{"product_id":"trimmed-filet-mignon-premium-extra-fancy-1","title":"Trimmed Filet Mignon Premium - Extra Fancy","description":"\u003cp\u003e\u003cem\u003eSix Perfectly Trimmed (6 -7oz.) Filets - USDA Choice or Higher\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe most tender beef cut, melt-in-your-mouth texture, subtle flavor and compact shape.These perfectly trimmed tenderloin filets will really impress your guests.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Cooking Method:\u003c\/strong\u003e\u003cbr\u003eThaw in cold water in package for 15 minutes. Grill on medium heat 6-7 minutes per side (season with salt and pepper).\u003c\/p\u003e\n\u003ch3\u003eRecipes\u003c\/h3\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\n\u003cp\u003ePreheat oven to 400°.\u003c\/p\u003e\n\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\n\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\n\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\n\u003ch4\u003eBeef Tenderloins with Peppercorns\u003c\/h4\u003e\n\u003cp\u003e2 teaspoons cracked whole black peppercorns\u003cbr\u003e2 Personal Gourmet 6oz tenderloin filets\u003cbr\u003e2 tablespoons butter\u003cbr\u003e2 teaspoons butter\u003cbr\u003e1 teaspoon all-purpose flour\u003cbr\u003e1\/4 teaspoon salt\u003cbr\u003e1\/8 teaspoon ground pepper\u003cbr\u003e1\/3 cup of half \u0026amp; half or light cream\u003cbr\u003e1 tablespoon horseradish mustard\u003cbr\u003e½ teaspoon whole pink peppercorns (optional)\u003c\/p\u003e\n\u003cp\u003eSprinkle cracked black pepper over both sides of steaks, pressing pepper into steaks.\u003c\/p\u003e\n\u003cp\u003eIn a heavy 8-inch skillet melt the 2 tablespoons butter. Add steaks to skillet and cook, uncovered, over medium-high heat for 4 minutes. (If steaks brown too quickly, reduce heat to medium.) Turn steaks over. Cook 3 to 4 minutes more for medium-rare (145 degrees F) to medium (160 degrees F) doneness. Transfer steaks to two dinner plates. Cover to keep warm.\u003c\/p\u003e\n\u003cp\u003eMeanwhile, for sauce, in a small saucepan melt the 2 teaspoons butter. Stir in flour, salt, and the dash of ground pepper. Add cream all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in horseradish mustard. Remove from the heat.\u003c\/p\u003e\n\u003cp\u003eTo serve, pour the sauce around the steaks. If desired, drizzle steaks with a little sauce and garnish with pink peppercorns and fresh dill blossom.\u003c\/p\u003e\n\u003ch4\u003eRed Wine Steak\u003c\/h4\u003e\n\u003cp\u003eFour 6-oz Personal Gourmet beef tenderloin steaks\u003cbr\u003e1 tbsp black peppercorns, crushed\u003cbr\u003e1\/2 tsp kosher salt\u003c\/p\u003e\n\u003cp\u003ePort Mushroom Sauce:\u003cbr\u003e1 1\/2 cups shiitake mushroom caps, sliced\u003cbr\u003e1 tbsp flour\u003cbr\u003e1\/2 cup port red wine\u003cbr\u003e1\/2 cup shallots, minced\u003cbr\u003e1 tbsp balsamic vinegar 1 1\/4 cup beef broth\u003cbr\u003e2 tsp Worcestershire sauce\u003cbr\u003e1 tsp tomato paste\u003cbr\u003e1\/8 tsp dried rosemary\u003cbr\u003e1\/2 tsp Dijon mustard\u003c\/p\u003e\n\u003cp\u003eCombine mushrooms and flour in a bowl and toss to coat.\u003c\/p\u003e\n\u003cp\u003eCombine the wine, shallots and balsamic vinegar in a medium skillet and bring to a boil. Cook for about 3 minutes, reduce heat to medium and simmer until thick ( it should coat the back of a spoon).\u003c\/p\u003e\n\u003cp\u003eAdd broth, Worcestershire sauce, tomato paste and rosemary and cook for 1 minute.\u003c\/p\u003e\n\u003cp\u003eAdd mushroom mixture and cook for an additional 3 minutes, stirring constantly.\u003c\/p\u003e\n\u003cp\u003eStir in mustard. Set aside and keep warm.\u003c\/p\u003e\n\u003cp\u003eSprinkle steaks with peppercorns and salt.\u003c\/p\u003e\n\u003cp\u003eGrill steaks traditionally on BBQ to desired doneness.\u003c\/p\u003e\n\u003cp\u003ePour Port Mushroom Sauce over the tops of each steak and serve.\u003c\/p\u003e\n\u003ch4\u003eSteak au Poivre\u003c\/h4\u003e\n\u003cp\u003e1 teaspoon salt\u003cbr\u003e4 teaspoons fresh coarsely ground black pepper\u003cbr\u003e4 \/6-oz Personal Gourmet tenderloin steaks\u003cbr\u003e1 tablespoon butter\u003cbr\u003e5 tablespoons Cognac\u003cbr\u003e3 teaspoons Dijon mustard\u003cbr\u003e2\/3 cup half-and-half or light cream\u003cbr\u003e3 tablespoons brined green peppercorns (drained)\u003c\/p\u003e\n\u003cp\u003eRub salt and ground black pepper over both sides of the steak.\u003c\/p\u003e\n\u003cp\u003eHeat a dry saute pan over high heat. When pan becomes very hot add butter, let melt, then add steaks. Turn steaks only once, and cook to desired degree of doneness (approximately 3 minutes per side for medium-rare, depending on exact thickness.)\u003c\/p\u003e\n\u003cp\u003eAdd the Cognac to the pan, let sit for 5 seconds, and then carefully, keeping your arms and face away from the pan, light a match to it (I like to use fireplace matches). Flame should burn out after approximately 10 seconds. (If flame continues to burn, put it out by placing a lid on the pan).\u003c\/p\u003e\n\u003cp\u003eRemove steak from pan, leaving the drippings in the pan, and reserve on a warm plate and cover with aluminum foil.\u003c\/p\u003e\n\u003cp\u003eReduce heat to low and slowly stir Dijon and half-and-half into the drippings. Add peppercorns. Stir and simmer for a couple of minutes until sauce becomes thick. Place steaks on warmed serving plates. Pour sauce over steak.\u003c\/p\u003e\n\u003ch3\u003eNutrition Facts\u003c\/h3\u003e\n\u003cp\u003eAmount Per Serving\u003cbr\u003e\u003cbr\u003eCalories: 179\u003cbr\u003eCalories from Fat: 77\u003cbr\u003eTotal Fat: 8.5g\u003cbr\u003eSaturated Fat: 3.2g\u003cbr\u003eCholesterol: 71mg\u003cbr\u003eSodium: 54mg\u003cbr\u003eTotal Carbohydrate: 0\u003cbr\u003eProtein: 24g\u003c\/p\u003e","brand":"Personal Gourmet","offers":[{"title":"Default Title","offer_id":51121694670884,"sku":"1070","price":96.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0792\/1159\/3764\/files\/Professional_e_commerce_food_photography__two_extra_thick_pr.png?v=1784656709","url":"https:\/\/www.personalgourmetfoods.com\/products\/trimmed-filet-mignon-premium-extra-fancy-1","provider":"Personal Gourmet","version":"1.0","type":"link"}