Sauteing grass-fed Filet mignon

[mwok]

I'm planning on sauteing these vegetables (bell peppers, mushrooms, jalapenos, onions) in butter and then adding in grass fed 4oz of Filet mignon.

I'm assuming the vegetables take about a minute or two and then I should add the Filet Mignon....how long should it cook for and under what heat (I always use med-high to cook)? Not sure if I should add all of them at once and start the saute. I prefer well-done.

What about 8oz of skirt steak? and 8oz NY strip steak?

[jaykayen]

I think you'll be fine no matter what.

[JudiAU]

If you want well done meat and it really needs to be done in ten minutes then I suggest slicing your meat as for a stir fry and cooking it that way. Everything will be cooked fully and it won't take long.

But grass fed meat does not like to be well done.

[ipsedixit]

mwok,

How were you planning on sauteeing your beef (in whatever form, either filet, skirt or strip)?

I ask because a typical Chinese prep is to cut up the beef into 1/2 inch chunks (about the same size as your veggies), marinade in some soy sauce, salt, sugar, white pepper, garlic, ginger, etc. Then heat up your wok or pan with a bit of oil, stir fry the beef for about a 1 or 2 minutes (until medium-rare), then remove the beef, and using the same wok or pan, stir fry the veggies until they are tender, then add in your beef, stir fry some more, then add the marinade and some cornstarch slurry to thicken, and cover and allow to steam for about a couple of minutes.

Then plate and serve.

[monavano]

Might I suggest broiling the meat vs. sauteeing? You want it well done and the broiler will cook it through. You may try broiling on each side, then setting the oven at 425 or so to finish cooking until the internal temp reaches 150.
Telling doneness without an instant read thermometer takes experience. Basically, you learn how to feel the meat for doneness.

[C. Hamster]

IMO, you'll ruin a pricey piece of meat by sautéing it in butter.

That grass fed filet needs a clean, dry pan and high heat.

Sautéing it in butter, with vegetables, at medium heat to well done will steam the beef into a little lump of gray sadness.

[mwok]

dry pan? won't it stick (stainless steel)? why can't I use coconut oil (it can withstand high temps)?

[todao]

You can use coconut oil, if you like. But your entree is already high in unhealthy fats so I figured you might want to lighten up on the saturated fats.

[JudiAU]

Grass fed meat and coconut oil are not high in unhealthy saturated meats.

[monavano]

Are you trying to steam your meat? I sear mine, and depending on thickness, finish in the oven. If you only have one pan to cook with, I'd saute the vegetables, remove, hold in warm oven and then cook the steak separately on high.
Same goes for skirt and strip steak.

[mwok]

No, I'm trying to saute it. I have only butter and coconut oil (will that work)? This needs to be a 10-minute or less meal, something I can put on the pan, saute for a couple of minutes and eat.

How do I tell if the Filet Mignon is done in terms of minutes under medium heat?

Also, is it safe to thaw Filet Mignon/skirt steak/regular steak overnight (or sometimes 48 hours?) in the refrigerator?

[todao]

Thawing your steaks in the refrigerator as you describe will be fine.
If you've got your heart set on the veggie accompaniments, you should use a method described by JudiAU - don't cook the veggies and the meat in the same pan (except perhaps for the last few seconds by adding the already sauteed veggies to the meat pan as a finishing touch. You can saute your veggies in butter, but not the steaks. The butter will burn before you get the steaks cooked. You can finish with a pat of butter, but don't add it earlier.
For the steak:
Heat some oil (not butter or coconut oil - use a vegetable oil) in a medium, heavy skillet, heat the oil over medium-high heat. Put in the filet mignon steaks and fry them for 4 to 5 minutes per side for medium-rare (the internal temperature should be 120 to 130 degrees) Take them out of the pan and cover to keep warm as they rest. Prepare your finishing sauce, if any, using butter and top with your veggies (or serve them on the side).

[darrentran87]

I think you guys are missing the part where he mentioned he likes *cringe* well-done.

Go ahead and just cook your steak with your veggies, the meat's already ruined by overcooking it :/...

OK, in all seriousness though, this i prob what i would do. i have no idea what the timing is because i never cook past medium rare. oil the steak up and s&p it. sear both sides on an oven safe pan (cast iron or stainless steel preferably). You're going to want to stick it in a preheated 400 degree oven to overcook it to well done. Again, I dont know the timing because I've never done this (it also depends on the thickenss of your steak... After the oven, remove steak from the pan and throw on whatever veggies you want as well as butter if you would like. Try to deglaze the pan as the veggies start to cook and release its juices.Add a bit more S&P to the veggies. Cook till desired tenderness.

[JudiAU]

I wouldn't cook them together. Bell bepper and mushrooms both need a few minutes and mushrooms taste best at high heat in an uncrowded pan. Meat cooks better by itself because the moisture interfers with crust and the overall heat is reduced. Finish your veg and do your meat on its own. Don't cook it in butter because the butter needs a lower temp. If you like butter flavor on your steak than add a bit as you take it off the pan. Don't overcook grass fed beef and use heat that is a little lower than for a regular steak. You need