My favorite way to season a filet mignon steak is with Fleur De Sel sea salt and fresh ground Tellicherry black peppercorns. For a little extra flavor, I’ll smear bacon fat on them instead of brushing them with oil. Save my name, email, and website in this browser for the next time I comment. Wow.. very good, melt in your mouth steak!! Boneless so you can eat the entire steak, nothing goes to waste, Great steaks for that special dinner party. I would aim for 1.5 to 2. It's best with a very simple presentation that lets its moist, fat-marbled taste stand out. Oven tends to overcook the steak and make it drier. Filet mignon steaks have little fat, which means little flavor. Hi everyone - could really use your help. Go to your local butcher. A torch works rapidly, but i find the mass of the meat is cooled down by the time I'm done. A fully trimmed and tied beef tenderloin will weigh between four and six pounds, and will yield eight to twelve 8-ounce filet mignon steaks approximately 1½-inches thick. The hotter the better. Filet mignon steak, 1 ½ inches thick Bacon fat will give them a, Lightly brush with olive oil & season them up, Allow them to get close to room temperature, Preheat grill to high heat (450 - 500 degrees) for 15 minutes, Once the grill has preheated for about 15 minutes, use a. I use a little canola oil for my sear. They will never give you a bum steer!! Avoid bottled ground black pepper. The beef tenderloin is oblong in shape and tapered at one end. Remove filets from the grill, and allow them to rest for a few minutes to allow the juices to reabsorb back into the filet instead of spilling out all over your place. If you don’t have it, you can use kosher salt. You want to sear hot and fast with filet. Either way, ended up doing a reverse sear using my pellet grill (sorry sub!). Also rub the steak with butter before going to the plate! Main question: my meal-kit comes with 'steakhouse seasoning.' Download the free Weber Grills app today. Filed Under: Recipes Tagged With: Butter, Garlic, Steak. Turn off the heat and cover the cast-iron skillet with a lid. The downside is a lot of them lock for the duration of the cleaning cycle, so you would need to know how long that is and time it to finish as the steaks are done resting and the sides are ready. Montiel, Jawad, and Executive Chef Oscar Cabezas of Telefèric Barcelona agree: Filet mignon should be seasoned before it hits the pan. Filet Mignon Recipe. I generally prefer the crust from the torch vs. the cast iron. I also have used a tortch on the up side while searing and got excellent results. Add pepper after they're done cooking. People debate about whether pepper burns during the sear - I don't understand that one. They are very tender but you need to season them well. It doesn't create more smoke than the vent can handle. It’s also known as Tenderloin Steak, Beef Loin or Chateaubriand. Pre-bagging? Pepper definitely burns, it's just a question of whether you're ok with that or not. You don’t need to pan sear and then bake in the oven. Press question mark to learn the rest of the keyboard shortcuts. Right before searing? each), 4 cloves garlic, peeled and lightly pounded. Rasa Malaysia contains affiliate links and sponsored posts. Wanted to try a filet recipe that didnât require the oven and this was PERFECT. 12 oz filet mignon steak (2 pieces 6 oz. Notify me of followup comments via e-mail. Want grilling guides, tips, technique and awesome recipes delivered straight to your phone? For a little extra flavor, I’ll smear … but the cast iron on stove with a very small amount of canola gives good enough sear and maintains meat temp. This muscle does very little work and is non-weight bearing, which is why it’s very tender! I typically use avocado oil, I wonder if it’s the seasoning smoking? Om verwarring te voorkomen: als je het in Frankrijk op de kaart ziet staan, gaat filet mignon vaak om varkensvlees. The easiest and best way to cook filet mignon is on stove top, using a cast iron skillet. Yes, they are expensive, but grilling filet mignon at home is a fraction of the price than eating at a steak house! Check out this recipe for Martini Marinated Filets. Salt them at least an hour before cooking, up to 8. Use a high quality salt, such as Maldon sea salt flakes. It starts just past the last rib of the steer and ends in the sirloin right before the rear leg. Any other tips? I know some people like their beef well done, but, in my opinion, filet mignon should be served medium rare at 125 degrees. Filet Mignon is the expensive boneless cut of beef from the small end of the tenderloin, as illustrated in the chart above.