Date Night Filet Mignon
This Date Night Filet Mignon is an old posting from more than three years ago. A few of our readers have asked that we repost it and mail it to our newer subscribers. So here it is.
A long long time ago when Gammy and were out on our first date I wanted to impress her so I took her to the fanciest, snootiest restaurant that I could find.
Even though she had grown up on a farm she had never heard of “Filet Mignon”. I wanted to impress her with my sophistication and worldly knowledge – yeah right – so I convinced her to try Filet Mignon. I just told her that it was a “high class” kind of steak that I liked.
She said, “Ok, I’m okay with something new. I’m here with you, right?”
When the waiter took her order and asked how she would like it she said, “I’d like it rare, please.”
We joked through a few double entendres about “rare” and how she would like it as we enjoyed our wine.
In my efforts to impress her I had ordered a good Italian pinot noir.
When she sipped it she said, “Wow, this is good! I’ve never had wine before. Just beer and sometimes a little bourbon.”
Since that first date we have always shared a bottle of wine with our dinners.
When our filet mignons were served she said, “Oh, it’s beef tenderloin steak”.
So much for my efforts at making an impression.
Still to this day, almost 40 years later, on our “date nights” we just about always have Filet Mignon accompanied by a good Italian red wine.
I’ve done our Filet Mignon a lot of different ways. From just pan seared with salt and pepper to pizzaiola and everything in between.
This way has become our favorite.
Date Night Filet Mignon
What makes this way so good is the butter mixture that you will use to cook the steaks in and also top them off with as you serve them.
Take your steaks out of the fridge and let them get closer to room temperature while you put together your butter mixture.
And for that butter mixture cut the butter into pads and put the pads on your cutting board.
Mince the garlic, zest the lemon and chop the parsley.
Put the parsley, garlic, lemon zest, dried basil, cayenne pepper and grated parmesan on top of the butter and……
……using a table knife or a small spatula smash it and mix it all together. Then form it into a kinda mini loaf of bread shape.
I learned this recipe a long time ago working at a fancy restaurant while still in high school. The chef would have me mix up the butter mixture and put it in ice cube trays and freeze them. So then they would be waiting for us during the busy dinner hours.
Put a skillet on at medium high and swirl in just about a tablespoon of olive oil and plunk in about a tablespoon of the butter mixture.
While the skillet is getting hot generously salt and pepper both sides of the filets.
When the oil and butter have stopped acting up and leveled out put in the steaks. The butter and oil will foam up again but that’s ok.
Cook the steaks about 3 minutes a side then test them. When the steaks are just starting to get firm or they read 130° on an instant read meat thermometer they are rare. When they are definitely firm to a poke and read 165° they are well done. The in-betweens will give you medium rare, medium and medium well. I’m sure that your meat thermometer has the temperatures for all of the different meats listed on it.
Serve up your Date Night Filet Mignon
steaks and top them with pads of the butter mixture and the liquid from the skillet.
Some of Poppop’s easy homemade bread to dip in those juices is just about a must and for old times sake we had a real good bottle of Italian Pinot Noir with our Date Night Filet Mignon.
Here is another beef tenderloin recipe that you will like.
Date Night Filet Mignon
Ingredients
- 2 8 ounce Beef tenderloin steaks
- olive oil
- salt and black pepper
- 1/2 stick butter
- 1 teaspoon lemon zest
- 2 cloves garlic minced
- 1/2 teaspoon dried basil or 1 teaspoon chopped fresh
- 1/2 tablespoon dried parsley or 1 tablespoon chopped fresh
- 1/2 teaspoon ground cayenne pepper
- 1 tablespoon grated parmesan cheese
Instructions
- Take your steaks out of the fridge and let them get closer to room temperature while you put together your butter mixture.And for that butter mixture cut the butter into pads and put the pads on your cutting board. Mince the garlic, zest the lemon and chop the parsley.Put the parsley, garlic, lemon zest, dried basil, grated parmesan and cayenne pepper on top of the butter and using a table knife or a small spatula mix it all together and form it into a kinda mini loaf of bread shape.
- Put skillet on at medium high and swirl in just about a tablespoon of olive oil and plunk in a tablespoon of the butter mixture. While the skillet is getting hot generously salt and pepper both sides of the filets. When the oil and butter have stopped acting up and leveled out put in the steaks. The butter and oil will foam up again but that's ok. Cook the steaks about 3 minutes a side and test them. When the steaks are just starting to get firm or they read 130° on an instant read meat thermometer they are rare. When they are definitely firm to a poke and read 165° they are well done. The in-betweens will give you medium rare, medium and medium well. I'm sure that your meat thermometer has the temperatures listed on it or they came with it on paper.
- Serve up your Filet Mignon steaks and top with the butter mixture and the liquid from the skillet.
Thank You Denee!
I’m enjoying the recipes AND the stories! 🙂