Best Filet Mignons Lili Recipes

FILET MIGNONS LILI

Steps:

• To make the sauce: melt 1 tablespoon of the butter over medium heat; add shallots and cook, stirring often, for 5 minutes or until softened.
• Stir in tomato paste, bay leaf and rosemary until well combined.
• Stir in cognac, Madeira and red wine; bring to boil.
• Boil for 10 minutes or until reduced to about 1/2 cup.
• Stir in beef stock.
• Boil for 15 minutes or until reduced to about 1 cup.
• Strain into clean pot set over low heat and whisk in remaining butter.
• Season to taste and keep warm.
• While the sauce is cooking, sprinkle meat with salt and pepper to taste.
• In large skillet, melt butter with vegetable oil over medium heat; add garlic and cook, stirring often, for 2 minutes; increase heat to medium-high and add filets mignons.
• Cook, turning once, for 10-12 minutes or until well-browned but still pink in middle.
• Remove from pan and let stand, tented with foil, for about 5 minutes to rest.
• Wipe out pan and return to high heat.
• Add foie gras and cook for 30 seconds per side or until golden brown.
• Remove from pan and reserve.
• Gently toss artichokes in pan juices and cook for 2 minutes or until heated through.
• To serve, place a slice of potato on each of 6 heated plates; top with a filet mignon, followed by a slice of foie gras and a truffle slice (if using).
• Ladle sauce around edge of plate; garnish with artichokes.

THE PERFECT FILET MIGNON

Steps:

• Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Firmly press the seasoning into the meat.
• Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the steaks and cook until a golden crust forms, about 2 minutes. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook's Note). Flip again and cook for 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes.
• Transfer the steaks to a plate to rest. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits.
• Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Remove the skillet from the heat and add the brandy. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Add the wine and cook until the liquid reduces by half, about 3 minutes. Add the beef stock and bring to a boil. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add salt and pepper to taste.
• To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.