Indulge in a culinary masterpiece with our Filets Mignons with Creamy Paprika Sauce recipe, an exquisite dish that tantalizes your taste buds with its rich and flavorful fusion of ingredients. This recipe showcases tender and succulent filet mignon steaks seared to perfection, enveloped in a velvety smooth and vibrant creamy paprika sauce that adds a delightful smoky and sweet touch. Accompany this delectable main course with a medley of roasted vegetables and a side of mashed potatoes for a complete and satisfying meal. Additionally, explore variations of this recipe with our alternative suggestions, including a mouthwatering Filet Mignon with Béarnaise Sauce, a classic combination that exudes elegance and sophistication, and a Filet Mignon with Mushroom Sauce, a hearty and earthy rendition that is sure to impress.
Here are our top 2 tried and tested recipes!
FILETS MIGNONS WITH CREAMY PAPRIKA SAUCE
Steps:
- Pat beef dry and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté beef, turning over once, about 10 minutes total for medium-rare. Transfer beef to a plate and let stand, loosely covered with foil, 10 minutes.
- While steaks are standing, heat butter in same skillet over moderate heat until foam subsides, then cook onion, stirring occasionally, until softened, 3 to 5 minutes. Add garlic, mushrooms, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring constantly, until liquid mushrooms give off is evaporated, 3 to 5 minutes. Add paprika and cook, stirring constantly, 1 to 2 minutes. Stir in sour cream, mustard, and Worcestershire sauce and bring just to a simmer (do not let boil). Stir in any beef juices accumulated on plate and thin sauce with up to 1/4 cup water if necessary.
- Spoon sauce over steaks and noodles.
FILET MIGNONS WITH COGNAC-CREAM SAUCE
DH and I had this recipe for dinner last night and loved the spicy cream sauce for our filets. I am posting the recipe as it appears in the Williams-Sonoma "Steak and Chop" book; however, DH and I grilled our steak on the BBQ and DH added a bit of steak fat that he chopped off of the filet to the pan on the stovetop for the cream sauce.
Provided by Dr. Jenny
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To make the rub, in a small bowl, mix together the paprika, garlic powder, mustard, rosemary, salt and black pepper. Sprinkle the rub all over the meat, reserving 1 Tb. Let the steaks stand at room temperature for at least 15 minutes or up to 1 hour, or cover and refrigerate overnight. Bring to room temperature, if necessary, before cooking.
- In a large, heavy frying pan over medium-high heat, heat the olive oil. Add the steaks and cook to the desired doneness, turning once, 3-5 minutes on each side.
- Transfer the steaks to a platter and let rest, tented loosely with aluminum foil, while you make the pan sauce.
- To make the sauce, in the same frying pan over medium heat, melt the butter.
- Add the shallot and parsley and saute until the shallot is softened, 2-3 minutes.
- Remove the pan from heat and add the Cognac.
- Briefly return to the heat to warm; then remove from the heat again to ignite the Cognac using a long kitchen match, making sure the overhead fan is off and averting your eyes. Keep a lid handly in case the flame should flare up.
- When the flame has burned out, return the pan to high heat and whisk in the mustard, tomato paste, reserved 1 Tb rub, and beef stock.
- Cook, whisking often, to reduce the sauce by half, 4-5 minutes.
- Remove the pan from the heat and whisk in the cream and cayenne to taste.
- Add any accumulated juices from the steaks. Season to taste with salt and black pepper.
- To serve, spoon a generous amount of sauce over the steaks and serve at once. Pass any extra sauce at the table.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the dish will taste. Look for high-quality filets mignons, heavy cream, and paprika.
- Cook the steaks to your desired doneness: Filet mignon is a tender cut of steak that can be cooked to your desired doneness. For a medium-rare steak, cook for 4-5 minutes per side. For a medium steak, cook for 5-6 minutes per side. For a medium-well steak, cook for 6-7 minutes per side.
- Make sure the sauce is thick and creamy: The creamy paprika sauce is what makes this dish so special. Make sure to cook the sauce until it is thick and creamy. You can adjust the consistency of the sauce by adding more or less milk or cream.
- Serve the steaks immediately: Filet mignon is best served immediately after it is cooked. This will ensure that the steaks are tender and juicy.
Conclusion:
Filets mignons with creamy paprika sauce is a delicious and elegant dish that is perfect for a special occasion. The tender steaks are cooked to perfection and the creamy paprika sauce is rich and flavorful. This dish is sure to impress your guests. Whether you are a seasoned pro or a beginner in the kitchen, these tips will help you create a delicious and memorable meal.
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