Filet Mignon Beef Tenderloin Recipes

Filet Mignon Recipe (Perfect Every Time!) Wholesome Yum

Pat the filet mignon steaks dry with paper towels. Sprinkle liberally with salt and pepper. Pan sear. Melt more (plain) butter in an oven …

Rating: 5/5(56)
Total Time: 15 minsCategory: Main CourseCalories: 350 per serving

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Pan Seared Filet Mignon with Mushroom Red Wine Sauce …

3/4 cup beef broth 1/4 cup dry red wine 1 tablespoon tomato paste 2 teaspoons worcestershire sauce 1 teaspoon red wine vinegar several sprigs …

Rating: 5/5(7)
Total Time: 50 minsCategory: DinnerCalories: 680 per serving1. The night before: 1. Salt all sides of the filet, cover and refrigerate. 2. Put the wet ingredients for the red wine mushroom sauce in another container, stir together and refrigerate. 3. Cut about 1 1/2 - 2 inches off of the bottom of the asparagus and then lightly peel the lower half of each spear with a vegetable peeler. Place into a microwaveable serving dish, cover and refrigerate. 4. Remove about 1/4 of the sliced mushrooms from their container and place into a plastic bag and save for another use. Cut the remaining mushrooms in half, return them to their container and cover with plastic wrap.
2. About 40 minutes before Cooking: Remove the filet mignon from the refrigerator and place on a plate to come to temperature. Place an iron skillet (or an oven safe saute pan) on the stove for the meat and a large saute pan on the stove for the mushrooms and red wine sauce. Remove the wet ingredients for the sauce and the mushrooms from the refrigerator. Remove the asparagus from the fridge, add 2 tablespoons of water to the serving dish and cover again. Mince the onion and press or mince the garlic.
3. Procedure: Preheat the oven to 375 and place the rack in the middle position. Preheat the skillet over medium high heat. Pat each filet dry with a paper towel. Brush all sides generously with olive oil and season all surfaces with salt and pepper. Add a little oil to the skillet and swirl to coat the bottom. Add the filets to the pan and set the timer for 3-4 minutes (3 for thinner cuts and 4 for a thicker cut). Turn the heat to just a hair above medium. When the timer goes off, flip the meat and set the timer for 2 - 3 1/2 minutes. Turn off the heat, add a small pat of butter to the top of each filet and place into the oven. Set the timer per the suggestions in the chart. If you have an electric thermometer, set the temperature for your desired degree of doneness and stick the thermometer into one of the filets - right into the center but not all of the way through the meat. You want it in the middle.
4. Mushroom and Red Wine Sauce: Place the saute pan over medium high heat. When it gets hot, add 1 tablespoon of olive oil. Swirl to coat the pan. Add the mushrooms to the pan and spread them out in one layer. Turn the timer for 5 minutes or cook until the mushrooms have browned nicely on one side. Shake the pan and turn the mushrooms over. Yes, each one. Reduce the heat to medium and cook about 3 minutes. Push the mushrooms to the sides of the pan. Add the onion and garlic and a little bit of oil to the middle of the pan. Saute until they become soft and translucent. At some point they will become mixed in with the mushrooms. Add the wet sauce ingredients to the pan and a few sprigs of fresh thyme. Bring the sauce up to a simmer. Simmer for 5 minutes or until the sauce just begins to thicken. Adjust seasoning with salt and pepper. Add 2 tablespoons of butter to finish the sauce and stir in. Turn off the heat.

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Beef Tenderloin Recipe With Herb Garlic Butter Low …

Mix together the butter, herbs and garlic, and rub the mixture all over the outside of the seared beef tenderloin. Place the meat into an oven …

Rating: 5/5(5)
Total Time: 50 minsCategory: Main CourseCalories: 446 per serving1. Preheat the oven to 425°F.
2. Season the beef tenderloin all over with salt and pepper to taste.
3. Heat the olive oil in a skillet over medium high heat, and sear the meat for a few minutes on each side.
4. Mix together the butter, herbs and garlic, and rub the mixture all over the outside of the seared beef tenderloin.

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Tenderloin Steak – How to Cook it Perfect Every Time

Add butter and olive oil. STEP 3: Add steaks. Cook for 2 minutes on each side spooning butter over steaks while they cook. STEP 4: Flip steaks. Cook for 2 more minutes …

Rating: 4.3/5(75)
Total Time: 25 minsCategory: Main DishCalories: 188 per serving1. Mix room temperature butter, garlic, and thyme together. Spread a strip about the diameter of a quarter on a piece of wax paper. Roll up and twist ends. Refrigerate for at least 20 minutes before using.
2. Remove steaks from the refrigerator at about an hour before you're ready to cook thme. The steaks need to be room temperature to cook through perfectly.

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Filet Mignon Steak Pizzaiola Low Carb Maven

Filet Mignon: Place an oven-safe frying pan over medium high heat. Rub the entire surface of each filet mignon with some of the olive oil. Salt and pepper all sides. Remember – protein loves salt. When the pan is hot (a drop of water …

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Beef Loin Tenderloin Steak Filet Mignon Recipes Yummly

olive oil, beef bouillon cube, filet mignon, beer, speculoos cookies and 2 more Filet Mignon with Camembert and Cider Sauce Lolibox shallots, cream, salt, butter, ground black pepper, cider, camembert cheese and 1 more

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Keto Filet Mignon and Garlic Asparagus Recipe

Place the steak on the pan and allow it to cook for about 4 minutes per inch, per side for a medium. Our steak was on the thicker side and we like it medium-rare so we kept it on for about 7 minutes on each side. When the …

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Tenderloin Steak au Poivre Certified Angus Beef

Preheat oven to 325°F. Heat oil in a large stainless-steel skillet over medium-high heat. Place …

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What Are Filet Mignon and Beef Tenderloin? Delishably

Filet mignon steak is a cut of beef from the tenderloin that is part of the cow's short loin. The …

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