chicken fried steak on plate

Chicken Fried Filet Mignon Steak with Pan Gravy

Gourmet chicken fried filet mignon steak

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Author Omaha Steaks Chef Stacie Simonson


  • 4 6 oz Filet mignon steaks thawed
  • 1 1/2 cup Flour
  • 1/4 cup Flour for gravy
  • 2 tsp Omaha Steaks signature seasoning or your favorite all-purpose seasoning
  • 2 Eggs beaten with 2 T. water
  • 3 cups Canola, peanut or vegetable oil or bacon drippings
  • 4 cups Milk
  • Dash Tabasco if desired
  • Salt & pepper to taste


  1. Heat 3 cups oil or drippings in a deep cast iron skillet to 325°F.

  2. Place filet mignon between two sheets of plastic wrap. Pound out until approximately 1/4" thick all around.

  3. Combine 1 1/2c. flour with 2 tsp. seasoning in a shallow dish.

  4. Pour beaten eggs in a shallow dish.

  5. Dredge cutlets in flour, then egg and again in the flour.

  6. Fry the cutlets until evenly golden brown, 3-5 minutes per side. Remove steaks and place on a wire rack over a baking sheet to drain. Tent with foil while making pan gravy.

  7. Drain all but 1/4 c. oil or drippings from skillet keeping the solid remnants in the pan.

  8. Return skillet to medium heat. Whisk the remaining ¼ c. flour into the oil, scraping the bottom of the pan to release the solids.

  9. Slowly whisk in the milk . Cook while stirring 6-7 minutes until gravy is thick.

  10. Season with salt, pepper, Tabasco and serve over cutlets.

Recipe Notes

Chef's Tip: Serve topped with fresh cut green scallions for a brightness and texture.