Best Filet Mignon, EVER!

I only have one picture of this, simply because it was an experiment. I honestly, had no clue what to do with the filet mignons I pulled out of the freezer the other night and thawed. My husband said this was the best I'd ever done on a filet, and he wants it again very soon! I love when my little cooking adventures turn into something far beyond what I had imgained.

Here is everything you'll need.

For Filet:

2 6.oz Filet Mignon
1 tsp Garlic
1 tsp Mediterranean

Salt & Pepper

1/2 tsp Cilantro
Extra Virgin Olive Oil

For Homemade Mash:

4 Red Potatoes
Boiled Water
1 tsp Salt
Fresh or Frozen Spinach

For Caramelized Onions:

Yellow Onions

1 tbsp White cooking wine

Sugar


This is actually very fast and easy to cook. Fill a pot with hot water, and place the stove on medium. Put some salt in the water, cut up red potatoes with or without skin and let cook for about 30-40 mins. Once done, season to your own taste. Take a pan and cook fresh spinach until wrinkled or take frozen spinach and cook in microwave, and drain water. Add spinach to mash potatoes and set to the side.

Take filet mignon and place on a napkin for a good 30 to 60 mins before cooking to let some extra water out, so you don't end up steaming the filet, instead of pan searing it. My filet mignons came with bacon on them - if yours comes with bacon as well, heat the oven to 350 and cook the bacon for about 10 mins and set aside when done. Heat up a skillet or cast iron with a little extra virgin olive oil to coat it. Do not add any seasoning to filets before cooking them, you'll understand why afterwards! Once the skillet is heated, place bare filets into skillet and let them cook for 4-6 mins on each side for medium-rare, and longer for medium and up. When it's to your desired taste, place on a wooden cutting board that is seasoned with the seasonings recommended for the filet or experiment on your own. Place hot filets on cutting board for 5-10 mins and let the juices drain. Sprink a little more seasonings on top of filet, and let sit. You can either cut them into slices at this point or leave it whole.

You can use the same pan you cooked the spinach in for the caramelized onions so there isn't a lot of dishes to wash. Spread extra virgin olive oil on the bottom of smaller skillet pan and place the onions in, sprinkle with just a pinch or two of sugar, mix, and let sit until one side of a light brown, and add 1 tbsp white cooking wine, and let reduce and then brown the other side, and you're done.

After everything, I cut the filet mignons, placed them on top of the homemade mash mixed with spinach and then placed the bacon I set on the side on top of the filet (I cut them into smaller pieces) and last but not least, top everything off with the caramelized onions.

I hope you all enjoy! I've been so inspired lately, so many more recipes to come. <3 p="p">