Filet Mignon question
- NellyNel Jul 10, 2009 11:34 AM
Hi there was hoping for some input.
I am not a filet mignon fan, so I have never cooked them at home, (I like fat!!)
but DH has decided that this is his favorite cut, and so I must start doing so.
What is the best method of cooking them?
I have read a bit about searing them, and then finishing them in the oven, but I'm fearful this would dry them out.
What do my fellow chows recommend?
Using the method you describe, sear, place in oven @ 450* for 10-11 minutes(depending on thickness), but here the secret of not overcooking......make sure the steak is double thickness and treat as a steak for two....do not cook small thin steaks. if you must, reduce time to 50%. My steaks are a minimum of 3.0 inches. Personally, I like to treat as a small filet of beef or Chateaubriand(15-16 minutes). Cook/roast above as I mentioned, and after resting, make nice 3/4 inch slices.....or thicker or thinner as you desire.
Same I pan sear at high heat with a good salt and pepper crust and then cook to get a good crust on one side and flip, cook another few seconds and transfer to the oven. Cook at 425 for me but my oven runs hot for 8-10 minutes. About 2-3 " steaks at least. Nothing thin. Remove cover to set and make a simple red wine pan sauce, nothing fancy to go on top. I also like a simple blue cheese cream sauce but very little, just a drizzle. A few nice grilled slices of portabellos and onions slices are also great in the pan with the steak in the oven for a great simple side with no work. Serve over the steak and drizzled with the sauce. Easy and quick. A baked potato, some great fillings and so easy but amazing taste.
I do like a fattier steak at times. But a good fillet to met is classic
- The original comment has been removed
I agree with you 100%, filet fails the flavor test. No fat = no flavor.
Similar to Fourunders techique, i like to sear the filet first than place in a oven. But i like to use a lot cooler oven, 275ish for 20ish minutes(depending on size of meat). Reason being, in order to cook a tenderloin to get the perfect red throughout i think a cooler over works better. Its six or half a dozen. If the ovens too hot, you can still cook to a perfect med or med-rare, but often you'll get some grey in the meat.
To add a little flavor, try wrapping with bacon before placing it in the open, but you'll need to cook the filet at a higher temp than 275.
My steaks of choice normally are Delmonico/Rib Eye, Portherhouse and New York Strip........and generally, I prefer to cook these cuts to medium-rare temeperature. For Filet Mignon specific, I actually like mine cooked to rare temperature, or more precisely *Black and Blue* or *Pittsburgh* style.....thus the higher heat.
With the recent chatter on pre-salting steaks for 12 hours and cooking @ 275....I plan to try both at the same time for my next steak adventure.
i'm sure the tenderloin bashing won't stop, and i'm in the minority, but i've had some wonderful dishes made from tenderloin. tartares, carpaccio, and filet mignon with truffle cream sauce. there's nothing wrong with tenderloin. is it as fatty and flavorful as other cuts? of course not. does it have its place in the culinary universe? you betcha.
as far as this whole over-used "fat equals flavor" equation, somebody had better tell mint and yams that. they and a bunch of other foodstuffs didn't get the memo.