Filet Mignon Marinated Recipes

MARINATED FILET MIGNON

Steps:

• Clean and prepare filet.
• Mix all marinade ingredients together.
• Place in zip bag with tenderloin and let sit at room temperature for 30 minutes.
• Cook to desired temperature (roast or grill).
• Serve with demi-glace or brown gravy.
• Can top with sauteed mushrooms, if desired.

SMOTHERED FILET MIGNON

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.

MARINATED FILET MIGNON WITH FLAVORED BUTTER

Steps:

• Place filets in a re-sealable plastic bag.
• Combine the marinade ingredients in a glass bowl or measuring cup.
• Pour the marinade over the filets, seal the bag and refrigerate for at least 2 hours or overnight.
• Thoroughly combine the butter, worcestershire sauce and mustard. Set aside until the steaks are cooked.
• Remove the filets to a warm platter. Place about a teaspoon of flavored butter on top of each filet.

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!

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.

HOISIN-MARINATED FILETS MIGNONS WITH NECTARINE SALSA

Steps:

• Make marinade:
• Finely chop scallion and in a bowl whisk together with remaining marinade ingredients.
• In a large heavy-duty sealable plastic bag combine marinade and steaks, turning steaks to coat with marinade, and seal bag, pressing out excess air. Marinate steaks at room temperature 1 hour.
• Make salsa while steaks are marinating:
• Finely chop nectarine and bell pepper. Seed and finely chop tomatoes. Thinly slice white and pale-green parts of scallions and mince garlic. Wearing protective gloves, discard seeds and ribs from chile and finely chop chile. In a bowl stir together all salsa ingredients and season with salt and pepper.
• Prepare grill.
• Remove steaks from marinade, discarding it, and grill steaks on an oiled rack set 5 to 6 inches over glowing coals, 3 to 4 minutes on each side for medium-rare. (Alternatively, grill steaks in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks with tongs to a platter and let stand 5 minutes.
• Serve steaks with salsa.

WINE & BALSAMIC MARINATED FILET MIGNON

Steps:

• Whisk all ingredients together until well blended. Add the meat and the marinade to a resealable bag and refrigerate for at least 2 hours. Discard marinade and let rest at room temperature prior to grilling to your desired internal temperature. Serves 4.