There is something special about filet mignon that makes it the most coveted of all the meats. While I am a fan of tenderloins and ground kobe, there is something particularly special about a filet mignon cooked just below medium and having been cooked the right way. This recipe walks through how simple these steaks really are to cook and will let you present to yourself, or whomever you might be cooking for, one of the most beautiful steaks they will ever eat. Don't pay $60 for this cut of beef at a prime joint, take my recipe and make it at home for 1/4 of the price!
Start by making a marinade of soy sauce, 1/2 a can of diet cola, coriander, pepper, garlic, and thyme. It will smell amazing, and it is. Let your steaks sit in this marinade in the fridge for a few hours. I wouldn't do more than 4 though because of how corrosive the cola is. It is meant to make the meat more tender, but you don't want the meat to deteriorate.
About 30 minutes before you're ready to start cooking, take the steaks out of the marinade, add a little bit more pepper, and let them get to room temperature. The reason for this is.. well I am not sure, anybody know? All I know is that steaks cooked at room temperature outperform ones that are still cold.
When the steaks have been out and are room temperature, heat up a skillet to high heat. When searing hot, add the steaks to the pan. Let them sit on each side for about 3 minutes. You will see brown starting to creep up the sides of the steak when they are ready to be flipped. Try to only turn the steaks once, it will keep them more flavorful.
Pre-heat the oven to 375 and place the seared filets on tin foil in a pyrex dish or on a baking sheet uncovered. Try to place them in the middle of the oven and bake for 25-30 minutes depending on the thickness of your steaks. Every ten minutes, flip the steaks in the oven. You will begin to see juices forming under the steaks and flipping them every 10 minutes make them cook more evenly as well as keeps the top from drying out.
Filets are hard to determine when they are done, but if your filets are about 6-8 ounces and taller than they are wide, you will need about 15 minutes for medium-rare. For medium, make it 20 minutes. For well done, make it 30. A medium steak should barely give when firmly pressed in the middle, and a well done steak should not give at all.
FAQs
The general rule is 8 ounces of steak per person, but there are also other factors to consider.
What is the appeal of filet mignon? ›
This cut of meat is prized for its tenderness, flavor, and overall quality. The filet mignon cut was originally only eaten by the upper class, as it was quite expensive. However, as time went on and technology improved, the price of filet mignon dropped, and it became more accessible to the rest of us!
What does filet mignon translate to? ›
The name filet mignon is French. Filet comes from the French word for a strip or thread and is now used in English to refer to steak. Mignon is the French for cute, pretty, or small. The words came together to mean a small cut of tender steak.
What is so special about filet mignons? ›
Because the short loin is tucked under the cow's ribs and next to the cow's backbone, the musculature bears little weight and contains minimal connective tissue, keeping the meat beautifully soft and tender. Filet is prized for its wonderful mouth texture — it practically melts — and delicate yet beefy flavor.
What is a good portion size for filet mignon? ›
A suggested serving of filet mignon is 3 ounces. Here's how filet mignon nutrition breaks down in that serving, according to the USDA: Calories: 227.
How big is 3 oz filet mignon? ›
Palm = 3 oz.of meat
Measure the right amount with your palm. One palm size portion equals 3 oz., or one serving.
Is ribeye better than filet mignon? ›
A simplified rule to remember is: the ribeye is perfect for those who prefer flavor, and the filet mignon is the better choice for those who prefer texture. Ribeye has long been known to steak lovers as the epitome of steak flavor. This cut of meat comes from the ribs of the animal, between the loin and shoulder.
Why is filet mignon so expensive? ›
This cut is extracted from the tenderloin area of the animal, a relatively small muscle that produces only a small portion of meat per animal. As a result, there is a limited supply of filet mignon available compared to other cuts, which increases its overall value.
What is the fancy name for filet mignon? ›
Filet Mignon is also referred to as “Tenderloin filet,” “Tenderloin steak,” “tournedos (Tenderloin tips),” or simply “filet.”
Why don t Jews eat filet mignon? ›
Technically, filet mignon is as kosher as any other cut of meat. The problem with filet mignon and other cuts from the rear is that they are located near the sciatic nerve and fatty deposits known in Hebrew as chelev, which are Biblically forbidden.
Nutritional profile of filet mignon
A three-ounce serving of filet mignon has around 227 calories, 82 milligrams of cholesterol, 46 milligrams of sodium, 22 grams of protein, 6 grams of saturated fat, 0 grams of trans fat, and 0 grams of polyunsaturated and monounsaturated fats (via Chicago Steak Company).
Is eating filet mignon everyday healthy? ›
“If you have a big steak on Saturday night that doesn't mean you can't have any red meat for the rest of the week,” says Schenker. “But I wouldn't recommend you eat red meat every day, even in small quantities either.” Enjoy responsibly – but most of all, enjoy.
How many ounces is a normal filet mignon? ›
A fully trimmed and tied beef tenderloin will weigh between four and six pounds, and will yield eight to twelve 8-ounce filet mignon steaks approximately 1½-inches thick. Filet mignon steaks are the most expensive, tender, and desirable cut of steak.
What is the ideal filet size? ›
The Sweet Spot: 1.5 Inches
Some steak masters suggest even thicker cuts, such as those that are 1.75 inches or 2 inches thick.
How thick is 8 oz filet mignon? ›
The Filet Mignon will exhibit some “marbling” which is what gives the steak it's flavor and juicy nature. We cut our 8oz Filet Mignon to approximately 1.5” thick. All cattle vary in size so the thickness of the steaks will vary a degree from steak to steak based on the animal from which it came.
What size fillet steak per person? ›
180g is a good size for fillet for the average eater. Mince etc, use 115g per portion in spaghetti but 150g per head for mince and potatoes. For roast beef buying, think 180g per head (raw weight) for children and small eaters and 225g (raw weight) for average eaters.
