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Wholesome Farms Direct Filet Mignon is guaranteed to be a center cut portion from the tenderloin, the most tender and lean part of the steer. This steak's melt-in-your-mouth texture combined with succulent taste will wow your family and friends.
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Filet Mignon with Rosemary and Mushroom Gravy
Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Vegetable oil cooking spray
2 8-ounce filet mignon steaks
Salt and ground black pepper
3 tbsp of olive oil
2 tbsp of olive oil
2 large or 4 small shallots, minced
2 cups (about 5 ounces) assorted mushrooms coarsely chopped
salt and freshly ground black pepper
1/2 cup dry Marsala wine
1 1/2 cups low-sodium beef broth
1 1/2 tbsp chopped fresh rosemary leaves
1 1/2 tbsp all-purpose flour
3 tbsp unsalted butter, at room temperature
Preheat the oven to 400 degrees F.
Prep a baking sheet with vegetable oil cooking spray.
Season the steaks with salt and pepper according to your own taste preference.
Heat the olive oil in a large skillet over medium-high heat.
Add the steaks and brown on all sides, which should take about 4 minutes.
Transfer the steaks to the baking sheet and place on the center rack of the oven.
Bake for 10 minutes for medium-rare steaks.
Remove the steaks from the oven.
Transfer them to a cutting board, and let them rest for 5 minutes.
Reusing the skillet used to brown the steaks, heat 2 tablespoons of olive oil over medium-high heat.
Add the shallots and mushrooms, and season with salt and pepper according to taste preference.
Cook until the shallots are soft, which should take about 5 minutes.
Add the wine.
Mix, scraping up the fried bits from the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated which should take about 2 minutes.
Stir in the rosemary and beef broth. Whisk in the flour until a smooth mixture has formed.
Bring the mixture to a boil.
Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes.
Remove the pan from the heat and stir in the butter until smooth.
Season with salt and pepper according to your taste preference.
Grilled Filet Mignon with Vegetable Kabobs
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
1 lemon, zested and juiced
2 tbsp extra-virgin olive oil
1 tbsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground pepper
16 cherry tomatoes
10 oz white mushrooms, stemmed
1 medium zucchini, halved lengthwise and sliced into 1-inch pieces
1 small red onion, cut into wedges
1 lb filet mignon steak
8 10” skewers
Preheat grill to high.
Place skewers in water to soak.
Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a bowl to create marinade.
Reserve 2 tablespoons of the marinade in a different bowl.
Add tomatoes, mushrooms, zucchini and onion to the remaining marinade.
Toss well to coat.
Thread the vegetables onto eight 10-inch skewers.
Drizzle the vegetables and steak with the reserved marinade.
Grill the steak 4 to 6 minutes per side for medium.
Grill the vegetable kabobs 8 to 12 minutes. Turn regularly. They should be lightly charred when done.
Remove the vegetables from the skewers and serve with the steak.
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