Filet Mignon Tenderloin Recipe

Famous for its tenderness, filet mignon is a signature dish on dinner menus for every special occasion like birthday celebrations, anniversaries, Valentine’s Day and many more. The translation of the French word mignon is sweetheart, darling or dainty. Even the name itself suggests romance.

Surprisingly, it’s quite easy to cook perfectly seared filet mignon tenderloin in your home, making it a practical and economical choice for special night-in dinner. A pound of beef tenderloin is sufficient enough to serve two people.


Preparation Time: 45 minutes
Cooking Time: 1 hour and 10 minutes
Serving Size: 4 servings

Ingredients:

Juiced lemon – 1/2

Large shallot – 1 piece, minced

Roma tomatoes (plum) – 3 pieces, chopped

Small Avocadoes – 4, peeled and mashed

Water – 2 tbsp

Black pepper – 1/4 tbsp, freshly cracked

Celery seed – 1 tsp

Coriander seeds – 1 tsp, crushed

Button mushroom – 1 package (4 ounce), sliced thin

Yellow bell pepper – 1 piece, tut in thin strips

Red bell pepper – 1 piece, cut in thin strips

Corn oil – 1/4 cup

Chicken broth (low-sodium) – 1 cup

Corn chips – 1 package (16 ounce)

Beef tenderloin – 4 filets (6 ounce) kept in room temperature

Olive oil – 2 tbsp

Sea salt – 1/2 tsp

Unsalted butter – 1/4 cup, cut in cubes 1/2-inch

White wine vinegar – 2 tbsp

Water – 3 1/2 cups

Garlic – 3 cloves, smashed

Shallot – 3 large pieces, sliced

Corn oil- 3tbsp

Directions

1. Mix the jalapeno pepper, minced shallots, roma tomatoes, lemon juice and avocado in a bowl. For great melding of flavors, allow the bowl of mixture to chill in the refrigerator.
2. Put a small-saucepan on stove with the heat over medium-low. Pour chicken stock and let it simmer until it’s reduced to only about 1/2 cup.
3. Heat corn oil in a skillet placed over medium heat. Cook the yellow and red bell pepper in hot oil for about 5-7 minutes until it becomes tender. Throw in the mushrooms and season with black pepper, sea salt and coriander seeds. Add water and the reduced chicken stock. Stir and cook for another 5-7 minutes until moisture is absorbed. Put mixture in a plate which is lined with paper towel (this will absorb the grease).
4. Heat olive oil in a medium sized saucepan. When the oil is hot, throw in the sliced shallot, stir and cook for about 3 minutes until it’s softened. Put the crushed garlic, stir and cook for an additional 3 minutes. Pour the water and bring the mixture to a boil until it’s reduced to about 1 cup.
5. Using a strainer with fine mesh, strain the mixture. Put the strained liquid back into the saucepan. Maintain the medium heat. Pour in the white wine vinegar. Bring the mixture to a boil until liquid is reduced to 1/4 cup. Whisk the butter in quickly until it melts. Continue constant whisking. Remove the new mixture from the heat but still keep it warm while you’re preparing the steaks.
6. Put cast-iron skillet on the stove and allow it to get hot over medium-high heat. Pour oil in the skillet. When the oil is hot enough, put the steaks and cook them until they become firm, juicy and reddish-pink in the center. Cooking time for the steaks is just about 5 minutes for each side. If you have an instant-read thermometer available, it should read 54 degrees C (130 degrees F) when inserted into the center of the filet mignon. When you’re done, put the steak on a plate and cover with 2 layers of foil. Let it rest in a warm area for about 10 minutes.
7. In the center of each of your serving plate, place a mound of your bell pepper mixture. Slice the steaks in half and put 1 slice on top of each mound. Get your butter mixture and put a few spoonfuls onto each plate to surround the stack. Serve this with corn chips and chilled guacamole.