FILET MIGNON BEEF STROGANOFF
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
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
FILET MIGNON WITH STROGANOV SAUCE
Categories Beef Dairy Mushroom Pasta Valentine's Day Quick & Easy Dinner Meat Steak Fall Winter Anniversary Noodle Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender. Drain in a colander.
- Meanwhile, thinly slice onion using slicer. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking. While oil heats, pat steaks dry. Sprinkle 3/4 teaspoon salt and 1/4 teaspoon pepper on steaks, then add to skillet and sauté, turning over once with tongs, about 6 minutes total for medium-rare. Transfer to a plate with tongs.
- Add onion, garlic, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper to oil in skillet and sauté, scraping up any brown bits with a wooden spoon, until onion begins to brown, about 3 minutes. Add mushrooms and sauté, stirring occasionally, until liquid given off by mushrooms is evaporated, about 4 minutes.
- Add brandy and boil until evaporated, about 1 minute. Add broth and Worcestershire sauce, then cover and cook until onion is softened, about 4 minutes.
- Remove from heat and stir in sour cream. Toss noodles with some of sauce and serve remaining sauce over steaks.
FILET MIGNON WITH RICH BALSAMIC GLAZE
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.
Provided by LINDA W.
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g
FILET MIGNON WITH STROGANOV SAUCE
Make and share this Filet Mignon With Stroganov Sauce recipe from Food.com.
Provided by Mom2Rose
Categories Meat
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender.
- Drain in a colander.
- Meanwhile, thinly slice onion using slicer.
- Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking.
- While oil heats, pat steaks dry.
- Sprinkle 3/4 teaspoon salt and 1/4 teaspoon pepper on steaks, then add to skillet and sauté, turning over once with tongs, about 6 minutes total for medium-rare.
- Transfer to a plate with tongs.
- Add onion, garlic, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper to oil in skillet and sauté, scraping up any brown bits with a wooden spoon, until onion begins to brown, about 3 minutes.
- Add mushrooms and sauté, stirring occasionally, until liquid given off by mushrooms is evaporated, about 4 minutes.
- Add brandy and boil until evaporated, about 1 minute.
- Add broth and Worcestershire sauce, then cover and cook until onion is softened, about 4 minutes.
- Remove from heat and stir in sour cream.
- Toss noodles with some of sauce and serve remaining sauce over steaks.
Nutrition Facts : Calories 390.6, Fat 18, SaturatedFat 7, Cholesterol 54.9, Sodium 846.1, Carbohydrate 39.4, Fiber 2.5, Sugar 3.9, Protein 9.6
THE PERFECT FILET MIGNON
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
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.
FILET MIGNON AND BALSAMIC STRAWBERRIES
Also great for barbecues! The succulent meat together with this summer fruit complement each other surprising well! A great idea for something new. Serve steaks over mashed potatoes.
Provided by cdagirl
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- Mix together the strawberries, brown sugar, and balsamic vinegar in a bowl, and allow to sit for 1 to 3 hours, stirring occasionally.
- Preheat an oven to 400 degrees F (200 degrees C).
- Heat olive oil in an oven-safe, heavy steel or cast-iron skillet over high heat. Sprinkle the filets with salt and pepper on both sides, gently place in the hot skillet, and sear each side until well-browned, 1 to 2 minutes per side. Slide the skillet into the preheated oven, and cook until they start to become firm and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer the steaks to a platter, and tent with foil to rest.
- Pour steak juices from the skillet into a small saucepan. Strain the strawberries and discard the liquid. Add the strawberries to the steak juices, bring the sauce to a simmer over medium-low heat, and melt the butter into the sauce, tilting the pan several times to gently incorporate the butter into the sauce. Serve each fillet topped with about 1/2 cup of strawberries and a sprinkle of freshly ground black pepper.
Nutrition Facts : Calories 437.7 calories, Carbohydrate 22.3 g, Cholesterol 94.3 mg, Fat 27 g, Fiber 1.7 g, Protein 26.1 g, SaturatedFat 10.3 g, Sodium 127.3 mg, Sugar 19.6 g
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