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Thread: Filet Mignon

  1. #1
    Join Date
    Oct 2007
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    Filet Mignon

    So I am going to try and cook some filet mignon this weekend. What is the best way to cook these? Are there any good rubs or anything?

  2. #2
    Join Date
    Jul 2009
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    Houston
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    don't screw them up with any crazy seasonings, A good dose of salt & pepper is all you need. Also, don't cook them past medium (medium is honestly a little too far)

  3. #3
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    Yea I like mine Medium Rare. I was told to rub some vegetable oil on them and some kosher salt and a lil black pepper..

  4. #4
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    wrap bacon around the sides and hold in place with a toothpick.

  5. #5
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    Apr 2009
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    mesa, az
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    I cook em real hot, real fast, about 2 minutes per side. I like em bleeding though....im getting hungry now!

  6. #6
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    I agree with the posts. little seasoning and cook to 120-130 at most. Let rest 20 min. and serve. We garnish with steamed asparagus and water chestnuts along with garlic mashed and sourdough rolls
    i belong to peta ... people eating tasty animals. all my opinions are just mine.

  7. #7
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    Quote Originally Posted by jpb2 View Post
    I agree with the posts. little seasoning and cook to 120-130 at most. Let rest 20 min. and serve. We garnish with steamed asparagus and water chestnuts along with garlic mashed and sourdough rolls
    I agree with all above especially wrapping the filet in a bacon slice and keeping it in place with a toothpick

    Course I like to add Garlic Butter to mine for the very last minute of cooking time and remember to let it rest for a couple of minutes and set it on a piece of dry toast and let that butter run off and down the sides of the filet and bacon into the toast

    Here is a link for cooking times and let those steaks rest
    That redistributes the juices throughout the beef

    http://howtocookasteak.com/forums/index.php?topic=9

  8. #8
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    Sound like some experienced eaters on here!

    Three minutes per side does it for me.

  9. #9
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    Quote Originally Posted by small change View Post
    I agree with all above especially wrapping the filet in a bacon slice and keeping it in place with a toothpick

    Course I like to add Garlic Butter to mine for the very last minute of cooking time and remember to let it rest for a couple of minutes and set it on a piece of dry toast and let that butter run off and down the sides of the filet and bacon into the toast

    Here is a link for cooking times and let those steaks rest
    That redistributes the juices throughout the beef

    http://howtocookasteak.com/forums/index.php?topic=9

    Great idea ! will modify it a bit and grill toast the sourdough rolls and let the steak rest there . Thanks
    i belong to peta ... people eating tasty animals. all my opinions are just mine.

  10. #10
    Join Date
    Sep 2002
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    12,703

    Repeat after me: Less Is More

    First; a filet is lean - so butter it before doing anything else. Butter and let them sit out. You want them going onto the grille close to room temp - NOT cold out of the refrigerator! You can cover them but left them sit out to warm up.

    Fresh meat is 'flat' - so add more garlic salt (we don't have any other kind here - which reminds me of a funny story from when my kids were little <g>) more than you think it needs. And a nice bit of fresh ground black pepper too. Don't skimp.
    Do all sides.

    Set your oven for 400 degrees.

    Wait 15-20 more minutes with the steaks on the tray for the salt and pepper to work.

    Get the grille Hot first. You want grille marks on the meat. Using a sacrificial piece of test-meat first to check the "hot" is within the rules. <g>

    With a 1 1/2" to 2" filet cut do two minutes on a side. Then shift the meat 90 degrees - same side down. Two more minutes and flip it over. Two more minutes and shift it 90 degrees. It's important -set a timer.

    That will give your the right grille marks and a good sear. Pull and let them rest for 5 minutes before letting anyone cut them. If you don't let meat rest - all the juice runs out.

    If anybody's steak is too rare for them - stick it in the oven for 6 to 10 minutes to finish. If everybody's happy with their steak - turn the oven off.

    Do not do more than this on the grille! Filets will burn on the grills before they are medium.
    Last edited by Poodle Head Mikey; 08-04-2009 at 08:52 PM. Reason: Post required editing
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