Filet Mignon Recipes
Filet Mignon
Ingredients:
6 filet mignon — (1 to 1 1/2-inch)
2 tablespoons butter
1 tablespoon olive oil
Yield:
6 servings
Directions:
Combine butter and oil in heavy skillet over medium-high heat. When pan is hot, add the filets. Cook 4 â 5 minutes, turn and continue cooking for 4 â 5 minutes or until degree of doneness desired. May use instant read thermometer if exact internal temperature desired. Transfer to a warmed platter and serve with caramelized onions, horseradish sauce or flavored butter. Broiling instructions: preheat broiler and place filets 3-inches from heat. Broil for 4-5 minutes; turn and broil another 4-5 minutes or until degree of doneness desired.
FILET MIGNON PARCELS
Ingredients:
6 Filet Mignons, each approximately 1/2 poun
2 Sticks (16 tablespoons) unsalted butter
2 tb Olive oil
1 lb Assorted mushrooms (a mix of wild and dome)
4 tb Madeira
3 tb Chopped fresh chives
2 pk Frozen phyllo dough, thawed
4 Leeks,, green parts only, bl
Yield:
6 servings
Directions:
Preheat oven to 400 degrees Season Filet Mignons with salt and pepper and sear quickly in 2 tablespoons of butter and 1 tablespoon olive oil. Cool. Melt 6 tablespoons butter and remaining olive oil in a skillet over medium heat. Add mushrooms and saute, stirring, until they release their liquid. Add Madeira and chives and cook over mediumlow heat until soft. Season with salt and pepper to taste. Cool. Melt remaining butter. Cut phyllo sheets into thirty six 8 1/2- inch squares. To make parcels: Place one phyllo square on flat surface, brush with butter, place another square on top of first with corners turned 45 degrees. Continue in this way, turning each square before placing on top of the other so the corners do not lay on top of one another. Each parcel should contain 6 sheets of phyllo. Keep phyllo covered as you’re working so it doesn’t dry out. Spoon 2 tablespoons of mushrooms into center of each packet. Place tenderloin on top of mushrooms. Top tenderloin with another 2 tablespoons of mushrooms. Gather edges of phyllo together and gently twist. Tie with a leek ribbon. Transfer to parchmentlined baking sheet, brush lightly with melted butter and bake approximately 20 minutes, or until beef registers 125 degrees (mediumrare) on an instant read thermometer (insert through the center of the packet).
Filet Mignon Sauce Madere
Ingredients:
4 1/2 lb filet mignon
2 T Olive oil
2 T Shallots, finely chopped
1/4 c Maderia wine
3/4 c Beef broth
3 t Butter
1 t Flour
2 t Parsley, chopped
Yield:
4 servings
Directions:
1. Sprinkle the meat on both sides with salt and pepper.Heat the oilt and when very hot add the . Co over high heat about 5 minutes. Cook longer if you want medium or well-done meat.
2. Turn the meat and continue cooking over high heat about 5 minutes, or longer if desired. Remove the meat to a warm platter and keep warm. Pour off the fat from the skillet. Add the shallots.
3. Add the wine and cook over high heat about 30 seconds. Add the broth and bring to a full rolling boil, stirring to dissolve the brown particles that cling to the bottom and sides of the skillet. Add salt and pepper. 4. Cook until reduced by half.
5. Meanwhile, blend 2 t. of butter and flour in small mixing bowl. Stir it into the simmering sauce and cook briefly.
6. Swirl in the remaining teaspoon of butter. Strain the sauce over the meat and dot the center of each filet with a dab of parsley. Serve immediately.
