How to prepare filet mignon?

[Anonymous]

What is the best way to cook these steaks? Is a sauce necessary? What is a simple one to make?

[Anonymous]

Grill and season with salt and pepper. No sauce needed for a good cut of meat.

[Anonymous]

Some people like to wrap it in bacon.

We use red wine and rosemary as a marinade, then grill on low heat to get beautiful, rare, juicy meat.
Yummy.

[Anonymous]

Salt and pepper, then sear over high heat and finish in the oven. Add a bit of butter during last minute of cooking.

[Anonymous]

The trade-off with a very tender piece of meat is flavor. Definitely don't cook it past med rare, and a bordelaise sauce, maybe some sautéed mushrooms, would be lovely.

[Anonymous]

Anonymous wrote:The trade-off with a very tender piece of meat is flavor. Definitely don't cook it past med rare, and a bordelaise sauce, maybe some sautéed mushrooms, would be lovely.

I agree, they're not that flavorful. One easy sauce is a rosemary balsamic reduction - basically boil down balsamic vinegar with chopped rosemary. Or saute shallots and then add some port and boil down.

[Anonymous]

With those pan sauces, remember, right after you take it off the heat, to vigorously whisk in a tablespoon or two of softened butter before pouring it over your steak.

[Anonymous]

Anonymous wrote:With those pan sauces, remember, right after you take it off the heat, to vigorously whisk in a tablespoon or two of softened butter before pouring it over your steak.

I've seen this but don't know why?

[Anonymous]

Anonymous wrote:

Anonymous wrote:With those pan sauces, remember, right after you take it off the heat, to vigorously whisk in a tablespoon or two of softened butter before pouring it over your steak.

I've seen this but don't know why?

It thickens the sauce and makes it richer.

This is a good thread! I do disagree with marinating filets though - no need. They are too lean for marinade. It breaks down the meat. Instead, use a sauce like this!

[Anonymous]

Anonymous wrote:

Anonymous wrote:The trade-off with a very tender piece of meat is flavor. Definitely don't cook it past med rare, and a bordelaise sauce, maybe some sautéed mushrooms, would be lovely.

I agree, they're not that flavorful. One easy sauce is a rosemary balsamic reduction - basically boil down balsamic vinegar with chopped rosemary. Or saute shallots and then add some port and boil down.

Yes - definitely needs a sauce. A good friend says that filet mignon is steak for people who don't like steak. Less charitably, it's steak for people who have more money than taste (in the literal sense of the term).

[Anonymous]

while the steaks are resting I would saute some shallots, add some green peppercorns and brandy, a little beef stock, cook down, add a touch of cream.

You really don't want to overcook filet mignon. rare or medium rare is good.

[Anonymous]

Anonymous wrote:

Anonymous wrote:With those pan sauces, remember, right after you take it off the heat, to vigorously whisk in a tablespoon or two of softened butter before pouring it over your steak.


I've seen this but don't know why?



It thickens the sauce and makes it richer.

Yup, it kind of unifies the sauce and gives it a silky texture. And, as the chefs, say, "fat is flavor."
Don't go nuts with the amount--a generous tablespoon will do.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:The trade-off with a very tender piece of meat is flavor. Definitely don't cook it past med rare, and a bordelaise sauce, maybe some sautéed mushrooms, would be lovely.

I agree, they're not that flavorful. One easy sauce is a rosemary balsamic reduction - basically boil down balsamic vinegar with chopped rosemary. Or saute shallots and then add some port and boil down.

Yes - definitely needs a sauce. A good friend says that filet mignon is steak for people who don't like steak. Less charitably, it's steak for people who have more money than taste (in the literal sense of the term).

I never realized this but it makes sense now. I love the texture but am often disappointed with the lack of flavor. Any suggestions for an alternative, easily available cut? I usually pan sear mine simply with salt, pepper, butter, olive oil, and sometimes a little deglaze of whiskey, no other sauce.

[Anonymous]

Anonymous wrote:Salt and pepper, then sear over high heat and finish in the oven. Add a bit of butter during last minute of cooking.

This. If it's a truly nice filet it doesn't need sauce. The meat is rich and tasty enough on its own. Heaven.

[Anonymous]

Sirloin is easily available and reasonable on the wallet. If you're subbing for filet, maybe you can afford ribeye. Sadly not that common in our house.