Filet Mignon • How to Cook Perfectly! | Club Foody

 

I’m definitely a real carnivore; from beef to pork, lamb, poultry including venison and game like bison, rabbit, ostrich, elk, etc., I love them all! When it comes to beef, my favorite cut is tenderloin. This is the most tender and lean part of the animal therefore the most expensive cut of beef. I use the center-cut for my Beef Wellington and Chateaubriand. I simply slice the filet into portions and make steaks with it. The small end of the tenderloin which is referred to as the “tail” or “tip” is the tenderest part of the cut. Due to the inconsistency of the size, this part is perfect to use for a nice Steak Tartare, Stir Fry, Steak Salad, Beef Stroganoff, etc.
 
During the summer time, David and I enjoy grilling our steaks on the barbecue but when the coldest months come, I simply grill them on the stove then finish them in the oven. This Filet Mignon • How to cook Perfectly episode is the simplest method to achieve great results with your steaks. It’s really not that complicated and quite fast too.
 
When I was living in Toronto, I briefly worked for a large high-end American steakhouse chain. Wandering into the kitchen, I made the comment to the head chef about the anticipation of the warm weather to come back so I could grill my steaks outside. He looked at me and asked why. I explained that I didn’t know how to cook them inside. He told me to show up before my shift the next day so he can show me the “inside method”. That was so awesome! I was now able to enjoy my Filet Mignon • How to Cook Perfectly all year round!
 
Throughout the years, I did a few experiments. First the steaks have to be at room temperature – it usually takes about 30 to 40 minutes – before going into the hot cast iron pan. Well I decided to go a step further. After the steaks are at room temperature and patted dry with paper towels to remove any moisture which helps them to get a nice crust, I season very well with salt & pepper before transferring them to the fridge for 24 hours. That’s right, a full day! I take them out and let them get back to room temperature again. You won’t believe how amazingly tender the steaks are. Of course, if you are pressed for time, forget about it and stick to the 30-40 minute passive time.
 
The 7 steps for Filet Mignon • How to Cook Perfectly are simple.
– First, the cast iron pan is heated on high-heat for a couple minutes – you’ll know when it’s hot enough by placing your hand an inch above.
– Add flavorless oil (canola, grapeseed, sunflower or vegetable) and let it start shimmering. When a tiny bit of smoke rises up
– Place the well-seasoned filets in the pan and let them sit for 2 ½ to 3 minutes, undisturbed – I’m not kidding… DON’T touch them. This is how we get that gorgeous crust also known as a Maillard reaction.
– From there, flip them. If the filets don’t release from the pan, let them sit a little longer.
– To enhance the flavor (highly recommended), add butter, garlic cloves and either a sprig of rosemary or thyme. You can discard the cloves and use Garlic Butter instead… yum! We tilt the pan and baste the filets with the butter mixture, spooning it on a few times, before transferring to the oven.
– Transferring the cast iron pan to a 450ºF preheated oven. Cook until desired doneness (refer to chart below).
– Remove from the heat and let them sit for 10 minutes before serving or slicing so the juices have time to redistribute… voilà!
 
When I serve my Steak Diane or Steak Oscar, this is the method I use. It’s quick and easy and you’ll be surprised how amazing the steaks taste. Filet Mignon • How to Cook Perfectly will help you prepare delicious steaks to enjoy all year round…
Bon Appétit!
 
CHART:
RARE> 5-6 minutes cook time = 120ºF and the final temperature after resting = 125ºF
MEDIUM RARE> 6-7 minutes cook time = 130ºF and the final temperature after resting = 135ºF
MEDIUM> 7-8 minutes cook time = 140ºF and the final temperature after resting = 145ºF
MEDIUM WELL> 8-9 minutes cook time = 150ºF and the final temperature after resting = 155ºF
WELL DONE> 9-10 minutes cook time = 160ºF and the final temperature after resting = 165ºF
 
Check out these other great BBQ & grilling recipes…
– Greek Ouzo Pork Kebabs
– Hawaiian Teriyaki Burgers
– Chicken Chapli Kebab
– Fire Roasted Salsa
– Turkish Kebabs
– Tex-Mex Potatoes
– Rotisserie Chicken
and for even more beef recipes, click on this link… Recipe Category • Beef

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/filet-mignon-how-to-cook-perfectly/