Filet mignon is a cut of beef taken from the tenderloin, which is a long, cylindrical muscle located near the spine. It is renowned for its tenderness and subtle flavor, making it a popular choice for steaks. Here’s a detailed description and guide on how to cook filet mignon:

Description:

  • Texture and Flavor: Filet mignon is extremely tender with a fine-grained texture. It has a mild flavor compared to other cuts of beef, which makes it ideal for those who prefer a less intense beef taste.
  • Appearance: It is typically round in shape and often cut into thick medallions. The meat is usually lean, with little to no marbling.
  • Size: Portions are usually between 6 to 8 ounces.

How to Cook Filet Mignon:

Ingredients:

  • Filet mignon steaks (1-1.5 inches thick)
  • Salt and freshly ground black pepper
  • Olive oil or butter
  • Optional: Fresh herbs like rosemary or thyme
  • Optional: Garlic cloves, smashed

Equipment:

  • Cast-iron skillet or heavy-bottomed pan
  • Tongs
  • Oven (if finishing in the oven)

Steps:

  1. Preparation:
    • Remove the filet mignon from the refrigerator at least 30 minutes before cooking to bring it to room temperature. This ensures even cooking.
    • Pat the steaks dry with paper towels to remove any moisture. This helps in getting a good sear.
    • Season generously with salt and freshly ground black pepper on both sides.
  2. Searing:
    • Heat a cast-iron skillet over high heat until it is smoking hot. A hot pan is essential for a good sear.
    • Add a small amount of olive oil or butter to the pan.
    • Place the steaks in the pan and let them sear undisturbed for about 2-3 minutes on each side until a golden-brown crust forms.
  3. Finishing in the Oven (Optional):
    • Preheat your oven to 400°F (200°C).
    • After searing, transfer the skillet to the preheated oven to finish cooking. This step is ideal for thicker cuts.
    • Cook for an additional 5-10 minutes, depending on the desired level of doneness. Use a meat thermometer to check the internal temperature:
      • Rare: 120-125°F (49-52°C)
      • Medium-rare: 130-135°F (54-57°C)
      • Medium: 140-145°F (60-63°C)
      • Medium-well: 150-155°F (65-68°C)
      • Well-done: 160°F (71°C) and above
  4. Resting:
    • Remove the steaks from the oven or skillet and place them on a cutting board.
    • Tent with aluminum foil and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat.
  5. Serving:
    • Serve the filet mignon with your choice of sides and sauces. Popular accompaniments include red wine reduction, béarnaise sauce, or garlic butter.

Tips:

  • Basting: While searing, you can add a knob of butter along with herbs and garlic to the pan. Tilt the pan and use a spoon to baste the steaks with the melted butter for extra flavor.
  • Grilling: Filet mignon can also be cooked on a grill. Preheat the grill to high heat, sear the steaks on direct heat, and then move them to indirect heat to finish cooking.
  • Sous Vide: This is another popular method to cook filet mignon to precise temperatures, followed by a quick sear in a hot pan.

Filet mignon is best enjoyed medium-rare to medium to preserve its tenderness and flavor. Enjoy!

Image from Wikipedia