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Filet Mignon - What now?


pistolabella
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I was recently gifted with some giftcards to a very nice butcher shop in town. I picked up some filets today because they looked amazing! But the thing is - I just made some filets last weekend (I know, cry me a river). I want to do something a little different this time, and am also looking for suggestions on accompaniments. Last week I did a little garlic and rosemary, seared in cast iron & finished in the oven. Sauteed mushrooms & onions on the side. What's something different I can do? I am not interested in dumping a heavy sauce or stuffing it with anything - the quality is too good. I'm ready for suggestions on cooking methods, season, and sides!

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Tenderloin is spectacular for kebabs. Marinate in olive oil, lemon juice, and minced onions, and grill. Serve with pita bread, tomato sauce and yogurt.

"There is nothing like a good tomato sandwich now and then."

-Harriet M. Welsch

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Steak Au Poivre from James Beards Theory and Practice book.

I just googled it and all the recipes I saw use a new york strip and cracked black pepper, but what I remember (it's been years) is fillets and green peppercorns.

Regardless it was great, just be careful when you 'flame on' lighting the cognac. Years ago I steered a single friend to this and it became his go to dish when he cooked for a date just for the pyro special effects. Heh heh, he was a crafty one.

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I seem to recall Jacques Pépin using strips of tenderloin to make quick beef stews, also.

I've got a beef and kidney stew that uses tenderloin and simmers for only 15 minutes.

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Heavy S&P, maybe a little dried chipolte. Sear hot in a pan or grill. Cook to before desired doneness, rest 10 mins then eat with whatever condiments or sides you like. I never get tired of good simple parts cooked well.

Of course if you're looking for something kinkier...... fire up the circulator and have at it.

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