If you’ve been hanging around here for a while, then you know that meat isn’t something I cook often at home. So when I do, I go big. And today friends, you and I are going to cook the most perfectly succulent filet mignon that will rival any restaurant steak house. Trust.
OK, let’s just talk about the elephant in the room: filet mignon is expensive. I paid $22.00 for two 6-ounce pieces at Whole Foods. So this isn’t something you’ll be cooking on a weekly basis. Unless of course you are that lucky lady who just landed the
bank account heart of George Clooney. So save it for a special anniversary dinner, date night meal or intimate Holiday gathering. And keep in mind that if you were to order the filet mignon at a restaurant, it would easily cost you over $20.00 for a single entrée. At home, you can serve two people for the same price. Winning.
Are we still on board? Good. Keep reading.
This method is incredibly simple and takes only about 15 minutes. And a few little tricks help to make it completely foolproof. For example, always take your meat out of the refrigerator for about 20 minutes to remove the chill before you start cooking. Also, resist the urge to move the meat around in the pan while it’s searing. And most importantly, use a timer to keep track of the time. Things happen fast and you DON’T want to overcook filet mignon. That would be a sad thing.
I was inspired to share this little “how-to” with you today after an incredible session I attended at IFBC put on by the folks from Beef Checkoff (Hi Erin!). Their session was purely educational (i.e. they weren’t pushing a particular brand or product), and their goal was simply to increase consumer knowledge about beef in America. So whether you are looking to save money at the meat counter, not sure what cut of beef to use in a particular recipe, or deciding if grass-finished beef is the appropriate choice for your family, these folks have answers for you. Be sure to check out their site for TONS of tips on shopping for, cooking and storing beef. And remember, you can always ask your butcher for advice too. They are there to help you.
This filet mignon tutorial is the perfect way to help us become more confident when cooking with beef. Because when you pay the big bucks for filet mignon, you don’t want to mess it up!
One final note: I beg you not to slather this with steak sauce (just don’t), blue cheese or butter. Those toppings are all undeniably delicious, but filet mignon doesn’t need them. The meat is so tender and flavorful that it can stand on its own. A good pinch of salt and freshly ground black pepper and a spoonful of any pan drippings is plenty delicious. Save your additional toppings for more inexpensive cuts of meat.