{"product_id":"filet-mignon-and-flat-iron-variety-box","title":"Filet Mignon and Flat Iron Variety Box","description":"\u003cp\u003eTwo Beautiful Cuts in One Box!\u003c\/p\u003e\u003cp\u003eSix 6oz Filet Mignons- Perfectly Center Cut and Trimmed - Fork Tender!\u003c\/p\u003e\u003cp\u003eAnd Six 8oz Prime Flat Iron Steaks - Very Tender and Extremely Flavorful!\u003c\/p\u003e\u003cp\u003eBoth Aged 30 Days\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\u003e\n\u003ch4\u003ePersonal Pan-Fried Filets\u003c\/h4\u003e\n\u003cp\u003e2 Personal Gourmet 8 oz Filet Mignon Steaks\u003cbr\u003eSalt and freshly ground pepper\u003cbr\u003e2 tablespoons chopped shallots\u003cbr\u003e1\/4 cup red wine\u003cbr\u003e1\/2 beef stock\u003cbr\u003e2 tablespoons fines herbes butter 2 tablespoons softened butter\u003cbr\u003e1 tablespoon equal parts fine herbes\u003cbr\u003e(chopped parsley, chives, chervil, and tarragon)\u003cbr\u003e1 tablespoon oil\u003c\/p\u003e\u003cp\u003ePreparation\u003c\/p\u003e\u003cp\u003eWith a fork, combine the butter and herbs. Form into a ball, wrap in waxed paper, and chill.\u003c\/p\u003e\u003cp\u003eHeat a stainless steel skillet until very hot but not smoking. Add oil. Sprinkle salt and pepper on both sides of the steaks. Place in the skillet and cook for 3 minutes per side for medium rare. Transfer filets to a cutting board. To the pan add shallots. Let cook for 1 minute, stirring. Add the red wine and let reduce until almost all the liquid has evaporated. Add the beef stock and let reduce by half. Stir in the fines herbes butter.\u003c\/p\u003e\u003cp\u003eServe the filet mignon with the sauce.\u003c\/p\u003e\n\u003ch4\u003ePhyllo Filet Mignon\u003c\/h4\u003e\n\u003cp\u003e6 Personal Gourmet 6 oz trimmed filet mignons\u003cbr\u003e2 sticks unsalted butter\u003cbr\u003e2 tablespoons olive oil\u003cbr\u003e1 pound assorted mushrooms, chopped\u003cbr\u003e4 tablespoons Madeira\u003cbr\u003e3 tablespoons chopped fresh chives\u003cbr\u003e2 packages frozen phyllo dough, thawed\u003cbr\u003e4 leeks, green parts only, blanched and cut lengthwise into six 1\/2-inch \"ribbons\"\u003c\/p\u003e\u003cp\u003ePreparation\u003c\/p\u003e\u003cp\u003ePreheat oven to 400°.\u003c\/p\u003e\u003cp\u003eSeason filet mignons with salt and pepper and sear quickly in 2 tablespoons of butter and 1 tablespoon olive oil. Cool. Melt 6 tablespoons butter and remaining olive oil in a skillet over medium heat. Add mushrooms and saute, stirring, until they release their liquid. Add Madeira and chives and cook over medium-low heat until soft. Season with salt and pepper to taste. Cool.\u003c\/p\u003e\u003cp\u003eMelt remaining butter. Cut phyllo sheets into thirty-six 8 1\/2-inch squares. To make parcels: Place one phyllo square on flat surface, brush with butter, place another square on top of first with corners turned 45 degrees. Continue in this way, turning each square before placing on top of the other so the corners do not lay on top of one another. Each parcel should contain 6 sheets of phyllo. Keep phyllo covered as you're working so it doesn't dry out. Spoon 2 tablespoons of mushrooms into center of each packet. Place tenderloin on top of mushrooms. Top tenderloin with another 2 tablespoons of mushrooms.\u003c\/p\u003e\u003cp\u003eGather edges of phyllo together and gently twist. Tie with a leek ribbon. Transfer to parchment-lined baking sheet, brush lightly with melted butter and bake approximately 20 minutes, or until beef registers 125° (medium-rare) on an instant read thermometer (insert through the center of the packet).\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121693786148,"sku":"2500","price":180.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/0f0e61f7-fefb-4abd-9f08-7ef59f450ace.jpg?v=1784592824","url":"https:\/\/www.personalgourmetfoods.com\/products\/filet-mignon-and-flat-iron-variety-box","provider":"Personal Gourmet","version":"1.0","type":"link"}