should produce medium rare. A heavier roast will probably need more roasting time and a smaller roast less time. The sitting times allows for best slicing and lets some of the juices settle etc. If you prefer you can check and rely on a meat thermometer to test so you don't under or over roast the meat..
- Insert thermometer in the thickest part of the roast. Generally 120 to 130 F is rare and 130 to 140 F is medium rare. Remember the meat will continue to cook with "standing time" out of the oven.
- Meanwhile make the mushroom sauce ( this is a natural and not thickened sauce ). In a large skillet over medium high heat cook the onion in some olive oil or butter until softened.
- Add the sliced mushrooms and garlic and continue to cook and stir until the mushrooms have reduced in volume by 1/2 and become tender.
- Add the vermouth, dashes of Worcestershire sauce and Gravy Master ( a browning/ caramelized color for sauces etc. ). Cook and stir another 5 to 10 minutes and then season to taste. If you wish you may add a few tablespoons of the pan drippings or a bit of beef bullion paste ( available in jars ) for a richer flavor.
- The whole recipe really can serve quite a lot depending on how thick or thin you slice the meat. Leftovers reheat well.
Nutrition Facts : Calories 703.8, Fat 54.8, SaturatedFat 22.4, Cholesterol 174.9, Sodium 126.2, Carbohydrate 3.4, Fiber 0.8, Sugar 1.8, Protein 47.3
FILET MIGNON WITH RAJAS
Categories Milk/Cream Beef Herb Pepper Low Carb Backyard BBQ Dinner Steak Hot Pepper Summer Grill Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel and seed chiles; slice thinly. Heat both oils in large skillet over medium heat. Add onion and sauté until translucent, about 2 minutes. Add poblanos, cream, and epazote, if desired; simmer until rajas thicken slightly, about 3 minutes. Season with salt.
- Meanwhile, prepare barbecue (medium-high heat). Sprinkle steaks with salt. Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer to plates; top with rajas and serve.
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- Appetizers: Serve this course either in your living room or on your deck or patio (depends on the weather). Some times I even serve this course in the kitchen while I am cooking.
- Seafood: Serve this course at your dining room table. Shrimp Cocktail. What could be easier and more delightful than a shrimp cocktail to start off your meal?
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- Herb-Crusted Filet Mignon. What can be better than filet mignon? It's both delicious and tender. This recipe calls for dried herbs though you can substitute with fresh herbs instead.
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- Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel and seed chiles; slice thinly. Heat both oils in large skillet over medium heat. Add onion and sauté until translucent, about 2 minutes. Add poblanos, cream, and epazote, if desired; simmer until rajas thicken slightly, about 3 minutes. Season with salt.
- Meanwhile, prepare barbecue (medium-high heat). Sprinkle steaks with salt. Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer to plates; top with rajas and serve.
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