Like a magic love potion, it brings out the lover in ANYone. ( Log Out /  this link is to an external site that may or may not meet accessibility guidelines. 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.
Add about 1 cup of the sauce and bring to a simmer, scraping the bottom of the skillet. Plate a few slices on a plate then spoon on some sauce. Wonderful served with steamed asparagus and baby red potatoes.

Drain any oil from the skillet and place it over medium heat.

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A good sear on your steak will ensure a juicy, tender steak.

Tenderloin (sometimes called filet mignon) is the king of steaks. Filet mignon may be cut into 1- to 2-inch (2.5 to 5 cm) thick portions, then grilled and served as-is.

Percent Daily Values are based on a 2,000 calorie diet.

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If you feel extravagant and have one of those little precious bottles of the Balsamico Tradizionale' seven years old, aged in wooden casks in the solero method, instead of making the reduction from the commercial balsamic vinegar, just drizzle some of the Tradizionale over the filet. Bring to a boil, and simmer until the vinegar has reduced by half, about 30 minutes. Tenderloin (sometimes called filet mignon) is the king of steaks. Serve with some mashed garlic red potatoes and sweetened green beans for a fabulous special occasion meal. It's lean, tender, you can add any desired flavor to it and it will absorb it all, and you can cut it with a butter knife. This is expensive, though, so only cook this once in a while. Change ), You are commenting using your Twitter account. this link is to an external site that may or may not meet accessibility guidelines. Add comma separated list of ingredients to include in recipe. Tie some butcher’s twine around the filet so it holds its shape.

It's easy to make as well! It will make anyone happy in your holiday table. Change ), You are commenting using your Facebook account. ( Log Out /  The second time I made it I used canola oil and it didn't burn. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified.

Don't forget to serve a bottle of Cabernet or Zinfandel. This Filet Mignon Roast is out of this world. This is expensive, though, so only cook this once in a while. Enter your email address to follow this blog and receive notifications of new posts by email.

I wasn't sure I'd like this but it's superb - made it for Valentine Day and again the next day because it was so good. It's lean, tender, you can add any desired flavor to it and it will absorb it all, and you can cut it with a butter knife.

Strain the vinegar into a clean saucepan, and keep warm.

Pour steak juices from the skillet into a small saucepan. Its indoor yield is 18 ounces per square meter, with a 21 ounce yield per plant outdoors. This steak is cut from the end of the tenderloin, and is quite rightly regarded as some of the best meat you'll find on a cow. Of course, Steak au Poivre can be made with other cuts, but traditionally, it’s a Filet Mignon.

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