Im so lost with Filet Mignon!?

Question

Filet Mignon is a fairly large piece of super small portioned meat. I was grilling for Xmas Eve and I had no idea how to properly cook it. I like my MEAT like my Mink, I like it RARE! Some people dont like the mooing that gives off when cut, but how do I cook it? How long do I need to wait without eating ecoli for dinner? When should i remove it from the grill?

Answer 1

With fillet it is way ok to eat it rare. The E-coli lives on the outside of the meat. As long as you are not going to grind or chop it where it gets mixed all together you are perfictly safe.
As far as cooking you can sear, grill, briol or any other means of preperation you choose.
Simply season it cook it to the desired internal temp and eat.
120f rare
130f mr
145f m
155f mw
165f well
I suggest using a probe thermomater to gage the temp.
I hope this helps

Answer 2

I would pan seer them...just season with salt pepper and a little garlic powder on each side, then put 2 tbsp butter and 2 tbsp olive (or veggie) oil in a skillet. Heat till very hot on high....(about 1 minute)
Add your steaks, and turn the heat down till they're just sizzling a lot, not burning. Cook till nice and brown on all sides (usually tenderloin steaks are square-ish, so you should be able to brown all the sides nicely.) the point of using bacon with this meat is because it's so lean..so you shouldn't have to worry about drying it out if you have the fat in the pan. if you'd rather use the bacon, don't use the butter/oil. just cook the meat on the bacon'd side first so the fat will melt...
don't pierce them with a fork. use tongs to pick them up if you have them..
then let them sit under foil for about 5 minutes..they should be perfect...
i like my filet very rare as well, so make sure your pan is very very hot so you can get the outside crispy in a fast amount of time...seriously, just a few seconds on each side. A cast iron would work best.

Answer 3

Filet does not get tough, so if you have a grill, use it. However, filet, like any good piece of red meat is best eaten rare or medium rare...the longer you cook it, the dryer it gets. You don't need to worry about beef cuts and e-coli so eat it as rare as you like as long as the outside is cooked. It is hamburger that you need to worry about with e-coli because anything on the outside is ground up so that's why experts say you must always eat hamburgers well done to avoid any possibility of e-coli, so enjoy your rare filet!!

Answer 4

Filet Mignon is so lean I wouldn't get it near a grill. The grill will tighten the miscle and make it tough. I would cook it at 400º for about 5 - 7 minutes on each side. You can wrap it with a bacon strip to give it more moisture or serve it with a seasoned butter. It doesn't take very long to cook depending on how thick it is. I prefer Rib Eye to the Filets because it has just a little more streaky fat and is to die for tender when cooked in 400º for 10 minutes on each side and then broiled for 2 minutes at the most to crisp up the fat.

I haven't broiled a steak in a long time because I found this works better. My father (86 yrs old) even changed the way he cooked his steaks to the way I do because even a tougher piece comes out pretty tender that way. It doesn't allow the muscle to clench up.

Answer 5

Rub chopped garlic on both sides and sprinkle seasoning salt and some coarse ground black pepper on both sides. Fire up the grill. Cook them 4 minutes each side for med rare. 3 minutes each side for rare. Beef...... it's what's for dinner.