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Bonjour my friends, I’m Frankie and welcome to Club Foody! I’m definitely a carnivore
and when it comes to beef, my preferred cut is filet mignon. During the summer time, we
fire up the barbecue and grill them beautifully. Now when the season is over, I cook the filets
on the stove and finish them in the oven with a nice aromatic butter. Let see how it’s
done when grilling them inside…
In today’s episode, I’ll show you how to Cook Filet Mignon Perfectly! It’s a little
technical but these important steps will help to flawlessly achieve the perfect grilled
filet mignon just like when you go to a steakhouse. So my friends, let’s get cooking!
First, after letting our filets sit for 30 to 40 minutes so they get to room temperature,
we’ll pat them dry using paper towels – this will remove any moisture and will help to
get that beautiful outside crust. Next, we’ll season generously with ground sea salt and
freshly ground black pepper and we’ll do that on all sides – where you see meat,
you season… all right! What I like to do is to rub the sides of the steak on the cutting
board to get the seasoning on and if it needs more, I add some. Now we can start grilling
them OR if we do have time, we can transfer them to the fridge for 24 hours.
The next day, we’ll take the filets out and let them get back to room temperature. You’ll be
surprised how incredibly tender the filets will be. Again, it’s only if we have time.
Now the next step is this… We’ll place a cast iron pan over medium-high heat and let it
sit there until we feel the heat coming up – just place your hand a couple inches above it.
This should take about 2 to 3 minutes maybe 4 at the most. Then we’ll add oil
and as soon as it starts smoking and shimmering, this is when we’ll place the steaks in.
Now this is very important… DO NOT disturb them – let them sit for a good 2 ½ to 3 minutes.
This is how we get that gorgeous crust also known as Maillard reaction.
After a few minutes, we’ll flip them over and see how nice it is - mmm! Now if the steaks don’t
release from the pan, let them sit a little longer, okay. As you know me, I like to enhance
flavors any chance I get and this step does that. So we’ll add some butter and let’s
not be shy about it, then a couple sprigs of either rosemary or thyme… your choice
and 2 large cloves of garlic – c’mon beef and garlic go so well together! We’ll now
tilt the pan and spoon the herb-butter mixture over the meat for about a minute. This will
bring your filets to a new level of yumminess...mmm, trust me on that! From here, we’ll transfer
the steaks to a 450ºF/230ºC preheated oven and cook to the desired level of doneness
– go to the website to see the chart. When the filets are done, we’ll transfer them
to a cutting board and let them rest 10 minutes before serving or slicing so the juices have
time to redistribute… Voilà, we’re done!
And my friends, this is how to cook the perfect Filet Mignon! With these simple steps, you’ll
be able to achieve delicious results just like those from a steakhouse. I’ve had them
at many places over the years and believe me, this method works like a charm. So don’t
punish yourself by waiting until barbecue season and enjoy your steaks all year round…
I hope you give it a try soon and be sure to visit clubfoody.com for ingredient amounts,
directions and more info… Until next time my friends, bon appétit!
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