Filet Mignon Recipes

It's a new year, friends. So am I the only one that goes all bah-humbug on the whole New Year's Resolution nonsense? I mean, I get it. The clock strikes midnight and suddenly we all feel like the slate has been wiped clean. We can start fresh and conquer any task now that we get to write a different number at the end of the year. We are empowered! We are energized! Nah. You're just drunk off too much champagne. Sit your butt down and catch your breath. Here's the thing about resolutions - we never keep them because we wait for a significant event to make a change. Why not make the day that you've had enough - the day you finally call a time out on your antics - as the day to make a change. You don't need a Monday or a holiday to do x, y, or z. Just do like Nike. Just do it. I, for one, feel that every day is the chance to make a change. Learn how to do something new. Eat less sugar. Walk more. Hug more. Smile more. Let the jerk at the four way stop who doesn't understand the concept of "I go, you go, you go, you go" have his turn way ahead of you. Just let it go. So when the good folks at Omaha Steaks told me I was getting two precious, ruby red filet mignons to make something with, I told myself I would do something new. I had wanted to pan sear a steak for the longest time. My cast iron pan was itching to have its day. I set my sights on researching the how-to's of pan searing on my favorite time-killer - Pinterest. Or "Food Blogger's Google" as I call it. When I don't know how to do something, there are generally a plethora of posts on the subject. Scour, search, and catch on to the commonalities, and pretty soon you have your roadmap for the voyage. It wasn't enough to pan sear a steak - even if it was something as exceptional as these filets. Oh no... When I do anything, I make it an experience. I want you to take one bite and have your eyes roll back in ecstasy. So naturally I had to make this a little naughty. Dare I say - a little saucy? Oh yes, that's right. I took those glorious pan drippings and fond and deglazed the daylights out of that pan with some fruity red wine. What happened next was nothing short of amazing. I would have drank that sauce had it not been for the fact that I needed to actually photo the finished product for you all to see. I even went for broke and made some classic Au Gratin Potatoes to go alongside the whole shebang. Because...yes. So the moral of the story here is simple - never wait to try new things. You never know when something amazing will happen. Classic Au Gratin Potatoes 4-5 medium russet pototes 2 cups heavy cream 1 cup grated pecorino romano cheese, divided 1 Tbsp. chopped garlic 1 1/2 tsp. salt 1 tsp. pepper Preheat oven to 400 F. Peel and thinly slice potatoes. Place in a buttered 8×8 casserole dish. In a bowl, combine heavy cream, 1/2 cup of the cheese, garlic, salt, and pepper. Whisk until the salt is dissolved. Pour over the potatoes. Cover the dish tightly with aluminum foil and bake for 40 minutes. Remove from oven and uncover. Sprinkle remaining 1/2 cup of cheese over the top and bake for 15 more minutes. Pan Seared Filet Mignon with Red Wine Peppercorn Reduction and Classic Au Gratin Potatoes For the steaks: 2 Omaha Steaks Filet Mignon 1 tsp. salt 1 tsp. pepper 2 Tbsp. butter For the sauce: 1/2 cup red wine ((your choice, just nothing labeled “cooking wine”)) 1 Tbsp. dried peppercorns 1/2 cup beef stock 1 tsp. herbs de provence 1 Tbsp. butter Minutes before ready to cook pull the filets out of the refrigerator so the can warm up a bit. Blot them completely dry with a paper towel and salt and pepper both sides. Leave them to rest on a cookie sheet or plate. Heat a cast iron skillet over medium heat with 2 T. butter. When the butter has melted and begins to bubble, carefully place the steaks into the pan. Now this is the hard part. Walk away for 3 whole minutes. Do it. I swear. I know you want to check them. I know you want to swish them around while you click your tongs 5 times in succession as a sign that it’s time to turn the steaks. It’s not, though. Leave them alone. When 3 minutes has passed – and oh how long 3 minutes takes when you’re waiting for this – then you can turn them. Cook for an additional 2-3 minutes, or until the meat feels like that soft part between your thumb and palm. Remove the steaks to a clean plate and tent with aluminum foil. Remove the pan from the burner and carefully pour in the wine. Add the peppercorns. Scrape the fond off the bottom of the pan with the back of a wooden spoon. Reduce the liquid by half. Add the beef stock, herbs de provence, and butter. Mix until combined. Remove from heat. To plate, place a large dollop of potatoes in the middle of the plate. Nestle a filet on top. Drizzle pan sauce over the whole sucker. 3.2.2925

Filet Mignon Recipes

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Pan Seared Filet Mignon with Red Wine Peppercorn Reduction and Classic Au Gratin Potatoes

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Featured Filet Mignon Recipes

Pan Seared Filet Mignon with Red Wine Peppercorn Reduction and Classic Au Gratin Potatoes

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