6 filet mignon -- (1 to 1 1/2-inch)
2 tablespoons butter
1 tablespoon olive oil
Directions: Combine butter and oil in heavy skillet over medium-high heat. When pan is hot, add the filets. Cook 4 - 5 minutes, turn and continue cooking for 4 - 5 minutes or until degree of doneness desired. May use instant read thermometer if exact internal temperature desired. Transfer to a warmed platter and serve with caramelized onions, horseradish sauce or flavored butter. Broiling instructions: preheat broiler and place filets 3-inches from heat. Broil for 4-5 minutes; turn and broil another 4-5 minutes or until degree of doneness desired.What are good cooking recipes for filet mignon?
FILET MIGNON WITH COGNAC CREAM SAUCE
1/2 stick unsalted butter
1 tsp. grated lemon rind
1 tsp. grated orange rind
1/4 c. sweet paprika
1/4 c. olive oil
Bay leaves
4 (2 inch) filet mignon
3 tbsp. cognac
1/2 c. finely chopped onion
1/4 c. dark beer (optional)
1 tbsp. ketchup
1 tsp. Worcestershire
1/4 c. fresh minced parsley
1/4 c. heavy cream
Salt and pepper
Blend butter, lemon rind, orange rind, paprika, salt and pepper. In a skillet, heat oil with bay leaf on high heat, discard bay leaf and saute the filets for 12-15 minutes, turning. Take out and keep warm.
Pour off oil and deglaze the skillet with cognac. Add butter mixture, onion and cook low until onion cooked. Stir in beer, ketchup, Worcestershire, parsley. Bring to a boil. Stir in cream. Season with salt and pepper and serve over filet mignon with rice. Serves 4
OR
SAUTEED FILET MIGNON
4 filets mignons
2 tbsp. butter
1 1/2 tsp. minced garlic
1/4 c. dry white wine (Vermouth)
Salt and pepper (see instructions)
Trim fat from edges of each filet. Liberally add pepper (cracked black) and Lawry's season salt. In large skillet heat butter and whisk in garlic. Cook for 1 minute. Add filets mignons and quickly sear each side. Continue to cook over medium heat 4 minutes on each side (medium to rare). Remove filets mignons to serving platter. Add wine to skillet scraping up garlic in bottom of pan. Pour over filets mignons.
OR
FILET MIGNON IN BORDEAUX WINE SAUCE
1 1/4 lbs. filet mignon, cut into 4 slices (each about 1 inch thick)
Salt and pepper
1 tbsp. peanut, vegetable, or corn oil
2 tbsp. butter
1 tbsp. finely chopped shallots
1/2 c. dry red wine (Bordeaux or Burgundy)
1/2 c. brown sauce or canned brown beef gravy
Watercress for garnish
Sprinkle the meat with salt and pepper to taste. Heat the oil in a heavy skillet large enough to hold the slices in one layer. Brown the meat on both sides, about 1 to 2 minutes to a side. Or cook longer if you prefer meat well done. Transfer the meat to a heated serving platter and keep warm. Pour off the fat from the skillet. Add 1 tablespoon of the butter and when it is hot, add the shallots. Cook briefly, stirring, then add the wine. Cook until almost reduced by half. Stir in the brown sauce and cook about 2 minutes. Put sauce through a fine strainer into a small saucepan. Add salt and pepper to taste. Swirl in the remaining butter. Spoon the sauce over the meat and garnish with watercress.
OR
FILET MIGNON WITH DANISH HERB AND BLEU
CHEESE SAUCE
2 tbsp. Danish cream cheese with herbs and spices
1 tbsp. plus additional Danish Bleu cheese, crumbled
2 tbsp. butter
2 sm. filet mignon steaks, cut 1 1/4-inch thick and trimmed
2 tbsp. dry White wine
2 tbsp. water
Freshly ground pepper to taste
2 slices bacon, crisply cooked and drained
On a small plate mash herbed and spiced cheese with 1 tablespoon Bleu cheese and set aside. Warm serving plates in a slow oven. In small skillet over moderate heat, melt butter. Add steaks. Brown on both sides then cook to desired doneness. Transfer to heated plates and keep warm. Add wine to drippings in skillet. Increase heat until mixture boils. Boil for 1 minute and reduce heat to low. Stir in cheeses, mixing well with a fork. Blend in water and pepper. Simmer gently one minute, stirring several times. Thin to desired consistency with additional water if necessary. Pour sauce over steaks and top each with bacon strip. Serve with additional Bleu cheese. Serves 2.
OR
FILET MIGNON WITH RED WINE SAUCE
3 c. dry red wine
3 tbsp. cognac
3 shallots, chopped
1 tsp. thyme
6 filet mignon steaks
4 c. beef stock
Whisk first 4 ingredients in large bowl. Marinate steaks overnight in glass pans. Remove steaks from marinade and pat dry. Cook steaks in oven, pan or barbeque. Transfer marinade to saucepan. Boil about 20 minutes to reduce to 1 cup. Add stock and boil about 20 more minutes to reduce to 1 1/4 cups. Add 5 tablespoons of chilled butter to sauce and spoon over steaks. Serves 6.
OR
FILET MIGNON WITH BEARNAISE SAUCE
3 tbsp. dry vermouth
1 tsp. white vinegar
2 1/2 tbsp. minced shallots, divided
1/4 tsp. tarragon
2 (6 oz.) filet mignon (about 1'; thick)
Salt
Pepper
1/2 tbsp. butter
2 egg yolks
1/3 c. melted butter
1/2 tsp. lemon juice
3 tbsp. madeira
2 tbsp. chopped parsley
Combine vermouth, vinegar, 1 tablespoon of the shallots and tarragon. Bring to a boil over high heat; boil 2 to 3 minutes until 1 tablespoon of the liquid remains; set aside. Sprinkle steaks with salt and pepper.
Melt the 1 1/2 tablespoons butter. Add steak and cook 4 minutes on each side for rare or until cooked to desired doneness.
While steaks are cooking, prepare sauce. Place yolks and vermouth mixture in blender container; cover and process on low. Slowly, drop by drop, add the 1/3 cup melted butter to blender while it is running. Increase butter flow to a trickle until all butter is incorpor
FILET MIGNON SAUCE MADEIRA
4 filet Mignon, approx. 8 oz. each
Freshly ground pepper to taste
2 tbsp. olive oil
2 tbsp. finely chopped shallots
1/2 c. Madeira wine (Burgundy)
3/4 c. fresh or canned beef broth
3 tbsp. butter
1 tsp. flour
2 tsp. chopped parsley
1. Sprinkle meat on all sides with pepper. Heat the oil in a skillet; when very hot, add the meat. Cook over very high heat - about 5 minutes each side. Cook longer if you want medium well.
2. Remove the meat to a warm platter when the meat is done to your liking. Pour off any fat from the skillet. Add the shallots.
3. Add the wine and cook over high heat - about 30 seconds; add the broth and bring to a full rolling boil, stirring to dissolve the brown particles that cling to the bottom and sides of the skillet. Add a little salt and pepper to taste. Cook until reduced by half.
4. Meanwhile, blend 2 tbsp. of butter and flour in a mixing bowl. Stir it into the simmering sauce and cook briefly. Swirl in remaining tbsp. butter. Pour sauce over the meat; serve immediately.
Serves 4.
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FILET MIGNON WITH COGNAC CREAM SAUCE
1/2 stick unsalted butter
1 tsp. grated lemon rind
1 tsp. grated orange rind
1/4 c. sweet paprika
1/4 c. olive oil
Bay leaves
4 (2 inch) filet mignon
3 tbsp. cognac
1/2 c. finely chopped onion
1/4 c. dark beer (optional)
1 tbsp. ketchup
1 tsp. Worcestershire
1/4 c. fresh minced parsley
1/4 c. heavy cream
Salt and pepper
Blend butter, lemon rind, orange rind, paprika, salt and pepper. In a skillet, heat oil with bay leaf on high heat, discard bay leaf and saute the filets for 12-15 minutes, turning. Take out and keep warm.
Pour off oil and deglaze the skillet with cognac. Add butter mixture, onion and cook low until onion cooked. Stir in beer, ketchup, Worcestershire, parsley. Bring to a boil. Stir in cream. Season with salt and pepper and serve over filet mignon with rice. Serves 4.
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FILET MIGNON WITH GARLIC AND HERB
CHEESE
2 lg. tomatoes
2 beef tenderloin steaks
2 bunches watercress
2 tbsp. olive or salad oil
1/2 tsp. salt
1/2 (4 to 5 oz.) pkg. of soft spreadable cheese with garlic and herbs
Cut 2 (3/4 inch) thick slices from the center of each tomato. Reserve tomato ends for use in salad another day.
Place tenderloin steaks on rack in boiling pan. Place pan in broiler at closest to heat. Broil steaks 10 to 15 minutes for medium rare, turning after 5 minutes. When turning steaks, add tomato slices to broiling pan.
Meanwhile, rinse watercress with water and drain. In 5 quart Dutch oven or saucepan over high heat in hot oil cook watercress and salt until watercress just wilts about 2 minutes. Arrange watercress on platter. Discard any liquid in Dutch oven.
Just before steaks are done, remove tomato slices from broiling pan, and arrange over watercress. Spread herb cheese over steaks, broil 1 to 2 minutes until cheese begins to brown. Arrange steaks on platter with watercress and tomato slices.
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SAUTEED FILET MIGNON
4 filets mignons
2 tbsp. butter
1 1/2 tsp. minced garlic
1/4 c. dry white wine (Vermouth)
Salt and pepper (see instructions)
Trim fat from edges of each filet. Liberally add pepper (cracked black) and Lawry's season salt. In large skillet heat butter and whisk in garlic. Cook for 1 minute. Add filets mignons and quickly sear each side. Continue to cook over medium heat 4 minutes on each side (medium to rare). Remove filets mignons to serving platter. Add wine to skillet scraping up garlic in bottom of pan. Pour over filets mignons.
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FILET MIGNON WITH RED WINE SAUCE
3 c. dry red wine
3 tbsp. cognac
3 shallots, chopped
1 tsp. thyme
6 filet mignon steaks
4 c. beef stock
Whisk first 4 ingredients in large bowl. Marinate steaks overnight in glass pans. Remove steaks from marinade and pat dry. Cook steaks in oven, pan or barbeque. Transfer marinade to saucepan. Boil about 20 minutes to reduce to 1 cup. Add stock and boil about 20 more minutes to reduce to 1 1/4 cups. Add 5 tablespoons of chilled butter to sauce and spoon over steaks. Serves 6.
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FILET MIGNON WITH DANISH HERB AND BLEU
CHEESE SAUCE
2 tbsp. Danish cream cheese with herbs and spices
1 tbsp. plus additional Danish Bleu cheese, crumbled
2 tbsp. butter
2 sm. filet mignon steaks, cut 1 1/4-inch thick and trimmed
2 tbsp. dry White wine
2 tbsp. water
Freshly ground pepper to taste
2 slices bacon, crisply cooked and drained
On a small plate mash herbed and spiced cheese with 1 tablespoon Bleu cheese and set aside. Warm serving plates in a slow oven. In small skillet over moderate heat, melt butter. Add steaks. Brown on both sides then cook to desired doneness. Transfer to heated plates and keep warm. Add wine to drippings in skillet. Increase heat until mixture boils. Boil for 1 minute and reduce heat to low. Stir in cheeses, mixing well with a fork. Ble
Wrap the filet with a strip of good quality, thick cut bacon. Secure with skewer. Sear over hot grill until bacon is cooked.
When you buy a filet, you are paying a lot of money for a exceptionally tender, delicately flavored cut of beef. Cook it simply so you can taste the meat. If you want to use fancy sauces and seasonings, use a cheaper cut of meat. There's no reason to get a filet if you are going to overwhelm the flavor.
Here's a link to my absolutely FAV. I've made it for company very often and it's always a requested recipe! If clicking on the link, doesn't take you to the page, highlight the whole link, and copy and paste into the browser. Enjoy!!
http://allrecipes.com/Recipe/Lovers-Beef-Burgundy-Filet/Detail.aspx
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