How do you cook a GREAT filey milon? Also...what goes best with this meat?

Answer 1

LOL! It's Filet Mignon

Answer 2

I think you mean filet mignon. It's a very tender cut of beef and is USUALLY grilled medium rare with a piece of bacon wrapped around it. You can probably google for recipes for "filet mignon".

Personally, I prefer to do weird stuff with it. I am sure this is culinary blasphemy, but I find it makes an INCREDIBLY good chili. For the chili, I use black beans, onions, garlic, ground cumin, cinnamon, ancho chili powder, cocoa (yes, cocoa!), pineapple (trust me on this one), a little brown sugar and roasted tomatoes. I mash about half of the beans and leave the rest as they are.

Sorry I don't have quantities here -- it's different every time, and you'll want to season to taste anyway.

I saute the garlic and onions for a short while, then add the spices (except for the cocoa powder), let it cook for a minute or so, then add the beans mixture. At the end I add the pineapple and cocoa powder.

For the meat, I spray a cooking sheet with canola oil spray, cut the meat into half-inch pieces, and spread them out of the cookie sheet. I spray the meat again and stick it under the broiler at around 300 degrees F, watching constantly for the moment when the meat starts to brown, then gets just a tiny bit charred at the edges. I take it out immediately and let it cool. Then I mix it in with the bean mixture and let it cook a while longer.

I am sorry I am so vague with this -- but all stovetops heat differently so it's hard to really say what works and what doesn't.

This makes a sweet-tasting, almost caramely chili that has a nice warm burn to it. If you like, you can add citrus or fennel to it to enhance that kind of flavor.

This is loosely based on my Dad's black bean chili recipe, but I added the cocoa, brown sugar and pineapple. The flavor is a bit like cuban black beans.

I am sure you'll get quite a few fine steak recipes, feel welcome to try them.

Have fun, and good luck!

Answer 3

At this time of year, I don't go out in the snow to my grill so I pull out my trusty cast iron skillet. Melt a little butter in it on medium high heat and sear both sides of the filet mignon for about 2 minutes each. For me, it's then done because I like mine really rare. My friend puts the pan in a hot oven after the searing to finish the filets. Since it's such a good cut of meat, I only add a little salt and pepper after it's done.

I've also used the broiler or my George Foreman grill for filet mignon or other steaks (like NY strip). Regardless of how you decide to cook your filet mignon, I recommend that the meat is basically up to room temperature before starting to cook it.

Answer 4

A Fillet Mignon is not cooked it is grilled.

Oil the meat first with canola oil.
Grill it over a high heat at first to sear the meat for 2 minutes on each side. This causes the the Millard effect of caramelizing the meat.

Now the rest of the cooking is up to how done you like the meat.

Do not cut the meat to see if it is done.

Take a spoon and lightly press down on the meat. If it springs back if is medium to well done.

Unfortunately this is something you will need to learn over time.

Answer 5

The best and simplest way to prepare filet mignon is to pan-sear it with a little extra virgin olive oil, fresh-ground pepper, and salt. The quality of this meat is so good that using a ton of other spices completely detracts from the natural flavor of great beef.

Coat the filets in the olive oil, and then grind pepper and salt on top of it. Cook them in a pan at a good medium temperature... you don't want it on high but low isn't good either. I find that this lets it sear nicely, adding texture, while keeping the inside moist and flavorful. If you want your filets medium rare, about six minutes per side should do the trick.

My favorite accompaniment for this is roasted asparagus or green beans: take your veggies, coat them lightly in olive oil, salt them lightly, and roast them on a cookie sheet at about 400 degrees F in the oven. It's simple and easy but it tastes great.

Answer 6

I wouldn't use a filet mignon cut if you don't like your steak medium rare. Anything more done than that usually tends to make it tough and dry.
If you can find Adams Rib Rub (I buy mine at Fresh Market), it makes a great marinade or dry rub.
Any type of vegetable goes great with steak. For something different, try a rice dish with some grilled vegetables.

Answer 7

Smothered Filet Mignon

4 (6 ounce) filet mignon steaks
seasoned salt to taste
cracked black pepper to taste
1/4 cup extra virgin olive oil (or just olive oil)
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons dried rosemary
1 tablespoon butter
2 cups onion slices
1 teaspoon white sugar
4 ounces blue cheese, crumbled (I used haloumi, because I don't like blue cheese)

1.Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
2.While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
3.Preheat grill for high heat on one side, and medium heat on the other side.
4.Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue (or Haloumi) cheese. Close the lid, and continue cooking until the cheese is melted.

Answer 8

first you should learn to spell it, my mom always said do not use the word unless you can spell it.

IT IS FILET MIGNON and you should serve it with a baked potato with sour cream or garlic mashed potatos and green peas or asparagus or broccoli, maybe a salad too and a glass of red wine preferably merlot, dessert should be light.

place the steak on a pan, sprinkle with garlic, pepper on both sides, and slice red onion on top, mushrooms too if you like and place in broiler, watch it because it burns very fast. How do you like your steak, rare, medium, or well?

Answer 9

um, i cant tell u how to cook it, but i can help u with spelling. i think you are trying to say FILET MIGNON??? lol!! google it (with the correct spelling) and lots of recipes will come up. thats what i do when i wanna cook something new.

Answer 10

dip it in a marinade then dip it in a bowl of steak spices, grill it to medium and serve it with a nice long grain rice and red wine.