Smothered Filet Mignon Recipes

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FILET MIGNON WITH RICH BALSAMIC GLAZE



Filet Mignon with Rich Balsamic Glaze image

This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.

Provided by LINDA W.

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 20m

Yield 2

Number Of Ingredients 5

2 (4 ounce) filet mignon steaks
½ teaspoon freshly ground black pepper to taste
salt to taste
¼ cup balsamic vinegar
¼ cup dry red wine

Steps:

  • Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
  • Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
  • Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g

PERFECT FILET MIGNON RECIPE



Perfect Filet Mignon Recipe image

Learn how to cook the best filet mignon perfectly like a steakhouse, pan seared in a cast iron skillet & finished in the oven (with time chart!). This filet mignon recipe is EASY, juicy and flavorful.

Provided by Maya | Wholesome Yum

Categories     Main Course

Time 15m

Number Of Ingredients 7

2 tbsp Unsalted butter ((softened, divided))
1/2 tbsp Fresh rosemary
1/2 tbsp Fresh thyme
1 clove Garlic ((minced))
4 8-oz Filet mignon steaks ((at room temperature))
Sea salt
Black pepper

Steps:

  • Remove your filet mignon from the fridge about 30 minutes before cooking to bring it to room temperature. (This will ensure even cooking.)
  • Mash together half of the butter (1 tablespoon, 14 g), rosemary, thyme, and garlic. (Sprinkle in a little sea salt if using unsalted butter.) Form into a log and refrigerate until the last step.
  • Preheat the oven to 400 degrees F (204 degrees C).
  • Trim any connective tissue around the edges of the beef tenderloins. Season the filets liberally with sea salt and black pepper on both sides.
  • Heat the cast iron skillet over medium-high heat, until the skillet is very hot. Melt the remaining butter (1 tablespoon, 14 g) in the skillet.
  • Add the filets. Sear for 2 minutes on each side, without moving them around.
  • Transfer the skillet to the preheated oven. Bake to desired level of doneness. (I recommend medium rare.) For a 2 in (5 cm)thick filet, that is 5 minutes for rare, 6 minutes for medium rare, 7 minutes for medium, or 8 minutes for medium well. Use a meat thermometer to check for the right temperature - 120 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, and 155 degrees F (68 degrees C) for medium well. The temperature will rise by another 5 degrees F while resting (see next step).
  • Remove the filets from the oven and transfer to a plate. Top each with 1/2 tablespoon (7 g) of herb butter (slice the log of herb butter into four parts and put one on each steak). Let the steaks rest for 5 minutes before cutting.

Nutrition Facts : Calories 350 kcal, Carbohydrate 0.2 g, Protein 20 g, Fat 29 g, SaturatedFat 13 g, Cholesterol 88 mg, Sodium 57 mg, Fiber 0.04 g, Sugar 0.01 g, UnsaturatedFat 13 g, ServingSize 1 serving

EASY YET ROMANTIC FILET MIGNON



Easy Yet Romantic Filet Mignon image

This recipe is very simple and very delicious also. I can prepare it, and I am a 14 year old boy! This recipe only takes a few minutes to prepare and only a bit longer in the broiler. This goes good with some mashed potatoes with butter and green beans with lemon squeezed on top. This is good, trust me!

Provided by chef in the making

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 20m

Yield 2

Number Of Ingredients 6

2 (8 ounce) (1 inch thick) filet mignon steaks
2 teaspoons olive oil
¼ teaspoon onion powder
Salt and pepper to taste
2 tablespoons minced shallot
2 slices bacon

Steps:

  • Place oven rack in its highest position. Set oven to Broil.
  • Rub steaks all over with olive oil. Sprinkle with onion powder, then with salt and pepper. Wrap one slice of bacon around each steak, and secure with a toothpick.
  • Place steaks onto a broiler pan, and broil for 5 to 7 minutes. Turn the steaks over, and sprinkle the tops with shallots. Broil for an additional 5 to 7 minutes, or until the steaks are cooked to your liking.

Nutrition Facts : Calories 610.7 calories, Carbohydrate 2.1 g, Cholesterol 196 mg, Fat 35 g, Fiber 0.1 g, Protein 67.4 g, SaturatedFat 11.6 g, Sodium 444.4 mg, Sugar 0.4 g

THE PERFECT FILET MIGNON



The Perfect Filet Mignon image

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

Two 7- to 8-ounce filets mignons, such as USDA Prime Beef Filet Mignon
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1 stick (8 tablespoons) unsalted butter, cut into tablespoon pieces
4 sprigs thyme
3 cloves garlic, smashed
1 shallot, finely diced
1/4 cup brandy
3/4 cup light red wine, such as Pinot Noir
1/4 cup low-sodium beef broth
1 tablespoon chopped chives

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.

SMOTHERED FILET MIGNON



Smothered Filet Mignon image

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

4 (6 ounce) filet mignon steaks
seasoned salt to taste
cracked black pepper to taste
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons dried rosemary
1 tablespoon butter
2 cups onion slices
1 teaspoon white sugar
4 ounces blue cheese, crumbled

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

SEARED FILET MIGNON



Seared Filet Mignon image

Provided by Food Network

Categories     main-dish

Time 11m

Yield 6 servings

Number Of Ingredients 4

6 slices Filet Mignon, each about 1/2 pound and cut about 1 1/2 inches thick
Salt and pepper
1/3 cup (6 tablespoons) butter
1 1/2 tablespoons olive oil

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.

HOW TO COOK FILET MIGNON RECIPE BY TASTY



How To Cook Filet Mignon Recipe by Tasty image

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

6 oz filet mignon
coarse salt, to taste
freshly ground black pepper, to taste
1 tablespoon grapeseed oil, or other high-heat, neutral oil of choice
2 tablespoons unsalted butter
2 sprigs fresh rosemary
1 clove garlic

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

MERLOT FILET MIGNON



Merlot Filet Mignon image

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

2 beef tenderloin steaks (8 ounces each)
3 tablespoons butter, divided
1 tablespoon olive oil
1 cup merlot
2 tablespoons heavy whipping cream
1/8 teaspoon salt

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.

Z'TEJAS SMOTHERED FILET MIGNON



Z'tejas Smothered Filet Mignon image

This is a fabulous sauce to serve on the side with filet or strip steak. The sauce takes time to prepare, but is well worth the effort! I used poblano peppers and portabella mushrooms and it turned out great!The sauce got great reviews at my last dinner party!

Provided by Cook4_6

Categories     Steak

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 17

4 (8 ounce) beef tenderloin fillets
4 tablespoons seasoning, such as Spice Hunter's Steak & Chop, Grill & Broil
2 cups mixed mushrooms, of your choice (such as shitakes, oyster, button)
2 tablespoons butter
4 tablespoons heavy cream
3 anaheim chilies, split, de-veined and seeded (you may use anchos or Poblanos, if available)
3 shallots, sliced
3 garlic cloves, sliced
1/4 cup olive oil
3 cups red wine
3/4 cup beef stock
1 tablespoon dried thyme
2 bay leaves
1/2 cup horseradish
2 tablespoons cornstarch, mixed with
2 teaspoons water
1 1/2 cups water

Steps:

  • To prepare Ancho/Anaheim Horseradish:.
  • Put olive oil in pan and saute peppers, shallots and garlic over low heat, covered, until soft but not browned.
  • Add red wine and simmer for 30 minutes.
  • Add beef stock, thyme, bay leaves, horseradish and simmer 30 minutes.
  • In a small jar, mix 2 tablespoons cornstarch with 2 tablespoons cold water and shake. Add the cornstarch mixture and the remaining 1 1/2 cups of water to thicken the sauce. Strain mixture through a fine-sieved colander.
  • To prepare steaks:.
  • Season steaks with seasoning mixture.
  • Grill steaks on both sides or broil to desired doneness.
  • While steak is grilling, in a skillet, heat the 2 tablespoons butter, the 2 cups of ancho sauce and the mushrooms until the mushrooms are softened.
  • Add cream to mushroom mix and simmer just until warmed.
  • Pour mushroom sauce mixture over steaks and serve.

Nutrition Facts : Calories 1077.3, Fat 77.5, SaturatedFat 30.2, Cholesterol 196.8, Sodium 411, Carbohydrate 19.2, Fiber 2, Sugar 5.3, Protein 42.9

SMOTHERED FILET MIGNON



Smothered Filet Mignon image

"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

4 (6 ounce) filet mignon steaks
seasoning salt
cracked black pepper
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons dried rosemary
1 tablespoon butter
2 cups onions, slices
1 teaspoon white sugar
4 ounces blue cheese, crumbled

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

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