Need Filet Mignon Recipe for Tonite!

NO RECIPE, BUT YOU ARE VERY LUCKY!

Hi S.,

My Husband makes a GREAT filet, and it is such a simple recipe anyone could do it. We grill ALL year, but it also works great in the broiler.

Take minced fresh garlic and "fork" it into the meat, use Kosher salt to taste, poor Worcheshire sauce over the entire thing, he puts this in the fridge for approximately 20 - 30 minutes, when the grill (or broiler) is ready, he puts several pads of butter on top, and puts it on a very hot grill (if you flip them quite often and move them around the grill you get those really great grill marks). No matter what you decide - Enjoy!

I always find that marinating steak is the best way to go. I am doing it right now! I use either Worshester shire sauce or Italian dressing. Then I use a buch of seasoning. I use garlic powder, garlic salt, onion powder, season all, montreal steak seasoning... whatever looks good to me at the time! Then I let it sit for a few hours and put it in the oven on broil. Volia!

S.,

Here is a really great recipe that I have been using for years.

filet mignon with a madeira sauce

4 filet Mignon
Freshly ground pepper to taste
2 tbsp. olive oil
2 tbsp. finely chopped shallots
1/2 c. Madeira wine (Burgundy)
3/4 c. fresh or canned beef broth
3 tbsp. butter
1 tsp. flour
2 tsp. chopped parsley

Sprinkle meat on all sides with pepper. Heat the oil in a skillet; when very hot, add the meat. Cook over very high heat - about 5 minutes each side. Cook longer if you want medium well.

Remove the meat to a warm platter when the meat is done to your liking. Pour off any fat from the skillet. Add the shallots.

Add the wine and cook over high heat - about 30 seconds; add the broth and bring to a full rolling boil, stirring to dissolve the brown particles that cling to the bottom and sides of the skillet. Add a little salt and pepper to taste. Cook until reduced by half.

Meanwhile, blend 2 tbsp. of butter and flour in a mixing bowl. Stir it into the simmering sauce and cook briefly. Swirl in remaining tbsp. butter. Pour sauce over the meat; serve immediately.

As sides, I serve asparagus and mashed potatoes. This meal is absolutely delicious. It's my husbands favorite Filet Mignon meal.

If you are having wine with dinner, pair it with a dry, red wine like a Pinot Noir, Cabernet Sauvignon, Merlot, Shiraz, or Sangiovese.

Hope you enjoy and Happy Valentines day to you and yours ...

Bella

S.

go on the website...epicurious...they have great recipes.