How can I cook Filet Mingnon?

Question

I bought some wraped in bacon. I want to make it for my husband. but i have no clue how to do it. bake, broil, fry, grill???? i have no clue. Slow cook fast cook. If you know please help.
Also, what do i use as a seasoning for it?

Answer 1

FILET MIGNON WITH MUSHROOMS AND MADEIRA

3 tablespoons butter
2 tablespoons olive oil
12 ounces button mushrooms, thinly sliced
1/2 cup minced shallots (about 3)
4 garlic cloves, minced
1 tablespoon chopped fresh thyme
4 5-ounce filet mignon steaks (each about 3/4 inch thick)
1/2 cup Madeira
1 1/2 cups canned beef broth
1/2 cup whipping cream




Melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 10 minutes. Add 1/4 cup shallots and half of garlic and sauté until shallots are soft, about 3 minutes. Stir in thyme; season with salt and pepper. Transfer mushroom mixture to medium bowl.
Melt remaining 1 tablespoon butter with 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plate. Add remaining 1/4 cup shallots and garlic to same skillet. Sauté 2 minutes. Add Madeira and boil until reduced by half, about 3 minutes. Add broth and boil until mixture is reduced to 2/3 cup, about 6 minutes. Add cream and boil until sauce thickens slightly, about 2 minutes. Stir in mushroom mixture. Season sauce to taste with salt and pepper. Return steaks to skillet and cook until heated through, about 1 minute. Transfer to plates. Spoon sauce over and serve.

Makes 4 servings.

Answer 2

The best way to cook these is to take 2 iron skillets and get them a hot as your stove can get. Glowing red is not required, but won't hurt either. When the skillets are hot, put the steak in one (the larger of the 2 if they are different sizes) and put the second skillet on top of the steak. Yes, you are cooking with the bottom of the pan. Enjoy the sizzle until it goes silent. Your steak is ready.

What ever you do, whether your use my method or grill it, or anything else... DO NOT CUT IT to see if it is done! Before you grill or broil a steak, prod it with a fork. Pay attention to how it moves, jiggles, or squishes. When cooking it, you do not want it's firmness to increase. As soon as it begins to firm up, it is ready. You check for "doneness" by texture, not color. No decent restaurant will serve you a steak that has been sliced to check for "doneness".

Answer 3

What I usually do is set the oven to 350-375 degrees. Season both sides of the filet with steak seasoning and s&p. Put the filets in a baking pan with some beef broth and a couple of T. of Worchestershire sauce. They will cook about 30-45 minutes depending on how done you want them. Serve the au jus on the side to dip steaks in and I usually make Roasted Yukon Potatoes w/ poblano peppers and sweetened buttery carrots on the side.

Answer 4

heat up the oven to 400 degrees. Heat up a hot pan. dry the meat with a paper towel and put it in. Do not move it or look, let it get a crust, this is the key. After a couple of minutes turn and do the same. Then put it in the oven for about 3-4 minutes for medium rare. Now..... super important. After taking it out put then on a plate w. foil for a minute before serving. This allows the juices to flow back in.

Answer 5

Yes, cook it in the crockpot if you want. To bring out more of its great flavor though you may want to brown it in a skillet first. If you do this, be sure to deglaze the pan--that is, get all the browned juices off the pan and use them. After taking the meat out of the pan, add a little water or wine (red for beef) and simmer/stir. Pour the liquid into your crockpot. What exactly did you have in mind for your dish? I've used really good cuts in stroganoff, and they're a big hit because they melt in your mouth.

Answer 6

Broil!!! I put steak seasoning and extra garlic powder and pepper on mine and broil for like 6-7 minutes on each side. Take out of broiler and allow to rest for 10 minutes to let juices to redistribute.

Answer 7

I think grilling is best on high heat. If you don't have a grill cook it on the stove in butter on high heat until you sear both sides. Then turn down the fire and cook until desired doneness. I think it is best rare. I like only salt and pepper on mine. Good luck.

Answer 8

I love this. I season mine with cajun seasoning and sear in butter or olive oil over high heat. Then put it in the oven for a bit, then add cream and more cajun seasoning. It's so good.

Answer 9

http://kraftfoods.com/main.aspx?s=recipe&m=recipe%2Fknet_recipe_grid&u1=keyword&u2=filet+mignon

Answer 10

Boil it!