Filet Mignon like you’ve never had it before but will surely try again!
This filet mignon recipe is one I would normally cook on the BBQ. It’s a recipe I’ve been making for years and almost always outside.
The original recipe was given to me by my grandfather but here I spice it up a bit with some authentic vindaloo spices.
I love filet mignon. The meat needs to be nice and rare in the centre with a good char on the exterior.
This new spicier version of the filet mignon sauce is now my favourite. It is a bit spicy but not so much so that it overpowers the delicious steak.
Not convinced? You could always try my original filet mignon recipe…
I really hope you try this vindaloo filet mignon. If you would like to try my original recipe, however, that’s easy.
simply fry up two onions, one carrot and a stick of celery as shown in the photo below. Then through in a few sprigs of rosemary and thyme and carry on with the recipe below.
Oh, and leave out the vindaloo spices. They are in filet mignon usually. 🙂
How is this a vindaloo?
It doesn’t look at all like a vindaloo curry. It’s not! This is filet mignon made with vindaloo spices.
By this I mean the original Goan vindaloo, not the tongue tingling vindaloos you get at curry houses.
The spicing compliments the meat but don’t expect a normal vindaloo heat. You can expect a delicious filet mignon like no other though.
The sauce can be made one or two days before serving.
Just place it, covered in the fridge and then heat it up to serve with your filet mignon steaks.
I wrote this in the recipe but will stress it again here. When cooking the sauce down to sauce consistency, be sure to watch it closely.
You should end up with about 125ml (1/2 cup) of sauce. Reduce it too much and it will quickly burn.
How to get your filet mignon just right…
It is important to get the best quality, aged filets you can find.
The steaks I used for this filet mignon were 40 day dry aged and tasted amazing.
Never grease or pour oil into your pan. The meat is covered in oil before adding to the pan which does the job. Add oil to the pan and you won’t achieve that famous filet mignon char.
Be sure that your pan is flaming hot before adding the steaks and be sure not to overcook!
The chilli garlic butter…
Normally I add about a tablespoon of cold butter directly to the filet mignon sauce. That is with my original recipe.
For this vindaloo filet mignon, I leave the butter out of the sauce and add it to the hot meat just before serving.
You could do either.
I just felt that as I went to the trouble of making the chilli garlic butter, it might as well be on display.
It’s so good as it melts its way into the filet mignon sauce.
Following I have shown this filet mignon recipe in step by step pictures:
Looking for actual curries? Try some of these curry house favourites…
- Chicken Korma
- Chicken Madras
- Chicken Dhansak
- Lamb Rogan Josh
- Lamb Vindaloo
- Chicken Chilli Garlic
- Chicken Patia
- Lamb Bhuna
- Chicken Tikka Masala
Prep Time 15 minutesCook Time 2 hoursTotal Time 2 hours 15 minutes
- 4 x 8oz fillet steaks
- 1 tbsp freshly cracked black pepper and salt
- 1 tbsp rapeseed oil
- FOR THE CHILLI GARLIC BUTTER
- 100g (3.5oz) butter
- 1/2 tsp chilli powder
- 3 garlic cloves, finely chopped
- FOR THE VINDALOO SPICE MIX
- 3 dried red chillies
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon black cardamom seeds
- 1 teaspoon fenugreek seeds
- 5 cloves
- 1 inch cassia bark stick
- 10 black peppercorns
- 1/2 teaspoon turmeric
- FOR THE SAUCE
- 2 tbsp rapeseed (canola) oil or light olive oil
- 1 large onion - finely chopped
- 10 fresh or frozen curry leaves (optional)
- 6 cloves garlic - smashed
- 1 x 2.5cm (1 inch) piece of ginger - sliced thinly and smashed
- 2 green chillies - roughly chopped
- 1 tablespoon tomato paste
- 125ml (1/2 cup) Balsamic vinegar
- 750ml (3 cups) beef stock, preferably unsalted and homemade
- 50ml red wine
- Salt to taste
- Start by making the sauce. Place a saucepan over medium-high heat and add the oil. When visibly hot, stir in the whole spices and the turmeric and fry for about a minute to infuse their flavours into the oil.
- Add the chopped onions and fry for about 3 minutes to soften. Then add the garlic and ginger and fry for a further minute.
- Now add the tomato paste and fresh green chillies followed by the vinegar, wine and beef stock.
- Allow to simmer until reduced by half. This should take about 45 minutes.
- Strain the sauce into another smaller saucepan. Be sure to press down on the solids to get all of their amazing flavour into the sauce.
- Now simmer the sauce until it is thick and bubbly and there is only about 125ml of sauce. This is sauce consistency. You need to be very careful not to cook it down too much or it will burn.
- While your cooking the sauce down, you can prepare the chilli garlic butter. Place some soft butter in a mixing bowl and add the chopped garlic and chilli powder. Mix well with your hands. Then form into a sausage shape, wrap tightly in clingfilm and place in the fridge.
- When ready to cook the steaks, heat a frying pan, preferably cast iron over a high heat.
- When your pan is nice and hot, rub the steaks with a little oil and sprinkle with salt and pepper.
- Place the steaks in the pan and fry on one side for about five minutes. Flip over and fry for another five minutes or so until the internal temperature reaches 50c/122f for rare or 56c/132f for medium rare.
- Remove the steaks to rest for a couple of minutes and then serve on hot plates with the mignon sauce drizzled over the top and a slice of the chilli garlic butter.
I hope you enjoy this filet mignon recipe. If you do try it, please leave a comment. I would love to hear from you.