This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Favorite Beef Filet Toppings

  • Filter
  • Time
  • Show
Clear All
new posts

    Favorite Beef Filet Toppings

    Being a very lean cut of meat, a beef filet doesn’t typically carry much intrinsic flavor. I usually top mine with something. What’s your favorite filet topping? Here are mine.

    1. Black truffle butter (my current favorite)
    2. Port mushroom sauce
    3. Blue or Gorgonzola cheese (equal parts cheese and butter, slightly softened, also might add bread crumbs)
    4. Red wine reduction

    This is nice and it gets compliments: https://www.thespruceeats.com/filet-...-sauce-3061300


      SPG, hold the bacon.


      • Jfrosty27
        Jfrosty27 commented
        Editing a comment
        Same for me. Keep it simple.

      • Craigar
        Craigar commented
        Editing a comment
        Sometimes I will slice it thin just out of the fridge and pair it with thinly sliced Walla Walla sweets.

      I only do filet au poivre, using Alton Brown's recipe/technique. Barbara claims to love filet (she does order it out) but I have MOSTLY succeeded in getting her to enjoy ribeye and porterhouse. So I do filet, very occasionally, as above.

      Edit: Here's the recipe if interested -

      2 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick Kosher salt
      2 tablespoons whole peppercorns
      2 tablespoons unsalted butter
      1 teaspoon olive oil
      1 tablespoon finely chopped shallot
      1/3 cup Cognac, plus 1 teaspoon
      1 cup heavy cream


      1. Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.
      2. Coarsely crush the peppercorns with a mortar and pestle, the bottom of a cast iron skillet, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the fillets, on both sides, into the pepper until it coats the surface. Set aside.
      3. In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off most of the excess fat, conserving about 2 teaspoons but do not wipe or scrape the pan clean.
      4. Over medium low heat, saute the shallots until they are translucent.
      5. Off of the heat, add 1/3 cup Cognac to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.
      Last edited by Dewesq55; July 23, 2021, 11:23 AM.


      • Huskee
        Huskee commented
        Editing a comment
        THIS!!! ^ Au poivre is outstanding on a filet

      Butter and rosemary,,,


        This one: https://amazingribs.com/tested-recip...ed-wine-sauce/



        Both are fabulous on beef tenderloin, cooked whole or as steaks.


          Dry brine and then Carne Crosta about 45 min before cooking.


            Oscar filet: Filet toped with crab meat and grilled asparagus with a big dollop of béarnaise sauce. Wife loves it. I like wine reduction sauces, but mostly just none on a good ribeye or New York strip with salt and pepper.


              I like to top my filet with a ribeye.


                WayneT you definetly had me at the truffle butter, large amounts I hope. Then you went ahead & threw mushroom sauce on it, holy moly! I have a nice chunk of venison Inwill try that out on.



                No announcement yet.
                Rubs Promo


                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                The Cool Kettle With The Hinged Hood We Always Wanted

                Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                Click here for more about what makes this grill special

                Grilla Pellet Smoker proves good things come in small packages

                We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                Click here for our review on this unique smoker

                Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                Click here to read our detailedreview

                The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                kamado grill
                Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                Click here for our article on this exciting cooker

                Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                Click here to read our detailed review


                Comprehensive Temperature Magnet With 80+ Important Temps

                Amazingribs.com temperature magnet
                Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                Click here to order.

                The Good-One Is A Superb Grill And A Superb Smoker All In One

                The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                Click here to read ourcomplete review