5 Star Filet Mignon 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!

FIVE STAR FILET MIGNON STUFFED WITH MUSHROOMS & ONIONS RECIPE - (4.8/5)

Steps:

• Preheat the grill to medium-high. Melt the butter over medium-high heat in a large skillet. Add the onions and rosemary and cook until the onions are slightly translucent, about 2 minutes. Stir in the mushrooms and cook, stirring, until the mushrooms are soft and most of the juices have evaporated, 4 to 5 minutes. Pour in the wine and simmer until most of the liquid has evaporated, about 2 minutes. Season with 1/4 teaspoon each salt and pepper. Cut a deep pocket horizontally into each steak. Sprinkle the steaks with salt and pepper. Stuff each pocket with about 1 1/2 tablespoons of the mushroom mixture, reserving the remaining mushroom mixture for serving. Skewer with toothpicks to close. Brush the steaks with olive oil. Place the steaks in a grill basket (this way any filling that falls out during cooking won't fall into the fire). Transfer the basket to the grill. Close the cover and cook to desired doneness, 5 to 6 minutes per side for medium-rare. Let the steaks rest for 5 minutes on a platter or cutting board Serve the steaks with the remaining mushroom mixture and the Bearnaise Sauce. BERNAISE SAUCE: Combine the wine, half the tarragon, the vinegar, garlic, shallots and some salt and pepper in a sauté pan over medium-low heat. Cook until reduced by half. Transfer to a medium metal bowl. Start to whisk the wine mixture in the bowl while adding the butter in increments. (Do not stop whisking throughout this whole process.) Temper the eggs so they do not scramble and add them to the bowl. The sauce will look glossy and thick. Whisk in the lemon juice, if using. Taste for seasoning.

5-STAR FILET MIGNON

Steps:

• Using a paring knife, clean and trim all silverback from the tenderloin.
• Using a chef's knife cut away the point, or thin part of the loin. (I reserve this piece for anyone who wants a well done piece of meat or julienne it later to make a kick-ass gourmet cheesesteak).
• Cut the remaining loin into steaks approximately 1 and 1/2 inches thick.
• Arrange the steaks on a plate and return to refrigerator.
• Separate the rosemary leaves from the sprigs.
• Using a chef's knife cut the rosemary into 1/4 inch pieces.
• Combine the rosemary with 4 tablespoons of kosher salt in a ramekin, and cover with plastic. Shake for one minute to combine.
• Remove steaks from fridge.
• Pat steaks dry with a clean paper towel.
• Generously season one side of the steaks with the rosemary-salt and some freshly ground black pepper.
• Repeat steps 9 and 10 for the other side.
• To prepare on grill:.
• Preheat grill to highest possible temperature. Lower to temp to high. place steaks on grill and cook for 6 minutes on one side. Using tongs, turn steaks and cook for 5 minutes on other side for medium rare. Remove steaks from heat and allow to rest 4 minutes. Slice each steak and arrange the pieces in an overlapping manner. Sprinkle with fleur-de-sel and serve with desired sides.
• To prepare on stove.
• Heat a dry fry pan over high heat for 5 minutes. Add 2 tablespoons olive oil to pan. Follow directions above.
• Bon appetit.