What's the best way to cook filet mignon?

Answer 1

In a cast iron skillet that is very hot - add about 1 tablespoon butter or olive oil sear each side about 45 seconds - salt and pepper set aside repeat until all steaks are done - reduce heat in pan and return meat to warm -steaks will be perfect - you can deglaze the pan after with a bit or red wine and garlic for a lovely sauce.

Answer 2

Gently!

Yes, yes, I know. People will tell you to "Heat up your cast iron to rocket-exhaust hot and SEAR the outside to keep the juice in!"

This is rubbish, dangerous, and only destroys the outer layers of your expensive meat, giving you a nice dose of carbon that may have carcinogenic properties... Blech!

SO! How?

First, if they are over an inch thick, tie them. This was traditionally done with a strip of bacon (which never got cooked, yuck.). A piece of butcher's twine (or plain old, cotton kite string), will keep them nice and thick all the way to the edge. Just do it. Don't think too much.

NEXT: A dribble of canola or peanut oil massaged into your filets. Any oil with a high smoke point will do, just NOT olive and NOT butter! All you'll do is make smoke. Oh! Do not oil the pan. Not necessary.

A little kosher salt and cracked pepper will now stick to the dinner-to-be, while you're waiting for the pan to heat up over medium-high heat. When a drop of water dances around in the pan you're good to go. If it flashes into steam, back off the heat.

Put your filets in. There should be at least a good 3/4" gap at all times. More room is better. Wait for 3-4 minutes, and turn them to a new "hot" area of the pan (if you have room).

DONENESS: Contrary to common lore, it is fine to turn a 1" filet a second time. Turn them when you see just a little juice seeping to the surface. This will (gently)press that juice back into the meat where it will be waiting for you! (slurp!)

For thicker filets (and they can be done up to 4", I put a nice, pretty brown crust on them and stick the whole pan in a 350 degree oven (no plastic handles on the frying pan, plz.).

If you're buying filet, you probably have an electronic thermometer, and if you don't... you should. Stick the probe in and pull the filets at about 120 for rare, 125 for medium, and... beyond that, go back to ground beef you philistine!

If you are going by the "poke and hope" method of checking doneness, remember that filet mignon is extremely tender, juicy and will always feel "squishy". Like 'rare' squishy. It won't be, but it's going to fool you. Be careful and don't even think abou cutting into it! Yaaah! Bad!

Allow the meat to rest for 10-15 minutes (it will still be hot, I promise), and enjoy!

Wish I was there!

Answer 3

Balsamic and Black Pepper Filet Mignon:

Add extra flavor to the steaks by drizzling them with any pan juices after they're cooked. Serve the steak with fast-cooking long-grain and wild rice pilaf tossed with dried fruit.

2 tablespoons molasses
2 teaspoons balsamic vinegar
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray
3/4 teaspoon salt
3/4 teaspoon black pepper

Preheat broiler.

Combine molasses and vinegar in a medium bowl, stirring with a whisk. Add steaks, turning to coat. Place steaks on a baking sheet coated with cooking spray. Sprinkle steaks with salt and pepper.

Broil 6 minutes; turn steaks over. Broil an additional 5 minutes or until desired degree of doneness. Serve immediately.

Yield: 4 servings (serving size: 1 steak)

Answer 4

http://allrecipes.com/Recipe/Filet-with-a-Merlot-Sauce/Detail.aspx

I made this recipe and my husband loved it, but he forgot to get the sauce from the bottom of the dish and pour it over the meat. It was delicious.
I have another recipe for filet that I used bt this is a good start. Just look around until you find one (not just from this site) that you like best.

Answer 5

Either grill it or broil it very briefly on both sides otherwise you can ruin it very quickly.

Answer 6

medium rare

Answer 7

Having my mother in law do it

Answer 8

medium!

Answer 9

i have no clue, my dogs love it though.