Filet Mignon Garlic Toasts Recipes

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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

FILET MIGNON GARLIC TOASTS



Filet Mignon Garlic Toasts image

From the Weight Watchers' website. 2 points per toast. This can be sped up and simplified by purchasing a tube of garlic paste.

Provided by jenpalombi

Categories     Meat

Time 50m

Yield 64 serving(s)

Number Of Ingredients 9

cooking spray (1 spray)
8 medium garlic cloves, peeled (or to taste)
1 tablespoon olive oil
1 teaspoon fresh lemon juice
3/4 teaspoon table salt
1/4 teaspoon black pepper
1 1/2 tablespoons fresh parsley, finely minced
2 lbs raw lean beef tenderloin, trimmed and tied (from butcher)
24 ounces French bread, cut into sixty four 1/3-inch-thck slices

Steps:

  • Coat a large roasting pan with cooking spray. Set pan on middle rack in oven and then preheat oven to 425ºF.
  • Combine garlic, oil, lemon juice, salt, pepper and parsley in a small bowl; mash to a fine paste using back of a wooden spoon (or you can use a mortar and pestle). Set aside about 1/3 of garlic paste for use on the meat (the other 2/3 will be for the toasts).
  • Wash beef and pat dry with paper towels. Rub about 1/3 of garlic paste on meat. Place meat in preheated roasting pan and cook about 22 minutes for medium rare or 25 minutes for medium.
  • Remove meat from oven and place on a cutting board. Loosely cover meat with aluminum foil and let stand 15 to 20 minutes (meat will continue to cook slightly). Reduce oven temperature to 350ºF.
  • Meanwhile, spread tops of bread slices with garlic paste; place in a single layer on baking sheets. Bake until slightly toasted, about 5 to 7 minutes.
  • Remove strings from meat and slice against the grain into 32 very thin pieces; slice each piece in half. Place a slice of meat on each garlic toast and serve. Yields 1 piece per serving.

Nutrition Facts : Calories 72.8, Fat 3.4, SaturatedFat 1.2, Cholesterol 12.2, Sodium 100.5, Carbohydrate 5.7, Fiber 0.3, Protein 4.5

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.

GARLIC TOASTS



Garlic Toasts image

Provided by Ina Garten

Time 30m

Yield 20 to 25 toasts

Number Of Ingredients 4

1 baguette
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, halved lengthwise

Steps:

  • Preheat the oven to 400 degrees F.
  • Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
  • Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.

TEXAS TOASTS WITH FILET MIGNON, WATERCRESS & HERB BUTTER



Texas Toasts With Filet Mignon, Watercress & Herb Butter image

Who can argue with grilled bread topped off with a juicy grilled filet, a bed of watercress and an herb-rich butter? EatingWell

Provided by Manami

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon whipped butter or 1 tablespoon regular butter, slightly softened
3 teaspoons extra virgin olive oil, divided
1 tablespoon minced chives or 1 tablespoon shallot
1 tablespoon capers, rinsed and chopped
3 teaspoons minced fresh marjoram or 3 teaspoons oregano, divided
1 teaspoon freshly grated lemon zest, divided
1 teaspoon fresh lemon juice (not the bottled kind)
3/4 teaspoon kosher salt, divided
1/2 teaspoon fresh ground pepper, divided
1 tablespoon minced fresh rosemary
1 garlic clove, minced, plus
1 garlic clove, peeled and halved
1 lb filet mignon, about 1 1/2 inches thick, trimmed of fat and cut into 4 portions
4 slices whole grain bread
4 cups watercress, trimmed and chopped

Steps:

  • Preheat grill to high.
  • Mash butter in a small bowl with the back of a spoon until it's soft and creamy.
  • Stir in 2 teaspoons oil until combined.
  • Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Cover and place in the freezer to chill.
  • Combine the remaining 1 teaspoon oil, remaining 2 teaspoons marjoram (or oregano), remaining 1/2 teaspoon lemon zest, remaining 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl.
  • Rub on both sides of steak.
  • Rub both sides of bread with the halved garlic clove; discard the garlic.
  • Grill the steak 3 to 5 minutes per side for medium-rare.
  • Grill the bread until toasted, 30 seconds to 1 minute per side.
  • Transfer the toasts to a large plate, place the steaks on top of the toasts and spread the herb butter on top of the steaks; let rest for 5 minutes.
  • Divide watercress among 4 plates and top with the steak-topped toasts.

Nutrition Facts : Calories 434.5, Fat 31.3, SaturatedFat 12.1, Cholesterol 84.5, Sodium 627.6, Carbohydrate 14.4, Fiber 2.4, Sugar 1.7, Protein 24.3

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