If Filet Mignon sounds a little too restauranty and chefy for you to make at home.
That is not so!
It REALLY qualifies as Quick and Easy and …….
……..it’s not real expensive. You can get USDA choice beef tenderloin Costco and Sam’s for good prices. A pound will give you two big (8oz.) steaks or 3 -4 regular size.
And,,,you will still get this great meal on the table in less than 30 minutes.
Tonight I put some string beans and onions in a skillet on a burner set at medium heat with salt, pepper, lemon juice and butter.
Stir them a few times as they do their thing. When the onions have started to wilt add the white wine – or chicken stock – and let the wine simmer and reduce a little.
While the veggies are getting cooked. Multi task a little and put another skillet on a medium high and swirl about a tablespoon of olive oil in.
Salt pepper and garlic powder both sides of your beef tenderloin steaks and put ’em in the skillet. Just sear each side for about 2 minutes and …..
……put them in a dish that will catch the drippings and put the dish on an idle burner to keep warm. Don’t worry about them not being cooked on the inside they are going to cook some more in with the wine and the mushrooms.
Rinse off the mushrooms. You could use bigger ones than shown here and cut them up. We like these baby portabellas.
If you are using jarred mushrooms just drain them. Put the mushrooms in the steak pan and brown them a little.
Add the salt, pepper, onions, garlic and rosemary.
Stir it up and let it cook until the onions just start to brown a little on their edges and add the butter and the red wine. Stir with a wooden spoon scraping the bits of meat off the bottom.
Put the steaks and the drippings back in and turn them over a few times as the butter melts and the wine reduces. When the filet mignon is cooked to the degree of doneness that YOU want – rare is soft to a poke or 140-145° on a meat thermometer – starting to get firm or 155-160° is medium – firm or 165-170° is well done.
Serve up and enjoy your Filet Mignon. Top the steaks off with the onions and a little of the sauce.
Oh yeah, and get after the rest of that red wine. We had a nice bottle of pinot noir with our filet mignon.
Of course some of Poppop’s easy homemade bread is always nice too.
Filet Mignon
Ingredients
- 1/2 fresh onion cut into strips divided half for beans - half for steak
- 1/2 pound fresh string beans washed and trimmed
- salt and pepper
- 1/2 fresh lemon juiced
- 1/2 cup white wine or chicken broth
- 2 tablespoon butter divided 1 for veggies 1 for steaks
- 2 Large Beef tenderloin steaks
- 1/2 pound fresh baby portabella mushrooms or any other kind or jarred or canned
- 1 teaspoon garlic powder
- 3 cloves garlic chopped
- 1/2 cup red wine
- 1 small sprig fresh rosemary or 1 teaspoon dried
Instructions
- put some string beans and onions in a skillet on a burner set at medium heat with salt, pepper, lemon juice and butter. Stir them a few times as they do their thing. When the onions have started to wilt add the white wine - or chicken stock - and let the wine simmer and reduce a little.
- Salt pepper and garlic powder both sides of your beef steaks and put 'em in the skillet. Just sear each side for about 2 minutes and put them in a dish that will catch the drippings and put the dish on an idle burner to keep warm. Don't worry about them not being cooked on the inside they are going to cook some more with the onions and mushrooms.
- Rinse off the mushrooms. You could use bigger ones than shown here and cut them up. We like these baby portabellas. If you are using jarred mushrooms just drain them. Put the mushrooms in the steak pan and brown them a little.
- Add the salt, pepper, onions, garlic and rosemary. Stir it up and let it cook until the onions just start to brown a little on their edges and add the butter and the red wine. Stir with a wooden spoon scraping the bits of meat off the bottom. Put the steaks and the drippings back in and turn them over a few times as the butter melts and the wine reduces. When the filet mignon is cooked to the degree of doneness that YOU want - rare is soft to a poke or 140-145° on a meat thermometer - starting to get firm or 155-160° is medium - firm or 165-170° is well done.
- Serve up and enjoy your Filet Mignon. Top the steaks off with the onions and a little of the sauce.
