Expensive, but terrific and elegant. Great for a simple dinner party.
According to Wikipedia, the same cut of beef can be called Chateaubriand, tournedos, filet de bouef (French), Medallians, Tenderloin Steak (USA), or Fillet Steak (UK and Ireland).
The two secrets to this simple recipe are (1) a grill pan, and (2) RESISTING the temptation to turn the steak too frequently. (A grill pan is a large saute pan that has raised grill ridges.) I've grilled filet mignon before, and it's terrific, but this is one of the few cases where I actually prefer the grill pan -- it allows the meat to sear, keeping it juicy.
Place the pan over medium high heat, and allow to come up to temperature (approximately 4-5 minutes). Add 1-2 tablespoons of vegetable oil and tilt it around to cover the pan. Slice medallions in very consistent-thickeness slices, approximately 1 inch thick. Cover with ample ground course salt and pepper.
Place tournedos (fillets), putting them down away from you, one by one, into the pan. DO NOT DISTURB them for 3 minutes. Lift with tongs and flip. Wait another 2-3 minutes. Rotate 45°, and sear for another 2 minutes. Flip again to complete the grill marks, and cook another 1-2 minutes.
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Serving Size: 1 (237g) | ||
Recipe Makes: 2 | ||
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Calories: 617 | ||
Calories from Fat: 418 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.4g | 62 % | |
Saturated Fat 15.3g | 77 % | |
Monounsaturated Fat 22g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 131.5mg | 40 % | |
Sodium 115.7mg | 4 % | |
Potassium 709.9mg | 19 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 46.8g | 67 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 617
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