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Bacon Wrapped Filet Mignon
Prep. Time: 5 min. Cook-Refridgerage Time: 30 min. Serving Size: 4 servings Cooking Method(s): Oven Broil
Ingredients: 4 Butcher's Choice of Atlanta Filet Mignon 4 slices bacon	2 tablespoons butter 1 teaspoon parsley flakes 1 teaspoon instant minced onion
Instructions: Preheat broiler. Melt butter and add parsley and onion. Wrap bacon slice around fillets. (Use more bacon if desired.) Place meat on broiler pan 3" to 4" from heat. Broil 5 to 7 minutes each side for rare. Broil 8 to 10 minutes each side for medium. Brush with butter mixture occasionally during cooking.

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Filet Mignon au Poivre
Prep. Time: 20-35 min. Cook-Refridgerage Time: 10-25 min. Serving Size: 6 servings Cooking Method(s): Skillet or Wok
Ingredients: 6 Butcher's Choice of Atlanta Filet Mignon 6 tablespoons cracked black pepper Salt to taste 3 tablespoons clarified butter oil	3/4 cup brandy 3/4 cup heavy cream 1/2 cup demi-glace, home made or purchased Watercress to garnish
Instructions: Lightly season the filets with salt and pound cracked pepper into both sides. Heat the butter in a sauté pan over high heat. Add the filets and brown on both sides (rare 10 minutes; medium-rare 15 minutes, medium 18 minutes, medium well 20 minutes, well done 25 minutes. Remove from pan and keep warm. Deglaze the pan with the brandy, add the cream and reduce to a semi-thick consistency over medium heat, approximately 1-1/2 minutes. Add the demi-glace and cook about 1 minute more. Taste for seasoning and adjust if necessary. Center each filet on a hot dinner plate, ladle sauce over. Garnish with watercress.

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Filet Mignon Dijon
Prep. Time: 5 min. Cook-Refridgerage Time: 10-15 min. Serving Size: 2 servings Cooking Method(s): Skillet or Wok
Ingredients: 2 Butcher's Choice of Atlanta Filet Mignon 1 tablespoon butter 1/2 tablespoon vegetable oil 1 leek, finely sliced (white part only) OR 2 green onions, finely sliced	1 tablespoon brandy 1/3 cup cream (whipping) 2 teaspoons Dijon mustard Parsley (optional) Salt to taste Fresh ground pepper to taste
Instructions: Press pepper into steaks. Melt tablespoon butter with oil over high heat. Saute steaks brown one side for 2 minutes, turn, saute other side. Reduce heat to medium, cook 6 minutes for rare. Keep warm. Discard drippings. Add 1/2 tablespoon butter to pan. Add leek or green onions, stir over gentle heat 1 minute. Remove heat. Add brandy, bring to a boil till reduced to glaze. Add cream, boil 1 minute, stir in mustard and any meat juices. Spoon over steaks. Garnish with parsley. Excellent with minted boiled new potatoes.

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Filet Mignon Parcels
Prep. Time: 15-25 min. Cook-Refridgerage Time: 20-25 min. Serving Size: 6 servings Cooking Method(s): Oven Bake & Skillet
Ingredients: 6 Butcher's Choice of Atlanta Filet Mignon 2 Sticks (16 tablespoons) unsalted butter 2 tablespoons Olive oil 1 pound Assorted mushrooms (a mix of wild and dome)	4 tablespoons Madeira 3 tablespoons Chopped fresh chives 2 packs Frozen phyllo dough, thawed 4 Leeks, green parts only
Instructions: Preheat oven to 400 degrees. Season Filet Mignons with salt and pepper and sear quickly in 2 tablespoons of butter and 1 tablespoon olive oil. Cool. Melt 6 tablespoons butter and remaining olive oil in a skillet over medium heat. Add mushrooms and saute, stirring, until they release their liquid. Add Madeira and chives and cook over medium-low heat until soft. Season with salt and pepper to taste. Cool. Melt remaining butter. Cut phyllo sheets into thirty six 8 1/2- inch squares. To make parcels: Place one phyllo square on flat surface, brush with butter, place another square on top of first with corners turned 45 degrees. Continue in this way, turning each square before placing on top of the other so the corners do not lay on top of one another. Each parcel should contain 6 sheets of phyllo. Keep phyllo covered as you’re working so it doesn’t dry out. Spoon 2 tablespoons of mushrooms into center of each packet. Place filet mignons on top of mushrooms. Top filets with another 2 tablespoons of mushrooms. Gather edges of phyllo together and gently twist. Tie with a leek ribbon. Transfer to parchmentlined baking sheet, brush lightly with melted butter and bake approximately 20 minutes, or until beef registers 125 degrees (medium-rare) on an instant read thermometer (insert through the center of the packet).

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Filet Mignon with Cognac Cream Sauce
Prep. Time: 5 min. Cook-Refridgerage Time: 12-15 min. Serving Size: 4 servings Cooking Method(s): Skillet
Ingredients: 4 Butcher's Choice of Atlanta Filet Mignon 1/2 stick unsalted butter 1 teaspoon grated lemon rind 1 teaspoon. grated orange rind 1/4 cup sweet paprika 1/4 cup olive oil Bay leaves	3 tablespoon cognac 1/2 cup finely chopped onion 1/4 cup dark beer (optional) 1 tablespoon ketchup 1 teaspoon Worcestershire 1/4 cup fresh minced parsley 1/4 cup heavy cream Salt and pepper
Instructions: Blend butter, lemon rind, orange rind, paprika, salt and pepper. In a skillet, heat oil with bay leaf on high heat, discard bay leaf and sauté the filets for 12-15 minutes, turning. Take out and keep warm. Pour off oil and deglaze the skillet with cognac. Add butter mixture, onion and cook low until onion cooked. Stir in beer, ketchup, Worcestershire, parsley. Bring to a boil. Stir in cream. Season with salt and pepper and serve over filet mignon with rice.

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Filet Mignon with Mushroom Sauce
Prep. Time: 10-15 min. Cook-Refridgerage Time: 15-20 min. Serving Size: 2 servings Cooking Method(s): Skillet
Ingredients: 2 Butcher's Choice of Atlanta Filet Mignon 3 tablespoons butter 1 tablespoons flour 1 cup whipping cream	1 tablespoons white wine 1 cup sliced mushrooms Salt & pepper to taste 1 tablespoon brandy 1 tablespoon olive oil
Instructions: Melt 2 tablespoons of butter over medium heat in heavy duty skillet. Add mushrooms; cook, stirring, until mushrooms give up their water and brown lightly. Sprinkle flour, salt and pepper over mushrooms. Cook and stir for 5 minutes. Stir in cream; heat to boil over high heat. Reduce heat; simmer, stirring until smooth, about 1 minute. Stir in brandy and white wine. Pour into bowl; cover. Wipe out skillet. Add remaining tablespoon of butter and olive oil. Season steaks on both sides with salt and pepper. Add steaks to skillet. Cook over medium high heat, about 5-6 minutes on each side for rare. Remove steaks to serving dishes. Keep warm. Put mushroom sauce into the same skillet the steaks were cooked in; heat through. Add a few drops more wine if needed to thin slightly. Pour over steaks.

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Filet Mignon With Peppers And Olives
Prep. Time: 15 min. Cook-Refridgerage Time: 15-20 min. Serving Size: 2 servings Cooking Method(s): Oven Broil or Grill & Skillet
Ingredients: 2 Butcher's Choice of Atlanta Filet Mignon 1 red bell pepper 1 yellow bell pepper 1 1/2 tablespoon vegetable oil 3 cloves garlic, minced	2/3 cup chicken broth, low fat 1/3 cup kalamata olives 2 teaspoons balsamic vinegar 1 tablespoon fresh oregano 2 tablespoons unsalted butter
Instructions: Roast peppers over gas flame or under broiler until blackened on all sides, place peppers in paper bag; let cool 15 minutes. Peel, stem and seed peppers. Cut peppers into thin strips. Heat oil in heavy large skillet over high heat. Season steaks with salt and pepper. Add steaks to skillet and saute to desired doneness, about 4 minutes per side for rare. Transfer steaks to plates and tent with foil to keep warm. Add roasted peppers and garlic to same skillet and cook 30 seconds. Add broth, olives and vinegar and boil until liquid is reduced to glaze, scraping up browned bits, about 8 minutes. Mix in oregano and remove from heat. Add butter and whisk to melt. Season sauce to taste with salt and pepper. Spoon sauce over and around filets and serve.

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Lime Garlic Butter Filet Mignon
Prep. Time: 20-35 min. Cook-Refridgerage Time: 2 min. Serving Size: 4-6 servings Cooking Method(s): Skillet or Grill
Ingredients: 2 Butcher's Choice of Atlanta Filet Mignon 1/2 Cup butter or margarine 5 cloves of chopped fresh garlic	Juice of 1 lime 3 scallions, finely sliced Salt and ground black pepper to taste
Instructions: Grill or saute filet mignons to desired doneness (see the Butcher's Choice of Atlanta, Inc. Beef Cooking Instructions for tips). While filets are cooking, mix together lime juice, garlic, scallions, and butter. When filets are done, place on plate and immediately place half of the butter mixture on each filet while sizzling hot. Serve immediately.

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Lobster Stuffed Filet Mignon
Prep. Time: 10-15 min. Cook-Refridgerage Time: 12-16 min. Serving Size: 2 servings Cooking Method(s): Oven Bake
Ingredients: 2 Butcher's Choice of Atlanta Filet Mignon 2 strips of bacon 2 Butcher's Choice of Atlanta Lobster Tails 4 ounces brie cheese 4 basil leaves 1 tablespoon chopped parsley 1 tablespoon garlic	1 tablespoon shallots 1/2 cup red wine 2 tablespoon butter 2 slices white bread 1 ounce olive oil S & P to taste 2 tall sprigs of rosemary
Instructions: Place the filets on their sides and with a sharp pairing knife, make a small incision creating a pocket, then set filets aside. Cut lobster tails in half (long ways). In the filet pocket, insert one half of the lobster tails, half the brie and one basil leaf. Repeat with the other filet. Wrap both filets with bacon around the sides & S & P to taste. In a hot pan, sear filets and put into a 400 degree oven for about 12 minutes for medium-rare. Use a glass to cut bread round then butter & toast in oven till brown. Remove from pan & add garlic and shallots, sauté one minute, add wine, reduce by half. Add chopped parsley, lobster, remainder of basil and 1/2 the butter. Simmer until sauce consistency. Serve with mashed & vegetable. Garnish with the tall sprigs of rosemary.

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Spiced Pepper-Crusted Filet Mignon with Asparagus Recipe
Prep. Time: 5 min. Cook-Refridgerage Time: 10-12 min. Serving Size: 4 servings Cooking Method(s): Oven Broil
Ingredients: 4 Butcher's Choice of Atlanta Filet Mignon 1 teaspoon bottled minced garlic 1/2 teaspoon olive oil 1/2 teaspoon salt -- divided	12 ounces fresh asparagus -- trimmed 1 tablespoon cracked black pepper 2 teaspoons brandy 1/2 teaspoon garlic powder
Instructions: Preheat broiler. Combine minced garlic, olive oil, half the salt, and asparagus in a large bowl, tossing gently to coat. Combine remaining salt, pepper, brandy, and garlic powder; rub evenly over steaks. Place steaks on a broiler pan coated with cooking spray; broil 6 minutes. Turn steaks over; add asparagus to pan. Broil 5 minutes or until desired degree of doneness.

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