Filet mignon can be intimidating, especially if you haven't cooked many steaks before. Filet mignon is the small end of the tenderloin, and it is extremely tender. Because it is considered the king of steaks, it's important to cook it right if you want the tender, melt in your mouth texture that filet mignon is known for.
Ingredients and supplies:
- Filet mignon (one 6oz filet per person)
- 2 crushed garlic cloves
- 4 tablespoons butter
- 2 tablespoons oil (peanut oil works best)
- salt and pepper, to taste
- 1-2 large portabella or 4-5 small white mushrooms, sliced
- Bacon strips
Buying the meat. Filet mignon should be one to two inches thick and two to 3 inches in diameter. Because there is little fat to trim, you can purchase filet mignons that are smaller than the steaks you would normally buy. You can also buy a porterhouse steak, which includes both a filet mignon and a New York strip, for two meals in one package. You can also buy a whole loin and slice it into filet mignon slices, freezing the leftover steaks for later use. When selecting a slice, choose the lighter color, which indicates more marbling. Marbling helps your steak turn out tender.
Prepare the filet mignon for cooking. First, allow the meat to come to room temperature. Then wrap in a layer of bacon, which will keep your filet mignon from drying out and also add flavor.
Cook the mushrooms. Heat the pan on medium-high heat. Place 2 tablespoons of butter in the pan along with the mushrooms, and sauté for 4 to 5 minutes, stirring often. Place these in a bowl and set aside while cooking the meat.
Cook the meat. Return the pan to the heat, and add salt and pepper. Grind fresh pepper, if you can. Then pour the oil into the pan and add your steaks. Shake the pan gently so the meat does not stick. Then return the mushrooms to the pan with the steak, and let it rest for three minutes to cook your steaks. Turn once and add the rest of the butter along with the garlic.
Check if the meat is done. Don't cut into the meat, which will let juices escape. Instead press the center of the meat. If it feels soft and mushy, it is not done. The minute it is beginning to feel firm, but is still soft, it is done. Be careful not to overcook your filet mignon.
Serve. Filet mignon is often served with a sauce incorporating the juice left over in the pan.
Filet mignon can get to be quite expensive if you order it in a restaurant. Many people don't realize that they can replicate the flavors of restaurant-served filet mignon at home. Filet mignon is so tender because it comes from a non-weight-bearing area of the animal, and it has little or no fat. Filet mignon is a great meal to serve to your guests and also perfect for a romantic dinner for two.