Best Hoisin Marinated Filets Mignons With Nectarine Salsa Recipes

Marinated Filet Mignon With Flavored Butter image

Provided by Linda Thomas

Categories Steak

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 8

6 small filet mignon steaks, about 1 3/4 to 2 inches thick
1/2 cup olive oil
1 garlic clove, crushed
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
2 tablespoons butter, at room temperature
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard

Steps:

Place filets in a re-sealable plastic bag.
Combine the marinade ingredients in a glass bowl or measuring cup.
Pour the marinade over the filets, seal the bag and refrigerate for at least 2 hours or overnight.
Thoroughly combine the butter, worcestershire sauce and mustard. Set aside until the steaks are cooked.
Remove the filets to a warm platter. Place about a teaspoon of flavored butter on top of each filet.

Marinated Filet Mignon image

Provided by PanNan

Categories Steak

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs beef tenderloin or 2 lbs steaks
1/2 cup extra virgin olive oil
1 tablespoon minced garlic
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon blackening seasoning
salt & pepper

Steps:

Clean and prepare filet.
Mix all marinade ingredients together.
Place in zip bag with tenderloin and let sit at room temperature for 30 minutes.
Cook to desired temperature (roast or grill).
Serve with demi-glace or brown gravy.
Can top with sauteed mushrooms, if desired.

Nutrition Facts : Calories 802.5, Fat 68.2, SaturatedFat 20.4, Cholesterol 192.8, Sodium 114.8, Carbohydrate 0.8, Fiber 0.1, Protein 44.7

Hoisin-Marinated Filets Mignons with Nectarine Salsa image

Provided by Elizabeth J. Westmark

Yield Serves 4

Number Of Ingredients 15

For marinade
1 scallion
1/4 cup hoisin sauce
1 1/2 tablespoons soy sauce (preferably Kikkoman)
2 teaspoons grated peeled fresh gingerroot
1 teaspoon Worcestershire sauce
four 1 1/4-inch-thick filets mignons (tenderloin steaks)
For salsa
1 large firm-ripe nectarine
1/2 green bell pepper
2 medium tomatoes
4 scallions
2 garlic cloves
1 small fresh chile (preferably habanero)
2 tablespoons fresh lime juice, or to taste

Steps:

Make marinade:
Finely chop scallion and in a bowl whisk together with remaining marinade ingredients.
In a large heavy-duty sealable plastic bag combine marinade and steaks, turning steaks to coat with marinade, and seal bag, pressing out excess air. Marinate steaks at room temperature 1 hour.
Make salsa while steaks are marinating:
Finely chop nectarine and bell pepper. Seed and finely chop tomatoes. Thinly slice white and pale-green parts of scallions and mince garlic. Wearing protective gloves, discard seeds and ribs from chile and finely chop chile. In a bowl stir together all salsa ingredients and season with salt and pepper.
Prepare grill.
Remove steaks from marinade, discarding it, and grill steaks on an oiled rack set 5 to 6 inches over glowing coals, 3 to 4 minutes on each side for medium-rare. (Alternatively, grill steaks in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks with tongs to a platter and let stand 5 minutes.
Serve steaks with salsa.