So if you will be hosting an intimate Easter dinner for two, or having the entire family over, you can easily double, triple or quadruple the recipe!

Because each filet mignon steak is individual, you cook as many as you need. Serve it along with something simple like homemade fries or a baked potato and some greens like beans or broccoli. Let your Canadian Beef tenderloin steak be the star of your plate. It goes beautifully with simple sides.A quick 3 minute sear per side, about 5 minutes in the oven, and another 5 minutes of resting time is all you need. By following our recipe you will be surrounded by the oohs and aahs of your guests. Many people worry about ruining such a special piece of meat, and so avoid cooking it. Your meal will still be elegant and special! Reasons we love filet mignon: Also, our pan-seared filet mignon with herbed butter baste made with Canadian beef tastes just as good served on your everyday earthenware dishes, with overhead lighting and paper napkins. So set your Easter table with your white linens, crystal candelabra and fine china вЂ“ your pan-seared filet mignon with herbed butter baste is definitely worth the extravagance. This is especially true when you can enjoy luxurious items for less, without sacrificing flavour. Why cook filet mignon.Дining out is always a treat, but being able to create restaurant-style food in the comfort of your own home is an even bigger treat. We think that there is nothing further from the truth! A well cooked filet mignon is a fork-tender, flavourful, and luxurious piece of beef. For the same reason the tenderloin contains very little marbling and fat, leading some to believe that it is a less flavourful cut. Because the psoas major muscle is not used as much as other muscles, this inactivity causes it to be more tender than other cuts of beef. This is a long muscle located near the spine which is not involved in weight bearing. Anatomically, filet mignon comes from the tenderloin of the cow and is the smallest end portion of a cattleвЂ™s psoas major muscle.

Searing filet mignon