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
STEAKHOUSE STEAKS
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
- Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
- When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
- Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
- Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
- Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
- Yield: 4 servings
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
STEAKHOUSE FILET MIGNON
Provided by Pam - For the Love of Cooking / Original by Ina Garten
Categories Main
Time 25m
Number Of Ingredients 4
Steps:
- Heat the oven to 400 degrees.
- Heat a large cast iron skillet over medium-high heat for 5-7 minutes, or until smoking hot.
- Pat the steaks dry then season all sides evenly with sea salt and freshly cracked pepper, to taste.
- Drizzle the olive oil in the hot skillet and place the steaks down.
- Cook ALL sides for 2 minutes each, or until golden brown.
- Place a pat of butter on top of each steak and place it into the oven to cook for 8-10 minutes, or until the internal temperature is at 125 degrees for medium-rare.
- Remove from the oven and spoon the butter back over the steaks.
- Let the meat cool for 10 minutes prior to slicing and serving. Enjoy!!!!
RESTAURANT STYLE FILET MIGNON RECIPE - (4.4/5)
Provided by lauramae
Number Of Ingredients 9
Steps:
- Take 1/2 stick of butter, softened, and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon zest. Form into a log and refrigerate. Generously season the filet's with salt and pepper, approximately 1 teaspoon of seasoning per side. Heat the remainder of the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature. Preheat your oven to 400 degrees. Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking. Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is. In the last minute of cooking, take the log of compound butter and slice a nice thick piece to place on top. Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. (Note, this is medium rare kids. Some people don't like to eat cows while they are mooing, so clearly you can cook longer if your afraid of the pink.)
RESTAURANT STYLE FILET MIGNON
Okay, so you've been cooking your steaks wrong all these years. Time for change! Adapted from What's Amuse Bouche blog. Note: make certain to use fresh herbs, not dried.
Provided by gailanng
Categories Steak
Time 26m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix together 4 tablespoons (1/2 stick) softened butter with the minced garlic, the chopped herbs and the lemon zest. Form into a log and refrigerate.
- Generously season the filets with salt and pepper, approximately 1 teaspoon of seasoning per side.
- Preheat your oven to 400 degrees.
- Heat the remainder 4 tablespoons butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature (not burn you house down hot, though). Sear the filets in the hot pan for about 2-3 minutes per side or until a nice brown crust has formed. Once they're down, don't move them around.
- While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking. Once both sides are seared, carefully place the entire skillet with steak in the center of the preheated oven for about 6-8 minutes, depending upon how thick your steak is.
- In the last minute of cooking, take the log of compound butter and slice a thick piece to place on top; set aside.
- Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. Watch carefully especially if your steaks are thinner. Top with reserved compound butter.
Nutrition Facts : Calories 485.3, Fat 53, SaturatedFat 30.2, Cholesterol 122.1, Sodium 4660, Carbohydrate 4.5, Fiber 1.6, Sugar 0.1, Protein 1.3
MARINATED FILET MIGNON
What is the best way to enhance the flavor? How do you choose a filet mignon marinade that will leave your guests wanting more? What ingredients do you need to shop for? Worry no more, read below for the steps in preparing the perfect grilled filet mignon.
Provided by cavetools
Categories Main Course
Number Of Ingredients 6
Steps:
- Mix all the marinade ingredients together in a medium-sized bowl and whisk until thoroughly combined.
- When the marinade is ready, place the steaks in the same bowl, or even a Ziplock bag, with the filet mignon marinade and allow them to soak - or marinate - for two hours.
- It is recommended longer for steaks of less tenderness, but for a filet mignon, less is more.
- Make sure to leave the marinade out on the kitchen counter at room temperature.
- The steak needs to be neither hot nor cold when it is ready to be grilled. This is the longest part of the process, but fortunately, it also is the easiest.
- When the steak is done marinating, it is time to heat up the grill. For the best result, the grill needs to be around 450 degrees but not more than 500 degrees. On most grills, this is around 75 percent.
- Not only do you need to know your grill temperature, you also need to know steak temperatures. This is vital in cooking the perfect grilled filet mignon.
- Your steak is cooked extra-rare when it is very red and cold with a temperature of 115 to 120 degrees; rare when it has a cold red center and is soft, 125-130 degrees; medium rare when it has a warm red center and is firmer, 130-140 degrees; medium when the steak is pink and firm, 140-150 degrees; medium well when there is a small amount of pink in the center, 150-155 degrees and well-done when the steak is gray-brown throughout and firm, 160-212 degrees.
- Now that your grill has reached the correct temperature and you know what temperature your steaks need to reach in order to be cooked the way you and your guests like, it is time to throw the steaks on the grill and close the lid.
- Grill for six minutes, rotating halfway through. Continue flipping and grilling until your steak reaches its desired temperature.
- Make sure to never, ever puncture the steak with the tongs while rotating, it can ruin the steaks texture and tenderness. Just be very careful when turning.
- For example, an additional six minutes would reach 145 to 150 degrees internal temperatures.
- Remove the steaks from the grill and make sure to lightly foil the steaks for an additional five minutes while the juices finish settling in the meat.
Nutrition Facts : ServingSize 8 oz, Calories 405 kcal
STEAKHOUSE STEAKS
Provided by Ina Garten
Time 37m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees.
- Heat a large cast-iron skillet over high heat for 5 to 7 minutes.
- Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the salt and pepper.
- When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. (Be sure the cooking area is well ventilated.) You'll probably need about 3 turns to sear the sides and about 10 minutes total.
- Remove the pan from the heat and arrange all the filets flat in the pan. Top each with a tablespoon of butter, then place the pan in the oven. Cook the filets for 8 to 12 minutes to 120 degrees for rare and 125 degrees for medium-rare. Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes.
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3.4/5 (13)Category DinnerCuisine AmericanTotal Time 40 mins
- 1. Let steak come up to room temperature, about 30 minutes. Preheat the oven to 415°F. Pat steak dry with paper towels and season with kosher salt. Melt the butter with the oil in a cast-iron skillet set over medium-high heat. When the foam from the butter subsides, add the steak to the hot pan. Sear until nicely browned on each side, about 2 minutes per side.
- 2. Carefully transfer the hot skillet to the oven and continue cooking until steak reaches your desired internal temperature (115–125°F for rare or 125–130°F for medium rare) and offers some resistance when poked, about 4–6 minutes longer. Remove from heat and season with salt and pepper. Let rest 5–10 minutes and serve.
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Author Derrick RichesPublished 2016-02-07Estimated Reading Time 3 mins
- Cumin and Black Pepper Crusted Filet Mignon. This is by far one of the most flavorful ways to prepare filet mignon. While you can use cumin powder for the recipe, toasting the cumin seeds adds a deeply delicious touch to the final product.
- Filet Mignon With Peppercorn-Thyme Butter. This is the perfect steak for special occasions, particularly romantic ones. These filets are grilled to perfection then topped with a simple but delicious peppercorn-thyme compound butter.
- Bacon-Wrapped Filet Mignon. This is one of the easiest ways to add delicious flavor to a steak. While filet mignon rarely needs help in the flavor department, bacon just seems to make it better.
- Easy Grilled Filet Mignon. If you're new to grilling steaks or a fan of simplicity, then this recipe is for you. Filet mignon is a delicious, tender cut of beef that really benefits from the grill.
- Filet Mignon With Gorgonzola. A simple, yet flavorful way to prepare the perfect filet mignon. The gorgonzola adds a salty bite to the steak resulting in the perfect combination of flavors.
- Chili and Brown Sugar Rubbed Filet Mignon. This is a fast easy way to grill a tender, tasty filet mignon. The simple, yet flavorful rub enhances the steak's flavor giving it a rich beefiness, with a hint of sweet from the brown sugar.
- Filet Mignon With Ginger and Red Wine. The combination of red wine and soy sauce works beautifully together to flavor these steaks. While you can't go wrong with filet mignon, this sauce helps to amp it up just a little bit.
- Herb-Crusted Filet Mignon. What can be better than filet mignon? It's both delicious and tender. This recipe calls for dried herbs though you can substitute with fresh herbs instead.
- Grilled Filet Mignon With Bearnaise Sauce. While this recipe will take some time to prepare, it is well worth it. You can prepare the bearnaise sauce shortly before the steaks go on the grill.
FILET MIGNON (THE BEST STEAK EVER!) - HOW TO COOK FILET ...
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Reviews 37Calories 459 per servingCategory American Recipes
- Heat up a cast-iron skillet on high heat. Add the olive oil when it's fully heated. Add the filet mignon on the skillet and pan sear for 3 minutes. Do not turn over.
- Turn over and pan sear the other side for another 2-3 minutes. In the meantime, add 2 tablespoons of butter into the skillet on the empty side of the skillet. Add the garlic and rosemary.
- Turn off the heat and cover the cast-iron skillet with a lid. Let rest for about 3 minutes. Serve the fillet mignon immediately with 1 tablespoon of unsalted butter on the top of the steak. Add more sea salt flakes if you like.
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5/5 (9)Calories 188 per serving
- Place peppercorns and rosemary in a spice or coffee grinder; pulse until the pepper is coarsely ground. Combine pepper mixture, dry mustard, salt, and garlic powder; rub evenly over both sides of steaks. Place steaks on a grill rack coated with cooking spray, and grill 3 minutes on each side or until desired degree of doneness.
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Servings 2Estimated Reading Time 3 minsCategory Main CourseTotal Time 15 mins
- In a cast iron skillet heat the canola oil and butter over medium high heat. While the pan heats up sprinkle the two steak filets generously with the salt and crushed red pepper on both sides. Then get them into the hot pan to sear for about 3 minutes on the first side to develop a gorgeous crust. Flip them over to do the same on the other side for another 3 minutes. This time frame will get a 5 ounce filet mignon to a gorgeous medium rare with some pink in the middle, adjust the cooking to your liking.
- Remove the filet mignons to a plate and let them rest while you make the easy pan sauce. Add the shallots to the hot pan and let them soften in the steak juices for about 30 seconds. Deglaze the pan with the red wine and let it reduce until it is almost gone. Pour in the beef stock and let the sauce reduce for about 3 minutes, until it is thick enough to lightly coat the spoon. Add the pinch of salt and taste for seasoning, adjusting as necessary. The butter goes in last. Swirl it around and stir it into the sauce to make it rich. Take the pan off of the heat.
- Plate the steaks with potatoes and leafy greens on the side, then generously smother each steak in the pan sauce. Serve immediately and enjoy a gorgeous steakhouse dinner at home!
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