FILET MIGNON - perfect recipe, to cook

Filet Mignon it is one of the BEST part of beef. It is expensive, it is tender, and it is delicious.

Every time I go to a very expensive restaurant I chose this dish, because I was never able to cook a good, tender filet Mignon, in my kitchen

It is done to perfection by Emeril Lagasse in a Martha Stewart show, and I follow, exactly and it came out ... heavenly: moist and juicy, not dry, tender and it test exactly like in a 5 star restaurant.

I have here the video for the recipe, during the "Martha Stewart Show". The recipe is very involved with a sauce and onion confy and other culinary delicatessen,... for me the way to cook the meat is all about.

The cooking filet recipe, follow:

• 4 (8-ounce) filet Mignon steaks

• 2 teaspoons coarse salt

• 2 teaspoons freshly ground black pepper

• 2 tablespoons unsalted butter

• 2 tablespoons olive oil

• 1 cup crumbled Stilton or other blue cheese

• 1 tablespoon chopped fresh flat-leaf parsley


Season filets on both sides with salt and pepper.

In a large ovenproof skillet, melt butter with olive oil over high heat. Add filets and cook, turning once, 3 minutes per side.

Place 2 tablespoons cheese on top of each filet and transfer skillet to oven, 350F.

For medium-rare, roast until an instant-read thermometer reaches 140 degrees when inserted into filets, 8 to 10 minutes.

Remove from oven, and serve with vegetable and salad of your choice.

Filet Mignon ( FRENCH= for "cute fillet" ) is a steak cut of beef taken from the tenderloin. If the small forward end of the tenderloin is cut into portions before cooking, that portion is known as filet Mignon.

The filet is the most tender cut of beef, and is the most expensive. Because the muscle is not weight-bearing it contains less connective tissue, which makes it tender.


  1. I usually do them on the grill but this sounds like a great way to make it at home with out a grill. I'm going to try it and leave you a comment on how it came out for me. :)

  2. I was surprized as good as they come out!! moised, and tender. I didn'd do a picture, so I have to do it again, to put a picture...
    Hope to hear from you, ILIBILI


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