Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Recipe Requests - General / Filet Mignon - Cooked
    Lost? Site Map

    Filet Mignon - Cooked

    trick
    Thu Aug 15, 2013 12:15 pm
    Food.com Groupie
    Have lots of cooked (rare-medium rare) filet mignon....what to do with it now.....can I make a stew? Any suggestions would be really, really welcomed. Thanks in advance!
    Dee514
    Thu Aug 15, 2013 12:52 pm
    Forum Host
    I rarely have any leftover filet mignon, but when I do I have used it for steak/French dip sandwiches, steak salads, stir fried dishes (add the thinly sliced filet just before serving to warm the meat, not cook it), and beef Stroganoff.

    When I use it for Stroganoff, I make the recipe meatless (prepare the recipe according to directions, just omit the meat), just before serving I add the thinly sliced filet mignon, and toss it with the rest of the ingredients so that it gets heated through, but doesn't really cook any further. Wouldn't want the filet mignon to end up overcooked! icon_eek.gif
    pinky kookie
    Thu Aug 15, 2013 1:05 pm
    Food.com Groupie

    Here are some good ideas that you can make with leftover cooked filet mignon for you to select from:

    WHAT CAN I DO WITH LEFTOVER FILET MIGNON?
    http://answers.yahoo.com/question/index?qid=20061229042814AAaNmSf

    FILET MIGNON SANDWICH:
    Cut the meat into slices and cook it very quickly in a pan with some butter. Do not overcooked. Put the meet aside.
    Take two slices of some really good bread. Butter one side of each slice and fry them in the pan that you cooked the meet in. It will absorb the tasty meet juices.
    Then, put the meet on the buttered sides of the bread and you have a really tasty filet mignon sandwich.

    FLAVORED BUTTERS TO SERVE WITH FILET MIGNON -
    Because filet mignon lacks fat and marbling, consider serving it with a sauce or another accompaniment to add flavor and moisture.

    HOLLANDAISE SAUCE is classic or try one of these flavored butters, which can be made in advance. Simply place a tablespoon of the butter over the filet after the standing time and just before serving.

    HOLLANDAISE SAUCE RECIPE -
    http://www.bhg.com/recipe/sauces/hollandaise-sauce/

    HERB BUTTER: In a small mixing bowl beat 1/2 cup softened butter, 2 teaspoons snipped fresh thyme, and 2 teaspoons snipped fresh marjoram or oregano with an electric mixer on low speed until combined. Cover and chill for 1 to 24 hours.

    BLUE CHEESE BUTTER: In a small mixing bowl beat 1/2 cup softened butter and 2 tablespoons crumbled blue cheese with an electric mixer on low speed until combined. Cover and chill for 1 to 24 hours.

    CHIPOTLE CILANTRO BUTTER: In a small mixing bowl beat 1/2 cup softened butter, 1 teaspoon chopped chipotle pepper in adobo sauce, and 1 tablespoon snipped fresh cilantro on low speed until combined. Cover and chill for 1 to 24 hours.

    A beef version of Nicoise Salad: using filet mignon slices, green beans, cooked new potatoes, onions and a vinegarette.
    dunask
    Thu Aug 15, 2013 3:53 pm
    Food.com Groupie
    TRICK:
    Good afternoon. Trick you can consider making a :"BEEF BARLEY"
    soup You can jar it in jars for freezing as I do every now & then.

    EASY ENOUGH!!!!

    Good day Trick.

    ~DUNASK.
    Amberngriffinco
    Thu Aug 15, 2013 6:20 pm
    Food.com Groupie
    make a shallot Dijon cream sauce to lay over slices icon_smile.gif
    Zeldaz
    Thu Aug 15, 2013 8:08 pm
    Food.com Groupie
    I wouldn't waste expensive filet in a stew, chili, or soup, or any long-cooked application. Stroganoff was the first thing that popped into my head, as filet is traditionally used for that. I also think Amber's suggestion of just slicing it and serving it with a sauce is excellent, as is Pinky's suggestion of Hollandaise with it. You can also make a Thai Beef Salad, My O My.. Best Thai Beef Salad Ever!, or another type of beef salad with it, or make some fancy-pants sandwiches or beef quesadillas.
    trick
    Thu Aug 15, 2013 11:46 pm
    Food.com Groupie
    Thanks everyone...I think your idea of making a sandwhich with some sort of dressing would probably be the best.....or Stroganoff. I'm going to make that or do a hot roast beef sandwhich with gravy....that sounds like a winner too. Thanks again...I know that whenever I'm stuck you people always, always come to my rescue and it's truly appreciated.
    SarasotaCook
    Sat Aug 17, 2013 8:43 pm
    Food.com Groupie
    I second the sandwich, salad, or stroganoff. I would definitely NOT do a stew, soup, etc. It is too good as is. I often make a nice sauce, and just reheat it.

    You could make a simple brandy sauce. Warm up the steak and serve over baguettes with some grilled onions and brandy sauce.

    Or top over a croissant, and a poached egg. Too good to waste all that good steak. Delicious.
    duonyte
    Sat Aug 17, 2013 9:20 pm
    Forum Host
    I also go for sandwich or salad. I love a very crusty roll with a horseradish sauce and thin slices of rare roast beef - some tomatoes, onion and lettuce and I'm in heaven. Or a delicious salad, with a blue cheese or ranch dressing, topped with beef. Cold roast beef is a real treat.
    SarasotaCook
    Sat Aug 17, 2013 9:39 pm
    Food.com Groupie
    duonyte wrote:
    I also go for sandwich or salad. I love a very crusty roll with a horseradish sauce and thin slices of rare roast beef - some tomatoes, onion and lettuce and I'm in heaven. Or a delicious salad, with a blue cheese or ranch dressing, topped with beef. Cold roast beef is a real treat.

    Hello ... count me in. The steak is so good. Just let it shine.
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites