FIVE STAR FILET MIGNON STUFFED WITH MUSHROOMS & ONIONS RECIPE - (4.8/5)
Provided by á-85084
Number Of Ingredients 18
Steps:
- Preheat the grill to medium-high. Melt the butter over medium-high heat in a large skillet. Add the onions and rosemary and cook until the onions are slightly translucent, about 2 minutes. Stir in the mushrooms and cook, stirring, until the mushrooms are soft and most of the juices have evaporated, 4 to 5 minutes. Pour in the wine and simmer until most of the liquid has evaporated, about 2 minutes. Season with 1/4 teaspoon each salt and pepper. Cut a deep pocket horizontally into each steak. Sprinkle the steaks with salt and pepper. Stuff each pocket with about 1 1/2 tablespoons of the mushroom mixture, reserving the remaining mushroom mixture for serving. Skewer with toothpicks to close. Brush the steaks with olive oil. Place the steaks in a grill basket (this way any filling that falls out during cooking won't fall into the fire). Transfer the basket to the grill. Close the cover and cook to desired doneness, 5 to 6 minutes per side for medium-rare. Let the steaks rest for 5 minutes on a platter or cutting board Serve the steaks with the remaining mushroom mixture and the Bearnaise Sauce. BERNAISE SAUCE: Combine the wine, half the tarragon, the vinegar, garlic, shallots and some salt and pepper in a sauté pan over medium-low heat. Cook until reduced by half. Transfer to a medium metal bowl. Start to whisk the wine mixture in the bowl while adding the butter in increments. (Do not stop whisking throughout this whole process.) Temper the eggs so they do not scramble and add them to the bowl. The sauce will look glossy and thick. Whisk in the lemon juice, if using. Taste for seasoning.
5-STAR FILET MIGNON
This simple preparation of the "king of cuts" will be sure to wow diners. This can be cooked either indoors, in a pan, or grilled outdoors.
Provided by cubanb2027
Categories Steak
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Using a paring knife, clean and trim all silverback from the tenderloin.
- Using a chef's knife cut away the point, or thin part of the loin. (I reserve this piece for anyone who wants a well done piece of meat or julienne it later to make a kick-ass gourmet cheesesteak).
- Cut the remaining loin into steaks approximately 1 and 1/2 inches thick.
- Arrange the steaks on a plate and return to refrigerator.
- Separate the rosemary leaves from the sprigs.
- Using a chef's knife cut the rosemary into 1/4 inch pieces.
- Combine the rosemary with 4 tablespoons of kosher salt in a ramekin, and cover with plastic. Shake for one minute to combine.
- Remove steaks from fridge.
- Pat steaks dry with a clean paper towel.
- Generously season one side of the steaks with the rosemary-salt and some freshly ground black pepper.
- Repeat steps 9 and 10 for the other side.
- To prepare on grill:.
- Preheat grill to highest possible temperature. Lower to temp to high. place steaks on grill and cook for 6 minutes on one side. Using tongs, turn steaks and cook for 5 minutes on other side for medium rare. Remove steaks from heat and allow to rest 4 minutes. Slice each steak and arrange the pieces in an overlapping manner. Sprinkle with fleur-de-sel and serve with desired sides.
- To prepare on stove.
- Heat a dry fry pan over high heat for 5 minutes. Add 2 tablespoons olive oil to pan. Follow directions above.
- Bon appetit.
Nutrition Facts : Calories 1245.1, Fat 99.2, SaturatedFat 40.7, Cholesterol 318.1, Sodium 804, Protein 82.5
FILET MIGNON WITH MUSHROOM-CABERNET GRAVY
I love pan-searing because it gives the filet mignon steaks that beautiful color and crust on the outside and leaves them so tender inside! And because of the influence of my husband's French grandmother, I love to cook anything with wine! The Cabernet and mushrooms, along with fresh thyme, make this absolutely delicious! Try this: you'll love it!
Provided by Muffinmom
Categories World Cuisine Recipes European French
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the filets with salt and pepper, gently place them into the hot skillet, and sear until well-browned on each side, about 2 minutes per side. Remove the steaks to a platter, tent with aluminum foil, and keep warm.
- Turn the heat down to medium, and melt the butter. Cook and stir the shallot and mushrooms in the butter until the mushrooms begin to give off their liquid and the shallots are translucent, about 5 minutes. Stir in the wine, beef broth, and thyme, and simmer the sauce until it begins to reduce, 6 to 10 minutes. Return the steaks to the sauce, and simmer briefly until they start to become firm and are reddish-pink and juicy in the center, about 2 to 4 minutes per side (for medium-rare.) An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to serving dishes.
- In a small bowl, stir the cornstarch and water until it forms a smooth paste. Stir the cornstarch mixture into the pan sauce, and cook and stir until thickened, about 30 seconds. Top each serving with mushroom-wine sauce to serve.
Nutrition Facts : Calories 332.4 calories, Carbohydrate 7.6 g, Cholesterol 64.6 mg, Fat 20.1 g, Fiber 1 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 386.9 mg, Sugar 2.2 g
FILET MIGNON WITH MUSHROOMS
This has turned out to be my wife's absolute favorite recipe for filet mignon with mushrooms. The original called for about a third of the liquid, but the sauce is so good that she always complained about not having enough to dip bread in. So the liquid measurements are tripled here from the original.
Provided by Brian Wren
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 50m
Yield 2
Number Of Ingredients 11
Steps:
- Place bacon in an 8-inch cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Pour off excess fat from the skillet. Crumble bacon and reserve.
- Heat 1 tablespoon butter in a skillet over medium-low heat. Cook garlic in the hot butter, stirring, until softened, 1 to 2 minutes. Add mushrooms, salt, and pepper; cook over medium heat, stirring, until liquid from mushrooms starts to evaporate, 5 to 7 minutes. Add bourbon and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire. Boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep warm.
- Pat steaks dry with paper towels and sprinkle with salt and pepper.
- Heat remaining butter in a skillet over medium-high heat until foam begins to subside. Sear steaks for 4 minutes; turn over and sear, 3 to 3 1/2 minutes for medium-rare. Divide between 2 plates and spoon sauce over them.
Nutrition Facts : Calories 468.4 calories, Carbohydrate 5.5 g, Cholesterol 122.9 mg, Fat 21.6 g, Fiber 0.7 g, Protein 37.8 g, SaturatedFat 10.1 g, Sodium 442.9 mg, Sugar 2.1 g
EASY YET ROMANTIC FILET MIGNON
This recipe is very simple and very delicious also. I can prepare it, and I am a 14 year old boy! This recipe only takes a few minutes to prepare and only a bit longer in the broiler. This goes good with some mashed potatoes with butter and green beans with lemon squeezed on top. This is good, trust me!
Provided by chef in the making
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Place oven rack in its highest position. Set oven to Broil.
- Rub steaks all over with olive oil. Sprinkle with onion powder, then with salt and pepper. Wrap one slice of bacon around each steak, and secure with a toothpick.
- Place steaks onto a broiler pan, and broil for 5 to 7 minutes. Turn the steaks over, and sprinkle the tops with shallots. Broil for an additional 5 to 7 minutes, or until the steaks are cooked to your liking.
Nutrition Facts : Calories 610.7 calories, Carbohydrate 2.1 g, Cholesterol 196 mg, Fat 35 g, Fiber 0.1 g, Protein 67.4 g, SaturatedFat 11.6 g, Sodium 444.4 mg, Sugar 0.4 g
SMOTHERED FILET MIGNON
A great combination of flavors. Serve with some mashed garlic red potatoes and sweetened green beans for a fabulous special occasion meal. Don't forget to serve a bottle of Cabernet or Zinfandel.
Provided by JDVMD
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 1h
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 590.1 calories, Carbohydrate 13.4 g, Cholesterol 124.5 mg, Fat 43.4 g, Fiber 1.8 g, Protein 35.3 g, SaturatedFat 16.3 g, Sodium 689.4 mg, Sugar 6.9 g
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