Pork Filet Mignon With Onions Recipes

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SMOTHERED FILET MIGNON



Smothered Filet Mignon image

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

4 (6 ounce) filet mignon steaks
seasoned salt to taste
cracked black pepper to taste
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons dried rosemary
1 tablespoon butter
2 cups onion slices
1 teaspoon white sugar
4 ounces blue cheese, crumbled

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

BACON WRAPPED PORK MEDALLIONS



Bacon Wrapped Pork Medallions image

This is variation of a recipe my mother used to make with my own spin on the seasonings! Also, one of our favorites to enjoy around the holidays!

Provided by Eve Marie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 40m

Yield 4

Number Of Ingredients 8

8 slices bacon
1 tablespoon garlic powder
1 teaspoon seasoned salt
1 teaspoon dried basil
1 teaspoon dried oregano
2 pounds pork tenderloin
2 tablespoons butter
2 tablespoons olive oil

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
  • Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
  • Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 416.6 calories, Carbohydrate 2.4 g, Cholesterol 133.3 mg, Fat 25.5 g, Fiber 0.5 g, Protein 42.3 g, SaturatedFat 8.9 g, Sodium 769.2 mg, Sugar 0.5 g

PORK FILET MIGNON WITH ONIONS



Pork Filet Mignon With Onions image

Make and share this Pork Filet Mignon With Onions recipe from Food.com.

Provided by jkoch960

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

3 lbs pork tenderloin
4 onions, minced
7 ounces dry white wine
5 tablespoons olive oil
salt and pepper

Steps:

  • Cut the tenderloin into 3 or 4 sections.
  • In a non-stick stew pan or dutch oven, heat oil and brown onions on medium heat for approximately 15 minutes.
  • Brown the pork in the onions for 5 minutes and add salt & pepper.
  • Add wine; cover with a lid and let simmer for 30 minutes; turning from time to time.
  • Serve with Dauphine Potatoes.

Nutrition Facts : Calories 699.4, Fat 35.4, SaturatedFat 8.7, Cholesterol 224.5, Sodium 172.8, Carbohydrate 12.4, Fiber 1.5, Sugar 5.2, Protein 70.9

FILETS MIGNONS WITH MUSTARD PORT SAUCE WITH RED ONION CONFIT



Filets Mignons with Mustard Port Sauce with Red Onion Confit image

Categories     Mustard     Onion     Sauté     Quick & Easy     Beef Tenderloin     Port     Red Wine     Gourmet

Yield Serves 4

Number Of Ingredients 21

For the filets:
2 tablespoons olive oil
four 5- to 6-ounce filets mignons (each about 1 1/2 inches thick)
3 tablespoons minced shallot
1/3 cup Tawny Port
2/3 cup dry red wine
1 cup beef broth
1 1/2 teaspoons Dijon-style mustard
a beurre manié made by kneading together 1 tablespoon softened unsalted butter and 1 tablespoon all-purpose flour
flat-leafed parsley sprigs for garnish
For the confit:
1 tablespoon minced garlic
1/4 cup minced shallot
1/2 teaspoon dried thyme, crumbled
1 tablespoon olive oil
2 1/2 cups thinly sliced red onion
1/4 cup Tawny Port
1/2 cup dry red wine
1 teaspoon sugar, or to taste
1 tablespoon balsamic vinegar, or to taste
3 tablespoons minced fresh parsley leaves

Steps:

  • To prepare the filets:
  • In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the filets mignons, patted dry and seasoned with salt and pepper, for 2 minutes on each side. Sauté the fillets mignons, turning them on both sides and the edges, for 4 to 6 minutes more for medium-rare meat, transfer them to a cutting board, and let them stand, covered loosely with foil, while making the sauce.
  • In the fat remaining in the skillet cook the shallot over moderately low heat, stirring, until it is softened, add the Port and the red wine, and boil the mixture until it is reduced by two thirds. Add the broth, boil the mixture until it is reduced by half, and strain the mixture through a fine sieve into a small saucepan. Whisk in the mustard, bring the mixture to a boil, and add the beurre manié, a little at a time, whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk in any juices that have accumulated on the cutting board, and season the sauce with salt and pepper.
  • Cut the filets mignons into 1/4-inch-thick slices, divide the slices among 4 plates, and spoon the sauce over them. Garnish the fillets mignons with the parsley and serve them with the red onion confit.
  • To prepare confit:
  • In a heavy skillet cook the garlic and the shallot with the thyme and salt and pepper to taste in the oil over moderately low heat, stirring, until the shallot is softened. Add the red onion and cook the mixture, stirring for 5 to 10 minutes, or until the onion is very soft. Add the Port, the red wine, the sugar, and the vinegar and simmer the mixture, uncovered, for 5 to 10 minutes, or until almost all the liquid is evaporated. Stir in the parsley and salt and pepper to taste and cook the mixture, stirring, for 1 minute. The confit may be made 1 day in advance, kept covered and chilled, and reheated. Makes about 1 cup.

EASY YET ROMANTIC FILET MIGNON



Easy Yet Romantic Filet Mignon image

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

2 (8 ounce) (1 inch thick) filet mignon steaks
2 teaspoons olive oil
¼ teaspoon onion powder
Salt and pepper to taste
2 tablespoons minced shallot
2 slices bacon

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

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