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Fancy Filet Mignon

Sheila Simmons, my co-author on the Hometown Cookbook Series, offers up a Fancy Filet Migon Recipe!

Fancy Filet Mignon

  • 4 filet mignon
  • 2 to 3 teaspoons coarse black pepper
  • 2 teaspoons extra virgin olive oil
  • 1/2 cup (1 stick) butter, divided
  • 3 to 6 shallots, sliced in half and separated
  • 1/2 cup beef broth (or 1 beef bullion cube in 1/2 cup water)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce

Preheat oven to 350 degrees. Sprinkle both sides of filets with black pepper. Heat olive oil and 2 tablespoons butter in a skillet over medium heat. Cook filets 5 to 6 minutes each side; remove to oven-safe platter. Place filets in oven then turn the oven off so the filets remain warm but not continue to cook. Pour excess drippings from skillet and 3 tablespoons butter. Saute shallots over medium heat until soft. Add broth, increase heat, and boil to reduce juice to about 2 tablespoons. Add vinegar and Worcestershire; boil 1 minute. Add remaining butter, mix with pan juices, and pour over filets. Serve immediately.

Sheila Simmons (Bio here) is publisher at Great American Publishers and co-author of the State Hometown Cookbook Series with Kent Whitaker (A Hometown Taste of America, One State at a Time)


Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motor sports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.

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