Living Well Recipes: Sausage Crusted Filet Mignon
By: Meg Marshall
Updated: October 12, 2012
"Sausage Crusted Filet Mignon"
Serves 4
Ingredients:
1.5 pounds Beef tenderloin cut into six 4 ounce medallions
1/2 cup Parmesan Cheese
2 cups Italian bread crumbs
1 cup Low fat mayonnaise
1 tablespoon Dry rosemary
1/8 cup Extra virgin olive oil
As desired Sea salt
As desired Freshly ground black pepper
1 tablespoons Horseradish
1 teaspoon Garlic
1 each Whole fresh egg
3 tablespoons Extra virgin olive oil
cup Good quality port wine
1 tablespoon sugar
pound Unsalted butter cut into 1 inch cubes
Method:
Preheat the oven to 375 degrees F.
SAUSAGE CRUST - In a medium size pot over medium high heat, brown off the sausage and drain the fat. Return sausage to the pot and gently fold the remaining ingredients and season with salt and pepper to taste. Make sure to incorporate the ingredients well. The mixture will become very firm and pliable. Form into approximately 3 ounce patties the size of your filets. Set aside and keep warm.
Gently season the beef tenderloin medallions on both sides with the freshly ground pepper and salt.
In a large skillet over medium-high heat, add the extra virgin olive oil to lightly coat the bottom of the skillet. Carefully position the meat in the skillet allowing enough room for the heat to get around all sides.
Cook the medallions for approximately 1 minute on each side or until browned. Remove the medallions for the skillet and top with the sausage patties. Place the filets on a baking sheet and place in the preheated oven. Cook to desired doneness.
Sauce:
In the same skillet you cooked the beef in, over medium heat, add the port wine and reduce by half. Remove the pan from the heat, tilt the pan away from you and ignite the port with a long match or long lighter, then return to the heat.
When the flame has burned out, pull the pan off the heat and gently add the unsalted butter a cube at a time, and allow it to slowly swirl and melt into the reduction to thicken it. Adjust seasoning with sea salt and freshly ground black pepper.
Presentation:
Remove the filets from the oven and transfer them to onto heated dinner plates. Gently spoon the port reduction over the filets equally and garnish with a sprinkle of the minced parsley. Serve with your favorite sides and enjoy!
Serves 4
Ingredients:
1.5 pounds Beef tenderloin cut into six 4 ounce medallions
1/2 cup Parmesan Cheese
2 cups Italian bread crumbs
1 cup Low fat mayonnaise
1 tablespoon Dry rosemary
1/8 cup Extra virgin olive oil
As desired Sea salt
As desired Freshly ground black pepper
1 tablespoons Horseradish
1 teaspoon Garlic
1 each Whole fresh egg
3 tablespoons Extra virgin olive oil
cup Good quality port wine
1 tablespoon sugar
pound Unsalted butter cut into 1 inch cubes
Method:
Preheat the oven to 375 degrees F.
SAUSAGE CRUST - In a medium size pot over medium high heat, brown off the sausage and drain the fat. Return sausage to the pot and gently fold the remaining ingredients and season with salt and pepper to taste. Make sure to incorporate the ingredients well. The mixture will become very firm and pliable. Form into approximately 3 ounce patties the size of your filets. Set aside and keep warm.
Gently season the beef tenderloin medallions on both sides with the freshly ground pepper and salt.
In a large skillet over medium-high heat, add the extra virgin olive oil to lightly coat the bottom of the skillet. Carefully position the meat in the skillet allowing enough room for the heat to get around all sides.
Cook the medallions for approximately 1 minute on each side or until browned. Remove the medallions for the skillet and top with the sausage patties. Place the filets on a baking sheet and place in the preheated oven. Cook to desired doneness.
Sauce:
In the same skillet you cooked the beef in, over medium heat, add the port wine and reduce by half. Remove the pan from the heat, tilt the pan away from you and ignite the port with a long match or long lighter, then return to the heat.
When the flame has burned out, pull the pan off the heat and gently add the unsalted butter a cube at a time, and allow it to slowly swirl and melt into the reduction to thicken it. Adjust seasoning with sea salt and freshly ground black pepper.
Presentation:
Remove the filets from the oven and transfer them to onto heated dinner plates. Gently spoon the port reduction over the filets equally and garnish with a sprinkle of the minced parsley. Serve with your favorite sides and enjoy!
