Christmas Dinner - filet Mignon help

I am making a filet for dinner. have you ever made one of these guys? have any pointers? what can i serve wtih it?

I was thinking Spinach / mushrooms / roasted potatos.

At least it is something different for our family.

Re: Christmas Dinner - filet Mignon help

Where are you getting it from? I always get mine from the butcher. They will tell you exactly how long to cook it (tell them to write it on the wrapping) to get it to exactly the way you want it (medium rare, medium etc). Just remember that once you take it out and it sits it will continue to cook a little bit - so if for example you want it medium rare don't pull it when it is borderline medium or it will continue to cook and it will be medium when you are done. Also try to get one that is the same thickness all the way thru - sometimes they are much thicker on one end and that makes it harder to get the temp right.

It is pretty easy to cook - they are soooo good. I usually do it with zucchini boats, baked potato and asparagus or other vegetable.

Message edited 12/3/2008 1:06:35 PM.

Re: Christmas Dinner - filet Mignon help

nice HOT pan, salt pepper and olive oil.

that is ALL you need. it's freaking delicious.

I also like sauteed spinach and mushrooms.

I'd probably make frites as well.

and maybe make it au poirve (with peppercorn sauce)

it's heaven.

Re: Christmas Dinner - filet Mignon help

This is my fave recipe.

http://tlc.discovery.com/fansites/takehomechef/recipes/episode137_print.html

Re: Christmas Dinner - filet Mignon help

Mine are always already cut into 9 oz pieces. I wrap in bacon, salt, pepper, garlic salt, throw in oven at 400.

The tastiest way I eat them though is ground up, made into a burger. Heaven.

(DH runs a steakhouse)

Re: Christmas Dinner - filet Mignon help

you can make a bernaisse sauce.

Sauteed wild mushrooms as a side are heaven - pick a few different types - oyster, shitake, cremini, . Sautee some garlic in olive oil, add the mushrooms and sautee down until tender. Just before serving, drizzle some truffle oil and a pinch of sea salt over them. Divine!