What would be the best way to cook a filet mignon?

Question

I went to emeril's restaurant 2 weeks ago and although the bill was well over $400, it was the best filet i have ever eaten in my life. It wasn't as much about the taste as it was about the way it was prepared. It was slightly pink in the middle (perfect) and the outside felt like it had just been lightly cooked until brown. I have tried grilling and broiling filets and nothing seems to give me a great texture. They both end up being way to dry. What can i do to improve this?

Answer 1

First of all, next time you're going out to eat, call me. I'm free that evening.

Second: chances are, Emeril had some superior-quality meat to begin with. The grade of beef known as "prime" is usually reserved for restaurants (the best grade usually found in supermarkets is "choice"). The steaks you had at the restaurant already had a jump-start on anything home made. Also restaurants usually dry-age their steaks, under very carefully-controlled conditions; this imparts additional flavor, and makes the meat even more tender.

At home, you can do the same thing. Whatever steaks you're using, put them on a baking rack (or cooling rack), and put THAT over a baking sheet, to catch drips. Put the steaks on the rack, and store them in the fridge for 2 to 5 days, depending on how patient you are. Don't cover them or anything, just let them breathe. (BTW, do this with BEEF ONLY)

After they've aged, the surface of the steaks may appear shriveled, mottled, and discolored. Also, it's very likely that they'll smell a little funky. This is good. Rinse the steaks in cool, running water, and pat them dry with paper towels. The drying step is very important: water on the surface of the steaks (or any meat) will cause the meat to actually steam, to an extent, rather than brown.

Then, salt and pepper your steaks (or whatever rub you like). Your best bet is to add the salt immediately before the steaks hit the heat source (the salt draws moisture to the surface, and we just discussed why that's not a good thing). And whatever cooking method you're using (grill, broiler, pan, whatever), do your best to turn the steaks only one time. This keeps the pinkness in the dead center of the steak. Pull the steaks off the heat when they appear slightly LESS done than you like them; the residual heat will continue to cook them another 5 degrees (at least). And prior to eating, let the steaks rest on a plate or platter for 10 minutes (larger cuts, like roasts, should be allowed to rest for 15-20 minutes).

For heaven's sake, don't marinate filets--there's very little fat to begin with, and marinating draws moisture out of meat.

Answer 2

As most of the other answers state, the USDA PRIME cut is the way to go. Ask the butcher to give you the best of the best, and THICK cut.

I have a George Forman grill that works wonders!

First, I marinate the filet mignon in a sauce made with Cabernet Sauvignon or Burgundy wine, with a tablespoon of extra virgin olive oil.Then, I add 3 cloves of garlic that are very gently minced. Then, a basil leaf (fresh). A dash of salt and pepper and let the filet soak in this for several hours. (I let mine marinate overnight)

Next, make sure your grill is hot. lightly spray with Pam, or any other type of oil spray.

Put your filet mignon on the grill and cook for about 3 minutes (depending on the thickness of the cut, 4-5 min if over 1/¼ inches)

Turn the steak over once and let cook for another 4-5 minutes. Then turn again and allow for another few minutes of cooking.
Don't forget that when you remove the steak from the grill, it will still be hot. You don't want to cut into it until it has cooled slightly. This will make for a very nice cut, and still retain the juiciness of the meat.

Enjoy!

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Oh, I wouldn't broil, it's too hard to burn the top and have raw in the middle. BUT, I would suggest using a large frying pan and allow the steak to sit in the marinade while it is cooking!
Same time frame for cook/turn/cook/turn.

Please - save me a bite! I like my filet mignon rare-to-medium rare.
:)

Answer 3

First of all, realize the cutof meat you got was no doubt USDA Prime. Very hard to find for the average consumer, but some specialty meat markets and upscale groceries carry Prime. So start there.

Then, you need a screaming hot pan or grill. One w/ the most BTU's you can get so that when you slap that filet on there, it sears on the outside, sealing in the juices. So either use a grill ourside or a pan inside on the biggest, hottest burner you have. Traditinal broiling just doesn't get hot enough to sear correctly.

Also, let the meat warm up a bit before cooking. Let it sit out 20-30 minutes. This will help your sear.

HTH!

Answer 4

You have to start with the best cut of meat. Talk to your butcher and ask for the best cut available.

I have watched my husband (a chef grad of the Culinary Institute of America) cook steaks for four years - this is what we do at home.

First, make sure your grill (or frying pan) is hot. If using a grill, LIGHTLY spray both sides of the steak with a bit of cooking spray and season with kosher salt and pepper. In a pan, a bit of butter (very little, it burns fast) helps. You do this to have a bit of fat to keep the meat moist and to help enhance the flavor. Fat carries flavors very well.

Place the steak on the cooking aparatus and leave it alone. Cook for about 3 minutes then turn it over. If it sticks or is hard to pull up to flip, leave it in place for another minute and check it again. Don't yank it up and tear it.

You will need to figure out how many minutes on each side and will want to turn your steak a total of three times cooking each side twice.

Remember that meat has carry over cooking, so you will want to take the steak off the heat and let it sit for five plus minutes before you cut into it. This will allow the carry over cooking to finish the steak and the juices to stay in the steak.

Lots of times steaks are tough because they are cut too soon and all of the juice runs out.

Practice, practice, practice.....

Answer 5

Yes, cook it in the crockpot if you want. To bring out more of its great flavor though you may want to brown it in a skillet first. If you do this, be sure to deglaze the pan--that is, get all the browned juices off the pan and use them. After taking the meat out of the pan, add a little water or wine (red for beef) and simmer/stir. Pour the liquid into your crockpot. What exactly did you have in mind for your dish? I've used really good cuts in stroganoff, and they're a big hit because they melt in your mouth.

Answer 6

Turn on your grill to high on both sides and let it heat up for about 10 min. Put the filet on the grill for about 30 seconds on each side. Turn one side of the grill completely off and move the filet to the off side. Turn down the other side to medium heat, close the grill and leave it for about 15-20 minutes. I've gotten many compliments.