Filet Mignon Steak Recipes

Cookout Collection - Family Meal

• 4 6-8 oz. Certified Angus Beef® Filets with trimmings
• Salt and freshly ground black pepper to taste
• 1 Tbs. vegetable oil

***Chili Corn Sauce***

• 2 Tbs. vegetable oil
• Beef trimmings
• 1 onion, sliced
• 1 Tbs. garlic, finely chopped
• 1 red pepper, finely chopped, trimming reserved
• 1 green pepper, finely chopped, trimming reserved
• 2-1/2 Tbs. chili powder
• 1/4 tsp. cayenne pepper
• 1/4 tsp. freshly ground black pepper
• 2 Tbs. dry white wine
• 1-1/2 cups veal or beef stock
• 1 cup heavy cream
• 1 cup corn kernels, preferably freshly shucked

Directions

1. For the sauce, heat the oil in a heavy saute pan over medium-high heat until very hot. Brown the filet trimmings in the oil. Add the sliced onion to the pan and cook until lightly browned. Add the garlic and the pepper trimmings. Cook the mixture for another minute.
2. Turn the contents of the pan into a strainer to remove excess oil. Return vegetables to the pan and stir in the chili powder, cayenne and pepper. Lower the heat and cook, stirring for 2-3 minutes. Add the wine and stir briefly, scraping the bottom and sides of the pan. Add the stock to the pan. Raise the heat to high and bring the mixture to a boil, skimming any fat or foam off the surface.
3. Cook for 7-8 minutes until the mixture is reduced by about half and has a syrupy consistency. Put the cream in a 1-quart saucepan and simmer for about 5 minutes until thickened, skimming off any foam. Strain the reduced chili mixture into the cream and whisk to blend. Stir in the red and green peppers and the corn and simmer for 3-4 minutes until the corn is tender. If the sauce begins to separate or curdle, strain it into a blender, add a few tablespoons of heavy cream and blend just until smooth.
4. For the beef, season the filet mignons with salt and pepper. Heat the oil in a cast iron skillet or heavy saut? pan until very hot. Add the filets and char evenly for 3-4 minutes on each side for medium-rare.

Makes 4 Servings