Fancyfiletmignonchili Recipes

THE PERFECT FILET MIGNON

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.

FILET MIGNON CHILI

Steps:

• Heat 1 tablespoon of the olive oil in a Dutch oven over medium-high heat. Add the onions, red bell peppers, yellow bell peppers and garlic and cook until starting to brown, 10 to 12 minutes. Add the ground beef, sprinkle with salt and pepper and cook until browned, about 3 minutes. Add the chili powder, cumin, smoked paprika and cayenne and cook for 1 to 2 minutes. Add the diced tomatoes, tomato paste and chicken stock. Bring to a simmer and cook for 30 minutes, stirring occasionally. Stir in the black beans and pinto beans; cook for another 5 minutes.
• While the chili is cooking, heat the remaining 1 tablespoon olive oil in a large cast-iron skillet until smoking. Add the filet and season well with salt and pepper. Cook, turning, until medium-rare, 2 to 3 minutes. Fold the filet into the chili and turn off the heat.
• Serve the chili in bowls, topped with a Cheese Crisp and some Pico de Gallo and Avocado Mash.
• Heat a large nonstick saute pan over medium-high heat. Make small piles of the shredded cheese in the pan; cook until the cheese melts and starts to brown. Flip and cook on the reverse side until golden brown. Transfer the cheese crisps to a paper towel until ready to serve.
• Combine the tomatoes, onions, cilantro and lime juice in a bowl. Season with salt and pepper.
• Mash the avocados in a bowl and season with salt and pepper. Mix in the lime juice and green onions.

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!

MELT-IN-YOUR-MOUTH FILET MIGNON RECIPE BY TASTY

Steps:

• Marinate the steaks in beer and let sit overnight in the refrigerator.
• Remove from the fridge and pat dry with a paper towel. Allow steaks to rest for 20-30 until they are at room temperature. Generously season the meat with salt and pepper.
• Preheat the oven to 450°F.
• Melt butter in a cast iron skillet. Add filets to heated skillet and cook without touching for 2-4 minutes on each side.
• In a separate pan, saute onion & garlic in butter.
• Add cooked garlic and onions on top of steaks, then transfer the cast iron skillet to the oven and continue to cook for 7 minutes to achieve medium doneness.
• Serve with your favorite side and enjoy.

FILET MIGNONS LILI

Steps:

• To make the sauce: melt 1 tablespoon of the butter over medium heat; add shallots and cook, stirring often, for 5 minutes or until softened.
• Stir in tomato paste, bay leaf and rosemary until well combined.
• Stir in cognac, Madeira and red wine; bring to boil.
• Boil for 10 minutes or until reduced to about 1/2 cup.
• Stir in beef stock.
• Boil for 15 minutes or until reduced to about 1 cup.
• Strain into clean pot set over low heat and whisk in remaining butter.
• Season to taste and keep warm.
• While the sauce is cooking, sprinkle meat with salt and pepper to taste.
• In large skillet, melt butter with vegetable oil over medium heat; add garlic and cook, stirring often, for 2 minutes; increase heat to medium-high and add filets mignons.
• Cook, turning once, for 10-12 minutes or until well-browned but still pink in middle.
• Remove from pan and let stand, tented with foil, for about 5 minutes to rest.
• Wipe out pan and return to high heat.
• Add foie gras and cook for 30 seconds per side or until golden brown.
• Remove from pan and reserve.
• Gently toss artichokes in pan juices and cook for 2 minutes or until heated through.
• To serve, place a slice of potato on each of 6 heated plates; top with a filet mignon, followed by a slice of foie gras and a truffle slice (if using).
• Ladle sauce around edge of plate; garnish with artichokes.

FANCY FILET MIGNON CHILI

Steps:

• Combine the six ingredients of the chili seasoning in a plasctic bag. Set aside.
• Brown filet mignon in a large pot, add 3 teaspoons of the seasoning mix to coat. Add the ground turkey and cook until no longer pink. Add onion, cook 3 more minutes. Add tomatoes and 3 more teaspoons of the seasoning mix. Add one can of chili beans. In a food processor add the other can of beans and process until smooth, then add to the chili. Cook on low for about 45 minutes.