Filet Mignon Brochettes Recipe
10 oz. filet medallions served with a skewer of Blistered Summer Veggies (squash, zucchini, mushrooms, red, yellow, & green bell peppers, onions, & a clove of garlic). Served with Diablo Bearnaise.
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Ingredients
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Filet Mignon
Blistered Summer Veggies
Diablo Bearnaise Sauce
Method
Preparing the Filet Mignon
- 1
Season the Medallions
Season the filet mignon medallions with salt and black pepper on both sides.
- 2
Sear the Medallions
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the seasoned medallions and sear for 3-4 minutes on each side for medium-rare doneness.
- 3
Rest the Medallions
Remove the medallions from the skillet and let them rest for 5 minutes.
Preparing the Blistered Summer Veggies
- 4
- 5
Skewer the Vegetables
Thread the chopped vegetables and minced garlic onto skewers, alternating as desired.
- 6
Blister the Vegetables
In the same skillet, add the remaining tablespoon of olive oil and sauté the skewered veggies over medium-high heat for about 5-7 minutes until blistered and tender.
Preparing the Diablo Bearnaise Sauce
- 7
Melt the Butter
In a small saucepan, melt the butter over low heat.
- 8
Whisk the Egg Yolks
In a bowl, whisk together the egg yolks, white wine vinegar, and Dijon mustard until well combined.
- 9
- 10
Add Flavoring
Stir in the chopped fresh tarragon, cayenne pepper, and salt to taste.
Assembling the Dish
- 11
Serve the Medallions
On a plate, place the rested filet mignon medallions.
- 12
Add the Skewered Veggies
Arrange the blistered summer veggie skewers beside the medallions.
- 13
Drizzle the Sauce
Generously drizzle the Diablo Bearnaise sauce over the medallions and veggies before serving.
