FILET MIGNON 2

FILET MIGNON 2
HOW TO MAKE FILLET MIGNON INGREDIENTS

• 6 slices fillet steak, 1 to 2 inches thick
• 6 slices bacon
• 4 tbsp. butter
• Black pepper, coarsely ground
• Salt to taste

HOW TO MAKE FILLET MIGNON INSTRUCTIONS
Wrap a slice of bacon around each fillet, fasten with a toothpick (wooden). Let stand at room temperature for 30 minutes. Sprinkle with black pepper, place on broiler rack. Spread 1/2 butter on fillets and broil in preheated broiler for about 8 minutes. Use remainder of butter on fillets when you turn them. Broil to preferred doneness and serve with sauteed mushrooms if desired. Serves 6.

Grilled Filet Mignon with Gorgonzola Cream Sauce

Grilled Filet Mignon with Gorgonzola Cream Sauce
How To Make Fillet Mignon Ingredients

• 4 cups heavy cream
• 3 ounces crumbled Gorgonzola cheese
• 3 tablespoons grated Parmesan cheese
• 3/4 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 4 (8 ounce) fillets beef tenderloin
• 1 pinch lemon pepper
• 1 pinch garlic powder
• 1 pinch onion powder
• salt and ground black pepper to taste
• 12 slices thick sliced bacon, chopped
• 4 green onions, chopped

How To Make Fillet Mignon Instructions

Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper, and nutmeg, until the cheese has melted.
Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt, and pepper. Set aside. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks from the grill and tent with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.

Filet Mignon with Rich Balsamic Glaze

Filet Mignon with Rich Balsamic Glaze
How To Make Fillet Mignon Ingredients

• 2 (4 ounce) filet mignon steaks
• 1/2 teaspoon freshly ground black pepper to taste
• salt to taste
• 1/4 cup balsamic vinegar
• 1/4 cup dry red wine

How To Make Fillet Mignon Instructions

Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Filet Mignons With Pepper Cream Sauce

Filet Mignons With Pepper Cream Sauce
How To Make Fillet Mignon Ingredients

• 1/4 cup coarsely crushed black peppercorns
• 4 (6 ounce) beef tenderloin filets, 1 1/2 inches thick
• salt to taste
• 1 tablespoon butter
• 1 teaspoon olive oil
• 1/3 cup beef broth
• 1 cup heavy cream

How To Make Fillet Mignon Instructions

Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

Blue Cheese Crusted Filet Mignon with Port Wine Sauce

Blue Cheese Crusted Filet Mignon with Port Wine Sauce
How To Make Fillet Mignon Ingredients

• 1 tablespoon butter
• 1/2 cup minced white onion
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh thyme
• 3/4 cup low-sodium beef broth
• 1/2 cup port wine
• 1 tablespoon vegetable oil
• 4 filet mignon steaks (1 1/2 inch thick)
• 3/4 cup crumbled blue cheese
• 1/4 cup panko bread crumbs

How To Make Fillet Mignon Instructions

Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.
How to make fillet mignon: chiles-con-queso-mignon

CHILES CON QUESO MIGNON

CHILES CON QUESO MIGNON
HOW TO MAKE FILLET MIGNON RECIPE INGREDIENTS

• 6 fillet of tenderloin 1 1/2 inches thick (6 oz.)
• 6 oz. Cheddar cheese coarsely grated
• 1 lg. pimento, chopped (grilled pepper)
• 1 med. white onion, thinly sliced
• 1 clove garlic, minced
• 2 tbsp. oil
• 1 chili pepper, chopped
• Salt to taste

HOW TO MAKE FILLET MIGNON RECIPE INSTRUCTIONS
Heat oil in skillet, add onion, saute until tender. Add chopped peppers, garlic, continue cooking for 1 minute, turn off heat, add cheese, stir to soften cheese, set aside.

Butterfly 1 1/2 inch slices of meat and pound out until thin with mallet. Careful not to break flesh of meat. Place some filling only on one side of meat, flap over the other side over the filling, seal edges by pressing down on edges. Rub both sides with oil, rub salt and pepper on both sides of meat. Grill meat one minute on each side and the fillet mignon is ready to serve immediately...enjoy it ~!
How to make fillet mignon: individual-beef-wellington

INDIVIDUAL BEEF WELLINGTON

INDIVIDUAL BEEF WELLINGTON
How to make fillet mignon....
INGREDIENTS

• 2 fillets mignons about 1" thick
• Salt & pepper
• 1 sm. can pate
• 1 pkg. frozen patty shells (Pepperidge Farm)
• 1 egg, beaten with 1 tbsp. milk or cream

INSTRUCTIONS
Thaw patty shells. Season fillets with salt and pepper. On a board, roll out 2 patty shells thinly. (Each should be large enough to wrap around individual fillets.) Spread pate on top of each fillet. Wrap the fillets in puff pastry (pate side up), sealing the edges with the egg mixture. Brush egg mixture all over pastry to give a glossy sheen. Roll out another shell and cut out decorative shapes. Decorate each wrapped fillet with cutouts and brush again with egg mixture. Bake the wrapped fillets on cookie sheet in a preheated 375 degree oven for about 20 minutes. The pastry will be golden brown.
How to make fillet mignon...
mock-fillet-mignon