I discovered these filet mignon in the grocery freezer the other day and couldn't resist buying a couple. That's the thing about living in a place where you can't depend on certain products being there. It leads to a lot of impulse buys just in case whatever it is runs out and isn't shipped in again for a few months. And after seeing the price as they rang up, I don't think I'll be getting these again. But they were delicious and still cheaper than going out to a nice dinner, so it all works out.
I made a creamy mushroom sauce to accompany these, and served them with Green Veggie Soup and Fake Mashed Sweet Potatoes.
What you need:
2 (6 oz) filet mignon steaks
Salt and pepper
Olive oil spray
Heat oven to 450 degrees Fahrenheit. Spray an oven proof skillet or pot with olive oil. If you don't have something that is oven proof, that's fine, but you will need to have a cookie sheet or something like that as well.
Pat filet mignon dry and then season all sides of each with salt and pepper.
Heat the pot over high heat until oil is sizzling. Sear for 2 minutes on each flat side. Then roll each filet mignon on its round side to quickly sear it. Place entire pot/ skillet in the oven. (If you are using a baking sheet, heat in this in oven for the last minute that the steaks are searing, and then place steaks onto this pan). Cook for 2-6 more minutes, depending on thickness of the steaks and how you want them cooked. With 1 1/2 inch thick filets, I cooked one for 2 minutes (very rare) and then other for 4 (medium-rare to rare). Remove from oven and let sit for 5-10 minutes.
Serve with mushroom sauce and enjoy!
For the mushroom sauce:
I used basically the same Mushroom Sauce as I did with my t-bone steaks. The only changes were that I used button mushrooms instead of portobello (about 5 ounces) and add in some rosemary stems while everything was simmering, and removed them before serving.