512 filete recipes

Homemade chicken burgers ground from chicken breast and bound with soaked bread, egg, onion, garlic, marjoram and paprika. Pan-fried golden and served on buns with tartar sauce, lettuce, tomato and dill pickles.

Summer is about fishing, so why not enjoy a meal full of new flavors! Can be served with potatoes or rice.

Grilled venison tenderloin marinated three days in red wine vinegar, rose, and bay. The technique that turns lean wild game into juicy, medium-rare filets straight off the coals.

Ground beef patties shaped like filet mignon with a butter center, wrapped in foil collars, pan-seared and served with a red wine rosemary sauce and mushroom caps.

Barbecued lamb neck fillet marinated in rosemary, thyme, garlic, and olive oil for up to 48 hours. Butterflied thin for fast, even grilling.

Venison backstrap sliced into strips, seasoned with garlic and pepper, rolled up, wrapped in bacon, and grilled rare over coals. Looks like filet mignon, eats even better.

A luxurious salmon mousse blended with heavy cream, egg white, Pernod, cognac, and a spoonful of caviar. This silky, masterchef-level stuffing is piped into baby salmon for an elegant San Francisco-inspired dish.

Restaurant-style salmon, sliced thin and gently butter-cooked until silky, draped over greens in a pool of reduced white wine and mushroom cream sauce. An elegant chef's plate made at home.

Beef tenderloin with morels and tarragon-Marsala sauce pan-sears filets and finishes them in a cream sauce built on earthy morels, sweet Marsala, and anise-tinged tarragon. Restaurant-plate dinner without the prix fixe.

Bacon-wrapped ground beef patties grilled over charcoal for a budget-friendly spin on filet mignon. Seasoned with onion, green pepper, and garlic.

Nicomedes' anchovy, an ancient Roman culinary trick: blanched turnip slices shaped like anchovy filets, dressed with olive oil, salt, and poppy seeds to mimic fish without fish. Brilliant vegetarian party piece.

Monkfish kebobs marinated in white wine, lemon, garlic, and herbs then broiled with onions, peppers, zucchini, cherry tomatoes, and corn on the cob. Firm, meaty fish that holds up on skewers.

Grilled salmon en papillote with homemade basil-garlic butter, tomato slices, lemon, and bay leaf. Sealed in foil packets on the barbecue for a no-mess dinner.

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

A delicious Chinese stir-fry is perfect for a busy work-day dinner.

Baby salmon stuffed with caviar, a restaurant-style dish where a whole baby salmon is filled with salmon mousse and a line of caviar, baked in white wine, and plated with two sauces. An elegant seafood showpiece.