Best 6 Filet Mignon Pieces Recipes

HOW TO COOK FILET MIGNON RECIPE BY TASTY

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!

FILET MIGNON STROGANOFF

Steps:

• Slice meat thin, about 2"x2" (it is easiest to slice real thin by partially freezing the meat first). Be sure all fat is trimmed off. Heat 1 Tbsp. of butter and 1/2 Tbsp. oil in a large frying pan. Saute the mushrooms over medium heat for about 3 minutes. Add the onions and/or shallots, saute 2 minutes more; remove ALL from skillet. Heat remaining butter and oil, until it bubbles, then add the meat and brown. Remove the browned meat from the pan. Put the flour in the pan and mix in with the oil in the pan until well blended. Gradually add the sherry and the beef broth, being sure the mixture is smooth. Cook over high heat and turn to medium-high and cook down 1/2. Add meat and season (to taste) and add the mushrooms/onions. Cook over medium-low heat about 5 minutes, stirring frequently. Just before serving stir in sour cream. DO NOT ALLOW TO COME TO A BOIL; it will curdle. Serve over noodles. cook's notes You can use beer in place of sweet sherry if you don't have any.

FILET MIGNON PASTA

Steps:

• Cook pasta according to package directions in salted water. Reserve a cup of pasta water before draining.
• While the pasta is cooking, melt the butter in a large deep skillet over medium high heat. Add the meat and the sage and cook just until the meat is browned, about 2-3 minutes. Remove from heat.
• Add drained pasta to the skillet and toss. Add the parmesan and toss again. Drizzle in just enough reserved pasta water to make a light sauce.
• Divide among warmed plates, garnish with a little more grated parmesan and some fresh ground pepper and serve.

BEEF BARLEY SOUP WITH FILET MIGNON

Steps:

• In a large stock pot, sauté the beef in the olive oil for 5 minutes. Set the meat aside.
• Add the onion, garlic, celery, carrots to the pot and sauté until tender about 5-7 minutes. Next, add the mushrooms and thyme until the mushrooms render their juice and begin to brown. Stir in the tomatoes, beef and chicken broths, water, barley, and salt and pepper. Return the filet to the pot and bring to a boil for 1 minute. Simmer on low heat for 45 minutes before serving.

GRILLED FILET MIGNON WITH POMMES ANNA

Steps:

• Preheat one oven to 400 degrees F and a second oven to 450 degrees F.
• For the steak: Trim out four nice 6-ounce steaks, leave some of the fat and sinew on the steaks. Reserve any trimmings for the sauce, ideally at least 6 ounces of trimmings. Sprinkle the steaks with sea salt and heavy cracked black pepper and place into a shallow dish. Pour the olive oil and red wine over the steaks and top with the bay leaves. Set aside to marinate while you start the pommes Anna, Jerusalem artichokes, tomatoes and sauce.
• For the pommes Anna: Rub 2 tablespoons of the butter into a 10-inch cast-iron pan. Place the potatoes in the pan resembling an overlapping deck of cards. Season with sea salt and dab with the remaining 6 tablespoons butter. Bake in the 400-degree oven until cooked through and golden, about 45 minutes.
• Meanwhile, for the Jerusalem artichokes: Cook the Jerusalem artichokes in salted simmering water until very tender, 45 to 50 minutes. Drain off all but 1/2 cup cooking liquid and add the cream and butter. Use an immersion blender to puree the Jerusalem artichokes. Season with sea salt and pepper. Keep warm.
• For the tomatoes: Sprinkle the tomatoes with the olive oil and some sea salt and pour onto a baking sheet. Roast in the 450-degree oven until just cooked, 20 to 25 minutes.
• For the sauce: Add the olive oil and butter to a medium cast-iron skillet and heat until almost smoking. Add the trimmed filet pieces and sear well on all sides. Once the trimmings are seared, add the red wine, stock and cognac and reduce for about 12 minutes. Taste and adjust seasoning as needed. Strain the sauce and keep warm until ready to serve.
• Preheat a grill to medium-high heat.
• Put the marinated filets on the grill and grill on both sides until desired temperature, 130 degrees F for medium-rare. Let rest for 10 minutes before slicing each steak into 1/2-inch-thick slices.
• Line the middle of a large platter with the Jerusalem artichoke puree, top with the filet slices and finish with the reduced sauce. Arrange the tomatoes along the edges. Serve with the pommes Anna on the side.

FILET WITH MUSHROOM WINE SAUCE RECIPE

Steps:

• Remove steak from refrigerator 30 minutes prior to cooking. Season generously with salt and pepper.
• Over medium heat melt 2 tbsp. butter. Sauté onions for about 2 minutes until slightly tender, and then add mushrooms. Continue cooking until mushrooms and onions are tender. Set mushrooms and onions aside.
• Add 2 more tbsp. of butter to the same pan and allow to melt. Turn heat up to medium-high. Sear the filets for 3-4 minutes on each side until golden brown. Then, turn heat to low, cover the pan, and continue cooking to your desired internal temperature. Set filets on a cutting board to rest.
• Turn the heat to medium-low. Using the same pan, slowly add the wine and heavy cream, scraping the leftover cooking bits into the sauce. Add paprika, basil, and garlic to the sauce and stir together. Bring to a slight boil. Add the mushrooms and onions. Stir, and turn the heat to low. Allow to simmer for about 10 minutes (the sauce should thicken), stirring occasionally.
• If desired, you can stir in a mixture of cornstarch and water to the sauce to thicken.
• Serve filets with a generous amount of mushroom wine sauce on top. Enjoy!