Different Ways to Cook Filet Mignon
Taken from the smaller end of the tenderloin, filet mignon is one of the most tender cuts of beef, meaning “dainty fillet” in French. Also called an eye fillet, the filet mignon has less than ten percent fat making it both healthy and delicious. Below are two recipes to try when you’re next craving a mouth-watering steak for dinner.
Pancetta-Wrapped Filet Mignon with Tomato and Mushroom Sauce
Ingredients (to serve 4):
- 3 tablespoons extra virgin olive oil
- 3 tablespoons chopped fresh rosemary
- 4 garlic cloves, crushed
- 1kg piece eye fillet
- 20 thin slices of flat pancetta
- 20g cup mushrooms
- 1 Spanish onion, thinly sliced
- 1 tablespoon tomato paste
- 200ml red wine
- 100ml beef stock
- 425g can diced tomatoes
- Combine 2 tablespoons of oil, 2 tablespoons rosemary and two-thirds of the garlic in a bowl. Spread mixture over the beef fillet and refrigerate for 1 hour.
- Lay the pancetta slices onto a chopping board (slightly overlapping each piece) and lay the beef in the centre. Wrap the pancetta around the beef to completely enclose and tie with kitchen string at 2cm intervals. Tuck a few sprigs of rosemary under each piece of string.
- Heat the remaining oil in an ovenproof deep frying pan or casserole dish. Once hot, add the beef and sear until golden on all sides. Transfer the beef to a plate and leave to rest.
- Reduce the heat to low and add the onion to the pan. Cook until slightly softened and then add the tomato paste, remaining garlic and rosemary and cook for 1-2 minutes.
- Preheat the oven to 200 degrees Celsius.
- Add the mushrooms and stock to the pan and cook for 3 minutes before adding the wine. Continue cooking while stirring, until reduced by half. Add the diced tomatoes and cook for a further 5 minutes.
- Return the beef to the oven pan, cover with foil and cook in the oven for 15 minutes. Remove from the oven and set aside for 15 minutes to rest. Transfer beef to a serving platter.
- Return the pan to medium-high heat and cook the sauce for a few minutes to thicken slightly.
- Slice the beef, pour over the sauce and serve. Also delicious with rosemary potatoes and wilted greens.
Filet Mignon with Fried Polenta and Pesto
Ingredients (to serve 4):
- 1 1/2 cups instant polenta
- 120g unsalted butter
- 120g grated parmesan cheese
- 2 tablespoons olive oil
- 4x 150g eye fillet steaks
- 1 tablespoons sun-dried tomato pesto
- 100ml red wine
- 150ml beef stock
- 4 tablespoons good-quality basil pesto
- Bring 1litre of salted water to the boil and add the polenta in a slow, steady stream. Once boiling, reduce heat to medium-low and cook for 6-7 minutes, stirring constantly, until thick. Here’s a trick – you know it’s ready when a wooden spoon can stand upright.
- Add half the butter and parmesan and stir well. Pour into a greased pan and set aside to cool before refrigerating until cold.
- Preheat the oven to 200 degrees Celsius and grease a baking sheet.
- Use a pastry cutter just slightly larger than the steaks to cut 4 rounds from the polenta. Brush with a little of the olive oil.
- Add 1 tablespoon of oil and half the remaining butter to a fry pan. When hot, add polenta and cook for 1-2 minutes each side until lightly golden. Transfer to the baking sheet in the oven while you cook the steak.
- Season the steaks with salt and pepper. Add remaining oil to a hot pan and add the steak, cooking over high heat for 2 minutes each side.
- Reduce the oven temperature to 160 degrees Celsius and add the steaks to the baking sheet with the polenta. Cook for a further 4 minutes before removing from the oven and leaving to rest for 1 minute before serving.
- Meanwhile, return pan to heat and add tomato pesto, wine and stock and bring to the boil. Cook for 3 minutes until well reduced. Whisk in the remaining butter.
- Place a polenta round on each plate, top with a steak and pour the sauce around. Top with basil pesto before serving.
So there you have two delicious recipes for filet mignon. When you’re next craving a piece of steak, why not buy an eye fillet and try one of these tasty dishes? The only trouble is which one to choose!
Today’s filet mignon recipes are courtesy of Taste.com.au