#FILET MINION PICTURES HOW TO#

I highly recommend serving steaks with compound butter, though it’s not strictly required.

Black Pepper – 1/4 to 1/2 teaspoon per pound of meat.

Sea Salt – 1 teaspoon per pound of meat.

I get mine at the butcher when I can, but to save time, I also like this grass fed steak delivery service.įilet mignon recipes, like most high quality steaks, don’t need a marinade or fancy seasonings to shine.

Grass fed or not: I prefer to buy grass fed steaks when possible.

Choose based on your preference, if you like a fattier steak or a leaner one.

Marbling: Filet mignon is a naturally lean cut of meat, so it won’t have a lot of marbling, but the amount will impact the final taste.

Avoid ones that are brown or have dark spots.

Color: Choose bright red steak, which means that it’s fresh.

Avoid the thinner steaks! The best filet mignon will be at a minimum 1.5 inches thick, preferably 2 inches thick.

Thickness: Filet mignon steaks come in a range of thicknesses from 1/2 inch up to 3 inches.

It’s well worth it to get the best you can find and afford.

Grade: Steak grades range from Prime (the best and most expensive, but very hard to find outside of high end restaurants) to Choice (the next best and my recommendation) to Select (which will work if that’s all you can get).

The butcher will have the freshest beef and typically higher quality.

Source: If possible, get meat from your local butcher rather than a grocery store.

Sometimes butchers use “filet mignon” and “tenderloin steak” interchangeably, so either will work. Even though it’s more expensive than some other cuts of steak, it’s well worth it and still a fraction of the price you’d pay at a nice steakhouse. If you want a perfect filet mignon, first and foremost you need high quality meat. For measurements, see the recipe card below.

#FILET MINION PICTURES HOW TO#

This section explains how to choose the best ingredients for cooking filet mignon, what each one does in the recipe, and substitution options. The best ways to cook filet mignon are quickly at a high heat, such as stovetop-to-oven (what I do for this filet mignon recipe), grilling, or air frying. It has a mild flavor, minimal marbling, and a melt-in-your-mouth texture. Cooked correctly, beef filet mignon tastes like the most tender steak you’ve ever had. It works great every time! However, if you need a shortcut, try air fryer filet mignon instead.įilet mignon is a small, tender cut from the beef tenderloin, which is a lean meat that runs along the sides of the cow’s spine. Since I first made this filet mignon recipe, I’ve used the same stovetop-to-oven method for other cuts of meat, including sirloin steak, baked pork chops, new york strip, asparagus stuffed chicken, and more. The best way to cook filet mignon is a combination of pan searing first in a cast iron pan, then transferring to the oven to finish - and it’s much easier than you’d think. Then I heard it from a couple more people that it’s quick and simple to do. After all, a perfect filet mignon steak is one of the most expensive dishes you can get at a restaurant. Many years ago, when a friend showed me how to cook filet mignon in the oven at home, I didn’t believe her at first that it could be that easy.

Filet Mignon Recipe (Perfect Every Time!).How Long To Cook Filet Mignon In The Oven?.What Is The Right Filet Mignon Temperature?.Why This Is The Perfect Filet Mignon Recipe.

Filet minion pictures