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
CHICKEN LYONNAISE
This dish was on the first-class dinner menu of the Titanic, according to the book, "Last Dinner on the Titanic" (Hyperion/Madison Press). It is much better with fresh thyme if it is available.
Provided by SharleneW
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a plastic bag, shake together the flour, 1 tablespoon thyme (1/2 teaspoon if using dried), salt and pepper.
- One at a time, dip chicken breasts into the egg, and then shake in flour mixture.
- In a large deep skillet, heat 2 tablespoons of the vegetable oil over medium-high heat.
- Place chicken in pan, skin side down.
- Cook, turning once, for 10 minutes or until golden brown.
- Remove from skillet and place chicken in 225°F oven to keep warm.
- Reduce heat to medium; add remaining oil to skillet.
- Stir in onions, garlic and remaining thyme.
- Cook, stirring often, for 5 minutes or until onions are translucent.
- Increase heat to medium-high and continue to cook onions, stirring often, for 5 more minutes or until golden brown.
- Add wine to pan.
- Cook, stirring to scrape up any brown bits, for about 1 minute or until reduced by half.
- Stir in stock, tomato paste and sugar.
- Boil for 2 minutes or until mixture begins to thicken.
- Return chicken to pan, turning to coat.
- Cook for 5 minutes or until juices from chicken run clear.
- *To make cutlets, cut chicken breast into 2-3 pieces of approximately equal size. Cover with plastic wrap and gently pound to even 1/2-inch thickness. Cutlets cook more evenly and are more tender than a whole breast piece.
FILET MIGNONS LILI
From "Last Dinner on the Titanic: Menus and Recipes from the Great Liner," by Rick Archbold & Dana McCauley. TIP: Because this sauce is a reduction, the beef stock must be homemade if the sauce is to thicken properly. Bake the potato in advance (the baking time is not allowed for in the recipe times). It is also better to use two skillets to cook the meat than to crowd the filets. Delicious served with Recipe #248469
Provided by Molly53
Categories Steak
Time 55m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- To make the sauce: melt 1 tablespoon of the butter over medium heat; add shallots and cook, stirring often, for 5 minutes or until softened.
- Stir in tomato paste, bay leaf and rosemary until well combined.
- Stir in cognac, Madeira and red wine; bring to boil.
- Boil for 10 minutes or until reduced to about 1/2 cup.
- Stir in beef stock.
- Boil for 15 minutes or until reduced to about 1 cup.
- Strain into clean pot set over low heat and whisk in remaining butter.
- Season to taste and keep warm.
- While the sauce is cooking, sprinkle meat with salt and pepper to taste.
- In large skillet, melt butter with vegetable oil over medium heat; add garlic and cook, stirring often, for 2 minutes; increase heat to medium-high and add filets mignons.
- Cook, turning once, for 10-12 minutes or until well-browned but still pink in middle.
- Remove from pan and let stand, tented with foil, for about 5 minutes to rest.
- Wipe out pan and return to high heat.
- Add foie gras and cook for 30 seconds per side or until golden brown.
- Remove from pan and reserve.
- Gently toss artichokes in pan juices and cook for 2 minutes or until heated through.
- To serve, place a slice of potato on each of 6 heated plates; top with a filet mignon, followed by a slice of foie gras and a truffle slice (if using).
- Ladle sauce around edge of plate; garnish with artichokes.
Nutrition Facts : Calories 885.8, Fat 62.6, SaturatedFat 25.3, Cholesterol 190.4, Sodium 1092.2, Carbohydrate 30.4, Fiber 11.9, Sugar 2.5, Protein 44.3
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- In saucepan, melt 1 tablespoon of the butter over medium heat; add shallots and cook, stirring often, for 5 minutes or until softened.
- Meanwhile, sprinkle meat with salt and pepper. In large skillet, melt butter with vegetable oil over medium heat; add garlic and cook, stirring often, for 2 minutes; increase heat to medium-high and add filets mignons.
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