I seldom eat beef anymore and I consider the indulgence to be a real treat. I do, however, always cook beef on Valentine’s Day. It’s a long standing tradition because most of the men I know and love are beef eaters. Too often I just throw steaks on the grill. It’s easy and they are good on the grill, but here are three recipes, all using Filet Mignon, that have amazing flavors and are easy to make.
I got this recipe for Steak Diane from the Tulsa Tribune years ago. Even the simplest of recipes can turn out some of your very best meals. I give this recipe really high marks on how easy it is to make. Yes, this is an all time favorite and a classic I have been making for over 25 years. THIS SAUCE HAS SO MUCH FLAVOR I swear you’ll want to make it again next weekend.
4 fillet mignon steaks, about 6 ounces each’
Salt and pepper to taste
2 Tbsp olive oil
3 Tbsp butter
3 Tbsp chopped shallots
2 Tbsp cognac
2 Tbsp chopped parsley
1 Tsp imported mustard
½ Tsp Worcestershire sauce
2 Tsp beef broth
Pound the steak to about 1/2 ” thickness.
Sprinkle meat on both sides with salt and pepper.
Heat 2 tablespoons of the oil and 2 tablespoons of the butter in a large skillet. When very hot, add two steaks. Cook one and one half minutes on one side and turn, Cook 30 seconds on the other.
Transfer the steaks to a hot serving dish. Add the other two steaks and cook. Transfer to the serving dish.
Remove the skillet from the heat and add shallots. Cook about 10 seconds.
Add parsley, mustard and Worcestershire then add the broth and stir.
Swirl in the remaining tablespoon of butter.
Add cognac and stir. Then light with a match and let burn out.
Pampered Beef Filets. My Ex-husband had a talent for finding recipes that were simple, easy to make and delicious.
6 large mushrooms, trimmed and chip carved (holding a sharp paring knife on slant, cut V-shaped piece out of center tops. Make a second cut at right angle to first. Reserve the mushroom stems for the sauce)
2 tablespoons of butter
6 filet mignons
Preheat oven to 500 degrees.
Heat the butter. Quickly brown steaks on both sides over moderate high heat.
Place filets on squares of heavy foil on a baking tray.
Spoon 2 Tbsp Royal Mushroom sauce over each filet.
Top each steak with a mushroom crown.
Brings the corners of the foil up over the steak and gently twist, leaving the top slightly open.
Complete the cooking in a very hot oven – 500 degrees – 12 minutes for rare, 15 minutes for medium and 18 minutes for well done. Makes 6 servings.
Royal Mushroom Sauce
Add ½ cup chopped fresh mushroom stems and ¼ cup chopped green onions to fat remaining in skillet after filets have browned. Cook until tender, but not brown. Blend in 4 teaspoons of cornstarch with ½ cup cold water. Add to skillet 1 cup of burgundy, 2 tablespoons snipped parsley, 1 teaspoon salt and a dash of pepper. Cook and stir until mixture thickens. Makes 1 ½ cups. At time of serving, you can pass the remaining sauce.
The Beef Wellington recipe is from one of the holiday magazines issued by Cooking Light. It’s a little bit more work but the end result is worth it. This is a perfect elegant recipe to make when you have special company.
½ pound mushrooms, finely chopped
Butter flavored cooking spray
¼ cups shallots
1 ½ garlic cloves, minced
2 tsp flour
½ tsp dried marjoram
1 can beef consommé, divided
2 Tbsp parsley
3 – 4 ounce filets – 1” thick
1 ½ Tsp Worcestershire
6 sheets phyllo dough, thawed
¼ cup merlot wine
¼ cup sherry
1 Tbsp plus 1 /12 Tsp cornstarch
Chop mushrooms finely.
Place a large skillet coated with cooking spray over medium high heat until hot. Add mushrooms, shallots, and garlic, Sauté 2 minutes or until tender. Stir in flour, marjoram, and pepper. Gradually add ¼ cup consommé, stir well. Cook 5 minutes or until liquid evaporates. Stir constantly (mixture will be thick). Remove from heat and stir in parsley. Set aside.
Preheat oven to 425 degrees. Place in a large skillet coated with cooking spray over medium high heat until hot. Add steaks and cook 1 /12 minutes on each side until brown. Drain on paper towels. Place steaks in pan. Drizzle each steak with Worcestershire. Top each steak with mushroom mixture.
Layer sheets of phyllo dough, spraying each with cooking spray. Cut into 6 ½ x 4 ½ inch rectangles. Thinly slice excess for topping. Drape double layer of phyllo over each steak, tucking under the edges. Crumple the thinly sliced phyllo strips into a ball and place one on top of each phyllo-wrapped steak. Lightly coat with cooking spray.
Bake at 425 degrees for 15 minutes for medium steak.
Combine remaining consommé, wine, sherry and cornstarch in a small saucepan. Stir well. Bring to a boil and stir constantly until thick, Serve with the steak.