MOCK FILETS
This recipe cooks up a nice mock steak and the bacon wrapping gives these 'steaks' a wonderful flavor.
Provided by POFELY
Categories 100+ Everyday Cooking Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat your oven's broiler.
- In a medium bowl, mix ground beef and bread crumbs. Add eggs, onion, salt and pepper; mix well. Shape into 6 thick patties. Wrap bacon around the outside rim of each patty, and secure with a toothpick or kitchen string.
- Place on rack in broiler pan or casserole dish and broil 5 inches from heat source for 10 minutes. Take out of oven and turn patties over.
- Mix ketchup, brown sugar and mustard in small bowl. Spoon over patties, and return to broil for 5 minutes longer or until meat is firm, and no longer pink in the center.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 19.8 g, Cholesterol 127.5 mg, Fat 26.9 g, Fiber 0.7 g, Protein 20.1 g, SaturatedFat 9.5 g, Sodium 1204.8 mg, Sugar 10.1 g
MOCK FILET MIGNON
At current filet prices, a mock version might be welcome! I haven't tried these yet, but the recipe comes from a Taste of Home Ground Beef collection.
Provided by ReeLani
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- In a bowl mix together beef, rice, onion, garlic powder, Worcestershire sauce, salt and pepper.
- Shape into 6 round patties.
- Wrap a bacon strip around each patty and fasten with a wooden toothpick.
- Put patties in an ungreased shallow baking dish.
- Bake 20 minutes or to your desired degree of doneness.
Nutrition Facts : Calories 474.9, Fat 15.4, SaturatedFat 5.9, Cholesterol 79.2, Sodium 754.9, Carbohydrate 52.5, Fiber 1.3, Sugar 1.5, Protein 28.3
MOCK FILET MIGNON
Flavor-packed beef patties are wrapped in bacon to give them an expensive look. They are served with a rich red wine sauce to give that pricey steak taste at a less expensive cost. Source: Woman's World
Provided by CookingONTheSide
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In skillet over medium-high heat, cook bacon until just beginning to brown, 3-4 minutes. Drain on paper towel; reserve.
- Remove and reserve all but 1 t drippings from pan. Add mushrooms; cook until liquid evaporates, 6-8 minutes.
- Add 2 t garlic; cook 1 minute.
- Transfer mushrooms to bowl; cool 10 minutes.
- Meanwhile, preheat oven to 425 degrees.
- Combine butter and remaining garlic; brush over both sides of bread. Place on baking sheet. Bake until golden, 4-5 minutes.
- In bowl with mushrooms, mix in beef, Worcestershire sauce, egg yolk and salt just until combined; shape into 4 patties.
- Wrap reserved bacon around patties; secure with toothpicks.
- Sprinkle with pepper.
- In same pan, heat 1 T reserved bacon fat and add the patties. Cook, turning once, 5-6 minutes per side until no longer pink inside.
- Remove from pan; discard all but 2 T drippings.
- Add wine, mustard and rosemary. Cook, stirring, until thickened, about 30 seconds. Remove toothpicks.
- Serve the sauce with the beef patties.
- You can top the bread with the beef patties or you could just eat the garlic bread on the side.
Nutrition Facts : Calories 576.8, Fat 30.8, SaturatedFat 11.8, Cholesterol 143.5, Sodium 1194.1, Carbohydrate 38.9, Fiber 2.8, Sugar 2.2, Protein 31.4
THE PERFECT FILET MIGNON
A luxe cut of meat like filet mignon needs little embellishment to shine. It's all about technique-and plenty of butter! Searing the steaks creates a beautiful crust and basting them with melted butter infused with garlic and thyme helps keep them tender. A quick pan sauce that comes together while the meat rests is the perfect finishing touch.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Firmly press the seasoning into the meat.
- Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the steaks and cook until a golden crust forms, about 2 minutes. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook's Note). Flip again and cook for 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes.
- Transfer the steaks to a plate to rest. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits.
- Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Remove the skillet from the heat and add the brandy. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Add the wine and cook until the liquid reduces by half, about 3 minutes. Add the beef stock and bring to a boil. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add salt and pepper to taste.
- To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.
MOCK FILET MIGNON
Make and share this Mock Filet Mignon recipe from Food.com.
Provided by Salt Lake Meal Swap
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all but bacon. Mix well with your hands. Shape into six patties. Wrap a bacon strip around each. Place on a baking sheet and cover loosely with plastic wrap. Place in freezer just until patties are frozen. Place patties in gallon freezer bag. Label and freeze.
- To Serve: Thaw. Wrap a strip of bacon around the outside edges of each round patty. Fasten with a wooden toothpick. Place on an ungreased shallow baking dish and bake 450°F for 20 minutes or to desired doneness.
- I will also wrap potatoes in foil to go with this meal (baked potatoes).
Nutrition Facts : Calories 330.8, Fat 15.1, SaturatedFat 5.8, Cholesterol 79.2, Sodium 751.9, Carbohydrate 21.1, Fiber 0.7, Sugar 1.4, Protein 25.4
MOCK FILET MIGNON
MY family loves this when I make it.
Provided by Joanne Sarver
Categories Beef
Time 50m
Number Of Ingredients 8
Steps:
- 1. In a mixing bowl combine all ingredients except bacon. Mix good. Shape into 6 round patties, wrap a strip of bacon around each patty. Fasten with wooden toothpicks. Place in an ungreased shallow baking pan. Bake at 450 degrees for 20 minutes or to desired doneness. Makes 6 servings.
EASY YET ROMANTIC FILET MIGNON
This recipe is very simple and very delicious also. I can prepare it, and I am a 14 year old boy! This recipe only takes a few minutes to prepare and only a bit longer in the broiler. This goes good with some mashed potatoes with butter and green beans with lemon squeezed on top. This is good, trust me!
Provided by chef in the making
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Place oven rack in its highest position. Set oven to Broil.
- Rub steaks all over with olive oil. Sprinkle with onion powder, then with salt and pepper. Wrap one slice of bacon around each steak, and secure with a toothpick.
- Place steaks onto a broiler pan, and broil for 5 to 7 minutes. Turn the steaks over, and sprinkle the tops with shallots. Broil for an additional 5 to 7 minutes, or until the steaks are cooked to your liking.
Nutrition Facts : Calories 610.7 calories, Carbohydrate 2.1 g, Cholesterol 196 mg, Fat 35 g, Fiber 0.1 g, Protein 67.4 g, SaturatedFat 11.6 g, Sodium 444.4 mg, Sugar 0.4 g
More about "mock filet mignon recipes"
MOCK FILET MIGNON - DIARY OF A RECIPE COLLECTOR
From diaryofarecipecollector.com
Reviews 3Category Main DishServings 1Estimated Reading Time 2 mins
- Form 4 to 5 patties being sure to make a depression in the center. (This keeps them from shrinking too much).
- Grill over medium high heat . You want to sear in juices so that is why you want the heat high. Depending on the fat in the bacon, you may need to lower the heat a little. The fattier the bacon, the more it will drip down causing it to flame up more. ( a little of that is okay- you just don't want to burn them).
MOCK FILET MIGNON RECIPE - RECIPEFAIRE
From recipefaire.com
MOCK FILET MIGNON | RECIPE | SCHOOL DINNER RECIPES, DINNER RECIPES ...
From pinterest.com
MOCK FILET MIGNON - RECIPE - COOKS.COM
From cooks.com
MOCK FILET MIGNON - RECIPE - COOKS.COM
From cooks.com
THE PERFECT FILET MIGNON RECIPE | THE KITCHN
From thekitchn.com
WHAT IS MOCK TENDER STEAK? - THE SPRUCE EATS
From thespruceeats.com
AMISH MOCK STEAK - EASY AND DELICIOUS
From amish365.com
MOCK FILET MIGNON - RECIPE - COOKS.COM
From cooks.com
MOCK FILET MIGNON - RECIPE - COOKS.COM
From cooks.com
FILET MIGNON RECIPE (PERFECT EVERY TIME!) - WHOLESOME YUM
From wholesomeyum.com
SMOKED FILET MIGNON RECIPE - TRAEGER GRILLS
From traeger.com
MOCK FILET MIGNON - RECIPE - COOKS.COM
From cooks.com
AIR FRYER FILET MIGNON (FAST & SUPER TENDER!) | WHOLESOME YUM
From wholesomeyum.com
HOW TO COOK FILET MIGNON - ALLRECIPES
From allrecipes.com
MOCK FILET MIGNON - 3WOMENINTHEKITCHEN
From threewomeninthekitchen.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #beef #ground-beef #meat
You'll also love