Filet mignon recipes - 4 recipes
Top Recipe
Coffee-Rubbed Filet Mignon with Ancho-Mushroom Sauce
By tammy1365
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
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
Filet Mignon with Shallot Butter
By Angela-4
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
Filet Mignon with Porcini Compound Butter
By á-74953
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
Bacon-Wrapped Filet Mignon
By á-46334
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
Pan-Seared Filet Mignon (Beef Tenderloin) with Shiraz Sauce
By msanders93
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
- 3tablespoons3 tablespoons unsalted butter; cold, cut into pieces, divided
- 1/4cup1/4 cup shallots
- 1/2cup1/2 cup Shiraz; or other bold red wine
- 1cup1 cup Beef stock; (preferably homemade), or beef consommé
- 2 to 3sprigs2 to 3 sprigs thyme (Optional)
- 2 to 3sprigs2 to 3 sprigs oregano (Optional)
- 2tablespoons2 tablespoons tomato paste
- 1/2teaspoon1/2 teaspoon sugar
- Salt and freshly ground black pepper; to taste
Surf & Turf: Steak Oscar with Duchess Potatoes
By Foodiewife, A Feast for the Eyes
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.
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