filet mignon cooked with corse salt receipe?

Answer 1

3 tablespoons extra-virgin olive oil
2 teaspoons kosher or other coarse salt
1 teaspoon freshly ground black pepper
1 tablespoon minced garlic
4 (4 to 6 ounce) 1-inch thick filet mignons

In a small bowl, mix together the olive oil, salt, pepper, and garlic. Place the steaks on a shallow dish and rub the garlic mixture all over the meat. Marinate at room temperature for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days. Turn the meat from time to time to coat both sides evenly.

Remove the steaks from the refrigerator an hour before cooking. When you are ready to grill, preheat barbecue grill. Place steaks onto hot grill. Cover barbecue with lid, open any vents, and sear for approximately 3 to 4 minutes per side or until done to your preference using a meat thermometer (see below).

Rare - 120 degF
Medium Rare - 125 degF
Medium - 130 degF

When the steaks are crusty-charred and done to your liking, remove from the grill, let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Place on a platter or individual dinner plates.

Answer 2

Sprinkle both sides of steak with fresh ground coarse salt, minced garlic & drizzle with evoo......Grill to desired doneness ( medium rare is perfect ) & top with baby bella mushrooms sauteed in garlic, butter & red wine.

Answer 3

"Delicious Filet Mignon stuffed with succulent crab, wrapped in bacon and topped with whiskey-peppercorn sauce. Time consuming, but just as good, if not better than any high-end restaurant recipe."
Original recipe yield: 4 servings.
Prep Time:1 Hour Cook Time:30 MinutesReady In:1 Hour 30 MinutesServings:4 (change)

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INGREDIENTS:
CRAB STUFFING:
2 tablespoons olive oil
1 teaspoon minced onion
1 teaspoon minced green onion
1 teaspoon minced garlic
1 teaspoon minced celery
1 teaspoon minced green bell pepper
2 tablespoons shrimp stock or water
1 (6 ounce) can crab meat, drained
2 tablespoons bread crumbs
1 teaspoon Cajun seasoning

PEPPERCORN SAUCE
1 1/4 cups beef broth
1 teaspoon cracked black pepper
1 fluid ounce whiskey
1 cup heavy cream

STEAKS:
4 (6 ounce) filet mignon steaks
4 slices bacon, cooked lightly
salt and cracked black pepper to taste
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon minced shallot
1 cup crimini mushrooms, sliced
1 fluid ounce whiskey
1 teaspoon Dijon mustard

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DIRECTIONS:
Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

Answer 4

I always look on www.alrecipes.com or www.canadianliving.com
You start looking for one recipe and find so many more!!!! It might change your plans for supper or give you ideas for weeks to come!