Got a ton of Filet Mignon steaks and i need new ideas to cook them!?!
I have made them on the grill and also pan seared with many different sauces!. I want something new!! Not a new sauce but a new method!.
any ideas!?
they are cut into 1 1/2 inch thick steaks and i have about 12 leftWww@FoodAQ@Com
any ideas!?
they are cut into 1 1/2 inch thick steaks and i have about 12 leftWww@FoodAQ@Com
Answers:
How about a stir-fry!. Partially freeze the meat so you can slice very thin!. In a hot pan add some peanut oil, saute meat a few minutes remove from pan!. Add your favorites veggies, could be just a variety of pepper and onions or you could add just broccoli!. Throw in some diced garlic add soy sauce and little rice wine vinegar, salt, pepper and about 1/2 - 1 tsp red pepper flakes!. !. !. not a real heavy sauce, serve over rice or noodles!.
Or make cheese steaks!. Again partially freeze the meat so you can slice thin, add diced green peppers, diced onions and sliced mushrooms!. A very hot skillet saute until done, about 5 minutes!. Top with Swiss or provolone cheese, serve on grilled hoggie roll!.Www@FoodAQ@Com
Or make cheese steaks!. Again partially freeze the meat so you can slice thin, add diced green peppers, diced onions and sliced mushrooms!. A very hot skillet saute until done, about 5 minutes!. Top with Swiss or provolone cheese, serve on grilled hoggie roll!.Www@FoodAQ@Com
Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressing
3 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon chili paste with garlic
1 tablespoon peanut oil
2 (12-ounce) filet mignons
Freshly ground pepper
Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish!. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator!. Remove from the refrigerator 15 minutes before grilling!.
Heat grill to high!. Remove steaks from marinade and pat dry!. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness!. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices!.
Salad:
1 head Bibb lettuce, torn into bite-size pieces
3 cups mizuna leaves, torn into bite-size pieces
1/4 cup chiffonade Thai basil or regular basil, optional
1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices
2 carrots, julienned
5 radishes, thinly sliced
8 each yellow and red cherry tomatoes, halved
Ginger Lime Dressing, recipe follows
Salt and ground black pepper
While steak is resting, combine all salad ingredients in a large bowl!. Toss with half of the dressing and season with salt and pepper!. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top!.
Ginger-Lime Dressing:
1/4 cup fresh lime juice
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon finely diced shallot
1 tablespoon finely grated fresh ginger
2 teaspoons sugar
2 tablespoons peanut oil
Salt and freshly ground pepper
Whisk ingredients together in a small bowl!. Season with salt and pepper, to taste!. Let sit 10 minutes before using!.Www@FoodAQ@Com
3 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon chili paste with garlic
1 tablespoon peanut oil
2 (12-ounce) filet mignons
Freshly ground pepper
Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish!. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator!. Remove from the refrigerator 15 minutes before grilling!.
Heat grill to high!. Remove steaks from marinade and pat dry!. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness!. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices!.
Salad:
1 head Bibb lettuce, torn into bite-size pieces
3 cups mizuna leaves, torn into bite-size pieces
1/4 cup chiffonade Thai basil or regular basil, optional
1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices
2 carrots, julienned
5 radishes, thinly sliced
8 each yellow and red cherry tomatoes, halved
Ginger Lime Dressing, recipe follows
Salt and ground black pepper
While steak is resting, combine all salad ingredients in a large bowl!. Toss with half of the dressing and season with salt and pepper!. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top!.
Ginger-Lime Dressing:
1/4 cup fresh lime juice
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon finely diced shallot
1 tablespoon finely grated fresh ginger
2 teaspoons sugar
2 tablespoons peanut oil
Salt and freshly ground pepper
Whisk ingredients together in a small bowl!. Season with salt and pepper, to taste!. Let sit 10 minutes before using!.Www@FoodAQ@Com
How about marinated and served with bleu cheese!? Or served with a wine mushroom sauce!? Or filet mignon with a rich balsamic glaze!? I like mine medium-rare, by the way *wink wink* let me know when it's ready!.Www@FoodAQ@Com
Spicy Filet Mignon
Ingredients-
2 tablespoons paprika
2 teaspoons onion salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 teaspoon cayenne pepper
1 teaspoon dried thyme
6 (6 ounce) beef tenderloin steaks (1 1/2 inches thick)
Preparation-
Combine the seasonings; rub over steaks!. Grill, covered, over indirect medium heat for 9-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F)!.Www@FoodAQ@Com
Ingredients-
2 tablespoons paprika
2 teaspoons onion salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 teaspoon cayenne pepper
1 teaspoon dried thyme
6 (6 ounce) beef tenderloin steaks (1 1/2 inches thick)
Preparation-
Combine the seasonings; rub over steaks!. Grill, covered, over indirect medium heat for 9-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F)!.Www@FoodAQ@Com
Freeze them and have only one per month!. This way you will not get tired of them!.
Steak is a meal unto its self!. :o)Www@FoodAQ@Com
Steak is a meal unto its self!. :o)Www@FoodAQ@Com
I love filet, here are my two favourite ways to cook it when I'm in the mood for something other than BBQ or Seared!.
FILET MIGNON WITH MUSHROOMS IN PHYLLO PASTRY
1 to 1 1/2 lbs!. filet mignon at room temperature
1 tbsp!. red pepper sauce
2 tbsp!. melted butter
SAUCE:
2 tbsp!. butter
1 tbsp!. flour
2 tbsp!. grated onion (sweet)
1/4 c!. chopped mushrooms
1 tsp!. grated orange rind
2 tbsp!. port wine
8 sheets phyllo pastry
2 tbsp!. butter
Rub melted butter and pepper sauce into meat!. Put melted butter on broiler rack and cook meat for 7 minutes on each side until well seared on outside and rare on inside!.
In a saucepan, melt 2 tablespoons butter, blend in flour, then add the onions and cook for 5 minutes, stirring occasionally!. Remove pan from heat and add mushrooms, orange rind and port wine!. Stir and set aside!.
Carefully separate the sheets of phyllo pastry and fold each sheet in half!. Cut the filet mignon into 8 small thick steaks and place each in one center of the pastry sheets!. Spoon some sauce over each steak!. Then fold the pastry over the meat and tuck it underneath to seal the package!. Place on a baking sheet and brush with melted butter!. Bake 15 to 20 minutes until pastry is golden!.
____
Filet Mignon with Roasted Potatoes and Asparagus
Ingredients
1 1/2 pounds asparagus spears
3/4 teaspoon salt, divided
3 baking potatoes, cut into 1-inch pieces (about 1 1/2 pounds)
1 teaspoon olive oil
1/2 teaspoon pepper, divided
Cooking spray
1 1/4 pounds beef tenderloin
1/4 cup water
Preparation
Preheat oven to 500°!.
Snap off tough ends of asparagus; sprinkle with 1/4 teaspoon salt!. Set aside!.
Toss potatoes with oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper!. Arrange in a single layer in the bottom of a broiler pan coated with cooking spray!. Bake at 500° for 10 minutes!.
Trim fat from tenderloin!. Sprinkle tenderloin with 1/4 teaspoon salt and 1/4 teaspoon pepper!. Insert meat thermometer into thickest portion of tenderloin!. Add tenderloin to broiler pan, nestling it into potato mixture!. Bake at 500° for 20 minutes or until thermometer registers 145° (medium-rare) to 160° (medium), stirring potatoes once!.
Place tenderloin and potatoes on a serving platter; cover with foil!. Let stand 10 minutes!. Add asparagus and water to pan!. Bake at 500° for 10 minutes or until asparagus is crisp-tender!. Serve with tenderloin and potatoes!.
***
Filet is such a tender flavourful cut that it can be enjoyed on it's own with a combination of sauces too!. I know, I know you don't want sauces but try these websites for 'un-boring' ideas:
http://www!.cooks!.com/rec/search/0,1-0,fi!.!.!.
http://homecooking!.about!.com/library/arc!.!.!.
Enjoy!Www@FoodAQ@Com
FILET MIGNON WITH MUSHROOMS IN PHYLLO PASTRY
1 to 1 1/2 lbs!. filet mignon at room temperature
1 tbsp!. red pepper sauce
2 tbsp!. melted butter
SAUCE:
2 tbsp!. butter
1 tbsp!. flour
2 tbsp!. grated onion (sweet)
1/4 c!. chopped mushrooms
1 tsp!. grated orange rind
2 tbsp!. port wine
8 sheets phyllo pastry
2 tbsp!. butter
Rub melted butter and pepper sauce into meat!. Put melted butter on broiler rack and cook meat for 7 minutes on each side until well seared on outside and rare on inside!.
In a saucepan, melt 2 tablespoons butter, blend in flour, then add the onions and cook for 5 minutes, stirring occasionally!. Remove pan from heat and add mushrooms, orange rind and port wine!. Stir and set aside!.
Carefully separate the sheets of phyllo pastry and fold each sheet in half!. Cut the filet mignon into 8 small thick steaks and place each in one center of the pastry sheets!. Spoon some sauce over each steak!. Then fold the pastry over the meat and tuck it underneath to seal the package!. Place on a baking sheet and brush with melted butter!. Bake 15 to 20 minutes until pastry is golden!.
____
Filet Mignon with Roasted Potatoes and Asparagus
Ingredients
1 1/2 pounds asparagus spears
3/4 teaspoon salt, divided
3 baking potatoes, cut into 1-inch pieces (about 1 1/2 pounds)
1 teaspoon olive oil
1/2 teaspoon pepper, divided
Cooking spray
1 1/4 pounds beef tenderloin
1/4 cup water
Preparation
Preheat oven to 500°!.
Snap off tough ends of asparagus; sprinkle with 1/4 teaspoon salt!. Set aside!.
Toss potatoes with oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper!. Arrange in a single layer in the bottom of a broiler pan coated with cooking spray!. Bake at 500° for 10 minutes!.
Trim fat from tenderloin!. Sprinkle tenderloin with 1/4 teaspoon salt and 1/4 teaspoon pepper!. Insert meat thermometer into thickest portion of tenderloin!. Add tenderloin to broiler pan, nestling it into potato mixture!. Bake at 500° for 20 minutes or until thermometer registers 145° (medium-rare) to 160° (medium), stirring potatoes once!.
Place tenderloin and potatoes on a serving platter; cover with foil!. Let stand 10 minutes!. Add asparagus and water to pan!. Bake at 500° for 10 minutes or until asparagus is crisp-tender!. Serve with tenderloin and potatoes!.
***
Filet is such a tender flavourful cut that it can be enjoyed on it's own with a combination of sauces too!. I know, I know you don't want sauces but try these websites for 'un-boring' ideas:
http://www!.cooks!.com/rec/search/0,1-0,fi!.!.!.
http://homecooking!.about!.com/library/arc!.!.!.
Enjoy!Www@FoodAQ@Com