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Filet mignon

Explore 5 recipes, 5 videos, and more

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Pan-Roasted Filet Mignons with Potato-Walnut Confit, Port Wine Reduction, Stilton Cheese, and Shallot Rings

Ingredients
  • 1 1/2 pounds small red potatoes, scrubbed and cut lengthwise into 8 wedges each
  • 4 (8-ounce) filet mignon steaks
  • 2 tablespoons chopped shallots
  • 1 teaspoon chopped garlic
  • 2 teaspoons coarse salt
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons freshly ground black pepper
  • 1/2 cup ruby port
  • 1 teaspoon dried thyme
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon coarse salt
  • 1 cup Reduced Beef Stock
  • 2 tablespoons olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (1 stick) unsalted butter, cut into cubes and chilled
  • 1 cup crumbled Stilton or other blue cheese
  • 3 ounces bacon, chopped
  • 1/2 cup walnut pieces
  • Fried Shallot Rings
  • 1 tablespoon chopped fresh flat-leaf parsley
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Cooking and Catching With Eli Manning

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Stuffed Cornish Hens and Mussels

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Lobster Stuffed Fillet Mignon

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Party Sized Side Dishes

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Filet Mignon with Fried Shallots

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Ginger Beef and Kale

Other Ideas:
Asian, Kale, Main course, Stir-fries
Ingredients
  • 1 pound filet mignon, thinly sliced
  • 2 tablespoons finely grated fresh ginger
  • 4 garlic cloves, minced
  • 1 medium onion, grated on the small holes of a box grater (1/2 cup)
  • 1/4 teaspoon smoked paprika
  • 2 small dried hot red chiles, crumbled
  • 1/4 teaspoon coarse salt
  • 1 teaspoon extra-virgin olive oil
  • 1 bunch kale (1 1/2 pounds), stems discarded, leaves cut into 3 pieces each, and rinsed well
  • 1/2 cup homemade or low-sodium store-bought beef stock
  • 1/2 teaspoon freshly ground pepper
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Steak and Oven-Baked Frites

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Filet Mignon with Herb-and-Cheese Potatoes

Ingredients
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons chopped fresh cilantro
  • 1 teaspoon minced garlic
  • 1/3 cup finely grated cotija cheese
  • 1/8 teaspoon cayenne pepper, or to taste
  • 1 tablespoon extra-virgin olive oil
  • 2 russet potatoes, about 9 ounces each, peeled and cut lengthwise into 1/8-inch-thick slices and again into 1/8-inch-wide strips, set aside in a bowl of cold water
  • 2 pieces filet mignon (7 ounces and 1 1/2 inches thick each), room temperature
  • Coarse salt and freshly ground pepper
  • 1 teaspoon vegetable oil
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Pepper-Crusted Filet Mignon

Time:15 mins
Other Ideas:
Main course
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