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
COONASS FILET MIGNON
According to CajunCulture.com, not only is the origin of the term "coonass" disputed but also its acceptable usage. Some Cajuns take pride in the word and display license plates saying "Registered Coonass" while others see it as an ethnic slur. Either way, this is some good mock filet mignon. SOURCE BOUDREAUX & THIBODEAUX My three photos of this wonderful dish are of the raw, cooking to plated!
Provided by Chef Shadows
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix egg and mustard.
- Add ground chuck, breadcrumbs and onion.
- Add seasonings (Generally, a layer of salt, black pepper and.
- garlic powder is added to each side then a pinch or two of red pepper).
- Weigh out 5 oz of the mixture and make into a meatball then flatten slightly.
- Wrap a slice of bacon or two around the meat and.
- fasten with toothpick.
- Fry up in pan -- a few minutes on each side.
- Serve up.
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.
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
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
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
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