What shall I do with 2 Filet Mignon?!


Question: I don't have a grill.


Answers: I don't have a grill.

As the first poster had said, pan fry the steaks. Clarified butter is a better choice than oil as a cooking fat for this. Just make sure you don't try non-clarified butter as it will burn.

Cook for 4-5 minutes per side for 1 1/2 inch steaks. and keep warm for 10 minutes while you make the sauce.

I like a mushroom cream sauce. over them

Saute about 1/2 lb of the best mushrooms you can afford in butter until they lightly brown (in a separate pan from the steaks). I like a mix of shitake, button. When I can find them morels and chanterelle mushrooms are the best here. (you can do this before you cook the steaks)

Cook 1-2 shallots (or a small onion.....but shallots are better) finely chopped in the same pan as the steaks were cooked in.

Add 1 shot of brandy to the pan and flame (be careful by adding brandy off the stove and lighting with a long match or lighter)

Add 1 cup of stock to shallots and reduce by half under high heat. I like homemade beef stock but canned beef or even chicken will suffice.

Add 1 cup of cream and reduce by 1/2 under medium heat


Add your cooked mushrooms

Serve sauce over steak.

Sauteed Filet Mignon Recipe
2 (1-1/4 to 1-1/2-inch thick filet mignon steaks (1 to 1-1/2 pounds)
Salt and freshly ground black pepper
1 teaspoon chopped fresh rosemary
Balsamic Vinegar Pan Sauce:
2 teaspoons minced garlic
1/4 cup dry vermouth
1/4 cup beef or chicken stock
2 teaspoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon butter (optional)
Salt and freshly ground black pepper

Season the filet mignon steaks generously with salt and pepper.
Sprinkle with the rosemary.

In a medium, heavy skillet, heat the oil over medium-high heat. Put in the filet mignon steaks and fry them for 4 to 5 minutes per side for medium-rare (the internal temperature should be 120 to 130 degrees F.). Remove and cover loosely to keep them warm while you prepare the sauce.

To make the Balsamic Vinegar Pan Sauce:
Pour off all but 1 tablespoon of the fat, leaving any meat juices in the pan. Reduce the heat to medium and saute the garlic for 15 seconds, stirring. Add the vermouth and scrape up any browned bits from the bottom of the pan. Raise the heat to high and reduce the vermouth to a syrup. Pour in the stock, soy sauce and vinegar. Boil until the sauce just reduces to a syrup. Remove from the heat and stir in the butter, if you wish. (It adds fat but gives the sauce a velvety texture.) Taste for salt and pepper. Pour over the filet mignon steaks and serve.

Broil them

FILET MIGNON WITH MUSHROOM SAUCE

3 tbsp. butter
1 tbsp. flour
1 c. whipping cream
1 tbsp. white wine
2 filet mignons, each about 1 1/2" thick
1 c. sliced mushrooms
Salt & pepper to taste
1 tbsp. brandy
1 tbsp. olive oil

Melt 2 tablespoons of butter over medium heat in heavy duty skillet. Add mushrooms; cook, stirring, until mushrooms give up their water and brown lightly.
Sprinkle flour, salt and pepper over mushrooms. Cook and stir for 5 minutes. Stir in cream; heat to boil over high heat. Reduce heat; simmer, stirring until smooth, about 1 minute. Stir in brandy and white wine. Pour into bowl; cover.

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SAUTEED FILET MIGNON

4 filets mignons
2 tbsp. butter
1 1/2 tsp. minced garlic
1/4 c. dry white wine (Vermouth)
Salt and pepper (see instructions)

Trim fat from edges of each filet. Liberally add pepper (cracked black) and Lawry's season salt. In large skillet heat butter and whisk in garlic. Cook for 1 minute. Add filets mignons and quickly sear each side. Continue to cook over medium heat 4 minutes on each side (medium to rare). Remove filets mignons to serving platter. Add wine to skillet scraping up garlic in bottom of pan. Pour over filets mignons.

Hopefully they are at least 1 inch thick;

1) Wrap each filet in a slice of streaky bacon, barely overlap the slice, (anchor it with a wooden toothpick or skewer) so it will cook quickly;

2) SEAR the steaks in a hot, heavy bottomed pan; be sure to turn on edge with tongs to partially cook the bacon;

3) Place hot pan into hot oven (450 f, gas mark 8) for another three to five minutes or just until the bacon has cooked through and steaks are as done as you would want them.

4) Remove from oven and allow to rest for a couple minutes so juices redistribute themselves.

Cheers

Filet Oscar

Ingredients:
Ingredients for dish:
Filet Mignon - 2 for each person.
Bacon - 2 pieces thick maple smoked for each steak.
Asparagus spears - 4 - 5 per steak.
Shrimp (or King Crab) - enough to top each steak. Biarnaise Sauce - 1 recipe per person.

Ingredients for Biarnaise Sauce:
Vinegar - 1 TBLS. EGG - 1 egg or 2 yolks. Butter - 2 TBLS. Shallots - 1 Thin sliced. Tarragon - 1 Bottle.



Directions:
Directions for Bernaise sauce:

Put 1 bottle of tarragon vinegar, shallot, and Tarragon into small sauce pan and reduce to =

For each person put 1 TBLS reduced vinegar and one egg (or better 2 yolks) into small metal pan. Whisk mixture and never stop whisking until it is cooked and cooled.

Place pan over boiling water (double boiler) Add butter 1 TBLS at a time. As the butter melts add more until 2 TBLS per recipe are added. Continue to whish and heat until color changes and sauce starts to thicken. Remove from heat and continue to whisk until it cools a bit (1 or 2 minutes)

Directions for preparation:

Broil filets wrapped in bacon to desired doneness. Top with asparagus spears, shrimp or king crab and sauce.

Wrap them in bacon and grill em under the broiler in your oven....works every time

* Wrap in foil & toss in oven.
* or Put margarine or cooking oil in fry pan & fry slowly.
* or Put on oven's broiler.
* or give them to me.

Cut in center to see if it is cooked thorough enough for you.

Never salt meat prior to the plate, salt extracts meat juice
and makes it dryer.





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