how do u cook filet mingon.?

Answer 1

Grilled Filet Mignon with Rosemary Sauce

? 4 10-oz. Certified Angus Beef ? Filet Mignons
? 1/4 cup olive oil
? Salt and pepper to taste

Vegetable M?lange:

? 1 Tbs. olive oil
? 1 small onion, diced
? 6 baby artichokes, blanched and quartered
? 7 Kalamata olives, quartered
? 4 red cherry tomatoes, quartered
? 4 yellow cherry tomatoes, quartered
? 1 tsp. fresh oregano, chopped
? Salt and freshly ground pepper

Polenta:

? 3 cups water
? 1 cup stone-ground yellow cornmeal
? 1 Tbs. grated parmesan cheese
? 1 Tbs. olive oil
? Salt and pepper to taste

Rosemary Sauce:

? 3 fresh sprigs rosemary, stripped
? 2 fresh sprigs thyme, stripped
? 3 bay leaves
? 8 peppercorns
? 8 oz. beef shank, trimmed of fat
? 2 Tbs. olive oil
? 1 onion, chopped
? 1 carrot, chopped
? 1 tomato, chopped
? 8 garlic cloves, chopped
? 2 cups white wine
? 1 qt. veal stock

1. For the vegetable m?lange, heat a small pan over medium heat. Add the oil and gently saut? the onions until translucent. Add the cooked baby artichokes, olives, tomatoes, and oregano. Saut? briefly until heated thoroughly. Season to taste with salt and pepper. Set aside.

2. For the polenta, mix 1 cup of water with cornmeal. Allow to stand 20 minutes. Combine the remainder of the water with the cornmeal in a heavy bottomed pot. Stir with a wooden spoon for 20 minutes over low heat. Add the Parmesan cheese and salt and pepper to taste. In a baking dish, spread the mixture evenly, 1/2-inch thick. Allow to cool. The consistency should be dense and very firm with no lumps. Refrigerate. When cold, cut into 3-inch squares. Set aside until final assembly.

3. For the beef, brush filets with oil and season on both sides with salt and pepper. Grill the filets quickly for 2-3 minutes per side for rare to medium-rare.

4. For the rosemary sauce, tie the rosemary, thyme, bay leaves and peppercorns in cheesecloth sachet. Saut? shank in olive oil until brown, add onion and carrot and continue browning. Add the tomatoes, sachet, garlic and wine and reduce until almost dry. Add stock, reduce on a low flame. Add 2 more sprigs of chopped rosemary. Allow to steep 5 minutes. Strain, and season with salt and pepper. The sauce should be the weight of heavy maple syrup and have a deep, rich flavor.

5. Just after grilling the filets, brush the polenta squares with olive oil and grill on both sides. Allow the filets to rest while reheating the vegetables. To serve, place on warm serving plates.

Serves 4


Filet Mignon with Sun-dried Tomato Jam and Risotto

Ingredients:

? 6 (6-ounce or 170 g) Certified Angus Beef ? tenderloin Filet Mignons ? 3 medium onions, halved lengthwise and sliced
? 3 tablespoons (45 ml) butter
? 1/3 cup (75 ml) sugar
? 1/2 teaspoon (3 ml) salt
? 1/4 teaspoon (2 ml) black pepper
? 1/8 teaspoon (1 ml) dried red pepper flakes
? 1/2 cup (125 ml) dry white wine
? 1 tablespoon (15 ml) red wine vinegar
? 1/4 cup (60 ml) packed dried apricots, thinly sliced
? 3/4 cup (175 ml) oil-packed sun-dried tomatoes, drained and chopped
? 2 cups (500 ml) cooked risotto
? 1/2 cup (125 ml) grated Asiago cheese
? 1 cup (250 ml) heavy cream
? Olive oil, as needed
? Salt and pepper, as needed
? Chopped Italian parsley, as needed


Instructions:

1. Cook onions, butter, sugar, salt, pepper and red pepper flakes in covered, heavy skillet over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes.

2. Add wine, vinegar, apricots and tomatoes. Simmer uncovered stirring occasionally until thick, about 20 to 30 minutes. Keep warm for service.

3. Add Asiago cheese and heavy cream to cooked risotto. Keep warm for service.

4. Preheat grill on high; reduce to medium-high heat for grilling. Lightly coat filets with olive oil, season with salt and pepper to taste. Grill steaks to desired doneness.

5. To serve, equally divide risotto between 6 dinner plates. Top each plate with cooked steak and jam; sprinkle with chopped parsley.


Serves 6

Answer 2

Very carefully. I have to agree with the bacon. Dont use it. Filet is the best piece of steak possible, so you want to enjoy the steaks flavor, not onions or garlic. I am purest. Salt and Pepper. Grill over high heat, Turning only once. Filet should be tender enough to enjoy rare, without it being chewy.


Dont you hate it when people cut and paste an article as their own answer?

Answer 3

On a VERY hot grill, VERY quickly. In other words, sear the outside of the piece, trapping in the juices. DO NOT press down on the meat as it cooks.

Some people wrap a piece of bacon around the sides of the cut and cook it together. They say it adds flavor. It does, but it's BACON flavor. A good cut of filet mignon has plenty of good flavor all its own. I don't even like to marinade it.

Serve it as close to rare as the diner can stand. An over cooked filet mignon is a waste of money.

Answer 4

Put an oven proof pan (best is a cast iron) into the oven and set on 425 - when its fully heated, take the pan out (careful) and put the Filet in the pan, in the oven for 2 minutes - turn it over do the same, it's done.

Answer 5

GRILLED FILET MIGNON OR SIRLOIN STEAK
WITH ROSEMARY SAUCE

6 each baby artichokes, blanched until tender, quartered
1 tbsp. olive oil
1 sm. white onion, peeled and cut into large dice
7 each Kalamata olives, pits removed, quartered
4 each red cherry tomatoes, quartered
4 each yellow cherry tomatoes, quartered
1 tsp. fresh oregano, finely chopped
Salt and freshly ground pepper to taste

Heat a small pan over medium heat. Add the oil and gently saute the onions until translucent. Add the cooked baby artichokes, olives, tomatoes, and oregano. Saute briefly until heated thoroughly. Season to taste with salt and pepper. Set aside.

POLENTA:

3 c. water
1 c. stone ground corn meal
1 tbsp. Parmesan cheese, grated
1 tbsp. olive oil

Mix 1 cup of water with corn meal. Allow to stand 20 minutes. Combine the remainder of the water with the corn meal in a heavy bottomed pot. Stir with a wooden spoon for 20 minutes over low heat.
Add the Parmesan cheese and salt and pepper to taste. Spread evenly, 1/2 inch thick, in a baking dish. Allow to cool. The consistency should be dense and very firm with no lumps. Refrigerate. When cold cut into 3 inch squares. Set aside until final assembly.


BEEF:

4 each filet Mignon or sirloin steak
1/4 c. olive oil
Salt and pepper to taste

Brush the meat with oil and season both sides with salt and pepper. Grill the meat quickly for 2 to 3 minutes per side for rare to medium rare.

ROSEMARY SAUCE:

1 oz. olive oil
8 oz. shank, trimmed of all fat
1 each onion
1 each carrot and tomato, chopped
3 sprigs, rosemary, stripped
2 sprigs thyme, stripped
3 each bay leaves
8 each garlic cloves, chopped
8 each peppercorns
2 c. white wine
1 qt. strong veal stock
2 sprigs rosemary stripped

Tie the rosemary, thyme bay leaves and peppercorns in cheesecloth sachet. Saute shank in olive oil until brown, add onion and carrot, continue browning. Add sachet and wine and reduce UNTIL ALMOST DRY. Add demi glace, reduce on a low flame.
Add 2 more sprigs of chopped rosemary. Allow to steep 5 minutes. Strain. The sauce should be the weight of heavy maple syrup and have a deep, rich, flavor.

The stewed meat and vegetables may be served with a little of the sauce for lunch or dinner another day. The sauce is now ready to be served over the beef.


FINAL ASSEMBLY:

Just after grilling the beef, place the polenta squares on the grill and brown on both sides. Allow the beef to rest while reheating the vegetables.

Answer 6

Freeze it first then cook on the grill over very hot coals. This gets the outside charred but leaves the inside medium rare if you like it that way.

Answer 7

Sear it for 2 to 4 minutes on each side (depending on thickness)in a hot skillet or even better on a very hot grill!

Answer 8

wrap the filet in bacon pan sear it on all sides served rare/medium rare