Fried Filet Mignon Recipe
- Yield : 4 serving plates
- Servings : 4
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
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Basic Filet Mignon with Anchovy Butter Recipe
Makes 4 servings
Ingredients: 1 tablespoon (15 ml) vegetable oil, 4 filets mignon, 1 recipe Anchovy Butter (recipe follows), salt and freshly ground black pepper, to taste
Instructions: In a large frying pan, heat vegetable oil over medium-high heat. Add filet mignon and cook for 2 minutes, then turn the meat over, season with salt and black pepper and continue cooking for further 6 minutes, turning occasionally.
Spread anchovy butter over meat and broil for 1 minute. Serve with vegetables.
Anchovy Butter Recipe
Ingredients: 4 anchovy fillets, 8 oz (240 ml) unsalted butter, softened, 1 teaspoon chopped chives, 1/4 teaspoon freshly squeezed lemon juice, freshly ground black pepper, to taste
Instructions: Drain anchovy filets and pat dry with paper towels. Place filets in mortar and mash with a pestle. Add softened butter and combine well together with a spoon. Place anchovy mixture in a fine sieve and force through, using a pestle.
Stir in chives, lemon juice, and black pepper. Mix well and refrigerate until ready to use.
Fried Filet Mignon Recipe
- 1 medium shallot, peeled and minced
- 1 cup (250 ml) Madeira
- 2 anchovy fillets, minced to a paste
- 1 tablespoon (15 ml) minced fresh parsley leaves
- 1 tablespoon (15 ml) minced fresh thyme leaves
- 1/2 oz (15 ml) Dijon mustard
- 1/2 oz (15 ml) freshly squeezed lemon juice
- 3 tablespoons (45 ml) unsalted butter, softened
- 4 filets mignon
- 4 teaspoons olive oil
- salt and freshly ground black pepper, to taste
In a large mixing bowl, combine all ingredients, except filets mignon, olive oil, and black pepper. Mix well.
Preheat large skillet over high heat. Grease both sides of filets with olive oil. Sear in the preheated skillet for 1 minute on each side. Reduce heat to medium and continue cooking, turning often, until well browned.
Remove fried filets from the skillet and transfer to a warm platter. Keep warm.
Add minced shallots to the skillet and cook, stirring constantly, until softened, for about 1 minute. Pour in Madeira, increase the heat to high and, using a wooden spoon, scrape the pan bottom to loosen browned bits. Reduce heat to low and simmer, covered, until the liquid is reduced by 1/3 cup (80 ml), for 3-4 minutes.
Remove Madeira mixture from the heat and stir in remaining ingredients. Season sauce to taste with salt and black pepper. Spoon over warm meat and serve immediately.