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Filet mignon recipes - 4 recipes

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By tammy1365

Rate this recipe 4.5/5 (12 Votes)
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Coffee-Rubbed Filet Mignon with Ancho-Mushroom Sauce 1 Picture
Details

Servings 4

  • COFFEE RUB FILET:
  • 1/4 1/4 1/4 cup ancho chile powder
  • 1/4 1/4 1/4 cup finely ground espresso
  • 2 2 2 tablespoons Spanish paprika
  • 2 2 2 tablespoons dark brown sugar
  • 1 1 1 tablespoon dry mustard
  • 1 1 1 tablespoon kosher salt
  • 1 1 1 tablespoon ground black pepper
  • 1 1 1 tablespoon ground coriander
  • 1 1 1 tablespoon dried oregano
  • 2 2 2 teaspoons ground ginger
  • 2 2 2 teaspoons chile de arbol powder
  • 4 4 12 filet mignon, 12 ounces each
  • 2 2 2 tablespoons canola oil
  • ANCHO CHILE-WILD MUSHROOM SAUCE:
  • 4 4 4 cups homemade chicken stock
  • 3 3 3 tablespoons olive oil
  • 1 1/2 1 1/2 1/2 pounds assorted wild mushrooms (shiitake, cremini, portotbello, oyster) thinly sliced
  • 4 4 4 shallots, finely diced
  • 4 4 4 cloves garlic, finely chopped
  • 1/4 1/4 1/4 cup ancho chile puree*
  • 2 2 2 tablespoons honey
  • Salt and freshly ground pepper
  • 1/4 1/4 1/4 cup chopped cilantro leaves

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Give your taste buds a wake-up call with this flavor packed dish! Make this delicious Coffee-Rubbed Filet Mignon wi...

Top rated Filet mignon recipes

By

Wine Shallot Butter adds extra flavors and depth to deliciously tender filet mignon

  • SHALLOT BUTTER
  • 2 teaspoons vegetable oil
  • 1 small shallot, finely chopped
  • 1/8 teaspoon dried rosemary
  • 1/4 teaspoon dry red wine
  • 2 tablespoons butter (no substitutions), room temperature
  • 1 tablespoons chopped fresh parsley leaves
  • FILETS
  • 1 tablespoon vegetable oil
  • 2 (about 1 inch thick and 6 ounces each) beef tenderloin (filet mignon) steaks
  • Salt and pepper, to taste
4.6/5 (25 Votes)

By

Keep this delicious recipe in your back pocket for a fancy dinner party, a special date night, or possibly even to

  • FILET MIGNON:
  • 2 (1 1/2-inch thick) Filet Mignon steaks, about 5 to 6 ounces each, room temperature
  • 1 to 2 cloves of garlic, peeled and thinly sliced
  • 10 sprigs fresh thyme
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon olive oil
  • 1 tablespoon butter
  • PORCINI COMPOUND BUTTER:
  • 1/2 ounce dried porcini mushrooms, divided
  • 1/2 cup (1-stick) salted butter, room temperature
  • 1 teaspoon kosher salt
4.5/5 (11 Votes)

By

Simple, delicious, and bacon wrapped

  • 2 (8-to10-ounce) filets, 2 inches thick
  • Kosher salt and freshly ground black pepper, to taste
  • Garlic powder, to taste
  • 2 thin bacon slices
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
4.3/5 (12 Votes)

By

A quality steak simply seasoned with salt and pepper and seared properly will rarely need any kind of sauce, but th...

  • SHIRAZ SAUCE:
  • 4 (8-ounce) 4 (8-ounce) center-cut filet mignons, 2-inches thick, trimmed of fat and silver
  • Olive oil
  • Kosher salt and freshly ground black pepper; to taste
  • 3 tablespoons 3 tablespoons unsalted butter; cold, cut into pieces, divided
  • 1/4 cup 1/4 cup shallots
  • 1/2 cup 1/2 cup Shiraz; or other bold red wine
  • 1 cup 1 cup Beef stock; (preferably homemade), or beef consommé
  • 2 to 3 sprigs 2 to 3 sprigs thyme (Optional)
  • 2 to 3 sprigs 2 to 3 sprigs oregano (Optional)
  • 2 tablespoons 2 tablespoons tomato paste
  • 1/2 teaspoon 1/2 teaspoon sugar
  • Salt and freshly ground black pepper; to taste
4.3/5 (16 Votes)

By

This recipe is a "take" on an old and Classic dish that has veal, asparagus and crab, smothered with Béarnaise sau...

  • STEAK:
  • 2 filet mignon (6 to 8-ounce, grass-fed preferred)
  • 2 tablespoons vegetable or olive oil
  • 1 tablespoon fleur de sel (or kosher salt, not table salt)
  • 1 tablespoon coarsely cracked black peppercorns
  • 2 tablespoons unsalted butter, room temperature, optional (but worth it)
  • ASPARAGUS:
  • 4 to 6 stalks fresh asparagus, edges trimmed
  • Olive oil
  • Salt & pepper
  • CRAB:
  • 1 Alaskan King Crab leg (or you can use any kind of fresh crab, or large pieces or shrimp), cooked
  • BERNAISE SAUCE:
  • 3 egg yolks, room temperature
  • 1 1/2 sticks butter (don't use margarine or substitute!)
  • 1/4 teaspoon salt
  • Pinch of pepper (I used white pepper)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh tarragon, chopped
  • 3 tablespoon tarragon wine vinegar (or white wine vinegar)
  • NOTE: I left out the traditional shallots in making this blender version, and the sauce still tasted fantastic.
4/5 (18 Votes)

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