Can you cook a filet mignon roast in a crock pot?!
Can you cook a filet mignon roast in a crock pot?
I bought a filet mignon roast from trader joes. Is it possible to make this in the crock pot? If so, how long? I cant find anything online.
Answers:
It is possible, but I would not recommend it.
You have purchased a rather delicate piece of beef. The filet - tenderloin - of beef, to achieve the best flavor, should be cooked and served at Medium. Overcooking this cut will ruin the meat.
An easy way to remember what beef will taste better when cooked for a long time is a crock pot is to get an idea what part of the cow the cut comes from. If the cut is from a big, hard working muscle (rump roast, for example), it will need to be cooked longer to achieve tenderness.
Filet - tenderloin - is not a "working" muscle and does not have the tough fibers in it that have to be broken down. Over cooking it will cause it to actually get tough.
Depending on the weight of your filet, you will need to cook it for 20 - 30 minutes per pound at the most. You can grill it, roast it, broil it, or cut it into steaks. To get the best for your buck, just cook it to medium - medium well and well done may not taste so good.
Enjoy!
you want to ruin filet mignon by cooking it in the crock pot!!!! ok then...
sure, but why would you want to waste your money ?
Definitely have to advise you not to do that. Cooking a fillet mignon in a crock pot you might as well be eating a bottom round.
I wouldn't. That is a very expensive cut of meat and does not need the long cooking time that it would get in a crock pot.
Meats cooked in a crock pot usually are tough, with lots of connective tissue that need long slow cooking to break them down (think pot roast)
High heat, short cooking time (roasting, grilling, etc.) are ideal for a filet. Cooking it in a crock pot will turn it to mush.
Yes you can, but why? This would be a waste of money and a crime against food. Even a filet from a retired dairy cow would be tyoo good for a crock pot. I know, when I was growing up my dad would buy a cow at auction and have nearly all made into ground beef. The exception was the loin. That is the Rib Eye Porter House and of course Filet.
Slow cooking a piece of beef with little/no connective tissue to gelatinize will only toughen up the fibers of meat. Meat fibers really only need to be warmed up to soften and tenderize. There's a whole science to this, but really, you'll just turn it into a chunk of wood slow cooking it in a crock pot. Fry it up hot and fast in a skillet, broil it, or grill it.
Sure, if you want the meat to come out mushy. Filet is a very tender cut of meat even in the whole form you have. Tender cuts of meat do not require lengthy cooking proccesses to break down connective tissue and make the meat tender and more palatable. Another problem with long cooking times is moisture loss from the meat, even when cooked in a liquid, you will be surprised at how much drier the meat comes out. Your best bet is to acutally roast the meat just as it's name states. A simple way is to drizzle a bit of olive oil on the meat and massage in some herb/spices/garlic (you choose what you like - rosemary and garlic are always a good combination) and a little salt and pepper. Sear the meat first in a large frying pan over high heat to caramelize the outside of the meat. Place in a 350F oven on a roasting pan and cook until desired doneness (i.e. medium rare, well done, etc.) invest in a simple digital thermometer you can get at TJ's or any grocery store. Minimum internal temperature in the center of the meat should be 140F for rare. For something more well done 155-160F should do the trick. Happy Roasting.
Just the thought of that makes me want to cry.
you're kidding right??
Oh, the horror! :o) Please don't do that to that beautiful piece of meat. Start it off by rubbing it down with garlic, salt and pepper. I would brown the outside at a pretty high temperature in olive oil on top of the stove, then put it in the oven until you achieve medium rare/medium.
Please dont' ruin that great piece of meat for this!!!
I'll make an excellent beef stew from cr.pot (from shoulder,bottom...) for you and you will send me a fillet mignon,deal???