A rare opportunity for food enthusiasts to learn from the experts! Filet mignon is a luxury cut of beef that delivers incomparable flavor and succulence – when it’s cooked correctly. But too often, inexperienced cooks don’t know how to properly cook a filet – ending up with an overcooked steak.
To help you take home cooking to the next level, we’ve consulted some of the best chefs in the business to get their top advice on perfecting your filet mignon every time. Read on for helpful tips and techniques guaranteed to deliver delectable results!
Expert Tip 1: Choosing Your Filet Mignon
Source: delish.com
Your culinary adventure begins at the butcher’s counter. When selecting your filet mignon, look for a cut that is uniform in shape and size – ideally, about 1.5 to 2 inches thick. This helps ensure an even cooking experience. Additionally, consider the marbling (the streaks of fat interspersed within the meat). While filet mignon is a lean cut, a small amount of marbling can significantly boost the flavor profile.
Remember, quality matters, so always opt for the best you can afford! For example, the Omaha Steaks’ filet mignon is hand-cut and naturally aged for the incredible flavor that steak connoisseurs crave. Carefully selecting your filet mignon is your first step to creating a special, mouthwatering dish that will tantalize your taste buds.
Expert Tip 2: Preparing Your Filet Mignon For Cooking
Preparing your filet mignon for cooking is an art in itself. Consider seasoning your steak with salt at least 40 minutes before cooking to give the salt time to penetrate the meat and enhance its natural flavors. A touch of freshly ground black pepper adds a delightful zing, too. Please avoid over-complicating the seasoning; the beauty of filet mignon lies in its subtle, buttery taste.
Temperature also plays a crucial role in preparation. Remove the filet from the fridge 30 minutes before cooking. This allows the steak to come to room temperature, promoting even cooking.
Expert Tip 3: The Cooking Process
Now that your filet mignon is primed for perfection let’s dive into the cooking process. Start by preheating your oven to 400 degrees Fahrenheit and heat a cast-iron skillet over high heat on the stove. Once it’s smoking hot, place your filet mignon in the pan. Sear each side for 2-3 minutes to create a delightful crust. After searing, transfer the skillet to your preheated oven to finish cooking.
Aim for an internal temperature of 130-135 degrees Fahrenheit for a medium-rare steak, typically around 7-10 minutes of oven time. Exact cooking times may vary based on your preferred level of doneness and the steak’s thickness, so using a meat thermometer is a smart move. Once it’s done, let your steak rest for a few minutes before serving to allow the juices to redistribute evenly.
Expert Tip 4: The Resting Phase
Source: realsimple.com
The resting phase is an often overlooked but crucial step to achieving the perfect filet mignon. Once your steak has reached the desired internal temperature, remove it from the oven and let it rest on a warm plate. Do not cut into it immediately! The heat from cooking pushes all the meat’s flavorful juices towards its center, and cutting into it right away will cause those juices to escape, resulting in a dry steak. By letting the steak rest for about 5-10 minutes, those delectable juices can redistribute throughout the steak, ensuring a moist, flavorful bite from edge to edge.
Expert Tip 5: Serving Your Filet Mignon
Serving your filet mignon is your culinary journey’s final, glorious step. A beautifully cooked filet mignon is an enchanting spectacle for the senses and deserves to be presented in a way that highlights its elegance. Place the rested steak on a clean, warm plate, allowing it to take center stage. Small dollops of compound butter or a drizzle of red wine reduction can elevate the filet’s flavor without overpowering its natural succulence.
Pair your filet mignon with classic sides like garlic mashed potatoes, steamed asparagus, or a simple, crisp salad to create a well-rounded meal. Remember, the key is to complement, not compete with, the delicate flavor of the filet mignon. Get creative and make your serving style a reflection of your culinary personality. Bon appétit!
