Need Filet Mignon Ideas

I am hosting a 50th wedding anniversary for my in-laws this weekend for about 50 people. We have most of the menu figured out but they had a sale on whole filet Mignon so I got one. I am looking for ideas on how to prepare it. Other menu items include Cedar Plank Salmon and apps like meatballs, little sandwiches, etc.

Anyone have any favorite recipes for Filet?

Salt, pepper, grill. Done.

Not looking for grilling. I would rather have something more like an appetizer.

Quote from dealgate : Not looking for grilling. I would rather have something more like an appetizer.

Get a box of toothpicks and cut up a block of cheese. Serve at the anniversary party.

Grill the Filet Mignon the next day and eat it yourself.

/thread

Quote from dealgate : Not looking for grilling. I would rather have something more like an appetizer.

Ah.. Uh.

I'd probably look at doing a crostini topped with either a light horseradish cream sauce, or creme fraiche. It's simple, bite sized, and tasty.

Quote from Iaaaiws : Get a box of toothpicks and cut up a block of cheese. Serve at the anniversary party. Grill the Filet Mignon the next day and eat it yourself. /thread

Or this.

Cast Iron skillet the meat. pair with a small piece with grilled asparagus on top and some herb butter.

Quote from dealgate : Not looking for grilling. I would rather have something more like an appetizer.

crab or spinach dip

Quote from Landers : Salt, pepper, grill. Done.

I agree.

Quote from FeedMeAlmonds : Cast Iron skillet the meat. pair with a small piece with grilled asparagus on top and some herb butter.

Also a good idea.

Quote from dealgate : Not looking for grilling. I would rather have something more like an appetizer.

If you can't grill it, you can always pan fry it and then finish it in the oven. For good cut of beef like that, it'll be a waste to use it as an appetizer. But, if you have to, I would maybe still grill it or pan fry it/finish oven and slice it thin and season it with some kind of sauce (teriyaki or a red wine demiglace). Serve it on a small plate with small portions of the sliced beef with maybe a pickled veggie side garnish.

No. Salt dehydrates steak. Salt goes on after cooking. I like grey poupon mustard and some high quality steak sauce. Oh, and some emeril. Makes it delicious.

Why not serve up some blade steaks?

Quote from Jabbit : Why not serve up some blade steaks?

Fillet should be the main course, or as others said not on the menu at all.

Marinated and covered in Bleu Cheese!