DINNER RECIPES forum: Mock Filet Mignon

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Nov 14, 2010 12:38 PM CST
Name: Just call me Lynxx :)
South Florida, 9B
Lover of planet earth
These are good eating, and economical too. Hurray!
Mock Filet Mignon
Thumb of 2010-11-14/Lynxx/a5c55d
4 slices bacon
2 lbs. thick cut flank or skillet steak
1 small garlic clove, minced
1 tbsp steak seasoning
*1 jar sliced mushrooms, drained, reserve juice
1 medium onion, thinly sliced
1/4 cup diced bell pepper
1/2 cup canola oil
1 1/2 cup beef stock
1/2 tbsp cornstarch

Prepare 1 day ahead
Begin by mixing beef stock, garlic, steak seasoning, mushroom juice and canola oil in a large, deep tupperware. Stir together well with a fork and set aside.
Cut the flank steak into 4 equal sized squares. Pound them well with a meat hammer, on both sides. Now push them inwards, trying to re-fatten them. Using toothpicks to hold, (Or Toni's white cotton yarn idea) wrap 1 bacon strip around each pounded steak. Carefully place steak pieces into the beef stock mixture.
Cover and refrigerate. Turn them once. Leave at least 4 hours to overnight in marinade.
Heat broiler or grill. Lightly spray with Pam, either grill or broiler pan, and cook each steak to doneness you desire. Reserve marinade.
While they cook, heat up a heavy skillet. Add a tbsp of canola and let pan almost smoke.
Add the onions and allow to brown slightly before adding mushrooms and bell peppers.
When all are tender, add all but 4 tbsp of the reserved marinade to the skillet and allow to reach a boil for 1 or 2 minutes. Take the cold, extra marinade and add cornstarch. Stir it to dissolve, and slowly pour into the skillet. Stir to thicken. You can use this to pour over the steaks, or for a nice gravy on side dishes to accompany the steaks.

*Please buy jar mushrooms, not can. Canned leaves aftertaste.
[Last edited Nov 23, 2010 4:57 AM CST]
Quote | Post #480784 (1)

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Cubit owner: Lynxx