Grilling is not an option to me right now, so which is the better way to prepare filet mignon, under the broiler or a pan on the stove? (I don't have any cast iron either)
Any cooking suggestions? Thanks!
2006-09-21 02:47:02 · 10 answers · asked by shmeeb 3 in Food & Drink ➔ Cooking & Recipes
my personnel prefance would be under the broiler as it is a very tender cut of meat and you won't need to use any fat either..i eat mine rare it comes out better than frying it........
2006-09-21 02:54:18 · answer #1 · answered by d957jazz retired chef 5 · 0⤊ 1⤋
Filet Mignon with Shallots
==========================
2 Tablespoons unsalted butter
4 filet mignon (tenderloin) steaks (6 ounces each), 3/4 inch
thick, completely trimmed of any fat or sinew
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
10 shallots (6 ounces), peeled and sliced thin (about 1 1/2
cups)
2 cloves garlic, chopped (1 teaspoon)
1/4 cup beef stock
1/4 cup red wine
2 Tablespoons chopped parsley
Heat the butter in a heavy saute pan. Sprinkle both sides of the
steaks with the pepper and salt. When the butter is hot and foam is
beginning to subside, saute the steaks to your taste, about 3
minutes
on each side for medium-rare (or less or more, depending on how you
like your steaks).
Transfer the steaks to a serving platter, and add the shallots and
garlic to the drippings in the pan. Sweat them for about 30 seconds
but do not let them brown. Add the beef stock and red wine, and boil
to dissolve the pan drippings. Reduce for 30 seconds to 1 minute,
until most of the moisture has evaporated and the sauce forms a deep
brown glaze. Pour the sauce over the fillets, garnish with the
parsley, and serve immediately.
2006-09-21 02:55:48 · answer #2 · answered by Duckie 4 · 0⤊ 0⤋
Low Carb is so hard! I'm also watching my carbs so if I were to be making a Filet Mignon, I would side it with Vegetable Medley to include Broccoli, Carrots and Green Beans. ANother healthier Carb option is a baked Sweet Potato, when I split it open, I just put about a teaspoon of Light Brown Sugar to give it an extra yummy, sweet taste! :-) Enjoy!!
2016-03-27 00:46:42 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Use the pan on top of the stove to sear the meat on high heat for a few minutes, then you can either turn down the heat to about medium to finish cooking or put in the oven @ 400 deg. to finish cooking to the correct doneness. Searing first locks in the juices.
2006-09-21 03:00:18 · answer #4 · answered by Titania 1 · 0⤊ 0⤋
Most restaurants use a combination, they first seal the meat on the stove, so you get it all brown and nice looking and finish in the oven(broiler). Are you planning to do it a whole piece or cut in individual portions?
2006-09-21 02:57:33 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Broiler. HOT! (I like mine medium rare, but scorched on the outside) Use a good little broiler pan, not a flat sheet,
You can also put some of that McCormick steak seasoning on it first, too.
2006-09-21 02:55:31 · answer #6 · answered by gabluesmanxlt 5 · 0⤊ 0⤋
Brown in skillet. Transfer to baking dish. Make packaged brown gravy and add one tablespoon horseradish. Pour over filets and bake at 350 to desired doneness.
2006-09-21 04:25:23 · answer #7 · answered by Richkat 2 · 0⤊ 0⤋
Broiling is better! BTW, if you like garlic try putting a clove of pressed garlic on the top of the meat before you grill. Yummy.
2006-09-21 02:56:36 · answer #8 · answered by fastfrank7 5 · 0⤊ 0⤋
I would sear it in a pan, then finish it to your favorite doneness in a 400 degree oven.
2006-09-21 05:16:00 · answer #9 · answered by scrappykins 7 · 0⤊ 0⤋
I like mine broiled, with Bearnaise sauce. Mmmmm!
2006-09-21 04:59:07 · answer #10 · answered by keepsondancing 5 · 0⤊ 0⤋