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Filet Mignon (Pan Roasted)

Created by N9NE Steakhouse Dallas Executive Chef Chris Conlon

By April 2007Comments

With Watercress, Oven-Dried Tomatoes, and Maytag Blue Cheese

8 ounces filet mignon
taste of sea salt
taste of black pepper
1 tablespoon Dijon mustard
2 ounces extra virgin olive oil
1 ounce sherry vinegar
1 sprig parsley, chopped
1 bunch watercress
1 ounce Maytag blue cheese
2 plum tomatoes
1 shallot, sliced thin

Slice filet crosswise into 3 equal medallions. Season with sea salt and black pepper. Sear in slightly oiled hot pan 2 minutes per side for rare to medium rare or an additional minute per side if you prefer medium rare to medium. In a separate bowl, mix Dijon, olive oil, sherry vinegar, and chopped parsley. Add watercress, Maytag blue cheese, plum tomatoes, and sliced shallot. Remove filet from pan and place onto plate. Place salad on top. Serve immediately. Serves 1.

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