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
FANCY FILET MIGNON CHILI
A wonderful new version of an old classic. After trying many chili recipies I have finally came up with the perfect "Fancy Chili". Tender cuts of beef with beans in a delicious sauce that is very flavorful and not too spicy. I like to serve it with tortilla chips and corn bread.
Provided by Raqstar
Categories Meat
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 366.6, Fat 15.8, SaturatedFat 5.4, Cholesterol 67.6, Sodium 471.4, Carbohydrate 32.4, Fiber 7.2, Sugar 3.8, Protein 25.2
GUINNESS AND FILET MIGNON CHILI
If you're not watching your sodium intake, use regular instead of low-sodium ingredients. This recipe is based on chili served at Gallagher'ss Steak House, 228 West 52nd Street, New York City, with just a couple of very minor alterations.
Provided by Millereg
Categories One Dish Meal
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 18
Steps:
- Heat up ½ cup of the butter in a large sauce pot over medium high heat until very hot.
- Add diced filet and cook until seared and browned around the edges.
- Add ground beef and cook until all of the beef is browned thoroughly.
- Remove the meat and set aside, draining off ¾ of the fat (leave the rest of the fat in the pot).
- Add the diced onions and chile pepper to the pot and cook until soft, about 3 minutes.
- Add the meat back to the pot.
- Add the Guinness and let boil for 1 minute.
- Add the flour and stir constantly for 1 minute.
- Add the crushed tomatoes, tomato paste and the beef stock and stir thoroughly.
- Reduce the heat to a low simmer and add both of the beans, the chili powder, cumin, salt, white pepper and brown sugar.
- Let the chili simmer for 30 minutes, uncovered, stirring occasionally.
- Finish by stirring in ½ cup more of the butter and the shredded cheddar cheese.
- Garnish or serve with any of the following: sour cream, diced red onions and pepper, shredded cheddar cheese, diced tomatoes, fresh chopped cilantro.
Nutrition Facts : Calories 630.2, Fat 39.9, SaturatedFat 20, Cholesterol 167.8, Sodium 806.5, Carbohydrate 17.7, Fiber 4.2, Sugar 4.1, Protein 43.3
GOURMET BOURBON FILET MIGNON CHILI
Steps:
- Melt 1/2 of the butter in a large pot over medium high heat. Brown the ground sirloin and filet. Remove the meat and drain off all but 1/4 cup of the remaining fat and add the jalapeno and onion. Cook for 4 - 5 minutes to soften. Add the meat back to the pot and pour in the bourbon whiskey and raise the heat to high and cooked for 2 minutes. Next add the masa and stir constantly for 1 minute. Quickly add the tomatoes, tomato paste and stock and stir. Reduce heat to a simmer and add the beans, chili powder, cumin, salt, pepper and brown sugar. Simmer the chili for 30 minutes uncovered, stirring occasionally. Finally, stir in the remaining butter and the shredded cheddar cheese. Top with more cheese and a dollop of sour cream.
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- Liberally season the meat with salt and pepper. Heat a dutch oven or large heavy skillet on medium high. When hot, add a glug of canola oil, then cook the filet chunks until well browned on all sides, about 5 minutes. Remove the meat with a slotted spoon and set aside.
- Add the pancetta and cook until just starting to crisp on the edges. (Feel free to use coarsely chopped bacon instead.) Reduce heat to medium and add the onion. Cook for five minutes then reduce heat to medium low and allow the onions to simmer until golden and soft. (Don’t rush here, the browning of the onions really helps develop their flavor.) Add the garlic and cook for two more minutes.
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