how do you cook felay minoune?{sp}?

Question

my sister in law recently gave me several packages of felay minone can you tell me how to cook it?

Answer 1

if your talking about tender medallions of beef i assume you mean "filet mignon", cut from the tenderloin. You can cook them like steak, anyway you want. One good way however is to get a pan very hot with some oil in it, until the oil releases wisps of smoke. Season each side of the steak well with kosher salt and fresh ground black pepper and put em in the the pan, then turn down the heat to low and let sear, not touching them, until they have formed a nice crust, then flip them over, let them sear some more and pop the pan in the oven. let cook there until they are the desired doneness.

Answer 2

I like to keep it simple. I use grill seasoning (McCormick's Montreal steak seasoning). I heat a cast iron grill pan to really high heat and cook until caramelized and brown on both sides, making sure not to over cook. Let the steaks rest for about 10 min. so the juices can redistribute.

I like to serve them with garlic mashed potatoes and steamed veggies. A really good dinner. It looks fancy, but it really is simple and easy. Hope this helps. ENJOY!!

PS. I didn't' know how to spell it either. I'm sure none of the smarta**ses that made jokes knew how to spell it either. they had to look it up. HA!

Answer 3

You can grill it, pan cook it or bake it in the oven, Just remember, don't make it well done. A filet is supposed to be at the most medium. If you make it any more done, you've ruined it.

Answer 4

Individual Beef Wellingtons

Makes 4

Ingredients
1 tablespoon extra virgin olive oil, plus extra for the pan
1 tablespoon unsalted butter
1 shallot, chopped
1/4 pound button mushrooms and stems, cleaned and finely chopped in food processor
house seasoning [or coarse salt]
freshly ground black pepper
2 tablespoons dry cooking sherry
4 tournedos of beef filet mignon, 1 inch thick
4 ounces mousse de foie gras or favorite pâté
1 sheet frozen prepared puff pastry, 11 by 17, defrosted
1 whole egg, beaten with an ounce of water

Method
Preheat oven to 425°

Heat a small skillet over medium heat. Add oil, butter, shallot and chopped mushrooms. Season mushrooms with salt and pepper and sauté 5 minutes. Add sherry to the mushrooms and let the liquid evaporate. Remove mushrooms from the heat.
In a nonstick skillet over high heat, sear meat 2 minutes on each side in a drizzle of oil. Remove skillet from the heat and season meat with house seasoning [or salt and pepper].

Cut pâté into 4 pieces, 2 ounces each sliced in 1/2 horizontally. Spread the puff pastry sheet out on to a cookie sheet covered with parchment paper. Quarter the dough with a sharp knife. Roll each piece of dough into a 10 x 6 inch rectangle. On each rectangle of dough, place 1/4 of the cooked mushrooms.

Top mushrooms with 2 ounces mousse and 1 tournedo of beef. Wrap dough up and over the meat. Seal the dough with egg wash and trim excess. Use leftover dough bits to make decorative garnishes for the tops of your Wellingtons. Turn the wrapped Wellingtons over and cover with egg wash using a pastry brush. Affix dough garnishes with egg wash.

[For a simple decoration, roll dough bits into long, thin spaghetti like strings and create swirls on each Wellington].

Bake beef Wellingtons 10 minutes or until golden.

Let stand 5 minutes, and then serve.

Answer 5

Filet Mignon as in beef steak?

Lots of recipes in the link below.

Answer 6

Try typing fillet mignon recipes into Google or Yahoo.

Once you have the spelling correct, there should be lots of recipes out there for you on the Internet.

Answer 7

the same way you would cook any other steak
to keep it tender, try not to overcook it
and you may want to marinade it first as well
my favorite way is BBQ
enjoy!

Answer 8

I assume you mean filet mignon which is steak and should be cooked as such.

Answer 9

haha, yeah woteva!!