Filet mignon is a special cut of steak, thanks to its melt-in-mouth texture and extreme tenderness. The important things to remember are to allow your meat to reach room temperature, to never pierce a filet, and to allow the juices to recollect after cooking the steak. The important things to remember are to allow your meat to reach room temperature, to never pierce a filet, and to allow the juices to recollect after cooking the steak. That way, you can savor each and every mouth-watering, melt in your mouth bite. Filet mignon is a cut of steak taken from the tenderloin of a cow. Chef's Notes Perfectly cooked filet mignon should be pink from edge to edge, moist and delicious. Prized for its tender, rich texture with the right amount of fat for full flavor, yet not overly fatty, filet mignon is often referred to as the "King of steaks" by many chefs and steak lovers. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling. Add the spinach and cook just until wilted, about 1 minute. Mention "beef tenderloin" around most people and those salivary glands instantly start to kick in. But, it’s not that filet mignon lacks natural flavor. 02 Prepare the grill for direct cooking over high heat (450° to 550°F). ; 03 Meanwhile, bring a large pot of salted water to a boil. Even though it is a very versatile cut and you can cook it using your grill, skillet or oven broiler, you will get the best results when using high temperature cooking, preferably using a grill. If storing, cool the filet mignon in the refrigerator in a shallow container and move to an airtight container or zip-top bag. Grill, covered with grill lid, over 350° to 400° (medium-high) heat 4 to 6 minutes on each side or to desired degree of doneness. 01 Pat the steaks dry, brush them with oil, and season evenly with the salt and pepper. [Header image source.] Instructions. Keep in the refrigerator at a temperature of 40 degrees Fahrenheit or below for up to three to four days.

Cooking it on the grill … I recommend pairing filet mignon with a full-bodied red wine. Filet Mignon Recipe. Remember the keys to perfectly grilled filet mignon: start with room-temperature steak, heat the grill well, and use a meat thermometer. When cooking, a filet mignon should be cooked to medium-rare with an internal temperature of 145 degrees Fahrenheit.

This pan seared filet mignon recipe takes a total of 5 minutes to make, with 3 minutes resting time on the cast iron skillet. Let stand 5 minutes. That way, you can savor each and every mouth-watering, melt in your mouth bite. Because of this, many people tend to use a seasoning or marinade to compensate for any perceived lack of natural flavor. You must cook filet mignon carefully to ensure you do not dry out the meat and render it tough and flavorless. Grilling filet mignon obviously does not have to cause anxiety in anyone. Check out this delicious recipe for Filet Mignon Steaks from Weber—the world's number one authority in grilling. Knowing how to grill filet mignon is important, it is a cut that cooks quickly but can easily dry out. Now, it's time to enjoy your dinner. It’s that the longer this cut of meat is cooked, the more natural flavor it loses. Filet mignon is not cut from a bone, nor does it contain much marbling or fat. [Header image source.] Filet mignon is a small, high-quality cut of meat acquired from the end of the tenderloin section, and is translated from the French as "dainty fillet." The secret to acquiring a tender but moist roast is to sear the roast first and then move it to a high indirect heat. It is one of the most expensive and tender cuts of beef available. The easiest and best way to cook filet mignon is on stove top, using a cast iron skillet. Grilling filet mignon obviously does not have to cause anxiety in anyone.