Filet mignon is French for "dainty filet" and is a common cut of beef tenderloin eaten cross-culturally. I like to create the grill marks on an indoor grill and then bake it until done. The sundried tomato butter recipe will yield leftovers to be used on bread or pasta.
Here's a larger image of the filet mignon.
Makes 2 servings of Easy Filet Mignon with Sundried Tomato Butter
Here's a larger image of the filet mignon.
Makes 2 servings of Easy Filet Mignon with Sundried Tomato Butter
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 2 (6-ounce) filet mignons
- 2 teaspoons olive oil
- Salt and pepper to taste
- .
- Sundried Tomato Butter:
- 4 ounces sundried tomatoes in oil, herbs and garlic
- 4 ounces softened butter
Preparation:
- Make the sundried tomato butter first by placing tomatoes in a small food processor and chop finely. Add butter and whiz until well mixed. Place in a bowl or container and refrigerate covered up to 1 week in advance. Remove from refrigerator 1 hour before using.
- Heat an indoor grill to hot. Brush both sides of filets with olive oil. Place on grill, close lid and cook 2 minutes. Rotate one-quarter turn to get crisscross grill marks, and cook, lid down, another 2 minutes.
- Either remove to a plate, cover and refrigerate and finish cooking the next day, or heat oven to 425 degrees and place filets in a shallow baking pan that has been lightly coated with cooking spray.
- Roast 5 minutes for medium rare, 7 minutes for medium, 9 minutes for medium well and 10 minutes for well done. Place on serving plate and top with a dollop of sundried tomato butter.
