Ingredients for Fillet Mignon Recipe

Series Summary

One would imagine that when native Texan Don Henley of the Eagles orders a steak, he gets exactly what he wants. Well now you can have your steak just like a rock star, as Expert Village is proud to present Chef Blondie, as she shares the recipe for the same fillet mignon she prepared for Henley and the boys for years.

In these free cooking videos you'll learn step-by-step how to prepare this gourmet dish in the privacy of your own kitchen. In this recipe the steak is served with a delicious au Poivre, or peppercorn sauce, and Chef Blondie shows you how to get a perfectly seasoned and cooked steak using a combination of pan and oven. She also recreates an old Henley family recipe for bread pudding, made from rolls and cinnamon, complete with custard sauce, which is truly out of this world. Unleash your inner epicure and flex a little culinary muscle as you try this amazing fillet mignon recipe tonight!

Video Transcript

"CHEF BLONDIE: Hi there and welcome to expertvillage.com. My name is Pam Bowman, but everybody calls me Chef Blondie. Today, we're going to be doing something really exciting. As a personal chef, I had a great pleasure of working for my idol, Don Henley of the Eagles. Got to cook for the boys in the band. And I made the perfect filet mignon with an au poivre sauce, which really just means a peppercorn sauce. And then Don told me that growing up in Texas, his aunt has used to make this wonderful bread pudding with some sort of rolls and cinnamon and he wasn't quite sure. He wanted to know if I can duplicate it. And I said, "Of course I can." And we came up with a bread pudding that was just out of this world. The reason I say these are going to be the perfect filet mignon is I know you've all had the problem of trying to cook a steak on a stovetop. And it looks really nice on the outside, and it might even be nice and pink on the inside. But around that edge when you cut it open, is this ugly gray color. I experimented and experimented and experimented and came up with a fool proof way of making the perfect filet mignon, so that when you cut it open, you have a beautiful dark crust and full pink center all the way through. And the bread pudding, well not only is it a wonderful crispy top, but it makes its own custard sauce, so that you don't have to mess around with making your cognac sauce or a creme anglaise, just a beautiful dollop of whip cream, maybe some vanilla Haagen-Dazs or a little Rum Raisin and you got the most exquisite bread pudding you have ever tasted. So, come on along with me, we're going to start with these filet mignon, I'm going to teach you how to tie them, and then we're going to get started on the first step to making an absolutely perfect filet mignon with a little seasoning on the top, a little seasoning on the bottom, a little trip to the oven and a trip to the pan. Let's go."