Coonass Filet Mignon Recipes

COONASS FILET MIGNON

Steps:

• Mix egg and mustard.
• Add ground chuck, breadcrumbs and onion.
• Add seasonings (Generally, a layer of salt, black pepper and.
• garlic powder is added to each side then a pinch or two of red pepper).
• Weigh out 5 oz of the mixture and make into a meatball then flatten slightly.
• Wrap a slice of bacon or two around the meat and.
• fasten with toothpick.
• Fry up in pan -- a few minutes on each side.
• Serve up.

FILET MIGNONS WITH COGNAC-CREAM SAUCE

Steps:

• To make the rub, in a small bowl, mix together the paprika, garlic powder, mustard, rosemary, salt and black pepper. Sprinkle the rub all over the meat, reserving 1 Tb. Let the steaks stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature, if necessary, before cooking.
• In a large, heavy frying pan over medium-high heat, heat the olive oil. Add the steaks and cook to the desired doneness, turning once, 3-5 minutes on each side.
• Transfer the steaks to a platter and let rest, tented loosely with aluminum foil, while you make the pan sauce.
• To make the sauce, in the same frying pan over medium heat, melt the butter.
• Add the shallot and parsley and saute until the shallot is softened, 2-3 minutes.
• Remove the pan from heat and add the Cognac.
• Briefly return to the heat to warm; then remove from the heat again to ignite the Cognac using a long kitchen match, making sure the overhead fan is off and averting your eyes. Keep a lid handly in case the flame should flare up.
• When the flame has burned out, return the pan to high heat and whisk in the mustard, tomato paste, reserved 1 Tb rub, and beef stock.
• Cook, whisking often, to reduce the sauce by half, 4-5 minutes.
• Remove the pan from the heat and whisk in the cream and cayenne to taste.
• Add any accumulated juices from the steaks. Season to taste with salt and black pepper.
• To serve, spoon a generous amount of sauce over the steaks and serve at once. Pass any extra sauce at the table.

FILET MIGNON

Steps:

• We rarely eat beef but when we do for special occasions we enjoy the above for a most tender cut of beef.
• Here is the way our family does it. There are other methods of seasoning and roasting but we are always satisfied with the results this way.
• Try to buy a whole fillet that is already "peeled " ( trimmed of silverskin, fat etc. ) or if you prefer you can buy untrimmed and do it yourself.
• The whole filet has a taped part ( called the tail ) and when you roast, tuck this part under so you can have a more even piece of meat for roasting.
• If the whole filet is too large to fit your roasting pan you may cut the filet in half and roast the two parts in the pan together.
• Make sure the meat comes to room temperature prior to roasting for even roasting which also helps with tenderness.
• Rub oil ( we prefer olive ) over the filet and then rub in seasonings such as salt , pepper, paprika, crushed garlic etc. The Montreal Steak Seasoning is a nice choice ( available in the seasoning or meat sections of supermarkets ) .
• Or other people prefer to coat the filet with Dijon mustard and then roll the filet in finely crushed black or colored peppercorns prior to roasting.
• Both ways are delicious.
• Place the filet on a roasting rack over the roasting pan.
• You can also place the filet over some beef bones in the pan which also act as a rack.
• Preheat the oven to 475 degrees F.
• Place the prepared filet on the rack and roast 20 minutes ( for a average 5 lb roast- ). Then decrease the temperature to 350F and roast an additional 20 minutes.
• Remove the filet from the oven and let sit about 15 minutes before slicing.
• This total time factor should produce medium rare. A heavier roast will probably need more roasting time and a smaller roast less time. The sitting times allows for best slicing and lets some of the juices settle etc. If you prefer you can check and rely on a meat thermometer to test so you don't under or over roast the meat..
• Insert thermometer in the thickest part of the roast. Generally 120 to 130 F is rare and 130 to 140 F is medium rare. Remember the meat will continue to cook with "standing time" out of the oven.
• Meanwhile make the mushroom sauce ( this is a natural and not thickened sauce ). In a large skillet over medium high heat cook the onion in some olive oil or butter until softened.
• Add the sliced mushrooms and garlic and continue to cook and stir until the mushrooms have reduced in volume by 1/2 and become tender.
• Add the vermouth, dashes of Worcestershire sauce and Gravy Master ( a browning/ caramelized color for sauces etc. ). Cook and stir another 5 to 10 minutes and then season to taste. If you wish you may add a few tablespoons of the pan drippings or a bit of beef bullion paste ( available in jars ) for a richer flavor.
• The whole recipe really can serve quite a lot depending on how thick or thin you slice the meat. Leftovers reheat well.

FILET OF BEEF CHASSEUR (TENDERLOIN-FILET MIGNON)

Steps:

• Combine half the garlic, the seasoned salt, and the pepper. Pat the meat dry and rub with the garlic mixture.
• Sear the steaks in a large skillet with 2 tablespoons of the butter until brown on the outside with the center raw. Arrange the steaks in a 13 X 9 inch baking dish.
• Pour the brandy into the skillet and stir over moderate heat, scraping up the brown bits. Add remaining 4 tablespoons of butter. When the butter is foaming, add the mushrooms and cook until browned, about 5 minutes. Stir in the flour and reduce heat to low. Stir in the tomato paste and remaining garlic.
• Remove from the heat; whisk in the wine, chicken broth, beef broth, and water. Bring to a boil over moderate heat, stirring constantly. Reduce heat and simmer 10 minutes, until the liquid is reduced by a third.
• Add Worcestershire and currant jelly. Adjust seasonings to taste and thin the sauce to a coating consistency.
• Cool and pour over steaks. (At this point steaks may be covered and refrigerated overnight. Allow them to come to room temperature before cooking.).
• Preheat oven to 400 degrees F. Bake the filets, uncovered, for 15-20 minutes for rare, 20-25 for medium to medium-well.