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From that first, buttery bite, you’re hooked. Filet mignon is the ultimate dish to serve at your next dinner party or special occasion. To get the same “wow” factor as the lavish steakhouses this sophisticated cut of meat is so indelibly tied to, we have done our homework and determined a list of the five best ways to prepare filet mignon.
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Spicy and hearty, this filet mignon recipe is sure to satisfy the steak and coffee connoisseur(s) in your life who want a little something different for dinner. — Amanda MacT
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This takes the traditional combination of beef filet mignon and blue cheese and gives it a spin by substituting bison. — Elyse Cromer
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If you like your steak Pittsburgh-style, then this is the method for you. Pan-searing your filet is really the best way to get an even sear on the outside of the meat while keeping the center tender and juicy. Make sure your steaks are free of moisture, then season them well. Next, heat your pan until the oil ripples and is just about to smoke, about two minutes. Then, add the seasoned steaks and cook until a good sear forms on both sides, about three minutes per side. The steaks will be rare at this point. To finish, place the entire pan in a 500 degree F oven for five minutes for medium-rare. Add an additional two minutes for medium and so forth.
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Pair your pan-seared steak with an equally luxurious sauce, like this ragout of wild mushrooms and rich sweetbreads.
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Roasting is often the best option if you need to cook many steaks at once. Plus, roasting a filet makes it no less delicious. To achieve that perfect steakhouse taste, heat your oven to 500 degrees F and let your steaks rest at room temperature while the oven pre-heats. Season your steaks liberally and place in a heavy pan, like a cast-iron skillet. Cook the meat for 10 to 15 minutes for medium-rare, adding three minutes for medium and so forth.
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Save some calories by swapping bison for beef in this simply roasted filet mignon recipe. Add even more delicious flavor with a simple pan gravy made from the drippings and some high-quality beef or chicken stock.
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Try topping your filet with complementary flavors, like in this recipe that uses the sweet roasted pear and savory garlic sauce, that give the meat a boost of flavor.
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Stuffing a filet takes decadence to the next level, and if you’re going to go big, well, go big. From pâté to seafood, the options are plentiful. To stuff the filets, first pound the meat thin (about ¼-inch), then add your desired stuffing and roll it up. Secure the filets with either butcher’s twine or toothpicks.
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More demure than the lobster-stuffed filet, this elegant recipe is still equally as delectable. The porcini mushrooms and a subtle, earthy flavor to the meat that you will want to enjoy again and again.