How would you like to make a $30 restaurant dinner for around $10 and in less time at home? There's nothing better than eating five-star quality food in your pajamas, with a cup of your own coffee while watching Chopped reruns!
Filet mignon is the most tender cut of beef you can ever get your teeth on. I would feel comfortable giving it to my molar-less toddler because just gumming it is sufficient. If you happen to be blessed with molars, you never even have to worry about this stuff getting stuck between them because it's that tender. Seriously. It's everything it's hyped up to be. It also has a flavour that is distinctly nutty and aromatic. You do not need to marinate it or tenderize it in any way - it sings all on its own.
If it's dinner for two, just double the recipe except the butter/oil. This is a great, simple, easy, yet very impressive dish to make for a special someone. I adapted this particular recipe from here. If you've never tried filet mignon, now is the time to do so!
The Ingredients:
5oz Tenderloin filet
1 Portabella cap
2 Tbsp butter
2 Tbsp olive oil
Sea salt
Fresh cracked black pepper
For the sauce:
1/2 c Marsala or red wine
1 Tbsp Olive oil
1 Tbsp Worcestershire
2 tsp yellow mustard
Splash of milk
1/8 tsp cornstarch mixed with 1/2 Tbsp water
The Method (for rare):
Bring your filet to room temperature. Take it out of the refrigerator for at least 30 minutes. I let mine sit for an hour.
Heat olive oil and butter in a small sauté pan to just above medium heat. Liberally salt both sides of the steak - just past your comfort zone of what you deem is appropriate. Pepper both sides with fresh cracked black pepper. Gently pat the seasonings into the steak.
Once the butter stops bubbling, place the filet into the hot pan. Do not touch it and let it cook for five minutes. Flip it and let it cook for another five minutes on the other side. DO NOT PRESS DOWN ON IT OR FLIP IT MORE THAN ONCE WHILE IT IS COOKING. Remove filet from the pan onto a plate and cover - don't cut it yet, just let it rest. (For medium-rare, add another minute of time on each side. If you cook it past medium-rare, may your meat-eating privileges be forever revoked).
Sauté one sliced portabella cap in the drippings and leftover butter/oil for 2 minutes, stirring and flipping the mushrooms constantly. Take mushrooms from pan and place them with the filet.
Now to the sauce!
Add the olive oil to your pan, quickly followed by the wine and Worcestershire. BE EXTREMELY CAREFUL ADDING ALCOHOL TO A HOT PAN; REMOVE THE PAN FROM THE STOVE FIRST. DO NOT START A FIRE. Once the bubbling and spattering calms down a bit, add your mustard, milk, and cornstarch mixture and whisk everything together. Reduce for five minutes, stirring constantly. Turn off the heat.
Add the portabellas back into the pan, stir very well with the sauce. Once the mushrooms are completely coated, add them and the sauce to the filet and serve immediately. No steak sauce required!
Once you try this steak, you will never want to go back. After my husband ate this last night, he told me that this is the only cut of beef we should ever buy again. I'm not sure how I feel about that since it's $23 a pound, but I'm definitely tempted to support him in that decision.
Have you ever cooked a filet at home? Share your recipe with me! Until then, happy cooking!
May you and your coffee both be strong,
May you and your coffee both be strong,
Meggan
