Filet Mignon Steak Recipes

Close Trim Filet Mignon - USDA Choice

• 1-1/2 lbs. Certified Angus Beef® Filet Mignon, cubed
  
• Salt and pepper
• Vegetable oil
• 1 red pepper, seeded and cubed
• 1 golden pepper, seeded and cubed
• 12 cherry tomatoes
• 12 shiitake mushrooms

***Barbecue Sauce***

• 3 Tbs. hoisin sauce
• 1 Tbs. honey
• 1-1/2 tsp. rice vinegar
• 1 Tbs. soy sauce
• 1/2 cup tomato puree
• 1 green onion, minced
• 1/2 orange, juiced
• 1 clove garlic
• 1 Tbs. Thai hot paste
• Salt and white pepper to taste

***Saffron Rice***

• 1 tsp. clarified butter
• 5-1/2 oz. basmati rice
• 1 cup chicken stock
• 1/2 tsp. saffron
• Pinch cayenne pepper
• 2 Tbs. diced white onion
• 3/4 green onion, sliced
• 2 Tbs. diced red bell pepper
• Salt and white pepper

Directions

1. For the sauce, combine all ingredients and mix well. Season to taste with salt and white pepper. Set aside.
2. For the saffron rice, brush pan with clarified butter. Add rice, chicken stock, saffron, cayenne pepper and onion. Stir. Cover pan and bake at 400 degrees for 1 hour and 10 minutes. When rice is done, remove foil and stir in green onions and red pepper. Season to taste with salt and white pepper.
3. For the beef, place Filet cubes and vegetables alternately on skewer, season with salt and pepper and brush with oil. Grill on both sides to medium-rare. Remove from grill and brush generously with barbecue sauce. Place on saffron rice and garnish with more sauce

Makes 4 Servings