‘Barefoot Contessa’ Ina Garten’s Filet Mignon With Mushroom Sauce | TODAY
Ina Garten, host of Food Network’s “Barefoot Contessa,” has a new cookbook, “Cooking for Jeffrey,” featuring the recipes her husband of 48 years requests most often. She joins Matt Lauer in the TODAY kitchen to demonstrate her recipe for filet mignon with mushroom sauce and the TODAY team can’t get enough of it.
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‘Barefoot Contessa’ Ina Garten’s Filet Mignon With Mushroom Sauce | TODAY
How to Make the Perfect Filet Mignon | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make the perfect Filet Mignon! Perfect for a romantic dinner, and definitely not a dinner that you can make when the kids are hungry on a Wednesday Night. Let me know what you think in the comments below and let me know how yours turned out!
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Geoffrey Zakarian's Pan-Roasted Filet Mignon | The Kitchen | Food Network
Geoffrey prepares the perfect main dish for a dinner party with filet mignon steaks that are crusted with pepper, seared, then served with a creamy pan sauce!
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Pan-Roasted Filet Mignon with Green Peppercorns
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 45 min
Active: 30 min
Yield: 4 servings
Ingredients
Four 6-ounce filet mignon steaks, at room temperature, lightly pounded
Kosher salt
1/4 cup black peppercorns, coarsely ground, such as Butcher Cut
3 tablespoons canola or grapeseed oil
1 shallot, minced
2 tablespoons green peppercorns in brine, drained
2 ounces brandy
3/4 cup beef stock
1/2 cup heavy cream
2 tablespoons unsalted butter
Chopped fresh parsley, for sprinkling
1 teaspoon red wine vinegar
Directions
Sprinkle the steaks generously with salt on both sides. Press the top and bottoms of the steaks into the peppercorns to crust on each side.
Heat 2 tablespoons oil in a large heavy saute pan or cast-iron pan over medium-high heat until very hot. Add the steaks and sear for 3 to 4 minutes on each side. Cook until the internal temperature is around 125 degrees F for medium-rare. Remove the steaks from the pan and allow them to rest.
In the same pan the steaks were cooked in, add the shallots along with the remaining tablespoon oil and the green peppercorns and reduce the heat to medium. Cook until the shallots are softened and lightly browned, 2 to 3 minutes.
Turn off the heat, then add the brandy and return the heat to medium. Cook for 1 minute. Add the beef stock and cream, then reduce the liquid by half until thickened, 8 to 10 minutes. Season with salt as needed.
Turn off the heat. Swirl in the butter and melt, stirring often. Return the steaks to the pan and coat with the sauce. Sprinkle with the parsley and a splash of red wine vinegar to balance the richness of the sauce. Place the steaks on a plate, then spoon the sauce over and serve.
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Geoffrey Zakarian's Pan-Roasted Filet Mignon | The Kitchen | Food Network
Fillet Mignon Recipe - How to make perfect Fillet Mignon Steaks
Cast Iron Pan I used:
This Fillet Mignon Recipe will produce a perfectly cooked Fillet that will rival any high end restaurants Fillet. Impress your friends or make a perfect romantic meal for your spouse or significant other.
Here's the recipe for Fillet Mignon...
Ingredients:
- Fillet Mignon steaks cut 1.5 to 2.0 thick
- Unsalted butter
- Whole Garlic cloves
- Fresh Rosemary
- Fresh Thyme
- Salt and Pepper
- Olive Oil
Directions:
Preheat your oven to 450F. Salt and pepper both sides of your steaks liberally. Add olive oil to a hot pan. Place the steaks into the hot oil. Cook for 2 minutes and then turn. After the steaks have been turned add the butter, garlic cloves, and Rosemary and Thyme.
Cook for 2 minutes on the second side. After the steaks have cooked on the second side place the entire pan in the oven that is at 450F. For Rare to Medium rare, cook the steaks for 2 minutes in the oven.
Remove the steaks and let them rest for 5 minutes before cutting into. Next enjoy your perfect Fillet Mignon steaks and enjoy the envy of your friends and family.
Thanks for watching!
Perfect Filet Mignon Steakhouse Dinner | SAM THE COOKING GUY 4K
cook a perfect steakhouse dinner - w/ the best filet mignon, béarnaise sauce & creamed spinach
Perfect Filet Mignon, creamy spinach and Béarnaise sauce - my steakhouse dinner.
00:00 Intro
1:03 Seasoning
1:34 Cooking the steak
2:33 Prepping the spinach
3:17 Making creamed spinach
5:06 Making bernaise sauce
6:18 Tasting the bernaise sauce
6:43 Checking the steak
7:05 Searing the steak
7:28 Plating
8:46 First Bite
9:44 Outro
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???? INGREDIENTS:
➔ Filet Mignon
➔ Avocado Oil
➔ Salt
➔ Pepper
➔ Garlic Powder
➔ Crab
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➔ Frozen Spinach
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Filet Mignon with Red Wine Reduction Sauce Recipe
Set yourself up for a date night to remember! Make Pan Roasted Filet with Red Wine Reduction Sauce. An aromatic French spice rub adds incredible flavor to these incredibly tender filet steaks.
Get the recipe:
INGREDIENTS:
4 Certified Angus Beef ® filet steaks, cut 1 1/4 to 1 1/2-inches thick
1 1/2 teaspoons coarse kosher salt
1 teaspoon fresh cracked black pepper
2 teaspoons canola oil
5 tablespoons butter, divided
2 tablespoons minced shallot
1 teaspoon chopped garlic
1 cup red wine
3/4 cup unsalted beef stock
2 bay leaves
1/2 teaspoon dried tarragon
Learn more about the filet mignon here:
~~ If it's not CERTIFIED, it's not the best. ~~
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