Filet Mignon Steak Recipes

Complete Trim Filet Mignon-Certified Angus Beef ®

Ingredients

• 6 (6-ounce or 170 g) Certified Angus Beef® tenderloin Filet Mignons
• 3 medium onions, halved lengthwise and sliced
• 3 tablespoons (45 ml) butter
• 1/3 cup (75 ml) sugar
• 1/2 teaspoon (3 ml) salt
• 1/4 teaspoon (2 ml) black pepper
• 1/8 teaspoon (1 ml) dried red pepper flakes
• 1/2 cup (125 ml) dry white wine
• 1 tablespoon (15 ml) red wine vinegar
• 1/4 cup (60 ml) packed dried apricots, thinly sliced
• 3/4 cup (175 ml) oil-packed sun-dried tomatoes, drained and chopped
• 2 cups (500 ml) cooked risotto
• 1/2 cup (125 ml) grated Asiago cheese
• 1 cup (250 ml) heavy cream
• Olive oil, as needed
• Salt and pepper, as needed
• Chopped Italian parsley, as needed

Directions

1. Cook onions, butter, sugar, salt, pepper and red pepper flakes in covered, heavy skillet over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes.
2. Add wine, vinegar, apricots and tomatoes. Simmer uncovered stirring occasionally until thick, about 20 to 30 minutes. Keep warm for service.
3. Add Asiago cheese and heavy cream to cooked risotto. Keep warm for service.
4. Preheat grill on high; reduce to medium-high heat for grilling. Lightly coat Filets with olive oil, season with salt and pepper to taste. Grill steaks to desired doneness.
5. To serve, equally divide risotto between 6 dinner plates. Top each plate with cooked steak and jam; sprinkle with chopped parsley.

Makes 6 Servings