HOW TO GRILL A PERFECT FILET MIGNON
Filet Mignons..."The King of Beef". Expensive to buy, but wonderfully tender and lean. When you spend this kind of money on a piece of meat, you don't want to ruin it! Here is how to grill the perfect filet mignon!
Provided by quotFoodThe Way To
Categories Steak
Time 6m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat grill. Grill filets mignons for 3 to 5 minutes per side, which will cook them to medium or medium-rare doneness. Add salt and pepper to taste. Serve.
- NOTE: One key point to remember when cooking filet mignon, whether you broil, roast, grill or pan fry it, is to use high heat in the process. A second key point is not to cook it too long; filet mignon is particularly susceptible to drying out as it cooks. Connoisseurs will tell you that filets mignons can only be properly appreciated medium-rare or even rare. But if you really can't stand the thought of eating steak that pink, feel free to cook longer. Again, start with high heat so as to minimize the time needed to reach your preferred state of doneness.
- By the way, a red wine such as cabernet sauvignon or burgundy makes a great accompaniment to filet mignon.
Nutrition Facts :
EASY GRILLED FILET MIGNON
Steps:
- Gather the ingredients.
- Preheat the grill to high heat.
- Combine the salt and black pepper in a bowl and rub onto both sides of the steaks.
- Oil the grill grates using a high smoke point oil, like grapeseed or avocado oil; add 1 tablespoon oil to a folded paper towel, and using a pair of tongs, rub the oiled towel over the grates.
- Place the steaks on the grill.
- Cook the steaks 5 to 6 minutes per side or until they almost reach the preferred doneness , up to 9 minutes per side for well done. (The meat will continue to cook as it rests.)
- Remove from the grill and let the steaks rest for 5 minutes under foil.
- Plate with your favorite sides and a sauce or butter and enjoy.
Nutrition Facts : Calories 260 kcal, Carbohydrate 1 g, Cholesterol 82 mg, Fiber 0 g, Protein 23 g, SaturatedFat 6 g, Sodium 1104 mg, Sugar 0 g, Fat 18 g, ServingSize serves 4, UnsaturatedFat 0 g
THE PERFECT FILET MIGNON
A luxe cut of meat like filet mignon needs little embellishment to shine. It's all about technique-and plenty of butter! Searing the steaks creates a beautiful crust and basting them with melted butter infused with garlic and thyme helps keep them tender. A quick pan sauce that comes together while the meat rests is the perfect finishing touch.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Firmly press the seasoning into the meat.
- Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the steaks and cook until a golden crust forms, about 2 minutes. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook's Note). Flip again and cook for 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes.
- Transfer the steaks to a plate to rest. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits.
- Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Remove the skillet from the heat and add the brandy. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Add the wine and cook until the liquid reduces by half, about 3 minutes. Add the beef stock and bring to a boil. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add salt and pepper to taste.
- To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.
PERFECT GRILLED FILET MIGNON
Watched Paula Deen make this for her honey. Tried it that night. Guess what! It worked! ;) Delish!
Provided by KathyP53
Categories Steak
Time 3h30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Pour salad dressing into a zip lock bag. Place steaks inside with bacon, seal and marinate in refrigerator for 3-4 hours.
- Wrap bacon around each steak, securing with toothpick or butcher's twine.
- Grill steaks over hot coals about 8 minutes per side (5 minutes for rare. Baste with mixture of steak sauce and water. For perfect steaks, turn only once.
- I live in a loft -- no charcoal grill. I seared filets on my Wolfgang Puck counter top grill, lines and all. Then I placed filets in a heavy duty nonstick skillet in a 400 degree oven for 10 minutes. Voila! Perfectly cooked medium steaks. I would think 8 minutes for medium rare and 6 for rare.
Nutrition Facts : Calories 433.8, Fat 42.4, SaturatedFat 8.5, Cholesterol 15.4, Sodium 2064.7, Carbohydrate 12, Sugar 9.4, Protein 3.1
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- Filet Mignon is often considered the greatest steak cut of them all. It’s unmatched in tenderness. Has a somewhat mild flavor, compared to other cuts, and when cooked right, it nearly guaranteed to please. I’ll frequently cook my filet in the oven, but once it gets warm enough, it’s time to bring the Filets out to the Grill. Some of the best filet mignon I’ve ever had, has been seared quickly on super-hot grill over direct flames, slathered with a little compound butter, and served up hot. When grilled, filet picks up some added flavor from the smoke of the grill, and you can’t beat the charred outside crust that open flames give you. But, to cook the perfect grilled Filet Mignon, there are a few tips and tricks that you need to know to make sure your steak doesn’t come out overcooked and dry. There aren’t many, and they aren’t hard to learn, but put them to practice, If you want your steak to have:
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- Buying the right filet mignon is important. Ideally find a prime grade, although choice cuts can still work very well. Get a steak that is 2 inches thick (or more), with as much internal fat (marbling) as possible Filet Mignon is expensive (often nearly $20/lb), but it’s so rich, you may be fully satisfied with just an 8 ounce cut Take the filet out of the fridge about 45 minutes before you’re ready to cook it, and allow it to come to room temperature Turn on your gas grill, or light your coals, to allow your grill to heat up. You want to start cooking with a very hot grill (over 500 degrees). About 15 minutes before your grill is ready, lightly oil the filet mignon and liberally season the steaks with salt and pepper. If you’d like to use other rubs or spices, that’s fine; just note that some rubs may tend to burn a bit on the grill, so you may want to use slightly lower temperature Once the grill is ready, lay the steaks down on the grates (lay them down diagonally to get the cool lo
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