Cooking A Whole Filet Mignon With The Least Amount of Stress
Cooking a whole filet mignon is quite tricky, because the cut is so delicate the slightest mistake in temperature or timing could completely ruin in it. Listed below are a couple of tips that will take this common cooking headache and turn it into a wonderfully tasting meal.
Cooking A Whole Filet Mignon: Tips
-When selecting your cut, keep an eye on the marbling; essentially the lighter the meat the more tender it will be.
-When cooking make sure not to use a non-stick pan, as those little browned bits are perfect to add to your sauce to go over the steaks.
-Only use high temperatures to cook your steaks to ensure the juices don’t escape
-Never, ever, cook your steaks beyond medium rare, otheriwse they will lose their tenderness
-Since the juices are so important, don’t use a meat thermometer or anything that cuts into the meat. Rely on touch.
Here’s an easy filet mignon recipe for cooking the oven:
What you’ll need:
2 tablespoons of butter
2 tablespoons of vegetable oil
1 tablespoon of minced garlic
1/2 pound of mushrooms
2 1 1/2 inch thick filet mignons
1 cup of red wine
1/2 cup of feta, crumbled
salt and pepper
aluminum foil
-Preheat your oven to 375ºF (191ºC)
-Season the steak on both sides with your salt and pepper
-Heat your oil on a non-stick pan over medium flame
-When hot, add your steaks. Cook each side for 3 minutes.
-Take the pan and place it in the oven for 5 minutes for rare, 7-8 for medium rare.
-Remove the pan from the oven and place the steaks on a separate plate covered with aluminum foil to preserve heat
-Take the heated pan and place it over medium flame and add the wine.
-Add your butter and mushrooms and stir until melted
-Scrape up the browned bits and mix until sauce is at 1/3 cup
-Spoon sauce over steaks
-Add the cheese
Now armed with your quick-easy guide and this basic recipe, you’re all set for cooking a whole filet mignon. Bon appetit!