What is the best way to cook a fillet mignon?

Answer 1

Filet Mignon is so good you don't need a lot of extras. Season it if you want, we use Miracle Blend Creole seasoning, it says it's spicy but it's not, it just has a great flavor. Grill for about 4 minutes on each side for medium rare, which is the best temp for this steak. This is my husband's and my favorite meal: filet, baked potato, garlic rolls, and a good red wine (our fave is La Crema Pinot Noir, it's very smooth).

Answer 2

The grill way:

Brush with melted butter/margerine. Sprinkle with coarse salt and cracked pepper. Set up your grill so all the coals are to one side if it is charcoal. If it's a gas grill, turn one half all the way to high, and the other half to medium. Put the steaks on the hot half of the gril for about 90 seconds, then turn 90 degrees (to get nice square grill marks) and cook for another 45 seconds. Flip the filets and cook for another 60 seconds. Then, turn 45 degrees, but place on the cooler side of the grill. Cook 5-10 minutes depending on the heat of your grill and the amount that you want it done. When finished, place on a plate and served with a dab of herbed butter on top. (To make, just mix softened butter with herbs such as parsley or cilantro and ground pepper)

Answer 3

Filet Mignon with Avocado and Sea Salt

Ingredients:

1 perfectly ripe avocado
2 each first quality filet mignons, 6 to 8 ounces each
1 teaspoon very good coarse sea salt (Fleur de Sel)
2 tablespoons very high quality extra virgin olive oil
A few cilantro sprigs for garnish

To prepare:

1.Split the avocado in half, remove the seed. Using a sharp paring knife, make very fine, shallow lengthwise slits through the avocado skin. Peel away the skin and cut the meat of the avocado into 1/4 inch think lengthwise slices. Reserve, drizzle a splash of lime juice over the fruit.

Season the filet mignons with salt and freshly ground black pepper. Lightly flatten each filet with your hand.

In a sauté pan over very high heat, coat the pan with a film of oil. When the oil begins to smoke, place the filet in the pan and sear both sides until nicely brown but very rare, about 2 minutes on each side. Transfer the filets to an ovenproof pan fitted with a roasting rack. Can be done ahead of time up to this point.

Preheat the oven to 350 degree F. When ready to serve, cook the filets in the oven for 15 to 20 minutes for medium rare or according to personal preference.

To serve, place a filet mignon in the center of each warm dinner plate. Gently lay a few slices of avocado over each filet. Sprinkle with sea salt and drizzle olive oil over the whole affair. Garnish with cilantro sprigs.

Serve Cilantro and Serrano Chile Rice on the side.

'The unique piquant flavors of cilantro and serrano chile pepper, the staples of "Cowboy Cuisine" dress up the aromatic rice with a little spicy surprise, the perfect accompaniment for filet and avocado."

Cilantro and Serrano Chile Rice

Ingredients:

1 3/4 cups chicken broth
1 teaspoon salt
1 cup white aromatic rice (Texmati brand)
1 tablespoons unsalted butter, softened
1/2 medium white onion, finely minced
1 to 2 serrano chile, stemmed, seeded, and finely minced
1/4 cup cilantro leaves, finely chopped

To Prepare:

In a 1-quart saucepan over high heat, combine the chicken stock, salt, and rice. Bring to a boil, stir well, and cover the pan. REDUCE the heat to very low and simmer until all the water is absorbed, about 15 to 18 minutes.

Meanwhile, in a small bowl using a wooden spoon, mix the butter, minced onion, serrano chile and cilantro until combined. Using a fork or two chopsticks, stir the cilantro mixture into the hot rice until the butter melts and the ingredients are well distributed. Cover the pan and let stand for 5 minutes. Serve at once with the steak and avocado.

Answer 4

Grind coarsely lots of peppercorns. Cover both side of the filet with them then sear in a cast iron pan or skillet until medium rare. Set aside. Add fresh lemon juice and maybe some cooking sherry or marsala to the pan. Reduce it a little over medium heat before pouring over filets.

Answer 5

On a very hot surface to sear in the juices. Seasoned to your liking. About 5 - 6 minutes per side.

Answer 6

bring to room temperature, coat in freshly chopped garlic and shallots, fresh cracked pepper and a drizzle of olive oil. pan sear to get a nice crust and then grill until med rare. serve with bernaise sauce.

Answer 7

Grill it or broil it, turn it over every 5 mins or so, until its cooked to the way you like it.

Answer 8

you can pan sear it a finish it the oven, by searing it this way you keep in the juice. Serve w/ sauted mushrooms for an added treat.

Answer 9

on a grill medium rare

Answer 10

Bake it! (never cook more than medium rare)