Filet Mignon (Tenderloin Steak) – The Keep At House Chef

Filet mignon is the epitome of luxurious in the case of steaks. It’s the Cadillac of meats. It’s the king of steaks. It has unparalleled tenderness and a fragile beefy taste. Cooking filet mignon to perfection can appear intimidating, however with our detailed information, you’ll have the ability to obtain restaurant-quality outcomes proper at house. Whether or not you like it seared to a golden brown or cooked low and sluggish with the reverse sear methodology, this recipe ensures that your filet mignon is juicy, flavorful, and easily good each time.

We even have detailed guides for how to cook steak completely each time in addition to how to master grilled steaks must you want extra info.

Filet mignon is understood by varied names relying on the area and context, however all discuss with the identical luxurious lower of beef. In the US, it’s generally known as filet mignon. Within the UK and different elements of the world, it’s also known as beef tenderloin or just tenderloin steak. In some high-end eating places, you may additionally see it listed as chateaubriand, notably when referring to a bigger lower for sharing.

Ingredient Notes

• Filet Mignon Steaks: Select steaks which might be not less than 1-inch thick to make sure they cook dinner evenly and stay juicy. Search for a top quality lower of beef with good marbling, ideally alternative or prime grade.
• Olive Oil: Helps create a phenomenal sear and provides a refined taste to the meat, however you need to use different cooking oils.
• Salt and Peppers: A mixture of salt, black pepper, and white pepper enhances the steak’s pure flavors with out overpowering it.
• Butter and Garlic: Topping the steak with garlic butter provides richness and a touch of savory garlic, making every chunk soften in your mouth.

Buying Your Filet

• Search for steaks which might be not less than 1-inch thick if not nearer to 2-inches; thicker cuts are extra forgiving throughout cooking and can keep juicier.
• The colour needs to be a vibrant, cherry-red, indicating freshness.
• Marbling, or the small streaks of fats inside the muscle, is essential for taste and tenderness—whereas filet mignon is often lean, a little bit of marbling enhances its succulence.
• Go for USDA Prime or Alternative grades for the highest quality, as these grades point out superior marbling and tenderness.
• Be certain that the lower is uniform in form and dimension, which helps in even cooking.
• Test that the meat is moist however not moist, with no off smells, as these might be indicators of spoilage. Shopping for from a good butcher or a trusted grocery retailer may also assure larger high quality and higher dealing with of the meat.