"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Filet Mignon Recipe

  Tried it? Rate this Recipe:


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.

Reneé Bowers Bundy
Added: Friday, August 15, 2008


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

green peppers, sliced
onions, quartered
1 lb. large mushrooms

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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!