FILET MIGNON WITH COGNAC PEPPERCORN SAUCE
Pan-sear 4 filets. Remove the filets from the skillet and keep warm. Over medium high heat, add 1 tablespoon butter; 5 shallots, minced; and 1 tablespoon dried peppercorn mixture to the skillet and cook for 1 minute. Stir in % cup cognac or brandy and cook for 1 minute, stirring to deglaze. Stir in 1 cup heavy cream. Bring to a boil. Reduce the heat to low and simmer for 5 minutes or until thickened. Serve over the filets.
FILET MIGNON WITH WILD MUSHROOM SAUCE
Pan-sear 4 filets. Remove the filets from the skillet and keep warm. Over medium-high heat, add 1 tablespoon butter and ½ pound fresh assorted mushrooms to the skillet and cook for 5 minutes or until the mushrooms have released their juices. Add 3 shallots, minced and cook for 1 minute. Add 1/2 cup red wine and 1/2 cup beef broth. Bring to a boil, reduce heat to low and simmer for 5 minutes, or until thickened. Serve over the filets.
In a zip-top plastic bag, combine ¾ cup fresh lime juice; 1 tablespoon brown sugar; 1 tablespoon minced fresh ginger; 2 cloves garlic, minced; and ½ teaspoon salt. Add 4 filets, seal, and turn to coat. Refrigerate for 1 to 24 hours. Grill or broil the filets and serve with prepared mango chutney.
SPICE RUBBED FILETS
In a small bowl. combine 1 clove garlic, minced; ½ teaspoon salt; ½ teaspoon chili powder; ½ teaspoon dried oregano leaves; ¾ teaspoon cumin powder; and ¾ teaspoon ground black pepper. Rub the mixture over 4 filets. Place on a plate, cover with plastic wrap, and refrigerate 1 to 24 hours. Grill or broil.
BACON WRAPPED FILETS
In a small bowl, combine ¾ teaspoon each crushed dried rosemary, salt, and ground black pepper. Season 4 filets with the herb mixture. Partially cook 4 strips bacon to cook off some of the fat, but do not crisp. Wrap the bacon around the filets and grill or broil.
In a shallow combine ¼ cup soy sauce, ¼ cup rice bowl. wine vinegar, 2 tablespoons toasted sesame oil, 2 tablespoon grated fresh ginger, and 1 clove garlic, minced. Add 4 filets and marinate for 20 minutes. Remove the filets, allowing the marinade to drip back into the bowl. Reserve the marinade. Grill or broil the filets. Meanwhile, place the reserved marinade in a small saucepan. Bring to a boil over high heat and boil for 5 minutes. Serve with the filet.
In a small
bowl, combine 1 teaspoon cracked black pepper; 1 clove garlic, minced; and 1 teaspoon dried thyme leaves, crushed. Rub into 4 filets. Pan-sear the filets. Remove to a plate to keep warm. Add ½ cup beef broth and 1/3 cup dry red wine to the same pan. Over medium-high heat, bring to a boil and cook for 2 minutes, stirring to release the browned bits. Remove from the heat and stir in 4 ounces Gorgonzola cheese. Serve over the filets.
ROASTED RED PEPPER SAUCED FILETS
Pan-sear 4 filets. Remove the filets from the skillet and keep warm. Add 1 tablespoon butter to the skillet and cook 1 shallot, minced for 2 minutes. Stir in 1 jar (3 ounces) roasted red peppers, drained and chopped; 1 tablespoon chopped fresh basil; 1 teaspoon white wine vinegar; 1 teaspoon sugar; and 1/2 teaspoon salt. Cook for 2 minutes to heat through. Place mixture in a blender or food processor and puree. Serve over the filets.
GRILLED FILET SALAD
This recipe is a great way to use the tips of a whole tenderloin. Cut the meat into 1-inch strips. Pan-sear, cooking for 1 to 2 minutes, or until browned. Remove from the skillet. Arrange mesclun or spring mix salad in a large bowl. Top with the meat and drizzle with Greek Vinaigrette or Gorgonzola Vinaigrette.
CARMELIZED ONION FILETS
In a large skillet, heat 2 tablespoons butter over medium-high heat. Add 2 large yellow and/or red onions, halved and sliced; 1/4 teaspoon salt; and 1/8 teaspoon ground black pepper. Cook over medium heat for 2 minutes, or until browned and very tender. Stir in 1 tablespoon balsamic vinegar. Remove to a bowl and keep warm. Pan-sear 4 filets in the same skillet and serve over a bed of the onions.