whats the best way to cook filet mignon without using a grill?

Question

i've never cooked them except on an outdoor grill so what's the best way to cook them without losing the tenderness?

Answer 1

Butterfly it and pan fry it in a cast iron skillet for just a few minutes per side--you don't want to overcook it! Don't put any kind of oil or spray or anything like that in the skillet--dry fry it. Throw on a little salt when it's done, and voila!

Answer 2

I found some tips for you:

Filet mignon cooking tips
• When selecting tenderloin or slices, choose the lighter color over dark red. This indicates more marbling which makes it more tender.
• This cut is so tender that it should never be cooked beyond a medium-rare stage. The longer you cook it, the less tender and more dry it becomes.
• Use a dry, high heat method such as broiling, roasting, pan-frying or grilling for this tender cut.
• Whole tenderloin is wonderful to stuff or bake en croute (in savory pastry).
• Cutting into the meat to check doneness lets precious juice escape. Use the touch method. Press the meat. If it feels soft and mushy and leaves an imprint, it is rare. If it is soft, but slightly resiliant, it is medium-rare. The minute it begins to feel firm, it is overdone.
• Since the tenderloin has no surrounding fat tissue, it is often wrapped in a layer of fat (called barding) such as suet or bacon to keep it from drying out. Likewise with filet slices. The barding also adds flavor.
• Cubed tenderloin is a popular choice for fondue hot-pots and shish-kebabs.
• To ensure even cooking when roasting the whole tenderloin, the small end should be tucked up and tied or trimmed for other use.


This site has filet mignon recipes, too

Answer 3

You can pan sear them. You need a good-quality, heavy stainless steel skillet. First, salt and pepper both sides of the steak and let it sit for a few minutes. Get the pan really hot, then add the oil. Put the steak in and cook for around 3 minutes a side for medium rare. Important - don't move the steak! Just let it sit there until you flip it over.

After it's done you can remove the steak and make a nice reduction sauce while the steak rests. First you drain out all but around a tablespoon of the fat. Add some shallots and cook them for a bit, then deglaze the pan with some cognac or red wine. Let it reduce, then add some beef stock. Let that reduce, too, and then stir in some heavy cream or butter, and maybe some herbs, and heat until warmed through.

Answer 4

This cut is so tender that it should never be cooked beyond a medium-rare stage. The longer you cook it, the less tender and more dry it becomes.
• Use a dry, high heat method such as broiling, roasting, pan-frying or grilling for this tender cut.
• Whole tenderloin is wonderful to stuff or bake en croute (in savory pastry).
• Cutting into the meat to check doneness lets precious juice escape. Use the touch method. Press the meat. If it feels soft and mushy and leaves an imprint, it is rare. If it is soft, but slightly resiliant, it is medium-rare. The minute it begins to feel firm, it is overdone.
• Since the tenderloin has no surrounding fat tissue, it is often wrapped in a layer of fat (called barding) such as suet or bacon to keep it from drying out.

Answer 5

Ok so i saw some answers you got and some where either waaaay to long or a little time consuming.

Best and easiest way, I use to be a chef and worked in a steak house back in the day.

Pan sear all sides for a few minutes on each side
(WHY?) searing locks in the juice and flavor. Use combo of butter and oil, a teaspoon of each. (better flavor)

Broil for 5 minutes in oven on each side for medium rare to medium.

Filet can be bought anywhere but if you are looking for a great fresh cut then a higher end grocery store will have a better selection

I always season with salt and pepper or emerils BAM!! seasoning prior to searing.

At the end top off with some Au-jus which you can get in can get in the grocery store.

very easy and does not take long,

Answer 6

Funny, I just did this last night.

A little salt and pepper on the steak, then into a hot frying pan with about a tablespoon of olive oil, just long enough to sear the outside - 2 minutes on each side - tops. Then, into the oven set on broil for another 4 to 5 minutes on each side.

Came out medium-rare (perfect) with a little juice in the pan which I used to make a sauce with a little AP flour, red wine, onions and thyme, strain it out and but a little on the plate UNDER the steak. To quote from the FoodNetwork "That is Good Eats"

Answer 7

Well you can do it a couple of ways. I have tried both and they worked well. One is to wrap it with bacon, and wrap all that in tin Foil, and Broil it in the oven! The other way, and you will have to keep a close eye on it, is to pan cook it, now that is really tricky, and you may want to saute it a few hours before hand. I can't remember temps, but it should be easy to figure out!

Answer 8

Heat skillet, add a little oil. When oil is hot, add your filet, sprinkle top with salt and pepper and cook about 4 minutes.

Turn meat over, salt the other side, and cook 2 minutes more.

That's it.

Answer 9

Soak them in a sea salt marinade first to encourage tenderness. Wrap them in bacon to preserve juicyness, Then you could cook them in the oven or with a pan.

Answer 10

Crockpot filet mignon melts in your mouth! Simmer it in brown gravy from a can for three hours and you'll see what I mean. Yum!