Gourmet chicken fried filet mignon steak
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.
Chef's Tip: Serve topped with fresh cut green scallions for a brightness and texture.