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Filet Mignon Recipe

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This recipe for Filet Mignon, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Reneé Bowers Bundy
Added: Friday, August 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 small filet mignon per person, about 1 1/4 - 2 inches thick

MARINADE (for 6 Filets):
1/4 c. Kraft Zesty Italian Dressing
1/4 c. soy sauce
1/4 c. Worcestershire sauce

FLAVORED BUTTER (for 6 filets):
2 Tbsp. butter, at room temperature
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard

OTHER TOPPINGS:
green peppers, sliced
onions, quartered
1 lb. large mushrooms

Directions:
Directions:
1. Place the filets in a resealable plastic bag. Combine the marinade ingredients in a glass bowl or glass measuring cup. Pour the marinade over the filets; seal the bag and refrigerate for at least 1 hour or overnight.

2. In a resealable plastic bag, combine peppers and onions, tossed lightly in Kraft's Zesty Italian Salad Dressing, and season to taste with salt and pepper. Seal the bag and refrigerate for 1-2 hours.

3. Either wash mushrooms by rinsing with cold water and then drying with paper towels (my method) or wipe clean with a damp cloth. Cut in thick slices, about 1/2 inch wide. Put in large resealable plastic bag. Pour 1/3 cup of Kraft's Zesty Italian Salad Dressing over the mushrooms, seal the bag and refrigerate for 1-2 hours.

4. When ready to cook, place the filets over hot coals and grill for about 10 minutes per side or until the internal temperature is between 140º- 150º F.

5. Drain dressing from the peppers and onions and wrap them in heavy duty aluminum foil and grill for 5 minutes or until done.

6. Drain dressing from mushrooms and pour them into grill pan or onto aluminum foil. (The dressing will flame up a little; I squirt it out with a spray bottle if it flames too much.) Cook 10-15 minutes, turning occasionally, or until well browned but still a little bit firm. Serve hot.

7. Thoroughly combine the butter, Worcestershire sauce, and mustard. Set aside until the steaks are cooked.

8. Remove the filets to a large warm platter. Place about a teaspoon of flavored butter on top of each filet. Place side mushrooms in serving dish along one side of filets and place the green peppers and onions in a separate serving dish along the opposite side of the filets.

It is a tradition in my family to serve filet mignon as the main course for Christmas dinner. I have grilled in rain storms and snow storms! Kelvin and I serve a variety of side dishes and I always try to include one dish that each of my children specifically requests. These filets are a welcome change from the turkey and baked ham served on Thanksgiving and Christmas Eve.

 

 

 

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