Filet Mignon Parcels Recipes

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THE PERFECT FILET MIGNON



The Perfect Filet Mignon image

A luxe cut of meat like filet mignon needs little embellishment to shine. It's all about technique-and plenty of butter! Searing the steaks creates a beautiful crust and basting them with melted butter infused with garlic and thyme helps keep them tender. A quick pan sauce that comes together while the meat rests is the perfect finishing touch.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

Two 7- to 8-ounce filets mignons, such as USDA Prime Beef Filet Mignon
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1 stick (8 tablespoons) unsalted butter, cut into tablespoon pieces
4 sprigs thyme
3 cloves garlic, smashed
1 shallot, finely diced
1/4 cup brandy
3/4 cup light red wine, such as Pinot Noir
1/4 cup low-sodium beef broth
1 tablespoon chopped chives

Steps:

  • Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Firmly press the seasoning into the meat.
  • Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the steaks and cook until a golden crust forms, about 2 minutes. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook's Note). Flip again and cook for 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes.
  • Transfer the steaks to a plate to rest. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits.
  • Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Remove the skillet from the heat and add the brandy. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Add the wine and cook until the liquid reduces by half, about 3 minutes. Add the beef stock and bring to a boil. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add salt and pepper to taste.
  • To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.

FILET MIGNON PARCELS



Filet Mignon Parcels image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 8

6 Filet Mignons, each approximately 1/2 pound and cut about 1 1/2 inches thick
2 sticks (16 tablespoons) unsalted butter
2 tablespoons olive oil
1 pound assorted mushrooms (a mix of wild and domestic) chopped
4 tablespoons Madeira
3 tablespoons chopped fresh chives
2 packages frozen phyllo dough, thawed
4 leeks, green parts only, blanched and cut lengthwise into six 1/2-inch "ribbons"

Steps:

  • 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 medium-low 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 parchment-lined baking sheet, brush lightly with melted butter and bake approximately 20 minutes, or until beef registers 125 degrees (medium-rare) on an instant read thermometer (insert through the center of the packet).

HOW TO COOK FILET MIGNON RECIPE BY TASTY



How To Cook Filet Mignon Recipe by Tasty image

We get it: you deserve a treat. It's been a hard day (or maybe even a hard week) and well, you deserve a little bit of luxury: a lit candle, some wine, and some nice music. Oh, and don't forget the Best. Meal. Ever. Luckily, our filet mignon fits the bill: it simplifies a fancy restaurant dish into a homemade extravagance and the best part? Our recipe serves just one: that's right. It's allll for you!

Provided by Jody Tixier

Categories     Lunch

Yield 1 serving

Number Of Ingredients 7

6 oz filet mignon
coarse salt, to taste
freshly ground black pepper, to taste
1 tablespoon grapeseed oil, or other high-heat, neutral oil of choice
2 tablespoons unsalted butter
2 sprigs fresh rosemary
1 clove garlic

Steps:

  • On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.
  • Preheat the oven to 450˚F (230˚C).
  • Generously season all sides of the filet mignon with salt and pepper.
  • Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.
  • Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.
  • Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.
  • Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.
  • Transfer the pan to the oven for 7 minutes for a medium rare steak.
  • Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.
  • Enjoy!

Nutrition Facts : Calories 591 calories, Carbohydrate 1 gram, Fat 48 grams, Fiber 1 gram, Protein 37 grams, Sugar 0 grams

FILET MIGNON FOR TWO



Filet Mignon for Two image

Filet mignon with Gorgonzola sauce is a very simple and delicious meal for two. A good sear on your steak will ensure a juicy, tender steak. I have found this to be the best way to cook a steak indoors.

Provided by KheringtonsMommy

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 35m

Yield 2

Number Of Ingredients 9

2 (6 ounce) filet mignon steaks
1 teaspoon olive oil
salt and ground black pepper to taste
1 tablespoon butter
1 shallot, minced
1 teaspoon minced garlic
1 cup heavy cream
4 ounces crumbled Gorgonzola cheese
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 500 degrees F (260 degrees C). Place a large, oven-proof skillet in the oven as it preheats.
  • Bring steaks to room temperature. Rub with olive oil and season generously with salt and pepper.
  • Remove the hot skillet from the oven carefully and place it on a burner set to high heat. Leave the oven on.
  • Place steaks into the dry pan immediately and sear, turning with tongs, 1 to 2 minutes on both sides.
  • Transfer the pan back into the preheated oven and cook until desired doneness is reached, 3 to 5 minutes. For medium doneness, an instant-read thermometer inserted into the centers should read 140 degrees F (60 degrees C). Transfer steaks to a warm platter and tent loosely with foil. Let rest for 5 to 10 minutes; the steaks will continue to cook during this process and the internal temperature will rise 5 to 10 degrees.
  • Meanwhile, heat butter in a medium saucepan over medium heat. Add shallot and garlic and saute until shallot is tender, 5 to 7 minutes. Pour in cream; let cook until reduced by half, about 10 minutes. Turn heat to low and add Gorgonzola cheese. Let cheese melt; season with salt and pepper. Serve sauce with steaks.

Nutrition Facts : Calories 1030.7 calories, Carbohydrate 8 g, Cholesterol 372.6 mg, Fat 81.6 g, Fiber 0.2 g, Protein 63.7 g, SaturatedFat 46.5 g, Sodium 904.7 mg, Sugar 0.9 g

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