MOCK FILETS
This recipe cooks up a nice mock steak and the bacon wrapping gives these 'steaks' a wonderful flavor.
Provided by POFELY
Categories 100+ Everyday Cooking Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat your oven's broiler.
- In a medium bowl, mix ground beef and bread crumbs. Add eggs, onion, salt and pepper; mix well. Shape into 6 thick patties. Wrap bacon around the outside rim of each patty, and secure with a toothpick or kitchen string.
- Place on rack in broiler pan or casserole dish and broil 5 inches from heat source for 10 minutes. Take out of oven and turn patties over.
- Mix ketchup, brown sugar and mustard in small bowl. Spoon over patties, and return to broil for 5 minutes longer or until meat is firm, and no longer pink in the center.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 19.8 g, Cholesterol 127.5 mg, Fat 26.9 g, Fiber 0.7 g, Protein 20.1 g, SaturatedFat 9.5 g, Sodium 1204.8 mg, Sugar 10.1 g
20 BEST MOCKTAILS (+ RECIPE COLLECTION)
With these easy mocktail recipes, you won't even miss the booze! From a lemon basil spritzer to a White Russian to a virgin mojito, these mocktails are perfect for any party.
Provided by insanelygood
Categories Beverages Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a mocktail in 30 minutes or less!
Nutrition Facts :
MOCK FILET MIGNON
I get rave reviews- plenty of requests for the recipe!-whenever I serve this to friends and family.-Cheri Legaard, Fortuna, North Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the beef, rice, onion, Worcestershire sauce, salt, garlic powder and pepper. Shape into six round patties. Wrap a strip of bacon around each patty; fasten with a wooden toothpick., Place in an ungreased shallow baking dish. Bake at 450° for 20 minutes or until meat is no longer pink.
Nutrition Facts :
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.
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
MOCK FILET MIGNON
Flavor-packed beef patties are wrapped in bacon to give them an expensive look. They are served with a rich red wine sauce to give that pricey steak taste at a less expensive cost. Source: Woman's World
Provided by CookingONTheSide
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In skillet over medium-high heat, cook bacon until just beginning to brown, 3-4 minutes. Drain on paper towel; reserve.
- Remove and reserve all but 1 t drippings from pan. Add mushrooms; cook until liquid evaporates, 6-8 minutes.
- Add 2 t garlic; cook 1 minute.
- Transfer mushrooms to bowl; cool 10 minutes.
- Meanwhile, preheat oven to 425 degrees.
- Combine butter and remaining garlic; brush over both sides of bread. Place on baking sheet. Bake until golden, 4-5 minutes.
- In bowl with mushrooms, mix in beef, Worcestershire sauce, egg yolk and salt just until combined; shape into 4 patties.
- Wrap reserved bacon around patties; secure with toothpicks.
- Sprinkle with pepper.
- In same pan, heat 1 T reserved bacon fat and add the patties. Cook, turning once, 5-6 minutes per side until no longer pink inside.
- Remove from pan; discard all but 2 T drippings.
- Add wine, mustard and rosemary. Cook, stirring, until thickened, about 30 seconds. Remove toothpicks.
- Serve the sauce with the beef patties.
- You can top the bread with the beef patties or you could just eat the garlic bread on the side.
Nutrition Facts : Calories 576.8, Fat 30.8, SaturatedFat 11.8, Cholesterol 143.5, Sodium 1194.1, Carbohydrate 38.9, Fiber 2.8, Sugar 2.2, Protein 31.4
MOCK FILET MIGNON
At current filet prices, a mock version might be welcome! I haven't tried these yet, but the recipe comes from a Taste of Home Ground Beef collection.
Provided by ReeLani
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- In a bowl mix together beef, rice, onion, garlic powder, Worcestershire sauce, salt and pepper.
- Shape into 6 round patties.
- Wrap a bacon strip around each patty and fasten with a wooden toothpick.
- Put patties in an ungreased shallow baking dish.
- Bake 20 minutes or to your desired degree of doneness.
Nutrition Facts : Calories 474.9, Fat 15.4, SaturatedFat 5.9, Cholesterol 79.2, Sodium 754.9, Carbohydrate 52.5, Fiber 1.3, Sugar 1.5, Protein 28.3
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