![]() ![]() You can mix them up and combine them, or you can experiment to find your own ways to season your Filet Mignon for a new culinary experience at home. ½ teaspoon of cracked black pepper per steakĮach method of seasoning these flavorful steaks requires a slightly different approach.1 to 2 sprigs of fresh rosemary per steak.This mixture will cover around 16 ounces of Filet Mignon, which can range from 2 to 4 or more steaks depending on size. 1/4 teaspoon of flaky or coarse-ground Kosher salt per steak.Ingredients Seasoning with Salt and Pepper Rosemary is a particularly good choice, but it requires different handling than your usual rubs to perform well with cooking methods like smoking and grilling. For a twist on the usual S&P combination, add some fresh herbs as well for a new take on the same steak. In fact, using a generous crust of cracked black pepper over the surface allows you to transform this cut of meat into a Steak au Poivre. You can never go wrong by starting out with salt and pepper. Rubs are the best choice for Filet Mignon, and most are easily added to olive oil or butter rubbed on the surface of the meat to add a little extra fat for browning and a tasty outer crust from searing. This means you’ll want a few flavor combinations in your repertoire to keep from falling back on the same old seasoning. Since this is also one of the leaner cuts of steak, it’s easier to incorporate into your regular meal plan. This allows you to appreciate the best of beef before branching out to find new flavor combinations to spice up the routine. If you’ve never had a Filet Mignon with only salt and pepper, start there. That being said, it’ll take approximately 5 minutes per side for 1.5-inch thick tenderloin steak to reach 125-130☏ internal temperature for perfectly medium rare finish.Keep it simple and try one combination at a time. So, make sure you’ve got your thermometer ready. Meat thermometer is the only sure way to know when your steak is done. It’s impossible to say an exact cooking time, because it depends on multiple variables, like thickness of the steaks, grill temperature, the desired doneness, etc. ![]() ![]() This step is crucial for juicy steak, so don’t skip it! Transfer the cooked steaks onto a platter, cover with foil and rest for at least 5 minutes, preferably 10 minutes, before serving.For medium rare finish, remove the steaks when they reach 125-130☏ internal temp. Use a meat thermometer to check the internal temperature. Then flip the steak on other side and cook for another 5 minutes or so, or until desired doneness. If you want nice diamond grill marks, rotate the steak about 90° after about 3 minutes. Place the steaks on the grill and close the lid.After cleaning the grates and right before putting the steaks on, brush on oil with folded paper towel over the grates. The ideal temperature for grilling filet mignon is 450-500☏. Heat your grill for about 15 minutes over medium high heat.If you salt it at least an hour prior, it gives the salt enough time to reabsorb the moisture back into the steak. If you salt the steaks, say 10 minutes prior to cooking, salt will draw the moisture out on the surface and you won’t get nice and juicy steak. If not, salt and pepper right before putting on the grill. If you have an hour before cooking, go ahead and season the steaks with salt and pepper.Having at least the surface of the steak at room temperature prevents excess shrinkage when it hits the hot grill. We want the steaks to warm up to room temperature for even cooking, but note it doesn’t have to come to room temperature all the way inside. Bring the steaks out of the fridge at least 30 minutes prior to cooking or up to an hour.And if you’d like to splurge, choose USDA Prime! You can read more about beef grades here. cut into at least 1.5-inch thick steaks – each steak should be the same thickness. ![]() I highly recommend going to your local butcher to get the best filet mignon. Serve it with my favorite horseradish mayo sauce for an unforgettable bite! Tenderloin Steak Buying Tips: Plus, it’s super quick and easy to prepare without any mess! Grilling filet mignon creates this amazing charred crust, adding so much flavor to this buttery soft steak.Īnd when done right, it’s hard to beat juicy and tender tenderloin steaks!!! That’s why I like to cook filet mignon wrapped in bacon, or serve it with a sauce on the side. This muscle doesn’t get used as much, therefore it’s the most tender cut!Īlso, tenderloin steak is quite lean, thus not as flavorful as a ribeye steak, for example.
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