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Filet Mignon

post #1 of 9
11/21/05 at 5:39pm
Thread Starter 
I am so clueless on how to prepare filet mignon the easiest way. I have a feeling it isn't something I can just slap on my George Foreman grill. I don't have a broiler. I don't know if it can be prepared in a roast pan or not. I plan on making it tomorrow evening. It's in the freezer right now until I can figure out what to do with it. Any suggestions?
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post #2 of 9
11/21/05 at 5:41pm
I've never prepared Filet Mignon, so I am curious too. I eat it at the resturant all the time though!
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post #3 of 9
11/21/05 at 5:50pm
Put them in the fridge to thaw in a shallow glass pan tonight! Run by the store and pick up some marinade and pour that on them too. 24hrs is a perfect amount of time for them to marinade.
I would think if you don't have a broiler that you could put it on the grill but here is a link that might help you out.
http://www.bigskyfiletmignon.com/servefiletmignon.htm
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post #4 of 9
11/21/05 at 5:51pm
Yup, that link says you can grill or pan fry them!
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post #5 of 9
11/21/05 at 5:52pm
Here's an easy receipe:
SAUTEED FILET MIGNON

4 filets mignons
2 tbsp. butter
1 1/2 tsp. minced garlic
1/4 c. dry white wine (Vermouth)
Salt and pepper (see instructions)

Trim fat from edges of each filet. Liberally add pepper (cracked black) and Lawry's season salt. In large skillet heat butter and whisk in garlic. Cook for 1 minute. Add filets mignons and quickly sear each side. Continue to cook over medium heat 4 minutes on each side (medium to rare). Remove filets mignons to serving platter. Add wine to skillet scraping up garlic in bottom of pan. Pour over filets mignons.
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post #6 of 9
11/21/05 at 5:53pm
Another really easy one:
BEEF

4 each filet mignon
1/4 c. olive oil
Salt and pepper to taste

Brush the meat with oil and season both sides with salt and pepper. Grill the meat quickly for 2 to 3 minutes per side for rare to medium rare.
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post #7 of 9
11/21/05 at 9:42pm
Thread Starter 
Thanks Krista (Can I just drink the wine?? It's been one of those days.)

I have postponed the filet mignon. I think we'll have it on Saturday when I have more time to prepare it.
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post #8 of 9
11/22/05 at 3:46pm
we just recently made these and we were out of gas for the grill so I pan fried. They were wonderful! Put them in the pan, fry for about 5-7 minutes on each side, try not to flip back and forth and it will make a nice texture. Cook for as little or as long as you like, depending on rareness you prefer.
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post #9 of 9
11/22/05 at 10:32pm
Dh likes these so we have them fairly often. We use salt, pepper and garlic powder and pan fry them only turning once. We like them pretty rare. We don't use marindae on filet b/c they are so good otherwise. But hey, we also like London Broil and do marinate those.
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