Cooking a filet mignon...?

Question

Every saturday me and my boyfriend like a to a really good gourmet meal...

tomorrow night were going to make filet mignon... but im not really sure how to go about cooking it. Do you typically marinate it or just cook as-is since its such a good cut? We are going to wrap it in bacon as well.

Anyways suggestion for really yummy sides as well?

Answer 1

You don't need marinade.. Just sprinkle with salt and pepper right before you cook it and brush on some olive oil... Good cuts don't need marinade. I like eating grilled asparagus on the side..Or a good side is a "Twice baked potato" -- Look up the recipe.

Answer 2

If pan frying, I recommend a grill pan so it makes grill marks (just for effect). Start with a really hot pan with just a touch of olive oil so the meat won't stick and salt and pepper the filets. Grill for about 4-5 minutes on each side for medium-less if you like it medium rare (for a steak about 2-21/2 inches thick). If using a barbeque, start with a good heat-not scorching and follow the same guidelines as above. The key is to take the steaks off the heat and cover with foil for about 3-4 minutes so the juices can redistribute and will result in a really juicy steak. The steak will continue to cook during this time as well. And since we're on the subject, better cuts of meat taste better and are more tender if cooked on the medium rare side.When I grill mine with bacon, I put the bacon side on the grill as well rolling the steak as it cooks to make the bacon crunchy. I serve mine with horseradish. A good side with this is to grill asperagus about the same time as the steaks and a baked potato. Standard sides, but it really makes a good meal. Top it off with white chocolate rasberry cheesecake--YUM!

Answer 3

If you have bacon cook as is, no marinade. Even without the bacon cook as is with maybe some garlic butter or A1 on the side.

If done right (medium rare) the steak will melt in your mouth. Once you get into it no need for a knife, when I have had perfect filet mignon once I got into the steak i was able to just pull the meat with a fork. Now you've got me all worked up with my mouth watering.

Answer 4

BACON WRAPPED FILET MIGNONS

2 tbsp. butter
1 tsp. parsley flakes
1 tsp. instant minced onion
4 beef tenderloins, 1" to 1 1/2" thick
4 slices bacon

Preheat broiler. Melt butter and add parsley and onion. Wrap bacon slice around fillets. (Use more bacon if desired.)
Place meat on broiler pan 3" to 4" from heat. Broil 5 to 7 minutes each side for rare. Broil 8 to 10 minutes each side for medium. Brush with butter mixture occasionally during cooking.

with:

ASPARAGUS CASSEROLE

2 cans tall asparagus (Green Giant), drain & save the juice from the asparagus
Velveeta or any cheese of your choice, cut into 2 inch pieces
Butter the casserole dish
4 to 6 hard-boiled eggs, chopped

Lay a layer of asparagus. Sprinkle over the asparagus the chopped boiled eggs (keep eggs enough for the second layer back). Then sprinkle the pieces of cheese over the boiled eggs. Then sprinkle the crushed Hi-Ho crackers on with little chunks of butter o butter over the casserole. Make another layer of the same.

Answer 5

Smothered Filet Mignon

"A great combination of flavors. Serve with some mashed garlic red potatoes and sweetened green beans for a fabulous special occasion meal. Don't forget to serve a bottle of Cabernet or Zinfandel."

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
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.
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.
Preheat grill for high heat on one side, and medium heat on the other side.
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 6

If it is a full roast, not cut into slices, this is one of my all time favorite recipes! You could likely cut pockets in individual steaks and still stuff them if you have really thick steaks. And a good side is after this recipe!

Mushroom Stuffed Tenderloin
6 strips bacon
1 cup chopped mushrooms
2 Tablespoons chopped onion
1 clove garlic minced
¼ cup breadcrumbs
2 Tablespoons minced parsley
2 pound beef tenderloin
1 Tablespoon butter melted
1 Tablespoon grated parmesan cheese

Preheat oven to 350. In a skillet, cook bacon until crisp. Remove bacon, crumble and set aside. In drippings (about 1-2 Tablespoons) sauté mushrooms, onion and garlic until tender. Remove from heat and stir in ¼ cup breadcrumbs, parsley and bacon.

Cut a slit lengthwise ¾ way through the tenderloin. Lightly place stuffing in the pocket and close with toothpicks. Combine butter and cheese and spread over top and sides of meat. Sprinkle with additional breadcrumbs. Place meat on rack in shallow roaster. Bake uncovered at 350 for 15 minutes. Cover and bake for 1 hour or until desired doneness. Let stand for 10 minutes before slicing.

Medium-Rare 145, Medium 160, Well 170


BAKED POTATO CASSEROLE

32 ounces hash browns – thawed
2 cups sour cream
½ cup butter – melted
1 can cream of celery soup
½ cup onion – finely chopped
2 cups grated cheddar cheese
1 teaspoon salt
1 teaspoon pepper

Preheat oven to 350 degrees. Mix all ingredients and spoon into in a 9x13 pan. Bake for about one hour or until light brown crust forms on top.

Answer 7

We had filet mignon tonight, cooked on a hot gas grill outside so the outside was browned and blacked and the inside was rare. I served it with a stirfry made with shiitake mushrooms, yellow squash, broccoli florets, red peppers, a little frozen corn, garlic, and wine. (+Salt, pepper). The mushrooms absorb the wine and garlic. It tasted great. Fresh hot bread.

Answer 8

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 9

Do not ruin a filet with marinade (gasp!) Simply brush with oil and grill (5 - 7 minutes on each side is perfect!) Serve with a salad and loaded baked potato.

Answer 10

FILET MIGNON WITH RED WINE SAUCE

3 c. dry red wine
3 tbsp. cognac
3 shallots, chopped
1 tsp. thyme
6 filet mignon steaks
4 c. beef stock

Whisk first 4 ingredients in large bowl. Marinate steaks overnight in glass pans. Remove steaks from marinade and pat dry. Cook steaks in oven, pan or barbeque. Transfer marinade to saucepan. Boil about 20 minutes to reduce to 1 cup. Add stock and boil about 20 more minutes to reduce to 1 1/4 cups. Add 5 tablespoons of chilled butter to sauce and spoon over steaks. Serves 6.