Filet mignon sauces?

Question

I have 2 perfect cut Filet Mignon steaks sitting here ready to go...
What do I do with them to get that melt in your mouth texture? We made the mistake of BBQ-ing them last time and they weren't very good. I'm thinking of oven cooking with a sauce this time... anyone know any good sauces for this? Thank you!

Answer 1

Filets do not have a lot of fat, so though they are super tender, there often isn't a lot of flavor to them. I would not try cooking them in a sauce, because you will ruin the texture and taste of the steaks.
I do serve mine with sauces over them quite often, and I love them that way. But first, make sure you are letting the steaks sit at room temp for 1/2 hour before cooking - you need them at room temp. Season with some fresh cracked pepper and let them sit out. Then get your grill or cast iron pan good and hot (add a touch of canola oil to the pan first) and then put on your steaks. Usually, it's just about 5 minutes per side for medium rare, depends on the thickness. Let the steaks sit for 10 minutes after cooking (tent with foil) to let the juices and flavor redistribute.
2 nice sauces to try are a bernaise sauce or an au poivre sauce - both decadent but well worth it!

Answer 2

Do not cook in a sauce. This would be a a sort of braise, and your filet will not at all benefit from this. You simply want to get a screaming hot pan, put your filet in there, brown it one side very nicely, flip it over and throw it in the oven till it is almost done, then bring it back out, and into the pan throw a good sized chunk of butter, some garlic cloves and fresh thyme. Then, start ladling the butter over the steak so that the milk solids caramelize on top of the steak. You can serve it with a sauce if you like, but do not cook it in a sauce.

Answer 3

Uhm... I wouldn't suggest cooking the filets in any sauce. If they are truly nice cuts of filet mignon, then you can grill them or broil them but just don't overcook them... they are best medium (imho).

As for a sauce, I love Bernaise sauce with a nice cut of steak, but that's served with the steak (on the side usually) and not cooked with it.

Answer 4

No sauces ruins this top grade choice of meat. Broil them, mine I eat rare, the wife med to med rare. They are not meant to be well done toughens the meat. If you want a little A1 on the side thats a personal taste.

Answer 5

A good sauce is

1 cup cream cheese
1/2 cup blue cheese
1 tsp garlic powder
1 tsp black pepper

Answer 6

DO NOT PUTANY SAUCE ON FILLET MINGON ITS AN INSULT TO THE COOK......but i hear A1 or worshitershes sauce is good too