Filet mignon (Beef tenderloin) with Brie Fast2eat

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If you’ve been craving steak. This fancy exquisite Filet mignon (Beef tenderloin) steak with Brie is incredibly simple and will take you 10 minutes. You don’t have to pay the high restaurant prices and it’s just as delicious. Preparing gourmet fancy food doesn’t have to be complicated or even time consuming.

Filet mignon (Beef tenderloin) becomes even better when topped with Brie. The melted Brie turns into a luscious sauce that adds richness to the lean filet.

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Filet mignon (Beef tenderloin) with Brie Fast2eat

Filet mignon (Beef tenderloin) with Brie Fast2eat

For many, there’s a direct relationship between fancy food and effort. No fear, get a fancy
exquisite Filet mignon (Beef tenderloin) steak with Brie dish in less time than it takes to order a pizza. The brie melts all over the top of the steak giving it a creamy sauce that’s simply divine.
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Servings: 2 people


  • 2 Beef tenderloin - fillet mignon – steaks 2-3cm/1” thick
  • Salt - to taste
  • Black pepper - freshly ground to taste
  • 1 tbsp Butter
  • 1 tbsp Oil
  • Onion - chopped - optional
  • Rosemary - sprig fresh or herbes de Provence or tarragon and parsley
  • 4 slices Brie


  • Bring the steaks to room temperature.(*)
  • Make sure to trim any connective tissue or large pieces of fat from the edges of your steaks—it should pull off easily, but you can use a sharp knife.
  • Season steaks generously with salt and pepper both sides - set aside.
  • Cut Brie. Same thing as your meat, take it from the fridge to come to room temperature so it’s that extra bit creamier.
  • Place a skillet, large enough to comfortably fit 2 steaks, on medium high heat until it’s very hot.
  • Place butter and oil in skillet.
  • If using, add onions and cook until it reduces the volume but does not change colour. Or you can slice the onions (instead of chop) and fry the onions afterwards and serve as a side.
  • If not using the onions, double the amount of butter and constantly drizzle butter on steaks with a spoon.
  • Add the steaks and give them a firm press into the skillet to make sure the whole surface of the steak is in contact with the skillet. Leave these undisturbed until they’ve cooked 1/3 of the way up the sides.
  • 3-5 minutes each side for rare-medium rare or until cooked as desired. Cooking time dependent on how thick and cold the steaks are plus how done you prefer your steaks. You can adjust cooking times to your preferred doneness. Use a quick read thermometer to check the internal temperature of the meat. It is the safest way to know that the steak is cooked to your desired doneness. (**)
  • Flip the steaks over and immediately place a slice of Brie on top of each steak. Let the steaks cook until they reach your desired internal temperature (**)
  • Remove steaks from skillet and leave to rest for a further 5 minutes. Rest your meat is one of the most important steps in cooking red meat. (***)



* When cooking steak it's always best to remove the steak from the fridge 30 minutes prior to cooking. If your steak is frozen let it defrosts in the fridge overnight or let it sit out for a couple of hours so that it comes to room temperature. This helps it cook more evenly as the heat penetrates much easier when the meat is not frozen.
** A quick temperature guide for cooking steak:
Steak donenessInternal temperature (subtract 4 F (2 C) from a target temperature to calculate your pull temperature)Center Colour and touchAverage cooking time in total (flip halfway through)
Rare120-130  F (50-55 C)Cool red center (Seared on the outside showing bright red color center. Center is slightly cool, soft to the touch, much like the raw meat)6-8 minutes
Medium Rare130-140 F (55-60 C)Warm red center (Seared on the outside with the center showing a red color, slightly firmer than rare, firm surface should give a bit toward the middle (it will spring back quickly))10 minutes
Medium140-150 F (60-65 C)Warm pink center (Firm to the touch with light pink center)12 minutes
Medium Well150-160 F (65-70 C)Slightly pink center (a hint of pink in the very middle, very stiff but still have a little squishy in the center)14 minutes
Well Done160-170 F (70-77 C)No pink, firmer meat (there is not the faintest hint of pink in the middle, it should be browned through, not burnt through and solid to the touch)16 minutes
Medium Rare is the recommended level of doneness for a good steak. Ask any chef how they like their steak prepared and they will almost all say medium rare.
Health Canada ( recommends Beef steaks be cooked to “medium-rare” 63°C (145°F) but not many professional chefs are cooking your “medium-rare” steak to 63°C (145°F) or +. You would send it back in an instant.
Don’t ever cook a steak to well done. Unless of course, you like eating dry and tough meat. Any more than medium doneness will come out tough.
***It's always best to rest a steak after cooking for the juices to redistribute into the meat. Place the steak on cutting board and cover with a piece of foil so not too much heat is lost. How long to rest? A good guideline to follow is to rest 5 minutes for every inch (2.54 cm) of thickness. A thicker steak will need more resting time than a thinner steak.


Add mushrooms (50-100 gram/2-4 ounces) and wine (2 tbsp dry white wine):
  • After cook the steak, sauté the mushrooms until they have wilted and are starting to brown.
  • Add the wine. The wine deglazes the pan, releasing all the beef flavour caramelized to the bottom of the pan.
  • Then reduces it down, let the mixture boil until all of the liquid is gone, coating each mushroom in a tangy flavourful glaze that will balance the rich creamy cheese underneath.
  • Cover each steak with the mushroom mixture and serve immediately.
  • The time it takes for you to prepare the mushrooms gives the steak just enough time to rest, allowing the meat fibres to relax and reabsorb its juices so that they don’t run all over your plate when you cut into it.
Add Horseradish Cream sauce:
1 tablespoon fresh grated (or prepared) horseradish
3 tablespoons sour cream or crème fraiche
2 tablespoons lemon juice
Serve beef tenderloin immediately topped with horseradish cream.
Side with asparagus and chopped hazelnuts
Heat olive oil in a pan and sauté asparagus 1-2 minutes or until just tender. Add lemon juice and 1-2 tablespoons toasted chopped hazelnuts, toss to combine.
Wrapping your fillets in bacon
Wrap bacon around the fillet and fasten it with a toothpick before cooking it.

Read more:

All about Brie

To properly prepare your recipe, you may need to use the conversion tables to accurately convert the weight, volume, length, and temperature of all the necessary ingredients. These Fast2eat conversion tables will allow you to ensure that your recipe turns out perfectly and that all measurements are precise and accurate.

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Calories: 302kcal | Carbohydrates: 1g | Protein: 12g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 72mg | Sodium: 403mg | Potassium: 85mg | Sugar: 1g | Vitamin A: 506IU | Calcium: 103mg | Iron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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