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Filet Mignons<br />
Bacon-Wrapped Filet Mignons<br />
(thaw in refrigerator)<br />
Caution: contains metal skewer.<br />
Do not microwave. Refer to the Steak<br />
Cooking Chart on the inside back cover<br />
for the timing information. If desired,<br />
side sear steaks by using tongs to hold<br />
cooked steaks on side over heat to crisp<br />
bacon. Remove skewer prior to serving.<br />
Filet Mignon with<br />
Mushrooms<br />
(Recipe by James Beard)<br />
6 (6 oz.) Filet Mignons, thawed<br />
Oil<br />
1/2 cup Scotch<br />
3/4 lb. Fresh mushrooms, sliced<br />
3 Tbsp. Butter<br />
2 tsp. Flour<br />
Salt and pepper, to taste<br />
1 cup Heavy cream, heated<br />
6 slices French bread<br />
6 Tbsp. Butter<br />
• Remove filets from package, set aside.<br />
• Heat 3 Tbsp. butter in large saute<br />
pan, over medium heat. Saute the<br />
mushrooms for about 8-10 minutes.<br />
• Add flour, blend well. Add salt &<br />
pepper to taste.<br />
• Stir in warmed cream, reduce heat<br />
to keep warm.<br />
• In a separate saute pan, heat small<br />
amount of oil on medium high heat.<br />
• Saute filets for 2 1/2 minutes per side<br />
for rare; 3-4 minutes per side for<br />
medium rare.<br />
• Meanwhile, in a separate saute pan,<br />
heat 6 Tbsp. butter over medium<br />
high heat. Add bread slices, turning<br />
often until lightly golden brown.<br />
• Place one bread slice on each<br />
serving plate.<br />
• Top each bread slice with filet.<br />
• Add Scotch to filet pan juices, boil<br />
for 1-2 minutes.<br />
• Add mushroom sauce to pan with<br />
scotch. Spoon over filets and serve.<br />
Sear Roasted Filet Mignons<br />
Thaw 5 oz. or 6 oz. Omaha Steaks Filet<br />
Mignons overnight in the refrigerator or<br />
use the quick thaw method of placing<br />
steaks in their vacuum packaging in a<br />
sink with cold water for 30 minutes.<br />
• Preheat oven to 450˚F.<br />
• Remove steaks from the vacuum<br />
packaging and season.<br />
• Heat 1 Tbsp. olive oil over medium<br />
heat in a large ovenproof saute pan.<br />
• When the oil is hot, add filets to the<br />
pan and sear until nicely browned,<br />
about 2 minutes on each side.<br />
• Place the saute pan into the oven<br />
and roast 4-5 minutes for medium<br />
doneness.<br />
• Carefully remove the hot pan from<br />
the oven, using a heavy duty hot pad.<br />
Steak Diane<br />
2 (6 oz.) Filet Mignons, thawed<br />
1/8 tsp. Salt<br />
1/8 tsp. Freshly ground pepper<br />
2 Tbsp. Butter<br />
1 tsp. Dijon-style mustard<br />
2 Tbsp. Shallots, minced<br />
1 Tbsp. Butter<br />
1 Tbsp. Lemon juice<br />
1 1/2 tsp. Worcestershire sauce<br />
1 Tbsp. Fresh chives, minced<br />
1 tsp. Brandy<br />
1 Tbsp. Fresh parsley, minced<br />
• Season both sides of steak with salt<br />
and pepper.<br />
• Melt 2 Tbsp. butter in a heavy<br />
skillet; add mustard and shallots.<br />
• Saute over medium heat 1 minute.<br />
• Add steaks and cook approximately<br />
3 minutes each side for medium rare.<br />
• Remove steaks to serving plate and<br />
keep warm.<br />
• Add into pan: drippings, 1 Tbsp.<br />
butter, lemon juice,Worchestershire<br />
sauce and chives.<br />
• Cook for 2 minutes.<br />
• Add brandy, pour sauce over steaks.<br />
• Sprinkle parsley over the top.<br />
Serves 2.<br />
Beef<br />
13
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