How to Cook Filet
Filet mignon! To many peoples' minds, the
words themselves speak of excellence, good
living and expensive taste. No wonder.
Carefully selected and expertly cut, filet
mignon is a steak lover's dream.
Filet mignon is a boneless steak that is cut
from the tenderloin of the cow, which, as its
name implies, yields the tenderest meat.
"...No matter where you have your filet
mignon or in which form, this exceptional steak
will change your convictions about the steak as
a whole and take you into a new world of
"...In order keep the flavor, you must cook
filet mignon quickly. This can be done a
variety of ways, including broiling and
grilling. It should never be cooked beyond
medium rare, because the more done it is, the
less tender and more dry it becomes and the
more flavor it will lose. You should always use
The filet itself is usually cut into portions
between 1 and 2 inches in thickness. Oftentimes, stores
sell such portions pre-wrapped with bacon. The reason for
this is that file mignon does not contain as much fat
marbling as bone-in steak cuts generally do; the bacon,
then, substitutes for the missing fat.
If you prefer your marbling to be natural, or you simply
don't eat pork, then look for filet mignon that is pink rather
than red--the lighter the color the better, in other words.
Lighter color=more marbling.
One key point to remember when cooking filet mignon, whether
you broil, roast, grill or pan fry it, is to use high heat in
the process. A second key point is not to cook it too long;
filet mignon is particularly susceptible to drying out as it
Keeping those two key points in mind, almost any steak
recipe will work for filet mignon. Cookbooks and the Web are
overflowing with imaginative things you can do with this royal
cut of beef. If you've never cooked filet mignon, though, here
are two basic recipes to get you started:
Grilled Filet Mignon
4 filets mignons
Heat grill. Grill filets mignons for 3 to 5 minutes per
side, which will cook them to medium or medium-rare doneness.
Add salt and pepper to taste. Serve.
Note: Connoisseurs will tell you that filets mignons can
only be properly appreciated medium-rare or even rare. I tend
to agree. But if you really can't stand the thought of eating
steak that pink, feel free to cook longer. Again, start with
high heat so as to minimize the time needed to reach your
preferred state of doneness.
Sauteed Filet Mignon
4 filets mignons
Freshly ground black pepper
2 teaspoons fresh, chopped rosemary
Season the filets mignons with the salt and pepper, then
sprinkle rosemary over them. Heat a little oil in a skillet
over medium to high heat. Place the meat in the skillet and fry
for 3 to 5 minutes per side (for medium-rare doneness).
By the way, a red wine such as cabernet sauvignon or
burgundy makes a great accompaniment to filet mignon.
Sarah Sandori is the food and entertaining columnist for the
Solid Gold Info Writers Consortium. Have
you ever wanted to be able to exactly duplicate a favorite
dish from a favorite restaurant? Check out Sarah's article
where she reveals her source for the most mouth-watering
secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html
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