Filet mignon............grilled or fried?

Question

I'm just having my lunch, but does it make a difference as to how it is cooked?
ps. Any tips would be greatly appreciated.

Answer 1

Fillet is best grilled. Medium rare to medium is its best method of eating. Do not over cook fillet as it can become dry. When adding a wine sauce or other liqueur sauces you can pan fry it and then put the sauce with. That is the only exception to the rule.
Fillet should not me matured for more than 16 days as it can become over ripe. Excessive blood should be removed from the packaging. If you vacuum pack your fillet to mature it use a lite coating of olive oil be for packing it. Ground salt and pepper are the best ways to spice it. Garlic sauce, wine sauce or brandy sauce are the best. Good luck my friend.

Answer 2

Grilled Filet Mignon
When you grill meat as fine as filet mignon, all you need is a little salt and pepper. Serve it with grilled potatoes or corn on the cob. This is a really special meal for a summer celebration.

Prep. time: 5 minutes Cooking time: 11 to 13 minutes
Serves: 4


Ingredients


Four 8-ounce filet mignon steaks, each about 3/4 inch thick
olive oil, for brushing
Salt and freshly ground pepper
1 red bell pepper, grilled and thinly sliced, for garnish
1 yellow bell pepper, grilled and thinly sliced, for garnish



Directions

Prepare a charcoal or gas grill so that the coals are medium-hot. Spray the grilling grate lightly with nonstick vegetable spray.

Brush each filet with olive oil and then sprinkle generously with salt and pepper.

Grill over the medium-hot coals for 11 to 13 minutes, turning once during grilling, for medium-rare meat. Take care when turning the meat to position it on the grill so that it takes on grilling marks.

Turn the steaks with tongs, not a fork, to prevent juices from escaping.

Transfer the meat to a cutting board and let it rest for 2 to 3 minutes. Serve 1 steak per person, garnished with thinly sliced grilled red and yellow peppers.

Answer 3

The filet mignon is the choicest of meats. It is fat and tender. The best way to cook a filet is to grill it at high heat with the desired result being rare or medium rare. You sear the outside and the inside is red or pink at most. If you want it cooked more then buy a cheaper piece of meat.
You can also broil a filet but I would recommend a rack in a pan so it doesn't cook in its own fat.

Answer 4

The filet is considered to be the tenderest cut of beef, and one of the most expensive. The average cow provides no more than 4-6 pounds of filet per animal. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender.
The filet can be cut into 1-2 inch thick portions, then grilled and served as-is, with minimum seasoning. Most chefs expect this cut to be cooked no more than medium rare. You can also find the filet in stores already cut into portions and wrapped with bacon.
High heat is the usual method for cooking the filet. Either grilling, pan frying, broiling, or roasting is preferred.

Answer 5

Grilled

Answer 6

GRILLED FILET MIGNON OR SIRLOIN STEAK
WITH ROSEMARY SAUCE

6 each baby artichokes, blanched until tender, quartered
1 tbsp. olive oil
1 sm. white onion, peeled and cut into large dice
7 each Kalamata olives, pits removed, quartered
4 each red cherry tomatoes, quartered
4 each yellow cherry tomatoes, quartered
1 tsp. fresh oregano, finely chopped
Salt and freshly ground pepper to taste

Heat a small pan over medium heat. Add the oil and gently saute the onions until translucent. Add the cooked baby artichokes, olives, tomatoes, and oregano. Saute briefly until heated thoroughly. Season to taste with salt and pepper. Set aside.

POLENTA:

3 c. water
1 c. stone ground corn meal
1 tbsp. Parmesan cheese, grated
1 tbsp. olive oil

Mix 1 cup of water with corn meal. Allow to stand 20 minutes. Combine the remainder of the water with the corn meal in a heavy bottomed pot. Stir with a wooden spoon for 20 minutes over low heat.

Add the Parmesan cheese and salt and pepper to taste. Spread evenly, 1/2 inch thick, in a baking dish. Allow to cool. The consistency should be dense and very firm with no lumps. Refrigerate. When cold cut into 3 inch squares. Set aside until final assembly.

Answer 7

This is my third Uncle Bob's super duper top secret family recipe for Cow in a Casket. Let's throw it in a crockpot and bury it under a box of scalloped potato mix or mac &cheese or rice & sauce or whatever you have. Pour a can of Ro-Tel tomatoes in and let it cook all day while you are at work.

Awesome with day old bread and a bottle of Thunderbird! Don't forget the candles.

Answer 8

Good grief, you can't be serious about frying or grilling filet mignon? For heavens sake broil it. Julia Child is spinning in her grave!

Answer 9

Grilled!

Answer 10

Don't sabotage a choice piece of meat by frying it! Grill that filet mignon!!!!