GARLIC BUTTER FILET MIGNON
This Garlic Butter Filet Mignon is the most tender & delicious cut. Smothered in garlic butter, it melts in your mouth. A great easy family dinner idea or perfect for a romantic dinner in that is ready in under 30 minutes.
Provided by Gina Kleinworth
Categories dinner
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees.
- Take your meat out of the refrigerator & let sit for at least 30 minutes.
- Unwrap & pat dry - the meat will seer better when dry.
- Place in a seasoned cast iron skillet close together but not touching.
- Add in your Worcestershire sauce, salt, pepper & granulated garlic.
- Cook on each side approx 3-4 minutes. (place & leave it- don't move it, let it seer)
- Once the meat has browned on all sides, it's time to move to the oven & cook 7-8 minutes.
- Remove & immediately add your garlic butter & parsley to the top of each piece.
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
SMOTHERED FILET MIGNON
"A great combination of flavors. Serve with some mashed garlic red potatoes and sweetened green beans for a fabulous special occasion meal. Don't forget to serve a bottle of Cabernet or Zinfandel."
Provided by Cucina Casalingo
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish.
- In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary.
- Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
- While you are marinating the meat, melt the butter in a skillet over medium heat.
- Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
- Preheat grill for high heat on one side, and medium heat on the other side.
- Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once.
- When the steaks are almost done, move to the cooler side of the grill.
- Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.
Nutrition Facts : Calories 768.2, Fat 64, SaturatedFat 24.9, Cholesterol 149.7, Sodium 542.5, Carbohydrate 10.4, Fiber 1.5, Sugar 4.7, Protein 37.2
SEARED FILET MIGNON
Steps:
- Season the Filet Mignons with salt and pepper. Combine the butter and oil in a large saute pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes per side for rare. Transfer to a warm platter.
SMOTHERED FILET MIGNON
A great combination of flavors. Serve with some mashed garlic red potatoes and sweetened green beans for a fabulous special occasion meal. Don't forget to serve a bottle of Cabernet or Zinfandel.
Provided by JDVMD
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
- While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
- Preheat grill for high heat on one side, and medium heat on the other side.
- Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.
Nutrition Facts : Calories 590.1 calories, Carbohydrate 13.4 g, Cholesterol 124.5 mg, Fat 43.4 g, Fiber 1.8 g, Protein 35.3 g, SaturatedFat 16.3 g, Sodium 689.4 mg, Sugar 6.9 g
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.
MERLOT FILET MIGNON
Although this is a simple recipe, the filet is rich and elegant enough for a special occasion. Add a salad and rolls, and dinner is done! -Jauneen Hosking, Waterford, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small skillet, cook steaks in 1 tablespoon butter and the olive oil over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove and keep warm., In the same skillet, add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to 1/4 cup. Add the cream, salt and remaining butter; bring to a boil. Cook and stir until slightly thickened and butter is melted, 1-2 minutes. Serve with steaks.
Nutrition Facts : Calories 690 calories, Fat 43g fat (20g saturated fat), Cholesterol 165mg cholesterol, Sodium 279mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 49g protein.
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