One such elegant, fork-tender steak is made to amaze with a gentle beef flavor. This rare and valuable cut of beef comes out from the tenderloin’s heart and has a mild beef flavor and a delicate texture. Filet mignon is among the simplest steaks to prepare. The little you do to it, the greater, because it originates from one of the most delicate cuts of the cow. And for its melt-in-your-mouth softness, it is described as a King of steaks. A fork could physically slice a prime fillet mignon. Even though this beef cut could be pricey when eaten out, it’s a lot cheaper to make it yourself, particularly if you buy complete tenderloin.
Filet mignon is extremely delicate, although it has a milder flavor. As a result, it’s frequently served with a dipping sauce or compound butter. It can also be flavored with a rub, roasted, grilled, or coated in bacon.
Grilling, searing, roasting, and pan-frying are just a few ways to prepare fillet mignon. In most cases, high temperature is used to sear the steak on both sides. The steak is then finished on a moderate heat setting to achieve the required crispiness while avoiding overcooking.
Although fillet mignon feels like beef, there are about as many flavors of beef as there are varieties of cattle and methods of rearing them. Filet mignon, on either hand, is softer and finer than most of the other meat cuts that originate from the steer’s higher matured muscular parts. Filet mignon has a highly soft texture for that very same cause, which lends a delightful buttery experience to its delicacy, refined, meaty flavor.
Filet mignon can be preserved in the refrigerator for 3 to 5 days if carefully wrapped in cling film. If the filet has already been sliced into steaks, cover each one separately. Filet mignon, on the other hand, can be frozen for up to nine months.
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Things to consider while cooking Filet Mignon
- Remove the steak from the fridge 30 minutes before cooking to enable it to sit at room temperature and cook better evenly.
- Because the beef tenderloin and fillet mignon have no excess fat around them, they are frequently coated in a layer of fat such as bacon or butter to protect them from wearing out and to enhance flavor.
- Grilling, baking, pan-frying, or barbecuing are examples of dry, high-heat techniques.
- Because fillet mignon has so little internal fat, it should not be grilled more than moderate. It’ll become tougher and less delicate the more you cook it.
- Use an immediate food thermometer or the feel technique to check the temperature. Pull the steak from the fire whenever it hits 120 degrees Fahrenheit for medium-rare. Whilst meat is cooling, the temperature goes up somewhat. Squeeze the meat for the feel technique. It’s unusual if it seems soft and tender and left an impression. It is medium-rare if it is mushy but somewhat robust. It’s overcooked the instant it starts to feel firm. To test for doneness, need not cut into the meat because this will allow valuable juices to leave.
- Wrap the fillet mignon with foil upon withdrawing it from the flame and set it aside for around five minutes before adding. The temperature and liquids get evenly distributed throughout the steak after resting.
- From a part of compounded buttery or a sauce created with the pan juices, offer the fillet mignon.
Best Recipe of Filet Mignon
Ingredients:
- 6 ounces (170 g) fillet mignon coarse salt, to flavor coarsely ground black pepper, to taste
- 1 tablespoon grapeseed oil (or even other neutral high-heat oil)
- 2 tbsp butter (unsalted)
- 2 rosemary sprigs, fresh
- 1 garlic clove
Instructions:
- Wipe the fillet mignon thoroughly with paper towels on a chopping board and set aside for 20-30 minutes at room temperature.
- Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius).
- Sprinkle the fillet mignon on both sides with salt and pepper.
- 5 minutes on high heat in a medium oven-safe stainless steel or cast iron skillet Add the grapeseed oil to the mix.
- Add the fillet mignon to the pan once the oil has started to smoke. Cook for 2-3 minutes, or until a crust has developed, avoiding moving the pan.
- Cook for 2-3 minutes, or until a crust has developed, avoiding moving the pan. Toss the steak in the pan with tongs, then add the butter, rosemary, and garlic.
- For 2-3 minutes, tilt the pan and ladle the butter well over the steak continually.
- For a slightly rare steak, place the pan in the oven for 7 minutes.
- Once slicing, move the steak to a chopping board and let it rest for at least 10 minutes.
- Enjoy your favorite seasonings and sauces.
