Filet mignon, recipe to lick your fingers

The filet mignon is one of the recipes of greater recognition in high gourmet kitchens in the world, but that has been democratized and can now be prepared at home in an easy way.

Coming from the most famous and exquisite gastronomy in the world, the French, and with the meaning of «tender steak» this dish is a true delight. Through the ages it has become an icon of world food, which is prepared with few ingredients and can really be the best company for a night of wine and chat.

Maybe in recent times you have been thinking about how to make risotto with a very easy recipe or you feel that it is time to delight your guests with an epic filet mignon, we show you a recipe that will be very useful. With this formula you will not need to be an expert chef.

History of the filet mignon recipe

Although this filet is the dish that adorns many of the world’s Michelin-starred restaurants and enshrines the best chefs, it is said that it became famous in 1899 in the American Print publication in which the term filet mignon was used to describe describe one of the softer parts of the pig and imply that it tasted very tender.

filet mignon recipe

It’s time to kick her out of the stadium! Put yourself to the test with this preparation and go calling all your family and friends because you are sure to delight their palates with a recipe that is sure to be a slow death!

Preparation time20 minutesCooking time 9 minutesCategoryMain courseCuisineFrenchKeywordsSauce, thick, foodFor how many people4ServingMediumCalories169Fat7.23 g


  • 5 beef tenderloin medallions
  • A package of bacon strips
  • Half a pound of sliced ​​mushrooms
  • A cup of meat or vegetable broth
  • A medium glass of red wine
  • 1 big onion finely diced
  • 2 small crushed garlic
  • Olive oil
  • Salt to taste
  • pepper to taste


Step 1. Seal

Take each piece of tenderloin and wrap a strip of bacon around it; to fix it, use a toothpick. Add salt and pepper to taste on each side of the tenderloin medallions. Now, put olive oil in a pan and when it is hot, place the medallions to seal them between 4 and 5 minutes on each side. After this time, remove them and reserve them in another container. Don’t turn off the heat and keep the pan there because you’re going to use it in the next step.

Step 2. Make the sauce

Pour a splash of olive oil over the meat juice that should have been left in the pan. Add the onion, garlic and mushrooms to fry. Now, add the meat or vegetable broth and the wine, allowing the liquor to evaporate a little (until it comes to a boil). At that time, reinsert the meat medallions and let them cook in the sauce for about 3 more minutes.

Step 3. Serve

It’s time to plate. Serve the medallions on individual plates and cover them with the mushroom sauce. You can accompany this delicacy with a good salad of fresh vegetables or with a delicious rice. Bon Appetite.

If you missed any details of this recipe, we share an explanatory video in which you will also find the step by step:

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