Filet Mignon With Southwestern Sauce

6 servings
30 min

We love a good steak in our house. My favorite is a filet either seared in a cast iron skillet or grilled. I also love my steak with southwestern sauce.


Handy prefers to cut his filet into thin slices cover it with horseradish sauce and grilled onions and eat it on a bakery bun.

a medium-rare steak with southwestern sauce over it.

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Southwestern Sauce


This sauce brings together the flavors of tomato (which I love), jalapeno peppers, and garlic. Butter combines all the flavors in a rich sauce.


You might think it will be spicy but it isn’t really. It has just enough spiciness to create an amazing sauce.

a picture of southwestern sauce
How to Cook Your Steaks


Filets are best when brought to room temperature before cooking. They really don’t need anything but salt and pepper on each side.


Heat a cast iron skillet that has a coating of olive oil on high heat. Sear both sides of the steak until browned. When “Handy” is showing off for guests he also will sear the sides of steaks. Then turn the heat down to medium and let the steaks cook until the desired doneness.


We like our steak medium-rare and “Handy” can tell if it’s cooked correctly by just pushing on it with his finger. I need to use a meat thermometer and I cook it until 130 degrees. Then let it sit for 5 minutes.


  • Rare – 130° – 135°
  • Medium – 135° – 145°
  • Medium Well – 145° – 155°
  • Well Done – 155° – 165°
Other Steaks


While we really like a filet we also like new york strip steaks.


You can also serve this sauce over a rib-eye steak or sirloin steak. Actually, you can serve it over any kind of meat. I haven’t tried it but it might be very good over a salmon steak.


Filet Mignon


Filet Mignon is cut from the tip of the Tenderloin, a delicate and tender area of the loin primal. It’s also an incredibly lean part of the animal, which means you’ll enjoy a fork-tender steak without much fat or connective tissue. These qualities have made Filet Mignon one of the most prized cuts of beef.


Side Dishes


If you’ve never tried grilled romaine, you should. It’s perfect with a steak. This recipe is the one I use HERE


Another thing we love is broasted potatoes. Broasted potatoes are baby potatoes cut in half and par-boiled then tossed in olive oil and any spices you like and then bake until done and crispy brown.


I add crushed garlic, dijon mustard, Worcestershire sauce, thyme, salt, and pepper to my olive oil and then toss.

Tools you’ll need



Other Favorite Steak Toppings
  • Sauteed Mushrooms
  • Sauteed Onions
  • Herb Butter
  • Horseradish Sauce
  • Pesto Sauce
  • Garlic Sauce
  • Parmesan Butter
  • Gorgonzola Sauce
  • Balsamic Sauce
  • Bourbon Cream Sauce
  • Bernaise Sauce
filet on toasted bun with steak sauce and sautéed onions

I hope this gives you some ideas to add something special to your next steak. I love all of these steak topping ideas but the southwestern sauce will always be my favorite


With Valentine’s Day right around the corner, you might be planning out a special meal. I hope this helps.


Peace and Love,


One other steak we love is flank steak. You get that recipe HERE

White Serving Plate with sliced beef tenderloin and horseradish sauce, garnished with lettuce which is all part of our Christmas Eve dinner
Swedish Potato Sausage – Our Family Christmas Tradition
swedish meatballs with noodles and beans plated for dinner
How to Make the Best Beef Bourguignon
white plate on the table with marinated flank steak, broasted potatoes and a salad
a 1/2 of a beef sandwich with potato chips on a white plate with pickles on the side. This is such an easy slow cooker beef sandwich recipe

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living large podcast


My guest Crystal Ratzlaff was my guest this week on the podcast. She is a fellow blogger who lives in Canada and we talk about all things home and garden. We also share something we are collaborating on soon.

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Filet Mignon With Southwestern Sauce
Recipe details
  • 6  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients

  • 2 tbsp olive oil
  • 2 medium jalapeno peppers, finely chopped
  • 6 medium garlic cloves, minced
  • 3 tsps cumin
  • 1 cup dry white wine
  • 1 cup beef stock
  • 4 tomatoes, chopped
  • 4 tbsp chilled butter
  • 2 tbsp cilantro, chopped
Instructions

Saute peppers, garlic, and cumin in olive oil for one minute; increase heat to high; stir in wine, boil and cook until reduced to 1/2 cup. Add stock, and boil to reduce to 1 cup, stirring constantly.
Lower heat. Add tomatoes and cook down. Add 2 tablespoons of butter, stirring constantly until melted. Add 2 more tablespoons of butter, stirring until the sauce thickens. Remove from heat. Add cilantro
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