This Fancy Schmancy Filet Mignon is a winner for Valentine’ Day, Anniversaries, and Birthdays. Looks super fancy but really it’s not that difficult to make!
Fancy Schmancy Filet Mignon
Ok, you asked for it! Here is the “Fancy Schmancy Filet Mignon” recipe I put on Facebook. I am putting the basic filet recipe on here as well as instructions on how to make it a full meal (as shown in the picture above). 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.
I made this for my husband on Father’s Day and he has been BEGGING me to make it since. Everything about it is so good– and really, it isn’t THAT hard. I highly suggest cooking your filet to AT MOST medium. I prefer my filet medium-rare because it practically melts in your mouth– but that is just me. Medium will be great too.. any more than medium I can’t guarantee you will have a juicy filet! Just sayin’. 🙂 Enjoy! I would love to see your pictures of YOUR Fancy Schmancy meal! Send them to [email protected] or put them on Instagram or twitter as #fancyschmancydinner !
**Oh and one more little tip… get your filets from the butcher counter! They will be bigger and better and your butcher can help you pick the best cut!
How to make Fancy Schmancy Filet Mignon
Fancy Schmancy Filet Mignon
- 2 cuts filet mignon 1" to 1 1/2" thick
- dry rub to taste (click HERE)
- 1 c. balsamic vinegar
- 1/4 c. brown sugar
- 1 c. sliced mushrooms
- 1 c. sliced onions
- 3 Tbsp. butter
- sliced green onion or chives for garnish
- 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.