Filet Mignon?!
Filet Mignon?
Anybody know how to perfectly cook it so it melts in your mouth? Or any great recipes?
Answers:
Lean cuts of beef need to be cooked slow and low. The traditional way to prepare it is: Wrap the steak in a piece of bacon. Season with salt and pepper (I toss on a little rosemary as well). Sear the top and bottom in a oven proof pan, then slow roast it in a 300 degree oven until it gets to a internal temp of about 165. Then remove from oven and let it rest for 15 minutes before serving.
Check out foodnetwork.com for other recipes as well ...
Filet melts in your mouth no matter what. That is why it costs so much.
Best way to cook a steak is to sear over medium heat 2 minutes on each side. Then cook another 4-7 minutes on each side again, depending on how you like it.
Filet has a "smushy" texture. I would rather spend half the $$ and get a ribeye. However, if you pound out a filet so that it is paper thin, you can make GREAT carne asada...sprinkle some fresh lime juice on it, and go to town with beans and rice.
If you have already purchased the filet then try an au poive recipe with a red wine reductions sauce. Quick and easy recipe. Filet should always melt in your mouth, but it doesn't have as much flavor as other cuts, so if you are cooking for a real steak lover, this would probably not be the cut of choice. But if you haven't bout the steak I would suggest getting a rib eye. Really quick and easy to cook. Plus it tastes really great on it's own.