What would be a good side dish to go with Filet Mignon?

Question

I need ideas for a Christmas dinner... Something that would go well with Filet Mignon, bacon wrapped that will be cooked with white wine, shallots and garlic. Oh, and we're trying to stay away from potatoes, since everyone has had their fair share for thankgiving. XP

Answer 1

here are a few to try...

Crunchy Mixed Vegetable Bake
Ingredients:
1 can (10.75 ounces) condensed cream of mushroom soup
1 cup mayonnaise
1 garlic clove, pressed
1/4 teaspoon ground black pepper
2 cups (8 ounces) shredded cheddar cheese
3 packages (16 ounces each) frozen broccoli, carrots and cauliflower vegetable blend
1 can (2.8 ounces) French fried onion rings


Directions:
1.Preheat oven to 350°F. Combine soup, mayonnaise, garlic and black pepper in Small Batter Bowl; mix well. Stir in cheddar cheese.
2.Place frozen vegetables in Rectangular Baker. Spoon soup mixture over vegetables. Mix to coat vegetables evenly.
3.Bake 35-40 minutes or until hot. Remove from oven. Sprinkle fried onions over vegetable mixture. Return to oven 5 minutes or until onions are golden. Serve immediately.
Yield: 12 servings

Nutrients per serving: Calories 312, Total Fat 24 g

©The Pampered Chef, Ltd. 2006


Savory Vegetable Rice Pilaf
Ingredients:
1 package (8 ounces) mushrooms, sliced (about 2 cups)
1 cup chopped onion
1 tablespoon butter or margarine
2 1/4 cups chicken broth
1 cup uncooked converted white rice
1 cup frozen petite peas, thawed
2 tablespoons snipped fresh parsley
Salt and coarsely ground black pepper to taste
1/4 cup (1 ounce) grated fresh Parmesan cheese


Directions:
1.Combine mushrooms, onion and butter in Rice Cooker Plus. Microwave, uncovered, on HIGH 4-5 minutes or until onions are translucent and mushrooms are tender.
2.Add chicken broth and rice to cooker. Cover and microwave according to package directions, carefully following recommended power levels and cooking times.
3.Remove cooker from microwave. Carefully remove lids, lifting away from you. Gently stir in peas and parsley; season to taste with salt and black pepper, if desired. Spoon rice into serving bowl; sprinkle with Parmesan cheese.
Yield: 6 servings

Nutrients per serving: (1 cup): Calories 200, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 33 g, Protein 8 g, Sodium 540 mg, Fiber 2 g


Asparagus with Dijon Hollandaise
Ingredients:
3 pounds fresh asparagus spears, trimmed
1/4 cup water
1 package (1.25 ounces) hollandaise sauce mix (plus ingredients to make sauce)
1 teaspoon Dijon mustard

1/2 teaspoon Pantry Lemon Pepper Seasoning Mix
6 round buttery crackers, crushed (about 1/4 cup)
1 tablespoon butter or margarine, melted
2 tablespoons diced red bell pepper


Directions:
1.Preheat oven to 375°F. Arrange asparagus in Oval Baker. Add water; cover with plastic wrap. Microwave on HIGH 5-8 minutes or until asparagus is crisp-tender; drain.
2.Meanwhile, prepare hollandaise sauce according to package directions. Add mustard and seasoning mix. Arrange half of the asparagus in baker, cut ends toward center of baker. Pour half of hollandaise sauce down center of baker; repeat layer.
3.In Small Micro-Cooker®, melt butter in microwave on HIGH 1 minute. Using Deluxe Cheese Grater, grate crackers into micro-cooker; toss to coat. Sprinkle cracker crumbs over hollandaise sauce. Top with bell pepper. Bake 10-12 minutes or until thoroughly heated.
Yield: 8 servings

Nutrients per serving: Calories 130, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 20 mg, Carbohydrate 11 g, Protein 4 g, Sodium 250 mg, Fiber 4 g

Cook’s Tips: Lemon pepper can be substituted for Lemon Pepper Seasoning Mix.

Answer 2

For the love of Cow, I hope that you are properly searing your meat and finishing it in the oven (350 till just under where you want it).

Salt your filet and let it come to room temperature, dry it off, and then sear it. You can use the drippings to make a pan gravy.

No potato? Try risotto with white wine and fontina. for a veg? This time of year, a root veg would be good. Carrots and greens.

Hows this menu:

Seared filet mignon and pan gravy served with a fontina risotto, glazed baby carrots and wilted spinach.

If you are cooking for a large group, look into purchasing the whole tenderloin and cutting your own filets. You can sear them all ahead of time, or grill mark them, and finish it in the oven.

Answer 3

mashed butternut squash with light cream, salt, pepper, no very spicy
glazed carrots
1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
1 ounce (2 tablespoons) unsalted butter
Heavy pinch kosher salt
1 cup good-quality ginger ale
1/2 teaspoon chili powder
1 tablespoon chopped fresh parsley leaves

In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

Answer 4

How about aspargus with a bernaise sauce? Some of my family members like the sauce over the filet mignon as well. It all sounds yummy so far.

Answer 5

Sauteed onions and fresh mushrooms.........with a splash of cognac in there as well.......

Sauteed Brussels Sprouts with a Balsamic & Sugar Reduction

Steamed Green Beans with a Spicy Schwazan Sauce (Chili Paste and Brown sugar)

Those are my favorites!!! and Low Carb, too boot!!!!!!!

Christopher

Answer 6

I'd go with steamed asparagus with hollandaise (it's not too hard to make from scratch), and curried rice pilaf or a stuffing broccoli bake for the starch. And a simple green salad.

Sound yummy to me at least!

Answer 7

Steamed Asparagus with butter.
Mashed Sweet Potatos - Put them in a pastry piping bag and make a pretty mound instead of a scoop.
Good Fresh Bread - maybe Rosemary bread.
'Premake' your butter slices -- buy a candy mold (1 pat size) and fill with softened butter and refrigerate till firm. Serve on pretty plate.

Answer 8

All fruits are fresh vegetables. A "vegetable" is a plant, any part of which can be used for food.

Answer 9

In the superstore, fruits are usually selected far too soon. Some are rocks, many are bad. Some of the fruit and vegetables are generally right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 10

Rice pilaf, or perhaps scallops sauteed with butter and garlic.
How about stuffed mushrooms?