MARINATED FILET MIGNON
This recipe is similar to the recipe used by Massa's restaurant in Houston. They serve it with their pan roasted fresh vegetable medley (also posted this recipe separately). It's so simple and quick, but impressive, that it's a great recipe for entertaining. Note: I had to give a cooking time, but that varies depending on whether you are grilling steaks (also how thick your steaks are) or if you are roasting the tenderloin.
Provided by PanNan
Categories Steak
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 802.5, Fat 68.2, SaturatedFat 20.4, Cholesterol 192.8, Sodium 114.8, Carbohydrate 0.8, Fiber 0.1, Protein 44.7
MARINATED FILET MIGNON WITH FLAVORED BUTTER
Make and share this Marinated Filet Mignon With Flavored Butter recipe from Food.com.
Provided by Linda Thomas
Categories Steak
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 8
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.
FILET MIGNON WITH RICH BALSAMIC GLAZE
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.
Provided by LINDA W.
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g
THE PERFECT FILET MIGNON
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
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.
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