Fried Filet Mignon Recipe2022-04-14
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
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This information is per serving.
Saturated Fat3.6 g
Trans Fat3.2 g
Unsaturated Fat2.2 g
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 a large skillet over high heat. Grease both sides of the fillets 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 the Madeira mixture from the heat and stir in the remaining ingredients. Season sauce to taste with salt and black pepper. Spoon over warm meat and serve immediately.