Filet Mignon, Any special recipe suggestions?

[DawnCt1]

I went to Shop Rite to pick up fish yesterday and peered into 'meat case". There were 4 packages of "manager special" filet mignon's for $3.99 per pound. I usually just season them and grill them but if you have a special recipe, I am open to suggestions. I hate to freeze them but I may have to freeze a couple of packages anyway.

 

[jsmith]

season with salt, freshing ground pepper and finely chopped fresh rosemary. Remove from the grill and drizzle with a high quality extra virgin olive oil( we love The Olive Taps' tuscan herb oil) Serve with Olive mayonaisse
1 Cup Mayo
1/2 cup good quality olive tapenade
1 clove of garlic-finely minced
2 teaspoons finely chopped fresh dill
Blend ingredients and refrigerate at least 4 hours-keeps well and in addition to being an amazing steak condement its good on grilled tuna and makes a great salad dressing thinned with a little milk.

 

[DrCavin]

Less is better on steak, especially Mignon - $3.99 LB is a STEAL!!!

 

[madcam]

I don't have one for you but if you can find a good recipe for Steak Diane...it is FABULOUS!!

 

[MosMom]

Rub it with a fresh garlic clove, salt, pepper

Brush those suckers with melted butter once they are done.

For the sake of all that is holy, don't overcook.

 

[DawnCt1]

Less is better on steak, especially Mignon - $3.99 LB is a STEAL!!!

It was a STEAL. I snatched them all up with the manager special sticker. The remaining in the case had $6.99.

 

[DawnCt1]

I found this one, and I have everything I need to make it, including fresh rosemary.

Ingredients

* 4 (6 ounce) filet mignon steaks
* seasoned salt to taste
* cracked black pepper to taste
* 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 onion slices
* 1 teaspoon white sugar
* 4 ounces blue cheese, crumbled

Directions

1. 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.
2. 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.
3. Preheat grill for high heat on one side, and medium heat on the other side.
4. 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.

Footnotes

 

[TinklednPants]

DON'T freeze them. They'll never be the same. Bring to room temp
Season and Grill. High heat, don't overcook. Let sit for 5 and enjoy
A Bearnaise sauce is nice if you like.

 

[wvjules]

With filet mignon, less is definately more. You should maybe put a little salt and pepper on prior to grilling and that is it. A good steak won't need more than that and definately no A-1 or any kind of sauce post grilling. Why ruin such a good steak by drowing it insomething?

 

[DawnCt1]

DON'T freeze them. They'll never be the same. Bring to room temp
Season and Grill. High heat, don't overcook. Let sit for 5 and enjoy
A Bearnaise sauce is nice if you like.

I agree. Nothing ruins steak or swordfish quicker than the freezer. A steak deserves to be rare or medium rare. No more than that.

 

[wvjules]

Ok, wait a sec...the regular price was only $6.99!?!!?!?!

 

[DawnCt1]

Ok, wait a sec...the regular price was only $6.99!?!!?!?!

Yeah! That was a steal too but I got the bigger steal. I have bought whole tenderloins for $4.29 but then you have to freeze it and sadly, I have.

 

[punkin]

Forgive my ignorance, but why can't you freeze steak?

 

[DawnCt1]

Forgive my ignorance, but why can't you freeze steak?

You can but it loses it flavor and never quite tastes the same. For swordfish, it not only loses its flavor but it completely changes the texture.

 

[LuvOrlando]

I was just about to post how freezing it worked out fine for me but it could be I just can't tell the difference .

Have you considered Beef Wellington? I've had a combination of Tyler Florence's recipe for a full one with Emeril Lagasse's technique for individual ones and loved the result. I went with Tylers version for the flavoring because I just love shallots and Tyler's recipes never disappoint

foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2/index

foodnetwork.com/recipes/emeril-lagasse/individual-beef-wellingtons-recipe/index

 

[punkin]

You can but it loses it flavor and never quite tastes the same. For swordfish, it not only loses its flavor but it completely changes the texture.

Thank you. I did not know that and freeze my steaks all the time. Can't say I ever noticed an appreciable difference. I never make swordfish, so I have no opinion there.

 

[JerseyJanice]

Before grilling, season them with McCormick's Montreal Steak Seasoning, then top them with crumbled blue cheese as soon as you take them off the grill.

 

[Squirlz]

Thank you. I did not know that and freeze my steaks all the time. Can't say I ever noticed an appreciable difference. I never make swordfish, so I have no opinion there.

You won't if you do it right. We have a vacuum sealer and a deep freezer so we can store steaks with no appreciable change.

We buy close-dated steaks whenever we can. You get a discount on meat that's just starting to get good! Several days of dry aging makes a good steak great!

 

[punkin]

You won't if you do it right. We have a vacuum sealer and a deep freezer so we can store steaks with no appreciable change.

We buy close-dated steaks whenever we can. You get a discount on meat that's just starting to get good! Several days of dry aging makes a good steak great!

There is obviously a whole world of "steak knowledge" I am not privy to.

 

[onelilspark]

This is my ultimate recipe from Tyler Florence: http://www.foodnetwork.com/recipes/...hrooms-and-sauce-pinot-noir-recipe/index.html

I skip the demi-glace because it's ridiculously expensive, I just reduce the wine a bit and add some flour to thicken it.

Also: $3.99/lb!?! Where on Earth do you shop?! (ETA: Oh, I see it's at Shop Rite. That's still a ridic. cost!)