This Fancy Filet Mignon recipe is a winner for Valentine’s Day, anniversaries, or birthdays. Looks super fancy, but it’s actually simple to make!
Fancy Filet Mignon Recipe
This Fancy Filet Mignon Recipe is one of those dinners that looks like you spent hours slaving in the kitchen, but it’s actually simple to make. It’s perfect for any special occasion, and is always a hit! In this post you’ll see how to make the basic filet as well as instructions on how to make it a full meal (as shown in the picture above). This is the best fake-out meal, meaning it’s so easy and yet looks totally fancy. Plus it’s absolutely delicious!
Tips for the Perfect Filet
- I always get my filets from the butcher counter at my grocery store. They will be a bigger than what you can buy pre-wrapped and your butcher can help you pick the best cut
- I highly suggest cooking your filet to AT MOST medium. I prefer my filet medium-rare because it practically melts in your mouth.
- Medium will be great too, but any more than medium I can’t guarantee you will have a juicy filet.
- Let your meat rest at room temperature for about half an hour before you grill. If you throw refrigerated meat on the grill it can shock the meat and cause it to toughen up.
- If you don’t have a grill, you can sear the filets in a pan then place them in the oven at 300 to 350-degrees until you reach the desired internal temperature.
Filet Mignon Dinner
You can make the filet mignon on its own, or create a complete fancy schmancy dinner! Here’s what you need to make the full meal:
- Two cups of our perfect Mashed Potatoes recipe.
- Our sinfully rich and delicious Blue Cheese Sauce
- Sweet Sauteed Asparagus
- My favorite dessert to have with this meal is individual Melting Cakes. I like doing them because they are an easy, yet fancy looking dessert to pair with this dish. It looks fancy, yet it is hardly any work at all.
How to make this Fancy Filet Mignon Recipe
- Let the filets rest out of the refrigerator for 30-40 minutes prior to grilling (helps keep the meat tender...if you apply heat to chilled meat it shocks it & causes it to toughen up).
- In the mean time, mix together all the dry rub ingredients. It will make more than you need, you can save the extra mix in the pantry.
- When the filets are brought to room temperature, rub the spice mixture generously onto each piece.
- Grill over medium heat to desired doneness (again, PLEASE do not over cook, it will taste best with a pink center-- medium rare is what I like best).
- **If you don't have a grill, you can sear the filets in a pan then place them in the oven at 300 to 350-degrees until you reach the desired internal temperature.
- Remove from heat and allow filets to sit about 2-3 minutes to let the juices settle into the filet.
- Mix together balsamic vinegar and brown sugar. Bring to a slight boil over medium heat, stirring constantly until sugar is dissolved, reduce heat to LOW and simmer for about 15-20 minutes until it has reduced to a syrupy consistency and half of the original volume.
- While the glaze is simmering, saute mushrooms and onions in butter until onions become soft and transparent. Remove from heat.
- Layer sauteed onions/mushrooms over filet and drizzle with balsamic reduction and top with green onion.
- If you want to do all the optional additions to make it a full meal, layer in this order: asparagus, loaded potatoes, filet, blue cheese, mushrooms/onions, and top with green onion.
- Outdoor BBQ Grill