MARINATED FILET MIGNON WITH FLAVORED BUTTER
Make and share this Marinated Filet Mignon With Flavored Butter recipe from Food.com.
Provided by Linda Thomas
Categories Steak
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place filets in a re-sealable plastic bag.
- Combine the marinade ingredients in a glass bowl or measuring cup.
- Pour the marinade over the filets, seal the bag and refrigerate for at least 2 hours or overnight.
- Thoroughly combine the butter, worcestershire sauce and mustard. Set aside until the steaks are cooked.
- Remove the filets to a warm platter. Place about a teaspoon of flavored butter on top of each filet.
MARINATED FILET MIGNON
What is the best way to enhance the flavor? How do you choose a filet mignon marinade that will leave your guests wanting more? What ingredients do you need to shop for? Worry no more, read below for the steps in preparing the perfect grilled filet mignon.
Provided by cavetools
Categories Main Course
Number Of Ingredients 6
Steps:
- Mix all the marinade ingredients together in a medium-sized bowl and whisk until thoroughly combined.
- When the marinade is ready, place the steaks in the same bowl, or even a Ziplock bag, with the filet mignon marinade and allow them to soak - or marinate - for two hours.
- It is recommended longer for steaks of less tenderness, but for a filet mignon, less is more.
- Make sure to leave the marinade out on the kitchen counter at room temperature.
- The steak needs to be neither hot nor cold when it is ready to be grilled. This is the longest part of the process, but fortunately, it also is the easiest.
- When the steak is done marinating, it is time to heat up the grill. For the best result, the grill needs to be around 450 degrees but not more than 500 degrees. On most grills, this is around 75 percent.
- Not only do you need to know your grill temperature, you also need to know steak temperatures. This is vital in cooking the perfect grilled filet mignon.
- Your steak is cooked extra-rare when it is very red and cold with a temperature of 115 to 120 degrees; rare when it has a cold red center and is soft, 125-130 degrees; medium rare when it has a warm red center and is firmer, 130-140 degrees; medium when the steak is pink and firm, 140-150 degrees; medium well when there is a small amount of pink in the center, 150-155 degrees and well-done when the steak is gray-brown throughout and firm, 160-212 degrees.
- Now that your grill has reached the correct temperature and you know what temperature your steaks need to reach in order to be cooked the way you and your guests like, it is time to throw the steaks on the grill and close the lid.
- Grill for six minutes, rotating halfway through. Continue flipping and grilling until your steak reaches its desired temperature.
- Make sure to never, ever puncture the steak with the tongs while rotating, it can ruin the steaks texture and tenderness. Just be very careful when turning.
- For example, an additional six minutes would reach 145 to 150 degrees internal temperatures.
- Remove the steaks from the grill and make sure to lightly foil the steaks for an additional five minutes while the juices finish settling in the meat.
Nutrition Facts : ServingSize 8 oz, Calories 405 kcal
MARINATED FILET MIGNON
This recipe is similar to the recipe used by Massa's restaurant in Houston. They serve it with their pan roasted fresh vegetable medley (also posted this recipe separately). It's so simple and quick, but impressive, that it's a great recipe for entertaining. Note: I had to give a cooking time, but that varies depending on whether you are grilling steaks (also how thick your steaks are) or if you are roasting the tenderloin.
Provided by PanNan
Categories Steak
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Clean and prepare filet.
- Mix all marinade ingredients together.
- Place in zip bag with tenderloin and let sit at room temperature for 30 minutes.
- Cook to desired temperature (roast or grill).
- Serve with demi-glace or brown gravy.
- Can top with sauteed mushrooms, if desired.
Nutrition Facts : Calories 802.5, Fat 68.2, SaturatedFat 20.4, Cholesterol 192.8, Sodium 114.8, Carbohydrate 0.8, Fiber 0.1, Protein 44.7
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.
Provided by JDVMD
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 590.1 calories, Carbohydrate 13.4 g, Cholesterol 124.5 mg, Fat 43.4 g, Fiber 1.8 g, Protein 35.3 g, SaturatedFat 16.3 g, Sodium 689.4 mg, Sugar 6.9 g
FILET MIGNON WITH RICH BALSAMIC GLAZE
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.
Provided by LINDA W.
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g
BEST STEAK MARINADE IN EXISTENCE
This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close circle, but until now I've never shared it with anyone.
Provided by Kookie
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
- Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Nutrition Facts : Calories 145.2 calories, Carbohydrate 5.6 g, Fat 13.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 688 mg, Sugar 1.7 g
UNION SQUARE CAFE'S MARINATED FILET MIGNON OF TUNA
Steps:
- Combine all the marinade ingredients in a bowl large enough to hold the tuna. Place the tuna steaks in the marinade and refrigerate for 3 hours, turning every hour.
- Drain the tuna thirty minutes before cooking and bring to room temperature.
- Preheat a grill, grill pan or outdoor barbecue to very hot.
- Brush the tuna with olive oil. Grill the steaks for 1 to 2 minutes on each of their six sides. The outside of the tuna should be nicely charred, and the center should be barely warm and quite rare. Cooked this way, the tuna will remain moist and flavorful.
- Top each steak with pickled ginger and serve.
MARTINI-MARINATED STEAK (FILET MIGNON)
Filet Mignon and Martinis; does it get any more decadent than that? The martini tenderizes the steak and gives it a nice, subtle flavor - not overpowering or alcohol-y at all. This steak will literally melt in your mouth. (The cut of the meat really isn't as important as the quality. If you prefer a rib-eye, get that, but get the best quality meat you can afford as it really does make a difference. I like a nice, dry-aged Hereford.) Cooking time does not include marinating time.
Provided by LizzieBug
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Rub both sides of the steaks with salt and pepper.
- Combine the rest of the ingredients, add the steaks and marinate in the refrigerator for 20 to 30 minutes. (Don't let it marinate for too long or the alcohol will break down the meat too much.)
- Remove the steaks from the marinade and let them sit for 10 minutes or so to come to room temperature. Discard the marinade.
- Heat the grill to medium-high.
- Grill the steaks, covered, for 3 or 4 minutes each side for medium-rare. Adjust this cooking time depending on the cut of meat you are using.
- Remove the steaks, cover them with foil and let them rest for about 5 minutes before serving.
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