How to Cook Filet Mignon With a Fig and Marsala Sauce – Perfect for a romantic dinner!
Hello there friends, today I am going to show you how to cook a Filet Mignon with a fig and marsala sauce, delicious! This is one of the most popular cuts of beef, and for good reason. This lean and tender cut is full of flavor, and when cooked properly, it can be absolutely delicious. Perfect for a romantic dinner!
The key to cooking a great filet is to not overcook it, if you do it will ruin the tenderness of the meat. I like to cook mine medium rare, which means that the center of the filet should be pink when cut into. Another important tip is to let the filet rest for at least 5 minutes before cutting into it, as this will help to retain all of the juices.
Once you’ve got your filet cooked perfectly, it’s time to add in the delicious fig and marsala sauce. This sauce is sweet and savory, and pairs perfectly with the filet. It’s sure to impress your date! So go ahead and give it a try, I know you’ll love it. More importantly so will your special someone!
So how do you cook the perfect filet mignon? Follow this simple recipe, (Jump to Recipe) and you’ll be well on your way to cooking this delicious, mouth-watering steak!
10 Side Dishes That Are Excellent With Filet Mignon:
- Asparagus Tips
- Buttered Green Beans
- Butternut Squash Bisque
- Classic French Onion Soup
- Potatoes Au Gratin
- Garlic Mashed Potatoes
- Fondant Potatoes – Cheese Stuffed Potatoes
- Stuffed Onion – Using a Sweet Vidalia Onion
- Stuffed Portobello Mushroom with Arugula Salad
- Spinach Salad with Garlic Custard & Hot Bacon Dressing
Frequently Ask Questions About Filet Mignon
What wines pair best with Filet Mignon?
When it comes to Filet Mignon, there are a few different types of wines that pair well with this delicious cut of meat. For a traditional Filet Mignon, try a Cabernet Sauvignon or Merlot. These full-bodied red wines complement the rich flavor of filet mignon.
If you’re looking for something a bit lighter, you can’t go wrong with Pinot Noir. This fruity wine pairs well with Filet Mignon that has been cooked with mushrooms or other vegetables. If you are a white wine enthusiast, a nice bottle of Chardonnay would be an excellent choice as well.
But, if you really want to wow your dinner guests, try pairing your Filet Mignon with a luxurious Champagne. The bubbly acidity of Champagne is the perfect match for the richness of Filet Mignon, and it’s sure to make your meal memorable.
What is so special about Filet Mignon?
The key to cooking Filet Mignon is to not overcook it, if you do it will become tough and dry. Filet Mignon is best served medium-rare, so it remains juicy and flavorful. With its delicate flavor and melt-in-your-mouth texture, Filet Mignon is truly a cut above the rest!
What's better a ribeye or Filet Mignon?
It’s the age-old question: Filet Mignon or ribeye? When it comes to steak, there are two schools of thought. Some people prefer the delicate flavor of filet mignon, while others find ribeye to be more flavorful. So, which is the better choice? It really depends on your personal preference. If you’re looking for a steak with a tender, melt-in-your-mouth texture, filet mignon is definitely the way to go. Ribeye, on the other hand, has more fat marbling, which gives it a richer flavor.
Ultimately, the decision comes down to what you are looking for in a steak. If you want something hearty and flavorful, go for ribeye. If you want something lean and tender, filet mignon is the way to go. The best way to decide is to try both and see which one you prefer. Who knows, you might find you like them both equally!
Filet Mignon Dinner
- 2 Filet Mignon, the Chef used 7 ounces each
Make the Sauce:
- 2 ounces Sweet Butter
- 2 tablespoons Shallots finely chopped
- ¼ cup Dried Figs chopped into small pieces
- 1 tablespoon Fresh Tarragon chopped, if using dry use ½
- 2 tablespoons Aged Fig Vinegar, if you do not have an aged vinegar just skip it
- 8 ounces Dry Marsala, Madeira or Port wine (*plus 2 tablespoons for the end)
- 2 to 3 cups Beef Stock
- 1 or 2 tablespoon of Cornstarch diluted in 2 tablespoons water
- 2 to 3 ounces Sweet Butter for the end to add to the Sauce
Preheat Oven to 425ºF / 220ºC
- Salt and Pepper the Filet. In a cast iron or in an oven proof frying pan, heat some clarifies butter or a high smoked point oil like vegetable or avocado oil. When hot, sear the filets on both sides until beautifully golden brown and transfer to the preheated oven.
- While the filets are in the oven, make a quick sauce.
- In a sauce pan, heat some butter and sauté the shallots until light golden brown, add the figs, tarragon, wine and Beef stock. Bring to boil and reduce heat to low and keep cooking for about 10 minutes.
- Take the filet out of the oven when cooked to your liking and let them rest on the cutting board while finishing the sauce and vegetables.
- Remove the extra butter from the pan where the steaks cooked and deglaze that pan with a couple tablespoons of Marsala* to release all the fond in the bottom and pour that wine into the sauce.
- Adjust the consistency of the sauce with a little cornstarch and of course add as much butter as you see fit. To plate be sure to refer to the video.
You can find the items below used in making this dish at our online store!
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