1. Filet Mignon with Rich Balsamic Glaze
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.
– 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
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. Original
2. Filet Mignon in Mushroom Wine Sauce
This is a very special filet mignon recipe, but it’s made in one pan and fairly simple to prepare. This is spectacular for any special occasion!
– 4 Tbsp unsalted butter, divided
– 2 Tbsp olive oil, divided
– 16 oz baby bella mushrooms, thickly sliced
– 1 small or 1/2 medium yellow onion, finely diced
– 4 medium garlic cloves, minced
– 1 Tbsp chopped fresh thyme (or 1 tsp dry thyme if you must)
– 4 (6 oz each) filet mignon steaks (about 1 1/2″ thick)
– 1/2 cup Barefoot Merlot *
– 1 1/2 cups low sodium beef broth
– 1/2 cup heavy whipping cream
– Salt and Pepper to taste
*A note on wine: Barefoot is a fun, inexpensive option and they have several great varieties that work well in recipes.
Tip: to remove thyme leaves, hold at the tip and pull your fingers down over the stem. The leaves come right off.
Place a large heavy-bottomed pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add thickly sliced mushrooms and cook 5 min until soft. Stir in onion and cook another 3 minutes. Press in garlic cloves then season with 1/4 tsp salt, 1/4 tsp pepper and 1 Tbsp fresh thyme. Cook another 2 min, stirring constantly until garlic is fragrant, then transfer mushroom mixture to a plate. Wipe the skillet clean with a wet papertowel.
Pat dry steaks with a paper towel and season all over with 1 tsp salt and 1/4 tsp pepper.
Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When butter is hot and finished foaming, add seasoned steaks to skillet and saute, turning over once with tongs, about 3-5 min per side for medium-rare (I cooked 5-6 min per side for medium doneness). If steak is browning too fast, reduce heat to medium. Use tongs to transfer steaks to the plate with mushrooms. Also, keep in mind thinner steaks than these will cook faster and thicker steaks can take longer.
Add 1/2 cup Merlot and boil until reduced by half (3 min), scraping the bottom with a spatula to deglaze the pan. Add 1 1/2 cups broth and boil until about 2/3 cup liquid remains (5-6 min). Add 1/2 cup cream and boil until sauce thickens slighly (2 min). Return mushrooms and steak to the pan and heat until warmed through (1 – 2 min). Season sauce to taste with more salt & pepper if desired (I added about 1/4 tsp more salt).
Plate the steak and spoon generous amounts of mushroom sauce over the top. I served this with asparagus and fluffy mashed potatoes. Original
3. Pepper-Crusted Filet Mignon
Tough, sinewy cuts of meat like brisket beg for slow, low cooking. But lean, tender cuts like filet mignon just need a quick pan-sear and a smear of peppery butter. Though a drizzle of Béarnaise sauce doesn’t hurt.
– 1 tablespoon whole black peppercorns
– 1 tablespoon whole green peppercorns
– 2 tablespoons unsalted butter (1/4 stick), at room temperature
– 4 (6-ounce) filet mignon steaks (about 1 1/2 inches thick)
– Kosher salt
– 2 tablespoons olive oil
Place both peppercorns in a plastic zip-top bag and crack them on a work surface with a mallet until they’re broken into small pieces but not pulverized. Place them in a medium bowl, add the butter, and mix until combined.
Season the steaks all over with salt. Divide the peppercorn butter among the filets and rub to evenly coat both sides.
Heat the oil a large frying pan over medium-high heat until shimmering, about 3 minutes. Add the steaks and cook undisturbed to the desired doneness, about 4 minutes per side for medium rare. Transfer the steaks to a cutting board to rest for at least 5 minutes before serving. Original