Recipe For Petite Filet Mignon

Pan Seared Filet Mignon with Mushroom Red Wine Sauce …

WebPat each filet dry with a paper towel. Brush all sides generously with olive oil and season all surfaces with salt and pepper. …

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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Web2 whole 6-ounce Size, Petite Filet Mignon Steaks 3 Tablespoons Unsalted Butter ½ cups Extra Virgin Olive Oil 1 Tablespoon …

Rating: 5/5(1)

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WebPetite filet mignon ( 6-8 oz cuts of steak) Salt and pepper Garlic powder Olive oil Butter Potato and vegetable hash Yellow potatoes Pepper Onion Olive oil Butter …

Ratings: 4Total Time: 40 minsCategory: Entree, Main DishCalories: 768 per serving

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Web4-6 filet mignon steaks - (about 1 1/2" thick, 4-ounce each), at room temperature 1 tbsp butter 1 yellow onion - finely diced 2-4 medium garlic cloves - minced 1 container (14oz / 400g) baby brown mushrooms …

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Web2 (4 oz) petite filet mignons, or 1 (8 oz) fillet, 3/4 to 1-inch thick 1/2 tsp sea salt, plus more for seasoning the meat 1/4 tsp freshly ground pepper, plus more for seasoning the meat …

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Web2 x 4 ounce filet mignon, (1-inch thick) 1 tbsp olive oil (divided use) salt and pepper Spinach Artichoke Dip (Make ahead – 6 servings, use 2)* 4 ounces Philadelphia cream cheese, softened 1 cup …

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WebSalt and let them cook for about 5 minutes, turning occasionally. Give them a squirt of the lemon juice and squeeze the garlic halfway through. To double the favlor, add butter toward the end! Take …

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WebBring to a slight boil over medium heat, stirring constantly until sugar is dissolved, reduce heat to LOW and simmer for about 15-20 minutes until it has reduced to a syrupy consistency and half of the …

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WebTo Make the Filet Preheat oven to 425 degrees F. Get a cast Iron skillet really hot and then add 1 tablespoon of oils and 1 tablespoon of butter. Liberally sprinkle …

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WebStep 2. Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, …

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Web6 oz filet mignon room temperature 1 teaspoon olive oil ½ teaspoon salt ¼ pepper US Customary - Metric Instructions Drizzle the steak with the oil and sprinkle with …

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Petite Filet Mignon Recipes SparkRecipes

WebBroiled Swai with Salsa. Very light fish dish ready in minutes! Serve with Roasted Broccoli and steamed Brown Rice and you have plenty of room (and calories) left to have desert! …

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WebInstructions. Heat the oven to 275°F. Arrange a rack in the middle of the oven and heat to 275°F. Fit a wire rack over a rimmed baking sheet. Dry and season …

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