Filet mignon are also called Chateaubriand, tournedos, filet de boeuf, tenderloin Steak, or fillet steak.
Some year ago my mother collected a newspaper article of a veal roast with the sauce I described in this post and I combined this tenderloin. I tried this recipe with whole beef tenderloin, with medaillons and both turned delicious.
I made and remade this dish, this year I prepared this for Easter adapting once more the recipe and it turned out so perfect that my mother told me these were the best medaillons I’ve ever prepared.
Suggestion: serve this with potatoes, egg noodles, mashed potatoes or with rice. I found out that with yellow saffron risotto this is perfect as well as the mushroom sauce goes perfect with the rice.
Variation 1: At home we have special oven which allows constant temperature around (80°C). In this case I roast the whole tenderloin in the pan for 4-5 minutes after rubbing it with salt, pepper and grill spices and I place it in in the preheated oven at 80°C. Quickly I prepare the sauce in the skillet were I roasted the meat and when ready I pour the sauce in the mold around the meat, this will keep the meat moist. Baking time at 80°C: about 2 hours for 2 pounds filet. Slice and serve with the sauce.
Variation 2: Preheat the oven to 250°C. Pat dry the tenderloin (about 2 kg) and place the beef on a baking sheet. Spread the butter on with your hands and season with salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. Remove immediately from the oven, cover it tightly with aluminum foil and let rest at room temperature for 20 minutes. Remove the foil and slice the filet thickly.
Variation 3: Rub the tenderloin (about 1 -1 1/2 kg) with 3 tablespoon oil, pepper and thyme (or our favorite rub). Roost it in a very hot skillet all around. Then add some salt and roast on medium heat for other 5 minutes. Place the filet in a preheated oven at 160°C to cook for about 25 minutes. Wrap the meat in aluminum foil and place in the oven again (switch off the heat) for other 5-10 minutes. Remove quickly the filet from the oven and dissolve the dried juices with 200 ml heavy cream. Adjust the sauce with salt pepper and spices/herbs to taste (or the sauce given in this recipe). Unwrap the filet, slice it and serve it with the sauce.
Filet Mignon Medallions of Beef with Mushrooms and Dried Tomatoes
Sauce (double quantity if desired for example as extra sauce for egg noodles)
- 30 g dried mushrooms (best porcini mushrooms of good quality)
- 1 cup broth
- 1 tablespoon butter (or margarine)
- 1 onion, finely chopped
- 1 teaspoon flour
- 1/2 cup white wine
- 1 spring rosemary
- 1/2-2/3 cup dried tomatoes in oil with spices
- 1/2 cup heavy cream
- Salt and pepper
- 1-2 tablespoon vegetal oil
- 4 slices beef tenderloin (about 2 cm thick)
- Salt and pepper to taste
- Place mushrooms in to the warm broth to soak.
- Slice tomatoes into strips and set aside.
- Add 1 tablespoon butter to a sauce pot.
- Add onion and fry until translucent.
- Add flour and roast shortly.
- Add mushrooms with soaking broth taking care to leave the last spoons water in the cup (potential sandy or small stones sediment).
- Add wine and rosemary
- Add tomatoes.
- Add cream and bring to low simmer
- Stir well and adjust with salt and pepper.
- Set aside and keep warm.
- Place a non-sticky skillet over medium high heat until hot (this takes about 4-5 minutes). Add 1-2 tablespoons of vegetal oil (or good margarine with los water content) and tilt it around to cover the pan.
- In the meantime rub the meat with salt and pepper.
- Place the medallions into the skillet and roast them for 2-3 minutes on the first side. Flip and roast the other side for another 2-3 minutes. This should give you medium-rare medallions.
- To test for doneness, cut a small slit into a medallion and peek inside; remember that the meat continues to cook as it rests. Transfer the medallions to a warm platter cover with foil and let them rest in a warm place for 5 min. before serving.
- While the meat is resting pour the mushroom sauce into the skillet to dissolve the fond. Bring to boil, remove rosemary and pour in a saucier (bowl for sauce).
- Serve the meat topped with the sauce.