Gathering the family around a well-served table is one of the greatest pleasures of Easter. At this moment, choosing the main dish carries much more than flavor — it carries affection, dedication and the desire to offer something truly special to those you love. Noble, versatile and always welcome, filet mignon is capable of taking any festive menu to another level.
Below, check out 5 delicious filet mignon recipes for Easter lunch!
Ingredients
- 4 filé-mignon fino escalopes
- Salt and ground black pepper to taste
- 1 tablespoon of butter
- 1 drizzle of olive oil
- 1/2 cup of tea mushroom sliced paris
- 1/2 cup of Madeira wine
- 1 cup of meat broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cornstarch
- Chopped parsley to finish
- Water
Preparation mode
In a bowl, season the meat with salt and black pepper. Then, heat a frying pan with the olive oil and half the butter. Sear the meat over high heat for about 2 to 3 minutes on each side, until well browned. Remove and reserve. In the same pan, add more butter and sauté the mushroom until lightly browned. Add Madeira wine and scrape the bottom of the pan to release the flavors. Let it reduce for a few minutes.
Add the beef broth and Worcestershire sauce. Cook until the sauce reduces and is slightly thickened. Dissolve the cornstarch in a little water and add to the sauce, stirring until it reaches a thicker, glossier texture. Then return the meat to the pan, coat well in the sauce and finish with parsley. Serve then.
2. Filet mignon with sweet and sour plum sauce
Ingredients
- 800 g filet mignon in medallions
- Salt, olive oil and ground black pepper to taste
- 1 tablespoon of butter
- 1/2 cup chopped black plum
- 1/2 cup of tea heat meat
- 1 tablespoon of honey
Preparation mode
In a pan, heat a drizzle of olive oil over medium heat and sear the filet mignon on both sides until golden. Remove and reserve. In the same pan, add the black plums, meat broth and honey. Let it cook until it forms a slightly thick sauce. Return the meat to the sauce and serve immediately.
Ingredients
Carne
- 5 tall filet mignon medallions
- Salt and ground black pepper to taste
- 3 tablespoons of butter
- 1 drizzle of olive oil
Mustard sauce
- 1 cup of cream
- 3 tablespoons dijon mustard
- 2 teaspoons of mustard in grains
- 1 cup of meat broth
- 1 teaspoon of honey
- Salt and ground black pepper to taste
Potato
- 5 potatoes cut in half
- Enough water for cooking
- 3 tablespoons olive oil
- Salt and ground black pepper to taste
Finishing
- Thyme sprigs to taste
Preparation mode
Potato
Place the potatoes in a pan with water and salt. Bring to the boil and cook for about 5 minutes after boiling, just to pre-cook. Drain well. Transfer to a baking tray, season with olive oil, salt and black pepper. Bake in a preheated oven at 230°C until golden.
Carne
In a bowl, season the medallions with salt and black pepper. Heat a frying pan with olive oil and butter over medium heat. Sear the meat over high heat until a golden crust forms, about 3 minutes per side. Remove and reserve.
Mustard sauce
In the same frying pan as the meat, add the meat broth and scrape the bottom to release the flavors. Add the cream, dijon mustard, grain mustard and honey. Mix and let it reduce until it forms a slightly thick sauce. Season with salt and black pepper.
Finishing
Return the medallions to the frying pan and quickly toss them in the sauce to heat through. Serve with golden potatoes and finish with thyme.
4. Filet mignon yakisoba
Ingredients
- 600 g filet mignon cut into strips
- 400 g yakisoba noodles
- Water for cooking
- 1 carrot cut into strips
- 1 cup of tea broccoli you flower me
- 1/2 cup sliced cabbage
- 1/2 cup soy sauce
- 1 cup water to mix
- Salt to taste
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 cloves of garlic, chopped
Preparation mode
Cook the pasta in water according to the package instructions and set aside. Then, in a large pan or wok Over medium heat, heat the sesame oil and brown the garlic. Add the meat and sauté quickly over high heat. Add the vegetables and sauté for a few minutes, keeping them slightly crunchy. In a container, mix the soy sauce with the water and cornstarch and pour it into the pan. Stir until the sauce thickens. Add the pasta, mix well and serve.
Ingredients
Carne
- 600 g filet mignon cut into strips
- Salt and ground black pepper to taste
- 1 tablespoon of olive oil
- 1 tablespoon of butter
Risotto
- 1 cup of arborio rice tea
- 3 cups of hot vegetable broth
- 2 cloves of garlic, chopped
- 1/2 cup of tea cheese grated parmesan
- 1 tablespoon of butter
Preparation mode
Risotto
In a pan over medium heat, sauté the garlic in a little butter. Add the rice and stir for a few minutes. Add the hot broth little by little, one ladle at a time, stirring constantly, until the rice is creamy and soft. Add the Parmesan cheese and butter and mix well. Book.
Carne
In a bowl, season the meat with black pepper and salt. In a frying pan, heat the oil and butter over medium heat and quickly sauté the meat until it reaches the desired doneness. Then serve the filet mignon over the risotto.