Type what you have

Ingredients

• ✓ filet mignon steak
• black pepper
• salt
• balsamic vinegar
• red wine

Instructions

1. 1 Gather ingredients.
2. 2 Sprinkle both sides of steaks with pepper and salt.
3. 3 Heat a nonstick skillet over medium-high heat. Sear steaks in the hot pan until browned, about 1 minute per side.
4. 4 Reduce heat to medium-low, and pour in balsamic vinegar and red wine. Cover and cook for 4 minutes. Flip steaks and baste with sauce; cover and cook for 4 minutes longer.
5. 5 Remove steaks to two warmed plates. Spoon a tablespoon of glaze over each steak and serve immediately.

By LINDA W

Ingredients

• ✓ filet mignon steak
• sea salt
• black pepper
• crabmeat
• butter
• olive oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C) with oven rack in middle position. Oil a baking sheet.
2. 2 Pat filets dry; season with salt and black pepper. Set aside. Toss crabmeat with cooled melted butter; set aside.
3. 3 Heat olive oil in a large heavy skillet over medium-high heat until hot, but not smoking. Add filets; brown on both sides, about 3 minutes per side. Transfer to the prepared baking sheet.
4. 4 Roast in the preheated oven until filets start to firm and are reddish-pink and juicy in centers, about 10 minutes. An instant-read thermometer inserted into centers should read 130 degrees F (54 degrees C). Top filets with crabmeat mixture.

By kk0301

Ingredients

• ✓ filet mignon steak
• olive oil
• onion powder
• salt
• pepper
• shallot
• bacon

Instructions

1. 1 Place oven rack in its highest position. Set oven to Broil.
2. 2 Rub steaks all over with olive oil. Sprinkle with onion powder, then with salt and pepper. Wrap one slice of bacon around each steak, and secure with a toothpick.
3. 3 Place steaks onto a broiler pan, and broil for 5 to 7 minutes. Turn the steaks over, and sprinkle the tops with shallots. Broil for an additional 5 to 7 minutes, or until the steaks are cooked to your liking.

By chef in the making

Ingredients

• ✓ filet mignon steak
• butter
• onion
• garlic
• thyme
• beef broth
• port wine
• vegetable oil
• blue cheese
• panko bread crumb

Instructions

1. 1 Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
3. 3 Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
4. 4 Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

By HEBEGEBE

Ingredients

• ✓ filet mignon steak
• cooking spray
• brown sugar
• horseradish
• shallot
• black pepper

Instructions

1. 1 Set an oven rack about 3 inches from the heat source and preheat the oven's broiler. Lightly spray a broiler pan with cooking spray.
2. 2 Combine brown sugar, horseradish, shallot, and pepper in a small bowl.
3. 3 Place steaks on the prepared broiler pan and spread 1/2 of the brown sugar mixture over top.
4. 4 Broil in the preheated oven for 5 minutes. Turn steaks, spread remaining brown sugar mixture over top, and broil to desired degree of doneness, 5 to 9 minutes longer.

By TJ Pelt

Ingredients

• ✓ filet mignon steak
• black peppercorn
• salt
• butter
• olive oil
• beef broth
• heavy cream

Instructions

1. 1 Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.
2. 2 Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.
3. 3 Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

By goodeets7

Ingredients

• ✓ filet mignon steak
• bacon
• butter
• garlic
• white mushroom
• salt
• black pepper
• bourbon
• water
• lemon juice
• worcestershire sauce
• parsley

Instructions

1. 1 Place bacon in an 8-inch cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Pour off excess fat from the skillet. Crumble bacon and reserve.
2. 2 Heat 1 tablespoon butter in a skillet over medium-low heat. Cook garlic in the hot butter, stirring, until softened, 1 to 2 minutes. Add mushrooms, salt, and pepper; cook over medium heat, stirring, until liquid from mushrooms starts to evaporate, 5 to 7 minutes. Add bourbon and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire. Boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep warm.
3. 3 Pat steaks dry with paper towels and sprinkle with salt and pepper.
4. 4 Heat remaining butter in a skillet over medium-high heat until foam begins to subside. Sear steaks for 4 minutes; turn over and sear, 3 to 3 1/2 minutes for medium-rare. Divide between 2 plates and spoon sauce over them.

By Brian Wren

Ingredients

• ✓ filet mignon steak
• butter
• blue cheese
• thyme
• salt
• black pepper
• canola oil

Instructions

1. 1 Mash butter, blue cheese, and thyme together in a small bowl until well combined. Season with salt and pepper. Cover and refrigerate for 30 minutes.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Brush steaks with oil and season with salt and pepper.
4. 4 Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
5. 5 Transfer steaks to a platter and top with some of the butter mixture. Let them rest for 5 minutes before serving.

By Frozen Meals

Ingredients

• ✓ filet mignon steak
• seasoned salt
• black pepper
• olive oil
• balsamic vinegar
• mustard
• rosemary
• butter
• onion
• sugar
• blue cheese

Instructions

1. 1 Season steaks with seasoned salt and black pepper; arrange in a single layer in a large baking dish. Whisk olive oil, balsamic vinegar, mustard, and rosemary together in a bowl; pour over steaks and turn to coat. Marinate for up to 30 minutes.
2. 2 Meanwhile, melt butter in a skillet over medium heat. Add onion slices; cook until soft, then stir in sugar. Continue cooking until onion slices are caramelized; set aside.
3. 3 Preheat an outdoor grill for two-zone grilling, heating one side to high and one side to medium; lightly oil the grate.
4. 4 Cook steaks on hotter side of grill for 10 minutes, turning once. When steaks are almost done, move to cooler side of grill. Top each steak with 1/4 each caramelized onions and blue cheese. Close the lid; cook until cheese is melted.

By JDVMD

Ingredients

• ✓ filet mignon steak
• olive oil
• salt
• black pepper
• butter
• shallot
• garlic
• heavy cream
• gorgonzola cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Place a large, oven-proof skillet in the oven as it preheats.
2. 2 Bring steaks to room temperature. Rub with olive oil and season generously with salt and pepper.
3. 3 Remove the hot skillet from the oven carefully and place it on a burner set to high heat. Leave the oven on.
4. 4 Place steaks into the dry pan immediately and sear, turning with tongs, 1 to 2 minutes on both sides.
5. 5 Transfer the pan back into the preheated oven and cook until desired doneness is reached, 3 to 5 minutes. For medium doneness, an instant-read thermometer inserted into the centers should read 140 degrees F (60 degrees C). Transfer steaks to a warm platter and tent loosely with foil. Let rest for 5 to 10 minutes; the steaks will continue to cook during this process and the internal temperature will rise 5 to 10 degrees.
6. 6 Meanwhile, heat butter in a medium saucepan over medium heat. Add shallot and garlic and saute until shallot is tender, 5 to 7 minutes. Pour in cream; let cook until reduced by half, about 10 minutes. Turn heat to low and add Gorgonzola cheese. Let cheese melt; season with salt and pepper. Serve sauce with steaks.

By KheringtonsMommy

Ingredients

• ✓ filet mignon steak
• olive oil
• soy sauce
• montreal steak seasoning
• butter
• cremini mushroom
• cheese tortellini
• butter
• heavy cream
• parmesan cheese
• nutmeg

Instructions

1. 1 Whisk olive oil, soy sauce, and steak seasoning together in a small, shallow dish. Add steak strips; toss to coat. Marinate in the refrigerator for 30 minutes.
2. 2 Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon butter until melted; add steak. Cook until browned, about 2 minutes per side. Add mushrooms; cook until softened, about 5 minutes.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, or according to package directions, about 3 minutes. Drain and return to the pot.
4. 4 Meanwhile, melt 2 tablespoons unsalted butter in a saucepan over medium heat. Stir in heavy cream until combined. Stir in Parmesan cheese until it melts. Season Alfredo sauce with nutmeg.
5. 5 Toss tortellini with Alfredo sauce to coat; top servings with steak and mushrooms.

By thedailygourmet

Ingredients

• ✓ filet mignon steak
• basil
• olive oil
• parmesan cheese
• garlic
• pine nut
• salt
• black pepper
• salt
• olive oil

Instructions

1. 1 Combine basil, olive oil, Parmesan cheese, garlic, and pine nuts in a food processor and puree until smooth. Season with salt and pepper.
2. 2 Preheat the oven to 200 degrees F (95 degrees C).
3. 3 Rub salt over steaks. Spread some pesto evenly on both steaks and place into an oven-safe glass dish. Pour oil into the dish, ensuring there is enough oil to submerge the steaks.
4. 4 Cook steaks in the preheated oven for 40 minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Drain steaks and blot off excess oil.
5. 5 Heat a cast iron or nonstick skillet over medium-high heat. Sear steaks in the hot oil on both sides and the edges for 30 to 45 seconds.

By thedailygourmet

Ingredients

• ✓ filet mignon steak
• kosher salt
• black pepper
• olive oil
• butter
• herb butter
• butter
• baby portobello mushroom
• white wine
• worcestershire sauce
• heavy cream
• black pepper
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Allow steaks to sit at room temperature 30 minutes before cooking. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
3. 3 Heat oil in a large oven-proof skillet over high heat. Season one side of steaks liberally with salt and pepper in an even layer. Place filets seasoned side down into the skillet and cook, undisturbed until a rich golden brown crust has formed, about 3 minutes. Season the other side with salt and pepper and flip the steaks. Cook 2 minutes longer and then move the skillet to the preheated oven.
4. 4 Cook in the preheated oven 2 to 3 minutes longer for rare, about 4 minutes for medium-rare, 5 to 7 minutes for medium, about 8 minutes for medium well and 1 to 2 more minutes for well done.
5. 5 Remove steaks from the skillet. Add butter if desired and tent with foil. Allow steak to rest for 10 minutes before serving.
6. 6 Meanwhile, return skillet to the stovetop over medium-high heat and melt 2 tablespoons butter in the drippings. Add mushrooms and cook, stirring often, until browned, about 5 minutes. Pour in wine to deglaze skillet and scrape the bottom with a wooden spoon to loosen any browned bits.
7. 7 Cook until the liquid is mostly evaporated. Stir in cream, Worcestershire sauce, and pepper and bring mixture to a simmer, stirring often. Reduce heat to medium-low and cook until slightly thickened, about 2 minutes. Season with more salt if desired. Stir in lemon juice and serve mushroom sauce with filet mignon.
8. 8 Serve and enjoy!

By Nicole McLaughlin

Ingredients

• ✓ filet mignon steak
• olive oil
• salt
• black pepper
• butter
• white mushroom
• shallot
• cabernet sauvignon
• dry red wine
• beef broth
• thyme
• water
• cornstarch

Instructions

1. 1 Heat oil in a large nonstick skillet over medium-high heat. Season filets with salt and black pepper; sear until well-browned, about 2 minutes per side. Transfer steaks to a platter, tent with aluminum foil, and keep warm.
2. 2 Reduce the heat to medium; add butter to the skillet until melted. Add mushrooms and shallot; cook and stir occasionally, until mushrooms begin to release their liquid and shallot is soft, about 5 minutes.
3. 3 Add wine, beef broth, and thyme; simmer until sauce begins to reduce, 6 to 10 minutes. Return steaks to the skillet; simmer until steaks are medium-rare, 2 to 4 minutes per side. An instant-read thermometer inserted into centers should read 130 degrees F (54 degrees C). Transfer steaks to serving plates.
4. 4 Whisk water and cornstarch together in a small bowl until forms a smooth paste; stir into sauce until thickened, about 30 seconds. Top servings with mushroom-wine sauce.

By Muffinmom

Ingredients

• ✓ filet mignon steak
• olive oil
• salt
• butter
• olive oil
• shallot
• garlic
• chardonnay wine
• shrimp
• heavy cream
• butter
• salt
• pepper

Instructions

1. 1 Heat a heavy steel or cast-iron skillet over medium-high heat. Brush both sides of each filet with 1 tablespoon olive oil, and sprinkle with salt. Gently place the filets into the hot skillet, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set the filets aside to rest, covered loosely with foil.
2. 2 Melt 2 tablespoons butter with 2 tablespoons of olive oil in the skillet over medium heat until the foam subsides from the butter. Cook and stir the shallot and garlic until tender, about 2 minutes. Pour in the wine, and cook and stir until the wine reduces by half, about 3 minutes.
3. 3 Stir in the shrimp, cream, 1 tablespoon of butter, and a pinch of salt and pepper to taste. Cook and stir until the sauce is thickened and velvety and the shrimp are pink, about 2 minutes.
4. 4 To serve, place filets on serving plates, and top each with half the shrimp sauce. Sauce will thicken slightly as it cools.

By Ches

Ingredients

• ✓ filet mignon steak
• olive oil
• butter
• onion
• white wine
• worcestershire sauce
• lemon juice
• parsley
• seafood seasoning
• garlic
• black pepper
• shrimp
• olive oil
• steak seasoning

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and pepper together in a bowl.
3. 3 Add shrimp. Toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
5. 5 Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center for medium doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
6. 6 Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes per side.
7. 7 Serve shrimp and steak together and enjoy!

By Staci

Ingredients

• ✓ filet mignon steak
• butter
• brown mushroom
• salt
• shallot
• black pepper
• cayenne pepper
• white wine
• pate
• salt
• black pepper
• butter
• puff pastry
• dijon mustard
• egg
• water

Instructions

1. 1 Melt butter over medium-high heat. Add mushrooms and salt; cook and stir until well browned and caramelized, about 5 minutes. They will be wet and soggy at first but will dry out.
2. 2 Add shallots and cook until they soften up and turn translucent, about 3 minutes. Add black pepper, cayenne, and white wine. Stir until wine evaporates, about 1 minute. Turn off the heat and transfer to a bowl to cool to room temperature.
3. 3 Add pate to cooled mushroom mixture; toss and mash with a spoon until thoroughly combined. Set aside.
4. 4 Generously season filets with salt and pepper. Melt butter for Wellingtons in the same pan over high heat. Sear, one at a time, in the hot pan until the sides and edges are nicely browned, about 5 minutes per filet. Transfer to a plate and place in the refrigerator until needed.
5. 5 Cut each sheet of pastry into 4 squares. Place one square frozen puff pastry onto a lightly floured surface. Spoon about 3 tablespoons pate mixture into the center and press out to roughly the same size as a filet. Spread 1/2 tablespoon mustard on top of one filet and place mustard-side down on the pate.
6. 6 Gently stretch and fold the shorter sides of the pastry around the filet, then bring the longer sides up and over to seal. You can stretch the dough that will be on the bottom of the filet, but try not to stretch it on the sides and top. It's okay to have a couple of small holes at the bottom. Flip Wellington over and place seam-side down on a plate. Repeat to form remaining 3 Wellingtons, then transfer all to the refrigerator.
7. 7 Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.
8. 8 Cut remaining 4 squares of puff pastry into circles that are roughly the size of the Wellingtons. Place on the prepared sheet pan and poke all over each circle with a fork.
9. 9 Bake in the center of the preheated oven for 15 minutes. Remove from the oven, flip, and press circles down with a spatula to flatten. Return to the oven and bake until cooked through and crispy, 5 to 10 minutes longer. Remove from the oven and lift off the sheet pan to cool. Increase the oven temperature to 450 degrees F (230 degrees C).
10. 10 Transfer Wellingtons to the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil, then top with parchment paper. Beat egg with water in a small bowl.
11. 11 When Wellingtons have been in the freezer for 15 minutes, transfer to the prepared pan and generously brush with egg wash.
12. 12 Bake pastry in the center of the preheated oven until pastry is golden brown and puffed and filets are cooked through, 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).
13. 13 Immediately remove from the hot pan and transfer onto a plate or cutting board for at least 5 minutes. Cut Wellingtons in half, then trim each end to create a flat surface.
14. 14 Place each rounded pastry base on a plate and stand 2 filet halves on top with center cut facing up.

By John Mitzewich

Ingredients

• ✓ filet mignon steak
• mustard
• whiskey
• crimini mushroom
• shallot
• garlic
• olive oil
• black pepper
• salt
• bacon
• heavy cream
• whiskey
• black pepper
• beef broth
• cajun seasoning
• bread crumb
• crab meat
• water
• shrimp stock
• green bell pepper
• celery
• garlic
• green onion
• onion
• olive oil

Instructions

1. 1 Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
2. 2 Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add 1 ounce whiskey and cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
3. 3 Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around the side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
4. 4 Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

By SUEZINOHIO