Filet Mignon is the short loin part of the tenderloin portion of beef. The meat is tender and soft because the tenderloin muscles do not bear any weight. Below is a recipe for cooking filet mignon with mushrooms.
For this recipe, you will need 2 1“ thick Filet Mignon cuts. The standard weight for each cut is 6 ounces. You will also be using 4-5 small white sliced mushrooms, fresh Rosemary, 2 crushed cloves of garlic, 4 tablespoons of butter, salt and pepper, 2 tablespoons of groundnut or peanut oil, and 1 small yellow onion that has been halved and sliced.
Steps in Cooking Filet Mignon with Mushroom
- Get filets out of the refrigerator and let them sit for 30 minutes to bring them to room temperature.
- Heat the pan to medium-high heat until it is nearly smoking.
- Put 2 tablespoons of butter, onions, and mushrooms in pan. Sauté them for 4-5 minutes, stirring constantly.
- Remove the mixture from the pan and set it aside in a bowl.
- Put the pan back on the fire after wiping it with a paper towel.
- Spread fresh ground pepper and salt all over the filets.
- Pour oil into the pan, and place the filets in it.
- Shake the pan so that the filets do not stick to its bottom.
- Put the onions and mushrooms back to the pan. Stir all the ingredients together.
- Let the filets cook for 3 minutes if you want it medium to medium well.
- Turn the filets over and add garlic and rosemary.
- Before you remove the filets from the fire, put in the butter.
- Let filets rest for 5-10 minutes before serving.
Use an iron skillet because it will heat evenly. Cooking times will vary depending on the thickness of your meat. Filets are best cooked medium to medium well.