RECIPE WITH FILET MIGNON RECIPES
SEARED FILET MIGNON RECIPE - FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 11 minutes
Prep Time 5 minutes
Cook Time 6 minutes
Yield 6 servings
Number Of Ingredients 4
Steps:
- Season the Filet Mignons with salt and pepper. Combine the butter and oil in a large saute pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes per side for rare. Transfer to a warm platter.
FILET MIGNON MEDALLIONS (BEEF TENDERLOIN) - BIGOVEN.COM
"Expensive, but simple, savory and elegant. Great for a simple dinner party."
Total Time 30 minutes
Prep Time 30 minutes
Yield 2
Number Of Ingredients 3
Steps:
- "According to Wikipedia, the same cut of beef can be called Chateaubriand, tournedos, filet de bouef (French), Medallians, Tenderloin Steak (USA), or Fillet Steak (UK and Ireland). The two secrets to this simple recipe are (1) a grill pan, and (2) RESISTING the temptation to turn the steak too frequently. (A grill pan is a large saute pan that has raised grill ridges.) I've grilled filet mignon before, and it's terrific, but this is one of the few cases where I actually prefer the grill pan -- it sears with a moister method than grilling -- it cooks nearer to its own juices, making it less likely to dry out. Place the pan over medium high heat, and allow to come up to temperature (approximately 4-5 minutes). Add 1-2 tablespoons of vegetable oil and tilt it around to cover the pan. Slice medallions in very consistent-thickeness slices, approximately 1 inch thick. Cover with ample ground course salt and pepper. Place tournedos (fillets), putting them down away from you, one by one, into the pan. DO NOT DISTURB them for 3 minutes. Lift with tongs and flip. Wait another 2-3 minutes. Rotate 45 degrees, and sear for another 2 minutes. Flip again to complete the grill marks, and cook another 1-2 minutes. I like my steaks medium, and I carefully watch the color on the outside -- remove them from the grill pan when there is still a faint pink line in the center. Tonight I found that cooking time for me was about 5-6 minutes total. "
Nutrition Facts : Calories 640 calories, FatContent 50.269565946 g, CarbohydrateContent 0 g, CholesterolContent 149.6854821 mg, FiberContent 0 g, ProteinContent 44.4747318785 g, SaturatedFatContent 17.2863473198875 g, ServingSize 1 1 Serving (236g), SodiumContent 113.3980925 mg, SugarContent 0 g, TransFatContent 5.48107838018749 g
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HOW TO COOK FILET MIGNON IN THE OVEN - NO RECIPE REQUIRED
Learn to oven roast your Filet Mignon to the perfect temperature, while also getting a crusty flavorful sear on the outside.
From noreciperequired.com
Reviews 3.4
Total Time 30 minutes
From noreciperequired.com
Reviews 3.4
Total Time 30 minutes
- Filet mignon, or “dainty fillet” is among the most coveted cuts from the cow due its lovely, tender texture and subtle flavor. Despite the title of our dish, filet mignon should not be fully cooked in the oven. I first sear the steak on the stove top, then transfer to the oven to finish. This method is my favorite, due to the crispy outside crust and perfectly cooked center, beautifully rare. The dish is especially good in winter if you can’t get out to grill. Recipe Overview and Keys to Success For the best possible Filet Mignon Cooked in the Oven, follow these tips: Purchase prime meat Don’t buy steaks that appear old or spotty Use a cast iron skillet for initial searing To achieve a good crust, wait until you see ample smoke coming off the pan before adding the steak Bring steaks to about 125° in the oven (for medium-rare steaks) Add maître d' butter (chive and butter) just before serving; a steakhouse trick Ingredients for Filet Mignon Cooked in the Oven 2 filet mignon steaks olive oil salt pepper maître d' butter (optional) Filet Mignon Cooked in the Oven Start with room-temperature meat Season well with salt and pepper Heat pan at medium heat up to the smoke point Add oil and you’ll see a reasonable amount of smoke coming off the skillet Lay down the meat with confidence Avoid touching or flipping to achieve the proper sear Cook on the first side 3-4 mins After flipping, cook on the second side for just 1 minute Move entire pan into pre-heated, 400° oven After approx 6 mins, remove skillet from the oven Use thermometer to judge whether the temperature reached 125°, or use the “feel” technique to assess rareness Allow filets to rest for 4-5 mins Wine Recommendation for Filet Mignon Cooked in the Oven I wouldn’t go overboard with a robust red to marry with this mild-mannered cut of meat. The simple treatment I used here calls for a relatively light red wine. Either a soft merlot or a medium-bodied pinot noir would make a nice mate to our steak. One example can be found in the San Simeon Monterey Pinot Noir. Its peppery finish (not typical of a pinot) harmonizes quite well with the pepper used to prepare the filet.
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FILET MIGNON MEDALLIONS (BEEF TENDERLOIN) - BIGOVEN.COM
"Expensive, but simple, savory and elegant. Great for a simple dinner party."
From bigoven.com
Reviews 4.9
Total Time 30 minutes
Cuisine American
Calories 640 calories per serving
From bigoven.com
Reviews 4.9
Total Time 30 minutes
Cuisine American
Calories 640 calories per serving
- "According to Wikipedia, the same cut of beef can be called Chateaubriand, tournedos, filet de bouef (French), Medallians, Tenderloin Steak (USA), or Fillet Steak (UK and Ireland). The two secrets to this simple recipe are (1) a grill pan, and (2) RESISTING the temptation to turn the steak too frequently. (A grill pan is a large saute pan that has raised grill ridges.) I've grilled filet mignon before, and it's terrific, but this is one of the few cases where I actually prefer the grill pan -- it sears with a moister method than grilling -- it cooks nearer to its own juices, making it less likely to dry out. Place the pan over medium high heat, and allow to come up to temperature (approximately 4-5 minutes). Add 1-2 tablespoons of vegetable oil and tilt it around to cover the pan. Slice medallions in very consistent-thickeness slices, approximately 1 inch thick. Cover with ample ground course salt and pepper. Place tournedos (fillets), putting them down away from you, one by one, into the pan. DO NOT DISTURB them for 3 minutes. Lift with tongs and flip. Wait another 2-3 minutes. Rotate 45 degrees, and sear for another 2 minutes. Flip again to complete the grill marks, and cook another 1-2 minutes. I like my steaks medium, and I carefully watch the color on the outside -- remove them from the grill pan when there is still a faint pink line in the center. Tonight I found that cooking time for me was about 5-6 minutes total. "
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