For the Fillet Mignon you'll need: 4 pieces of 5-6 ounce fillet mignon steaks, 4-8 pieces of bacon (may need 2 per fillet), salt and pepper, 2 Tbsp butter How to make: Wrap bacon around each fillet mignon, secure with toothpicks. Salt and pepper each fillet steak on each side. Place on top of broil safe sheet/pan. Add thin slices of butter to the top of each steak. Place in broiler, 4-5 minutes each side (8-10 minutes total; flip at half way point). Remove from oven and let cool. For the Pesto Sauce you'll need: 1 3/4 cup packed basil leaves, 1/4 cup packed fresh spearmint, 1/4 cup pine nuts,
1/4 cup parmesan cheese, 3-4 cloves of garlic, zest of 1/2 lemon peel, 1 1/2 tsp lemon juice, 1/4 cup + 1Tbsp Extra Virgin Olive Oil, 1/2 tsp salt and pepper
How to make: Put all ingredients into food processor. Blend until mixed well. Heat mixture on stovetop on medium low for about 5-7 minutes (until warm). Place ingredients into a ziplock bag. Close the ziplock bag. Cut a small sliver in the bottom corner of bag (when ready to use). For the Puff Pastry you'll need:
1 package store bought puff pastry How to make: Thaw 40 minutes before use, or as package describes. Cut pastry dough into 4 even pieces (eyeball so steaks can fit on top of each puff pastry piece). Knead the dough with flour to fill in any loose cracks. Place pastry on parchment paper on cookie sheet. Cook for 15 minutes on 400 degrees. For the Onion Rings you'll need: 2 white or yellow onions (sliced into rings), 3 cups of vegetable oil, 1/2 cup milk, 1/2 cup flour, 1/2 tsp chili powder, 1/4 tsp celery seed, 1/2 tsp paprika, 10 turns of salt and pepper mills How to make: Bring oil to 225 degrees in Dutch oven on stove top. Pour milk into a bowl. Mix flour, chili powder, celery seed, paprika, salt & pepper on separate plate. Dip onions into milk mixture, then coat them generously with the dry ingredients on the plate. Place about 4 onion slices at a time into the oil mixture (about 1.5 minutes per side). When done, place on separate plate, with paper towel to drain extra oil. Add additional salt and pepper to onion rings (as desired). Continue this process for all onions. Plating:Place puff pastry on plate. Place fillet mignon steak on top of pastry. Drizzle the pesto over the fillet mignon. Place 2 onion rings on top of each steak.
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