Great Filet Mignon Recipes

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1 hours ago 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 …

Rating: 5/5(5)
Total Time: 50 mins
Category: Dinner
Calories: 680 per serving
1. 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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8 hours ago Vicky Abrams started Tasteaholics and So Nourished in 2015 with her husband, Rami, hoping to document all their low carb cooking adventures. She is an expert in the keto diet industry and is the author of the bestseller, Keto Diet for …

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5 hours ago [*] FREE PRINTABLE: LOW CARB & KETO FOOD LIST! Join 200,000+ others to get a FREE keto food list, plus weekly keto recipes! GET IT NOW This post may contain affiliate links, which help keep this content free. (Full disclosure) When a friend shared with me how to cook filet mignon in the oven at home years ago, I didn’t believe her at first that it could be that easy. After all, a perfect

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8 hours ago Peppers and Mushrooms: Put the hot pan back on the stove over medium heat and add 1 Tbsp of olive oil, the onions, and the peppers. Saute the vegetables …

Rating: 5/5(2)
Total Time: 40 mins
Category: Dinner
Calories: 580 per serving
1. Let the steaks come to room temperature for 30 minutes. If they try to spread out flat, use a piece of baking twine to gird them. (Tie it around the middle of the meat (like a belt) and made a knot.) Meanwhile slice the vegetables and make the Garlic Parmesan Butter. Preheat oven to 375 F and place rack to middle position.
2. Mix the softened butter with the grated Parmesan cheese and grated garlic until completely combined. Spoon onto a piece of cling film and shape/roll into a log, using the cling film to help. Refrigerate until needed.
3. 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.
4. Put the hot pan back on the stove over medium heat and add 1 Tbsp of olive oil, the onions, and the peppers. Saute the vegetables (stirring to prevent burning) for 2-3 minutes. Then, add the wine and mushrooms. Saute for 2-3 minutes more, stirring the fresh thyme into the vegetables at the very end. Remove to serving dish.

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8 hours ago Instructions. Season the steaks generously with salt and pepper and let sit at room temperature 1 hour. Meanwhile, make the sauce: in a small bowl, combine the sour …

Cuisine: French, American, Gluten-Free
Category: Main Course, Dinner
Servings: 2
1. Season the steaks generously with salt and pepper and let sit at room temperature 1 hour.
2. Meanwhile, make the sauce: in a small bowl, combine the sour cream, horseradish, half of the lemon juice, and one-quarter of the chives. Season with a generous pinch of pepper.
3. Heat a dry medium skillet, preferably cast-iron, over medium-high, then add 1 teaspoon of the oil. As soon as the oil is smoking, cook the steaks, turning every 1-1/2 to 2 minutes, until a deep brown crust forms, 8 to 10 minutes. Reduce the heat to medium and add the butter. Tilt the pan toward you so the butter pools on one side, then use a large spoon to continually baste the steaks with the butter. Continue until the butter is no longer bubbling and it smells nutty and is beginning to brown, about 1 minute. Transfer the meat to a cutting board and let it rest 10 minutes. (A medium-rare steak should reach an internal temperature of 120°F to 125°F). Add any collected juices from the meat to the brown butter, then keep the butter warm.
4. In a medium bowl, combine the zucchini, fennel, and Pecorino with the remaining lemon juice, the remaining olive oil and chives, and the salt and pepper. Toss to combine.

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3 hours ago Instructions. Remove the head and clean the Tiger prawns. Preheat olive oil in a non-stick skillet, add two garlic cloves finely chopped when the oil shimmers and

Rating: 5/5(1)
Estimated Reading Time: 3 mins
Servings: 2
Total Time: 20 mins

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6 hours ago 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 …

Rating: 97%(525)
Calories: 591 per serving
Category: Lunch
1. On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.
2. Preheat the oven to 450˚F (230˚C).
3. Generously season all sides of the filet mignon with salt and pepper.
4. Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.

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1 hours ago Online shopping for Low-Carb Filet Mignon from a great selection of Gourmet Food & more at everyday low prices. Home; About Me; Another Link; Another Link; Saturday, August 14, 2010. Twelve 8 oz. Black Angus Complete-Trim Filet Mignons . Buy Cheap Twelve 8 oz. Black Angus Complete-Trim Filet Mignons Buy Low Price From Here Now Readmore . Technical Details - MyButcher has the …

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9 hours ago Beef Filet Tenderloin Steak There’s no steak more tender than Beef Filet Tenderloin Steak! The filet mignon is often cut into medallions in portions of six to eight ounces, a perfect serving size for a special evening. Very little preparation is required before cooking the Beef Filet Tenderloin Steak. The most important thing is to remember to remove any silver skin that may be on the

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4 hours ago You might be tempted to save beef filet for special occasions, but this low-fat cut is actually perfect weekday fare: it cooks up fast, stays juicy and carries other flavors perfectly. The kebabs are a wonderful mix of lemon, herbs and fresh vegetables.

Rating: 5/5(3)
Total Time: 30 mins
Category: Healthy Vegetable Recipes
Calories: 283 per serving

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9 hours ago Low Carb Sides for the filet mignon. I wanted to keep it low carb so I steamed the asparagus in the microwave while the meat was setting and sautéed the shrimp with a little garlic …

Rating: 5/5(1)
Total Time: 1 hr 15 mins
Category: Main Course
Calories: 405 per serving
1. Get your immersion circulator going by attaching it to your water bath. Set the temp and time to 130°F and for 1 hour.
2. Meanwhile rub your steaks with olive oil and salt and pepper on both sides. Add them to a vacuum bag and seal tightly.
3. When your bath water is ready, lower the bags of steak in and let it cook. When the time goes off, take the bags out and place the steaks on a plate to cool.
4. Once they are cool, dab the moisture off and get your pan ready to sear.

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Just Now Finish the filet mignon in the oven. Transfer the skillet to the oven to finish cooking to your desired doneness. (See tips and time chart below for perfect filet

Rating: 5/5(24)
Total Time: 15 mins
Category: Main Course
Calories: 350 per serving
1. Remove your filet mignon from the fridge about 30 minutes before cooking to bring it to room temperature. (This will ensure even cooking.)
2. Mash together half of the butter (1 tablespoon, 14 g), rosemary, thyme, and garlic. (Sprinkle in a little sea salt if using unsalted butter.) Form into a log and refrigerate until the last step.
3. Preheat the oven to 400 degrees F (204 degrees C).
4. Trim any connective tissue around the edges of the beef tenderloins. Season the filets liberally with sea salt and black pepper on both sides.

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9 hours ago Heat the skillet over medium heat. Add the steaks and cook for 6 to 8 minutes per side, or to desired doneness. Remove from the skillet; set aside and …

Category: Beef
Estimated Reading Time: 1 min

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9 hours ago Outback Steakhouse on Low Carb / Atkins Low Carb. 8 hours ago Outback Steakhouse on Low Carb / Atkins. The Outback Steakhouse is known for its steak-and-barbie traditional good food. I found this to be a superb place for people on a low carb diet. First off, they have a nice wine list, so you can choose a wine that goes well with your food selection.

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3 hours ago Set the filet mignon steaks out for them to get to room temperature. (will take about 15 minutes) Preheat oven to 400 degrees. In a small bowl, combine salt, pepper, garlic powder, paprika, …

Rating: 4.9/5(13)
Total Time: 22 mins
Category: Main Course
Calories: 63 per serving
1. Set the filet mignon steaks out for them to get to room temperature. (will take about 15 minutes)
2. Preheat oven to 400 degrees.
3. In a small bowl, combine salt, pepper, garlic powder, paprika, onion powder and thyme.
4. Cover each steak side generously with the mixed seasonings. Sprinkle fresh rosemary onto each side as well. Press the seasonings into the steaks with your fingers.

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Just Now Filet Mignon and Shrimp is an easy surf-n-turf dish perfect for special occasions. Medium rare beef tenderloin steaks are topped with shrimp, buttery mayo and Parmesan sauce, and savory seasonings. This cast iron skillet filet mignon and shrimp is a low carb recipe and is ready in just 30 minutes and makes a great lunch, …

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Frequently Asked Questions

What's the best way to cook filet mignon?

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.

What kind of seasoning do you use on filet mignon?

Salt & pepper is all you need. A great quality steak like filet mignon doesn’t need a marinade or fancy seasonings. Simply season liberally with salt and pepper. Sear beef. Melt more (plain) butter in a cast iron skillet over medium-high heat. Add the steaks and sear on both sides until browned.

How to make garlic herb butter for filet mignon?

Mash together half of the butter (1 tablespoon, 14 g), rosemary, thyme, and garlic. (Sprinkle in a little sea salt if using unsalted butter.) Form into a log and refrigerate until the last step. Preheat the oven to 400 degrees F (204 degrees C). Trim any connective tissue around the edges of the beef tenderloins.

How many net carbs in pan seared filet mignon?

This whole pan seared filet mignon dinner serves two (with leftovers!) and is 10 net carbs per serving. A beautiful meal of pan seared filet mignon with mushroom red wine sauce and topped with crumbled blue cheese served with buttered asparagus. The night before: 1. Salt all sides of the filet, cover and refrigerate. 2.

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