how to prepare this kind of meat?

Question

Filet Mignon: with what is the best to eat this with. and how would you prepare this, like what would you mariante it in, and what are the best side dishes?

Answer 1

here are some ways to prepare Filet Mignon

Filet Mignon


Filet Mignon

Contributed By: DaniBlake
Eating for Life

Broiled tenderloin steak, a baked potato and steamed broccoli
Ingredients
2 Portion-size potatoes
2 Portions filet mignon (about 1/2 lb.) - 2 inches thick
1 tsp Ground black pepper
1/2 lb Broccoli florets
1 tbsp Butter Buds
1 tbsp Chives, sliced
1/4 cup Light sour cream
Preparation

Preheat oven to 450 F. Wash and dry potatoes and pierce several times with a fork. Bake directly on oven rack until tender, about 45 minutes.

After potatoes have baked for about 30 minutes, move them to bottom rack of oven and preheat broiler.

Lightly coat a broiler pan with cooking spray. Sprinkle filets with ground black pepper on both sides and place on the broiler pan.

Broil filets 3 inches from heat source for 4 minutes. Turn filets and cook about 3 more minutes for rare, 5 more minutes for medium, and about more minuets for well done.

While filets are cooking, fill a medium saucepan with about 1 inch of water and place over high heat. Add broccoli and bring to a boil. Cover and steam until crisp-tender, about 7 minutes.

Place a portion of filet mignon, a portion-sized baked potato and a serving of broccoli on each plate. Slice potatoes open and top with Butter Buds, chives and a dollop of sour cream. Serve and enjoy!
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Filet Mignon with creamy Merlot Sauce

INGREDIENTS:

* 2 filet mignons (6 to 8 oz. each)
* 3 Tablespoons butter, divided
* 1 Tablespoon extra virgin olive oil
* 1 cup merlot
* 2 Tablespoons heavy cream

PREPARATION:
1. In a skillet over med-high heat, melt 1 tablespoon of butter with 1 tablespoon of the oil.

2. When the butter is melted add the dilets and cook about 4 minutes per side. Don't let the butter become too dark.

3.Advertisement
At a Glance
Type of Prep : Sauté
Cuisine : French

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crepesVinaigrettesorbetTrufflesBasic Crepes
Filet Mignon with creamy Merlot Sauce
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Filet mignon is lightly sauteed in butter and oil and thenserved with a creamy wine sauce.

Serves 2
INGREDIENTS:

* 2 filet mignons (6 to 8 oz. each)
* 3 Tablespoons butter, divided
* 1 Tablespoon extra virgin olive oil
* 1 cup merlot
* 2 Tablespoons heavy cream

PREPARATION:
1. In a skillet over med-high heat, melt 1 tablespoon of butter with 1 tablespoon of the oil.

2. When the butter is melted add the dilets and cook about 4 minutes per side. Don't let the butter become too dark.

3.
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Remove from the pan, place on plate and keep warm.

4. Pour the wine into the skillet and using a wooden spoon, stir to loosen any of the brown bits on the the bottom of the skillet.

5. Cook the wine until reduced to about 1/4 cup.

6. Stir in the cream, bring just to a boil and remove from the heat.

7. Stir in the remaining butter. Pour the sauce through a fine sieve into a cup.

To serve:

Place the filets in the center of a serving plate and pour some sauce over the top.
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Smothered Filet Mignon

INGREDIENTS

* 4 (6 ounce) filet mignon steaks
* seasoned salt to taste
* cracked black pepper to taste
* 1/4 cup extra virgin olive oil
* 1/4 cup balsamic vinegar
* 1 tablespoon Dijon mustard
* 2 teaspoons dried rosemary
* 1 tablespoon butter
* 2 cups onion slices
* 1 teaspoon white sugar
* 4 ounces blue cheese, crumbled

DIRECTIONS

1. Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
2. While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
3. Preheat grill for high heat on one side, and medium heat on the other side.
4. Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.

Answer 2

Mmmmm... when's dinner?? :)

If you are in the southern areas (could be up north, but not sure) there is a beef marinade by STUBBS. It makes the filet so tender and moist it will almost melt in your mouth. Marinate it for about 2 hours to get the full effect of the flavor. If there is no STUBBS then try using some beer and fajita seasoning. The beer will tenderize the meat as well as the seasoning and it will give it a little extra flavor. Marinate for about the same time as STUBBS for the same type results.

You can either grill or broil the filet. Grilling will most likely "taste" better, but broiling can be easier. Grill on medium-medium/high heat for about 10 minutes per side. Broiling will be about the same length of time.

(Do you have a thermo-fork?? If not see if you can find one. It's a handy-dandy kitchen tool with metal prongs. You can insert the "fork" into your meat(s) and the sensor inside will determine how "done" your meat is)

Good side dishes for this would be:
potatoes: baked, garlic mashed or cheesy mashed
greens: a nice salad, broccoli w/holandaise sauce (you can find a mix for the sauce in the "dry mix" area of the grocery - plain broccoli is ok with butter sauce); asparagus (fresh is best, but you can do well with a can of tips -also with asparagus, marinate the canned tips in italian dressing for a cooler alternative)

I hope this helps. Have a wonderful meal!

Answer 3

A good cut of meat like filet mignon does not need to be marinated. It's best to grill/broil it and just season it with salt and/or pepper. I'd serve it with some kind of potato (probably baked or twice-baked) and a salad ... maybe some green beans.

If you're looking for a bit more flavor, try the following:

Easy Filet Mignon

INGREDIENTS
2 (8 ounce) beef tenderloin steaks, cut 1 inch thick (about 1 pound total)
2 teaspoons olive oil
1/4 teaspoon onion powder
Salt and pepper to taste
2 tablespoons minced shallot
2 slices bacon

DIRECTIONS
Place oven rack in it's highest position. Set oven to Broil.

Rub steaks all over with olive oil. Sprinkle with onion powder, then with salt and pepper. Wrap one slice of bacon around each steak, and secure with a toothpick.

Place steaks onto a broiler pan, and broil for 5 to 7 minutes. Turn the steaks over, and sprinkle the tops with shallots. Broil for an additional 5 to 7 minutes, or until the steaks are cooked to your liking.

Answer 4

Some may call me a heathen for this, but I like filets in a Cajun cream sauce. Season the filets with Cajun, sear well. Remove and let rest while you finish the sauce. Add another Tbsp of Cajun seasoning and some garlic and whisk up the brown bits. Then gradually add some cream. When that's heated you can add the filets back in.

I like mashed potatoes and gravy, or basmati rice. And steamed asparagus with hollandaise.

Answer 5

I would not marinate a filet mignon. It is already very tender and juicy. Salt and freshly ground black pepper, charbroil to rare or medium rare. Serve with baked potato and ceaser salad. Classic, elegant meal.

B

Answer 6

personally, i do not marinate my steaks but rub a little cracked black pepper on both sides and grill then 3-4 minutes on one side (depending on thickness of the meat) and 2 minutes on the other. as far as side go, i steamed asparagus with olive oil with cooked slice garlic, steamed baby carrots with a little melted butter and black pepper and mashed potatoes made with an equal amount of white potatoes and sweet potatoes.

Answer 7

I think a good steak doesn't need much and to me a Filet Mignon is a nice cut of beef. I would suggest a little pepper, don't salt it until just before you are going to cook it or wait until after you have cooked it or it can draw out the natural moisture.

I would say cook it quickly, broiling or grilling, hot hot heat, leave it medium rare to preserve the flavor, tenderness, and juices of the meat.

Serve it with typical steakhouse side dishes, potatoes, spinach, salad, etc., I have included some recipes for you to look at:

BEEF
Filet Mignon with Red Wine Sauce
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30170,00.html
Martha Stewart's Bearnaise Sauce
http://www.recipezaar.com/104597
Filet of Beef au Poivre
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34173,00.html?rsrc=search

SIDES
Emeril's Wedgie Salad
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8796,00.html?rsrc=search
Green Salad with Blue Cheese Dressing
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29718,00.html?rsrc=search
Spinach Gratin
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20881,00.html?rsrc=search
The Baked Potato
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_128,00.html
Creamed Spinach
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_18046,00.html
Creamy Au Gratin Potatoes
http://allrecipes.com/Recipe/Creamy-Au-Gratin-Potatoes/Detail.aspx
Sauteed Mushrooms
http://www.justtherecipe.com/rapidrecipe/524.html
Garlic-Roasted Asparagus
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25447,00.html
Roasted Broccoli with Lemon Garlic Butter and Toasted Pine Nuts
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_6657,00.html

DESSERTS

Warm Dark Chocolate Torte
http://www.recipezaar.com/19739
Premium Dark Chocolate Mousse
http://www.cooksillustrated.com/recipe.asp?recipeids=3185&bdc=38220
Classic Creme Brulée
http://www.nielsenmassey.com/recipe15.htm

Anyway, hope this helped some...Enjoy!

Answer 8

wrapped in bacon and fried in a frying pan and served with steamed green beans and sauteed onions and rice

Answer 9

That noise outside your window is just me licking the glass wanting in. lol That sounds great and everyone above is right... it needs no marinade.