Filet Mignon Recipe
Filet mignon is a beef tenderloin tip recipe. This filet mignon recipe is simply prepared with pork or bacon pieces along with mushrooms and peas. Oven cooked and served with a side of choice, this filet mognon is great for brunch parties too.
Ingredients
4 filets mignons
Pepper
Small piece of salt pork or bacon
2 tablespoons melted butter
8 large mushrooms
Salt
1 cup tiny peas
Directions
Have the butcher lard the filets.
Bring to room temperature before cooking.
Brush with butter and sprinkle with salt and pepper.
Place the salt pork or bacon in the bottom of a small roasting pan.
Arrange a rack on top and place filets on the rack.
Bake in a preheated 500° oven for 20 to 30 minutes.
Transfer meat to hot serving platter.
Saute mushroom caps in a little butter for 5 minutes, then fill with hot, drained, and buttered peas.
Remove salt pork or bacon from pan and discard.
Stir in the finely chopped stems of the mushrooms and saute over a brisk heat for a minute or two.
Pour in a little water (about 1/4 cup) and boil rapidly to concentrate the flavors.
Pour over beef.
Garnish the platter with the mushrooms, grilled "tomatoes, Potatoes Duchesse, and watercress.
Bring to room temperature before cooking.
Brush with butter and sprinkle with salt and pepper.
Place the salt pork or bacon in the bottom of a small roasting pan.
Arrange a rack on top and place filets on the rack.
Bake in a preheated 500° oven for 20 to 30 minutes.
Transfer meat to hot serving platter.
Saute mushroom caps in a little butter for 5 minutes, then fill with hot, drained, and buttered peas.
Remove salt pork or bacon from pan and discard.
Stir in the finely chopped stems of the mushrooms and saute over a brisk heat for a minute or two.
Pour in a little water (about 1/4 cup) and boil rapidly to concentrate the flavors.
Pour over beef.
Garnish the platter with the mushrooms, grilled "tomatoes, Potatoes Duchesse, and watercress.
