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Ingredients

• ✓ filet mignon
• steak seasoning
• salt
• bacon
• butter
• egg

Instructions

1. 1 Rub steaks with steak seasoning and salt. Wrap a slice of bacon around each steak and let come to room temperature, about 20 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Melt 1 tablespoon butter in a cast iron skillet over medium heat. Add steaks and sear for 1 minute per side.
4. 4 Transfer the skillet to the preheated oven and bake to medium-rare or medium, 6 to 8 minutes. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).
5. 5 Remove from the oven and transfer steaks to a plate. Tent with foil to let the juices set while you cook the eggs.
6. 6 Wipe the excess grease from the skillet, add the remaining 1 tablespoon butter, and place over medium heat. Gently crack eggs into the skillet, being careful not to break the yolks as you're preparing these sunny-side up.
7. 7 Drop 1 tablespoon water into the skillet to make a rush of steam and cover immediately so the steam can help cook the eggs without letting the bottoms burn. Cook until the whites are cooked through but the yolks are still runny, 1 to 2 minutes.
8. 8 Remove from the pan and serve with the steaks.

By Brian Genest

Ingredients

• ✓ filet mignon
• soy sauce
• white sugar
• sesame oil
• white wine
• green onion

Instructions

1. 1 Combine soy sauce, sugar, and sesame oil in a shallow dish to make the marinade. Add meat, and refrigerate for 4 hours.
2. 2 Place a large skillet over medium high heat, and cook meat until done.
3. 3 Pour the marinade into a medium saucepan, and place over medium high heat. Bring to a boil, and cook for 5 minutes. Add cooked meat, green onions, and wine to the boiling marinade. Transfer the entire contents of the saucepan to a large bowl, and serve hot.

By Tali

Ingredients

• ✓ filet mignon
• salt
• garlic
• thyme
• olive oil
• olive oil

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Pat filet dry. Season evenly with salt.
3. 3 Place steak into a small glass dish, about the size of the steak. Press minced garlic on top of the steak and lay thyme sprigs on top. Pour enough olive oil on top so the steak is immersed in oil.
4. 4 Cook steak in the preheated oven until the internal temperature is 135 degrees F (57 degrees C), about 40 minutes.
5. 5 Remove steak from oven and blot dry.
6. 6 Preheat a cast iron skillet over medium-high heat. Pour 1 tablespoon olive oil into the skillet and sear steak in the hot oil for 30 to 40 seconds on each side, including the sides. Slice and serve immediately.

By thedailygourmet

Ingredients

• ✓ filet mignon
• garlic salt
• onion
• black pepper
• cheese tortellini
• butter
• portobello mushroom
• butter
• garlic
• flour
• half-and-half
• parmesan cheese
• nutmeg

Instructions

1. 1 Season filet mignon on both sides with garlic salt, granulated onion, and pepper. Set aside.
2. 2 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, about 3 minutes.
3. 3 Meanwhile, set a grill pan over medium high-heat. Melt butter in the hot pan. Add filet and quartered mushrooms. Cook the filet for 3 minutes per side. Cook mushrooms for 1 to 2 minutes. Remove filet, cover, and allow to rest.
4. 4 Meanwhile, for the sauce, melt butter in a saucepan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Push garlic to the side of the pan and stir in flour until smooth. Slowly add half-and-half, stirring until sauce thickens. Stir in Parmesan cheese and nutmeg.
5. 5 Cut filet into strips. Distribute tortellini among the plates, drizzle with sauce, and top with steak strips and mushrooms.

By thedailygourmet

Ingredients

• ✓ filet mignon
• salt
• pepper
• garlic powder
• bacon
• butter
• old bay seasoning
• lobster tail

Instructions

1. 1 Set oven to Broil at 500 degrees F (260 degrees C).
2. 2 Sprinkle tenderloins all over with salt, pepper, and garlic powder. Wrap each filet with bacon, and secure with a toothpick. Place on a broiling pan, and broil to desired doneness, about 8 to 10 minutes per side for medium rare.
3. 3 While tenderloins are cooking, melt 1/4 cup of butter over medium heat with 1/2 teaspoon Old Bay® seasoning. Stir in chopped lobster meat, and cook until done. Spoon lobster meat over cooked tenderloins, and return them to the broiler until the lobster meat begins to brown.
4. 4 While the lobster is in the oven, heat the remaining 1/4 cup of butter in a small saucepan over medium-high heat, cook until it browns, turning the color of a hazelnut. To serve, spoon the browned butter over the steaks, and sprinkle with the remaining Old Bay® seasoning.

By Tina Nicotera

Ingredients

• ✓ filet mignon
• olive oil
• bacon
• butter
• shallot
• half-and-half cream
• salt
• pepper

Instructions

1. 1 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
2. 2 Brush beef filets with olive oil, and cook on the preheated grill to desired doneness (about 4 minutes per side for medium rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Set steaks aside on a platter tented with aluminum foil to rest.
3. 3 While steaks are resting, prepare sauce. Cook and stir the chopped bacon in a small saucepan over medium heat until bacon pieces are crisp, 3 to 5 minutes. Stir in butter and shallots, and cook and stir until shallots are soft and translucent, about 5 minutes more.
4. 4 Stir in half-and-half, bring mixture to a simmer over medium-low heat, and cook, occasionally stirring, until sauce is slightly thickened, about 8 minutes. Season to taste with salt and pepper, and serve over steaks.

By MichaelB

Ingredients

• ✓ filet mignon
• burgundy wine
• oyster sauce
• canola oil
• soy sauce
• garlic
• oregano
• butter
• chardonnay wine
• shallot
• green onion
• white pepper

Instructions

1. 1 Make the marinade: Mix wine, oyster sauce, oil, soy sauce, garlic, and oregano in a medium saucepan. Bring to a boil, then remove from the heat. Place in the refrigerator until chilled, about 1 hour.
2. 2 Marinate the steaks: Place steaks into a 9x13-inch baking dish and pour chilled marinade over top. Cover tightly with foil and marinate in the refrigerator for at least 3 hours, or overnight if possible.
3. 3 Make the butter: Cream butter and wine in a bowl with an electric mixer. Mix in shallots, green onions, and white pepper by hand. Cover tightly and refrigerate until needed.
4. 4 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate. Preheat the oven to 200 degrees F (95 degrees C).
5. 5 Remove steaks from marinade and shake off excess. Discard remaining marinade.
6. 6 Grill steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
7. 7 Remove from the grill and place into a clean 9x13-inch baking dish. Dollop some butter mixture over each steak.
8. 8 Cook in the preheated oven until butter melts, 1 to 2 minutes.

By ttinkerbel

Ingredients

• ✓ filet mignon
• strawberry
• brown sugar
• balsamic vinegar
• olive oil
• salt
• pepper
• butter
• black pepper

Instructions

1. 1 Mix together the strawberries, brown sugar, and balsamic vinegar in a bowl, and allow to sit for 1 to 3 hours, stirring occasionally.
2. 2 Preheat an oven to 400 degrees F (200 degrees C).
3. 3 Heat olive oil in an oven-safe, heavy steel or cast-iron skillet over high heat. Sprinkle the filets with salt and pepper on both sides, gently place in the hot skillet, and sear each side until well-browned, 1 to 2 minutes per side. Slide the skillet into the preheated oven, and cook until they start to become firm and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer the steaks to a platter, and tent with foil to rest.
4. 4 Pour steak juices from the skillet into a small saucepan. Strain the strawberries and discard the liquid. Add the strawberries to the steak juices, bring the sauce to a simmer over medium-low heat, and melt the butter into the sauce, tilting the pan several times to gently incorporate the butter into the sauce. Serve each fillet topped with about 1/2 cup of strawberries and a sprinkle of freshly ground black pepper.

By cdagirl