Filet mignon, considered to be the undisputed king of all steaks.When cooked properly it can force you to lick your fingers.Though the process seems intimidating, it is easy to follow. Known for its buttery texture, low calorie and high nutrient count, this is one type of steak that is worth the effort. The key to preparing this steak is: less is more. Less effort, less time and less stress will help you make the most enjoyable Filet Mignon.
Complexity:Moderate
Time: 45-60 minutes approx.
Resources:
- Spatulas
- Charcoal grill
- Charcoal briquettes
- Olive Oil
- Kosher Salt
- Fresh ground pepper
- Meat thermometer
Instructions:
1. Prep the Steaks: Take your steaks out of the refrigerator and let them reach room temperature. If you wish, season each steak by rubbing it with fresh ground pepper or sprinkle it with Steak rub. Some popular options are Emerilâs steak rub and McCormick Montreal Steak Spice. Let the steaks sit for 30-45 minutes to absorb the seasoning.
2. Grill the Steaks:
a) For a gas grill: Set the grill temperature at medium high(500 degrees approx.) and let it heat for 15-20 minutes. Lightly oil the grill with olive oil using a paper towel. Place the steaks on the grill and cook each side for 3 minutes with the lid down. Using tongs to turn the steak, cook them for an additional 1-6 minutes depending on what kind of a steak you want. Cook for 4 minutes for rare and 5 minutes for medium rare.
b) For a charcoal grill: Heat the grill in advance. Red hot coals with a white ash covering are indicative of the correct degree of heat required. Lightly oil the grill and then follow the same procedure as with a gas grill. Place the steaks on the grill and cook each side for 3 minutes with the lid down. Cook for an additional 1-6 minutes depending on preference of steak- Rare, Medium rare, Medium. Remove the steaks onto a platter and let them rest for 5-6 minutes so that the juices donât run out. While removing the steaks from the grill to a platter, use tongs and make sure, you donât pierce the steaks.
3. Serve the Steaks:After the steaks have rested for 5 minutes, place the Filet Mignon on pre-heated plates so that the meat stays warm. For extra flavor, sprinkle a dash of olive oil on the steaks. In addition to retaining flavor, it also keeps the meat soft and juicy.
Frequently Asked Questions:
Q. What kind of a side-dish can you serve with Filet Mignon?
A. There are quite a few options- A simple Caesar salad, Baked potatoes with sour cream and chives, Green beans cooked with bacon or just assorted grilled vegetables.
Q. What should be the temperature range required to check the doneness of Filet Mignon?
A. The temperature range required to check the doneness :
Rare – 120 degrees F
Medium Rare – 125 degrees F
Medium – 130 degrees F
Quick Tips:
1. Wrap the steak in bacon for extra flavor and juiciness. Using a toothpick, wrap the bacon around the edge of the steak. Since Filet Mignon has very little fat, the bacon adds flavor and fat to the steak.
2. If the steak isnât cooked enough, put it back on the grill for 1-2 minutes.
3.If you wish to check how the steak has cooked, you can lightly press a finger to its surface. If it leaves an impression, its rare. If it just springs back, it is medium-rare and if it is firm, then it is medium well.
Things To Watch out for:
1. Do not pierce the steaks with a fork or meat thermometer as it lets the juices run out. Even while grilling, use tongs to handle the steaks.
2. Keep a close watch on the time as Filet Mignon can overcook very easily.
