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Tag: filet mignon

Steak Sandwich with Caramelized Onions and Blue Cheese Mayonnaise
  • 2 to 3 filet mignon steaks (depending on the number of sandwiches)
  • Drizzle of olive oil
  • Salt
  • Pepper

Heat a cast iron pan until very hot and cook the steaks on medium high heat till the steaks reach the desired doneness. Keep aside, covered with aluminum foil. After 15 minutes, slice the filets.

  • 1 large onion, slice thin
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar

Heat a frying pan with the butter and oil on medium heat. Add the sliced onion and top with salt and sugar. Mix well and continue to cook on medium heat, stirring every few minutes. Cook for 15 to 20 minutes, till the onions are a golden brown without burning. Keep aside.

Blue Cheese Mayonnaise

  • ¼ cup mayonnaise
  • ¼ cup full fat plain yogurt
  • ½ cup blue cheese, crumbled
  • 1 teaspoon salt
  • 2 tablespoons fresh parsley, chopped

 

  • 4 to 5 Ciabatta rolls, sliced and toasted
  • Baby arugula leaves

Assemble the sandwiches by placing some arugula on one side of the roll. Place some steak slices on top. Top with some caramelized onions. Add some mayonnaise on the other side of the roll and serve.

Filet Mignon with an Orange Glaze

This is a great way to eat a filet- with an orange glaze. I am a bit crazy about blood oranges.. they are now out of season but I bought some blood orange juice cartons and froze them.. so if you are not as crazy, just use regular orange juice.. it will be just as good. I served the steak with sautéed mushrooms and roasted potatoes in liquid gold.. er.. I mean duck fat!!!

  • 3 to 4 filets
  • Salt
  • Pepper
  • 2 tablespoons extra virgin oil
  • 1 large shallot, sliced
  • 1 cup blood orange juice or regular
  • 1 to 2 teaspoons honey
  • Salt
  • ¼ cup parsley, chopped
  • 1 tablespoon butter

Sprinkle generously with salt and pepper and marinate for 2 to 3 hours. In the meantime heat a small pan with the oil and add the shallot. Saute on medium heat for 3 to 4 minutes. Add the blood orange juice and honey. Bring to a boil and lower the heat to a simmer and reduce the juice to about 3/4 cup. Check for seasonings and add salt and parsley. Keep aside.

Heat a heavy pan with one tablespoon oil and brown the steaks on both side for a minute each. Lower the heat to a simmer and add the blood orange juice. Bring to a boil and cover with lid and cook for 4 minutes on each side or until desired doneness. Take the steaks out to rest and reduce the sauce more if needed. Check for seasonings and serve on top of steaks.

Steak with Anchovy and Garlic

Anchovies and garlic are a match made in heaven- I absolutely love the two flavors together… I had an amazing steak in South of France that was topped with this mixture.. not exactly the same but the flavors and similar..

  • 2 anchovy filets
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves, grated
  • 1/3 cup parsley, chopped
  • 1 teaspoon salt

Heat a small pan and add the anchovies. Add the butter, oil and garlic. Cook on a low heat for about 5 minutes till the anchovies have melted. Add salt and turn heat off. Let cool for an hour and add the parsley. Mix well.

  • 2 steak filets of choice (I used filet mignon)
  • 1 tablespoon extra virgin olive oil
  • Salt
  • Pepper

Marinate steak with oil, salt and pepper for 3 to 4 hours.

Heat a cast iron skillet and cook the steaks to desired doneness. Rest the steaks for ten minutes before serving. Top with parsley and anchovy mixture and serve.

Filet Mignon with Mushroom Sauce

I love a good steak and my favorite is a nice juicy rib eye but a filet mignon is leaner and a bit healthier… although taste is not compromised!

  • 2 tablespoons extra virgin olive oil
  • 10 ounces Cremini mushrooms, sliced
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • Small bunch of thyme
  • 4 medium filet mignon, salt and pepper sprinkled on both sides
  • 1 tablespoons all purpose flour
  • 2 cups beef broth
  • Salt

Heat a wide frying pan with the olive oil. Add the mushrooms and sauté on medium high heat and sauté for 2 to 3 minutes. Add the thyme, shallot and garlic. Saute on medium heat and move the mushrooms and aromatics to the outside of the pan making a circle and a round empty space in the middle. Raise the heat and add the filets in the middle and brown on both sides. Take out and bring the vegetables back into the middle. Add the flour and cook for a minute. Add the broth and whisk any lumps out. Bring to a boil and reduce about half way. Add the steaks back into the pan and cook till desired doneness. Check for seasonings and add salt if necessary. Serve with roast potatoes and green beans.

Filet Mignon with Smoked Paprika

Filet Mignon with Smoked Paprika1 I am currently obsessed with smoked paprika. I want to add it to everything I cook. I love the smokiness and kick it brings to anything.

I had a few filet mignon steaks in the fridge and I decided to take the Latin route and use some smoked paprika. I made a rub with roasted cumin seeds, smoked paprika and salt- very simple, yet super flavorful. The roasted cumin mimics the smoked paprika flavor without the kick. It is a wonderful rub for any meat as well as fish. I marinated the steaks over night but you can leave them for at least 2 to 3 hours. I then concocted a sauce. My initial plan was to use some tamarind concentrate with chipotle sauce, etc. Unfortunately, I discovered I was out of tamarind- oh, no, what will I do??  I looked in my pantry and found an unopened bottle of tamarind jam that I purchased years ago from St. Maarten. I took it out and mixed it up with a few other ingredients and came up with a delicious sauce. If you don’t have the same jam, you can use any other like apricot or raspberry.

I served the steaks with brussels sprouts and Spanish rice. The whole meal was delicious, flavorful and quite healthy. I avoided the rice but ate lots of sprouts..
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