how do you cook fillet Mignon?

Answer 1

Pan sear each side for about 2 minutes to seal in the juices. Then put it on the grill, for about 7 minutes a side, depending on how thick it is. Don't forget to season with salt and pepper first.

Answer 2

Peppered Fillet Mignon with Mushroom Wine Sauce:

45 min 30 min prep
4 filets

Steaks
4 filet mignon steaks, 1 inch thick
1 tablespoon freshly ground black peppercorns
1/2 teaspoon kosher salt
Wine Mushroom Sauce
3 ounces chopped shiitake mushroom caps
1 tablespoon flour
1/4 cup shallots (minced)
1 tablespoon balsamic vinegar
1/3 cup red wine (I used Merlot, my favorite)
1 cup beef broth
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1/8 teaspoon rosemary
1/2 teaspoon Dijon mustard

1. Prepare Mushroom wine Sauce first and set aside: Combine Mushrooms and flour in a bowl and toss to coat and set aside.
2. In a medium skillet, combine wine, shallots, and balsamic vinegar.
3. Bring to a boil and cook until thickened.
4. Reduce heat.
5. Add broth, Worsestershire, tomato paste, and rosemary, stir to combine and cook 1 minute.
6. Add mushrooms and cook 3 minutes, until mushrooms are tender.
7. Stir in mustard.
8. Serve sauce over Filet Mignon.
9. Fillet Mignon: Sprinkle steak with crushed black pepper and salt.
10. Heat a non stick skillet over medium high heat or grill over a medium heat.
11. Cook steaks for 3-5 minutes on each side until fillet is cooked the way you like it.
12. Serve with sauce.

Answer 3

Peppered Fillet Mignon with Mushroom Wine Sauce

Steaks
4 filet mignon steaks, 1 inch thick
1 tablespoon freshly ground black peppercorns
1/2 teaspoon kosher salt
Wine Mushroom Sauce
3 ounces chopped shiitake mushroom caps
1 tablespoon flour
1/4 cup shallots (minced)
1 tablespoon balsamic vinegar
1/3 cup red wine (I used Merlot, my favorite)
1 cup beef broth
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1/8 teaspoon rosemary
1/2 teaspoon Dijon mustard

Prepare Mushroom wine Sauce first and set aside: Combine Mushrooms and flour in a bowl and toss to coat and set aside.
In a medium skillet, combine wine, shallots, and balsamic vinegar.
Bring to a boil and cook until thickened.
Reduce heat.
Add broth, Worsestershire, tomato paste, and rosemary, stir to combine and cook 1 minute.
Add mushrooms and cook 3 minutes, until mushrooms are tender.
Stir in mustard.
Serve sauce over Filet Mignon.
Fillet Mignon: Sprinkle steak with crushed black pepper and salt.
Heat a non stick skillet over medium high heat or grill over a medium heat.
Cook steaks for 3-5 minutes on each side until fillet is cooked the way you like it.
Serve with sauce.

ITALIAN STYLE FILLET MIGNON

2 lbs. fillet mignon
3 slices bacon
1 onion, sliced
1/4 c. butter, melted
1/2 c. dry sherry
Salt and pepper to taste

Fry bacon for 1 minute. Add onions and saute until golden brown. Remove bacon and onion from fry pan. Brown meat on all sides over high heat. Reduce heat and cook for 5 minutes. Add melted butter and sherry and cook for another two minutes or until meat is cooked. Do not over cook meat. Serve with bacon and onions. Serves 6.

FABULOUS FILLETS

6 (1" thick) fillet mignon
6 slices unseeded rye bread
Garlic powder
2 beef steak tomatoes
1/2 lb. blue cheese

Season the fillets with the garlic powder. Grill or broil to taste. You can use a dinner roll cutter or large glass to cut the slices of bread into circles. Slice the tomatoes and retain the 3 larger slices from each tomato. Use a fork to crumble the blue cheese.
Immediately after removing the fillets from the broiler or grill, place them on one of the slices of bread. Cover with a slice or tomato and a generous portion of blue cheese. Place in the microwave on 50% power for 5 minutes or until the cheese is melted. Remove and serve immediately.

They can also be placed in a toaster oven at 300 degrees for the same period of time. If placed in the microwave, however, it will not result in an overcooking of the meat. Enjoy!

Answer 4

in the event that they are very small, between 4-5 minutes a facet. yet whilst they are thick, 8 minutes a facet. confirm you time them. Do a dry rub, then throw it on the grill. and don't SALT when you're taking it off the grill.

Answer 5

on the grill

Answer 6

broil or grill... i like the grill best though

Answer 7

check on foodnetwork.com