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
FILET MIGNON IN PUFF PASTRY
I just love to have a nice, quiet, romantic Valentine's Day dinner at home with my wonderful husband. This is what I make us every year. It's gorgeous, very easy and is so much nicer than eating out.-Kelly Williams, Forked River, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place steaks on an ungreased baking sheet. Sprinkle with pepper; top with butter. Bake at 425° for 10 minutes. Cool slightly; refrigerate until chilled., Meanwhile, on a lightly floured surface, roll puff pastry into a 14x9-1/2-in. rectangle. Cut out two 7-in. squares, reserving scraps. , Rub steaks with garlic and top with cheese; place steaks, cheese side down, in the center of each pastry square. Lightly brush pastry edges with egg. Bring opposite corners of pastry over steaks; pinch seams to seal tightly. Place seam side down on an ungreased baking sheet. Cut small slits in top of pastry; brush with egg., Using lightly floured small cookie cutters, cut out shapes from reserved pastry. Arrange over wrapped steaks; brush shapes with egg., Bake at 425° for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a small bowl, combine sauce ingredients. Serve with steaks.
Nutrition Facts : Calories 1135 calories, Fat 70g fat (24g saturated fat), Cholesterol 230mg cholesterol, Sodium 673mg sodium, Carbohydrate 72g carbohydrate (0 sugars, Fiber 9g fiber), Protein 54g protein.
FILET MIGNON EN PHYLLO AVEC SAUCE MADERE
This is an impressive variation of beef Wellington. Great for a romantic dinner or dinner party. Prep and cook times approximate.
Provided by keen5
Categories Steak
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Oil a large heavy skillet and in it sear the fillets over high heat for 1 minute per side.
- Season with salt and pepper and set aside.
- In the same skillet saute the mushrooms, ham and shallots, in 2 tablespoons of butter for about 5 minutes.
- Add the mustard and sherry.
- Cook and stir a few more minutes to form a moist paste; set aside.
- Brush 1 sheet of phyllo dough with butter and place another sheet on top.
- Repeat this three more times, ending up with 4 stacks.
- On each stack of phyllo, place 2 tablespoons of mushroom mixture in the center and top with 1 fillet.
- Wrap the phyllo around the fillets and place seam side down on a greased baking sheet.
- Brush with melted butter and bake at 450°F for 12 minutes or until lightly browned.
- Meat will be medium rare.
- For the sauce, blend pan juices from meat with broth, Madeira and Bovril.
- Bring to a boil, reduce heat, add lemon juice and let simmer for 5 minutes, stirring occasionally.
- Remove skillet from heat and swirl in butter.
- Spoon 2 tablespoons of sauce over each fillet and serve.
- Pour remaining sauce in a sauce boat.
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