Cooking Filet Mignon/Tenderloin?

Question

Last night I decided to go all out and buy a $50, 1.74 lb prime "butterflied" tenderloin/filet mignon for tonight's valentines day dinner.
I typically don't doubt my steak cooking talent, but then again I typically don't cook steak of this cost/quality/thickness. And I only have one..so there is no room for a screw up (as opposed to your cheaper $5.99-9.99/lb rib-eye from Safeway).
I should have all the neccessary spices/ingredients/equipment to work with. I have a good gas grill w/ thermometer,an oven w/broiler & griddle if neccessary. I like steaks the way they were meant to be eaten light seasonings, browned outside (not burnt), and medium rare inside. Any recommendations on cooking? I'm sure you'll all come up with great ideas, so it'll be hard to choose the best answer. Thanks a bunch.

Answer 1

your grilling these right?
from the food channel I learned that grilling the correct way is
(Based in a 2" thick butterflyed fillet)
Hi Heat! Heat up the grill real weel-with top down/on
Put filet on grill let it cook 2 minutes-then DON"T flip it. turn it 90 degrees to get the impressive grill mark-cook for another 2 minutes THEN FLIP IT-pull it off and let it rest 3-5 minutes before cutting/serving
do the same on the second side-cook it for two minutes then turn it 90 degrees.
I like my steak rare to medium-this basic rule of thumb cooks it right every time!

Answer 2

I do mine in a heavy skillet on a high heat. I use a tiny dribble of groundnut oil ( olive oil will NOT do ) and get it good and hot. Then I put the steak in the pan and leave it for a minute, whilst the first side is cooking, I lightly season the upper side. Then flip it and season the uppermost side, then flip season, flip season, flip season, quickly. The frequent turning and seasoning should build up a browned and savoury crust whilst the inside remains pink. All this should take place in a matter of mins ( hard to give you times as you have not said how thick your steak is ).

Take the steak out and leave it to rest ( very important as the meat will relax during this time ) for 10 mins on a warmed plate.

Then put a large glassful of red wine in the pan and reduce until it is a couple of tbsp of syruppy liquid, add any juice which has run from the meat. Serve the steak with the tiny amount of sauce and a small piece of butter. Really good meat doesn't need fancy sauces at all.

Homemade proper french fries, some lightly dressed rocket and the red wine you used to cook with would go perfectly. If a man cooked this for me I would be very well disposed towards him indeed!

Answer 3

The only seasoning you will need is a little salt & pepper.

Fine steak like this should be served rare - medium rare at most.

If cooking over a grill - use charcoal instead of gas. You will get much better flavor.

If you insist on a sauce (a fine steak shouldn't need any) go with a homemade JD steak sauce.

Answer 4

1 tablespoon butter, diced
2 tablespoons red wine, such as Cabernet Sauvignon or Merlot
3/4 cups heavy cream
2 teaspoons minced fresh tarragon, or 3/4 teaspoon dried
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Rub filets with a small amount of olive oil. I use a saute pan over medium heat to sear my filets...seven minutes for medium rare. Remove from pan and add ingredients above, and bring to a quick boil to boil out the alcohol, then turn down heat and simmer for a minute or two...put the steaks back in for about 30 seconds...
transfer to a WARMED plate, I also put a piece of fresh toasted french bread beneath the steaks....you might or might not...

Good Luck!

Answer 5

Brown on both sides in a saute pan..into the oven for 10 to 15 minutes...temp after 10.. your looking for 130 or so for med rare. Remember when you pull from the oven they will continue to cook.

Kosher salt and Pepper. NO SAUCE!!!
nice aspargras or salad ,au gratin potatoes.. raspeberry chocolate dessert.



oven at 375.

Answer 6

Grilled Beef Tenderloin

1 lb fresh mushrooms, sliced
1 cup chopped green onions
1/4 cup butter or margarine, melted
1/4 cup chopped fresh parsley
1 (6-7 lb) beef tenderloin
1/2 tsp seasoned salt
1/4 tsp lemon-pepper seasoning
1 pkg (4 oz) crumbled blue cheese
1 bottle (8 oz) red wine vinegar and oil dressing
Crushed peppercorns

Sauté sliced mushrooms and green onions in butter in a large skillet until tender; drain. Stir in parsley and set mixture aside. Trim excess fat from beef tenderloin. Cut tenderloin lengthwise to 1/4" of other edge, leaving one long side connected. Sprinkle with seasoned salt and lemon-pepper seasoning. Spoon mushroom mixture into opening of tenderloin; sprinkle with blue cheese. Fold top side over stuffing. Tie tenderloin securely with heavy string at 2" intervals. Place tenderloin in a large shallow dish. Pour dressing over tenderloin, cover, and refrigerate 8 hours, basting with marinade occasionally. Remove tenderloin from marinade. Press crushed peppercorns onto each side of the tenderloin. Grill over medium-hot coals, covered or tented about 15 minutes or until meat thermometer registers 140°F (rare) or 160°F (medium). Transfer to platter, remove string, and slice to serve. Tenderloin may be baked at 350°F for about 20 minutes (same meat thermometer readings) if desired

Or keep it really simple like I prefer...Olive Oil, Salt and Pepper... Maybe a pat of blue cheese compound butter!

Answer 7

salt, pepper, garlic and worcestershire sauce should be all you need...charcoal is better than gas...wood chips such as mesquite or hickory also make a huge difference in flavor....