Chicken Fried Filet Mignon Steak with Pan Gravy
Gourmet chicken fried filet mignon steak
Ingredients
- 4 6 oz Filet mignon steaks thawed
- 1 1/2 cup Flour
- 1/4 cup Flour for gravy
- 2 tsp Omaha Steaks 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
Instructions
- Heat 3 cups oil or drippings in a deep cast iron skillet to 325°F.
- Place filet mignon between two sheets of plastic wrap. Pound out until approximately 1/4" thick all around.
- Combine 1 1/2c. flour with 2 tsp. seasoning in a shallow dish.
- Pour beaten eggs in a shallow dish.
- Dredge cutlets in flour, then egg and again in the flour.
- 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.
- Drain all but 1/4 c. oil or drippings from skillet keeping the solid remnants in the pan.
- Return skillet to medium heat. Whisk the remaining ¼ c. flour into the oil, scraping the bottom of the pan to release the solids.
- Slowly whisk in the milk . Cook while stirring 6-7 minutes until gravy is thick.
- Season with salt, pepper, Tabasco and serve over cutlets.
Notes
Chef's Tip: Serve topped with fresh cut green scallions for a brightness and texture.