One of the finest cuts of beef is the filet mignon. This is a cut from the small end of the beef tenderloin. Cooking it the right way will result to tender and almost melt in the mouth flavor of the meat. These are some easy steps to remember.
Preparation tips:
1. Buy fresh filet mignon by making sure that it is pinkish in color. Also, check marbling, these are the threads of fat running down the meat. This is a good trait to consider the steak as prime, resulting to a more wonderful taste.
2. Have the slices cut into 1 inch thickness for better tenderness when cooked and a 2 to 3 inches size in diameter.
3. Put salt and pepper on the steak. Add some spice or herbs which you like to add more flavor and aroma.
Pan Searing the Filet Mignon
In a frying pan over medium high heat, put 2 tbsp of olive oil and sear in the steaks. Use tongs to turn the steaks. Cook for about 5-6 minutes per side or whatever is to your liking. Then remove the pan from the heat and cover it loosely with aluminum foil and let it rest for about 5 minutes. The meat will continues to cook inside and the juices are evenly distributed at this time.
Sear Roasting the Filet Mignon
Preheat the oven to 500 degrees. Place your oven skillet into the oven. When the temperature reaches 500 degrees, carefully take out the skillet and quickly place it on the range over high heat. Immediately put the steaks into the middle of the skillet and cook for about 2 minutes per side. Use tongs when turning the steaks. You can put back the skillet into the oven to cook for another 3-5 minutes. Then take it out and serve while hot.
Just like most steaks, the filet mignon is never cooked beyond medium rare. The longer cooking period results to less tender meat and dryness of the steak. So take the proper precautions to come out with a properly cooked filet mignon.
However, you can always refer to the touch method. Press the meat, if it feels soft and mushy, it is rare, but if it is soft and slightly resiliant, then it is medium rare. The doneness of the steak depends on your liking. If it's good enough for you, then it is good enough to eat too.
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