Rare 18th

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Frequently Asked Questions...

How should I cook filet mignon?

I don't own a grill, so I can either do stove top or oven. Which would come out the best? I'm cooking for someone who doesn't eat vegetables so if there's a way to make it yummy with no healthies please let me know.

Best Answer...


Title: Steak a la Stone
Categories: Beef,
Yield: 8 servings

4 lb Filet mignon, cut 1/2″ thick
4 lg Onions, sliced, cut strips
1 c Butter, melted
16 oz Pimento, cut in strips
Salt and pepper

Place meat on cold rack of broiler pan. Broil 3 inches
from heat to desired doneness, turning once. Allow 14
to 16 minutes total time for rare; 18 to 20 minutes
for medium. Meanwhile, in a large skillet saute onion
in butter till tender; add pimiento and salt and
pepper to taste. Cook and stir mixture for 2 to 3
minutes. Cut broiled steak in thin slices; add to
Broiled Filet Mignon
Serving Size : 2 Preparation Time :0:00
Categories : Beef-Mt Grill/Broil-Mt

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tenderloin or fillet steaks
--each 1 1/4-inch thick
--8 ounce weight -- at room temperature
1 tablespoon melted butter -- mixed with
1 teaspoon vegetable oil

Brush top with oil and butter and broil 4 minutes a side for rare; turn
over, brush other side with butter or oil and broil 4 minutes a side (cook 5 to 7 minutes a side for medium rare; never cook until well done) Yield: 2 servings

Serving Size : 4 Preparation Time :0:00
Categories : Beef Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Filet mignon, fat removed
2 tb Paprika
2 tb Butter
1/4 c Red wine vinegar
1 c Heavy cream
2 tb Shallots, minced

1. Cut the tenderloin into eight pieces. Sprinkle with
paprika on both sides. 2. Heat the butter in the
skillet and when it is very hot and almost brown, add
the steaks in one layer. Cook about 2 min. on one
side, then turn and cook about 2 min or until golden
brown on the other side. Remove the steaks from the
skillet and keep warm. 3. Pour off the fat from the
skillet. Add the vinegar, stirring to dissolve the
brown particles that cling to the bottom of the
skillet. Cook until the vinegar has almost evaporated.
4. Add the cream. Cook, stirring over high heat until
reduced almost by half. Add any juices that hace
accumulated around the meat. 5. Return the steaks to
the skillet and turn in the sauce. 6. Add the shallots
and heat briefly.