Best Smothered Filet Mignon Recipes

SMOTHERED FILET MIGNON

Smothered Filet Mignon image

A great combination of flavors. Serve with some mashed garlic red potatoes and sweetened green beans for a fabulous special occasion meal. Don't forget to serve a bottle of Cabernet or Zinfandel.

Provided by JDVMD

Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

4 (6 ounce) filet mignon steaks
seasoned salt to taste
cracked black pepper to taste
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons dried rosemary
1 tablespoon butter
2 cups onion slices
1 teaspoon white sugar
4 ounces blue cheese, crumbled

Steps:

Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
Preheat grill for high heat on one side, and medium heat on the other side.
Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.

Nutrition Facts : Calories 590.1 calories, Carbohydrate 13.4 g, Cholesterol 124.5 mg, Fat 43.4 g, Fiber 1.8 g, Protein 35.3 g, SaturatedFat 16.3 g, Sodium 689.4 mg, Sugar 6.9 g

SMOTHERED FILET MIGNON

Smothered Filet Mignon image

"A great combination of flavors. Serve with some mashed garlic red potatoes and sweetened green beans for a fabulous special occasion meal. Don't forget to serve a bottle of Cabernet or Zinfandel."

Provided by Cucina Casalingo

Categories Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 (6 ounce) filet mignon steaks
seasoning salt
cracked black pepper
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons dried rosemary
1 tablespoon butter
2 cups onions, slices
1 teaspoon white sugar
4 ounces blue cheese, crumbled

Steps:

Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish.
In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary.
Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
While you are marinating the meat, melt the butter in a skillet over medium heat.
Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
Preheat grill for high heat on one side, and medium heat on the other side.
Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once.
When the steaks are almost done, move to the cooler side of the grill.
Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.

Nutrition Facts : Calories 768.2, Fat 64, SaturatedFat 24.9, Cholesterol 149.7, Sodium 542.5, Carbohydrate 10.4, Fiber 1.5, Sugar 4.7, Protein 37.2

Z'TEJAS SMOTHERED FILET MIGNON

Z'tejas Smothered Filet Mignon image

This is a fabulous sauce to serve on the side with filet or strip steak. The sauce takes time to prepare, but is well worth the effort! I used poblano peppers and portabella mushrooms and it turned out great!The sauce got great reviews at my last dinner party!

Provided by Cook4_6

Categories Steak

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

4 (8 ounce) beef tenderloin fillets
4 tablespoons seasoning, such as Spice Hunter's Steak & Chop, Grill & Broil
2 cups mixed mushrooms, of your choice (such as shitakes, oyster, button)
2 tablespoons butter
4 tablespoons heavy cream
3 anaheim chilies, split, de-veined and seeded (you may use anchos or Poblanos, if available)
3 shallots, sliced
3 garlic cloves, sliced
1/4 cup olive oil
3 cups red wine
3/4 cup beef stock
1 tablespoon dried thyme
2 bay leaves
1/2 cup horseradish
2 tablespoons cornstarch, mixed with
2 teaspoons water
1 1/2 cups water

Steps:

To prepare Ancho/Anaheim Horseradish:.
Put olive oil in pan and saute peppers, shallots and garlic over low heat, covered, until soft but not browned.
Add red wine and simmer for 30 minutes.
Add beef stock, thyme, bay leaves, horseradish and simmer 30 minutes.
In a small jar, mix 2 tablespoons cornstarch with 2 tablespoons cold water and shake. Add the cornstarch mixture and the remaining 1 1/2 cups of water to thicken the sauce. Strain mixture through a fine-sieved colander.
To prepare steaks:.
Season steaks with seasoning mixture.
Grill steaks on both sides or broil to desired doneness.
While steak is grilling, in a skillet, heat the 2 tablespoons butter, the 2 cups of ancho sauce and the mushrooms until the mushrooms are softened.
Add cream to mushroom mix and simmer just until warmed.
Pour mushroom sauce mixture over steaks and serve.