What is Filet Mignon and Why Should You Grill it?
Filet mignon is a steak cut from the smaller end of the beef tenderloin. It’s considered one of the most tender cuts of meat and has an intense, buttery flavor. The filet mignon is also a juicy and succulent steak due to its naturally high fat content. It’s well-known for being highly sought after by restaurant-goers and grill masters alike, and it often shows up on menus with outrageous prices.
Grilling filet mignon gives you control over your steak like no other method can. Cooking with heat right on the surface of your food sears in as much flavor as possible while cooking the interior perfectly. When done correctly, grilling will result in a perfectly cooked filet mignon that retains all of its tenderness and juiciness while having an exciting grilled taste.
Preparing filet mignon correctly can be challenging since it’s so lean and delicate. But with a few tips to make sure your steak stays juicy on the grill, you’ll have fantastic results every single time! Firstly, bring your steaks to room temperature before putting them on the heat – this ensures even cooking throughout your filets. Then fire up your grill to make sure it’s at smoking hot temperatures – anywhere from 375°F/191°C to 500°F/260°C – so that beautiful charring can happen immediately upon contact when placing down each filet mignon onto the grates.. Give yourself enough space between each steak so they don’t stick together or cook unevenly; leave at least two inches between each piece. And finally use indirect heat, flipping occasionally until both sides are evenly charred, then let rest properly before slicing into delicious bite size morsels!
In conclusion, if you truly want to maximize one of nature’s great gifts – Filet Mignon – grilling it is undoubtedly an optimal choice! The combination of direct searing and indoor heat results in an exquisite dish that accentuates all the flavors within this culinary treasure – rich buttery umami flavor mixed with subtle smokiness followed by succulence wrapped into an unforgettable experience makes this prime cut a must try!
Shopping for Filet Mignon on the Grill
Shopping for Filet Mignon on the Grill is an often overlooked, yet extremely delicious activity. Rich in flavor and melt-in-your mouth texture, this cut of beef has been the favorite of many steak lovers. But when it comes to grilling – how do you know you’re getting the best filet mignon? Follow these tips to get the most out of your shopping experience.
First, size matters! A typical filet mignon should be between 8oz and 12oz per portion. Any smaller and it may lack adequate juiciness, any bigger and it may not cook evenly due to thickness variations. The diameter should also be uniform throughout the entire piece – no thin or thick ends here!
In terms of quality marbling, look for a nice consistent grain pattern that has some fat around the outside – but steer clear from generous fat infiltration as this will produce too much smoke when you grill. This grade of beef contains high amounts of healthy fats which help seal in succulent juices during cooking.
Movement is key to determine freshness – avoid cuts that are soft at room temperature as well as those with ragged texture or dry appearance; all signs of aged meat. Also look for clean skinless cuts with good intense red color through its muscle fiber along with no discoloring on sides; a telltale sign that food coloring agents have been used on damaged pieces by sellers.
Finally seek out locally raised options if possible – not only are they usually fresher because they dont have to travel far but you’re also supporting sustainable farming practices while enjoying juicy flavor bites fit for true connoisseurs!
Preparing the Steaks for Grilling
Grilling steaks is one of the most popular and delicious way to prepare a meal, and if it is done correctly, can turn into a truly rewarding experience. The key to grilling perfect steaks lies in effectively preparing them for cooking. When done properly, prepping your steak will make all the difference in achieving that desired grilled result. With that in mind, here are some important steps to ensure you’ll get the best results when flavoring and preparing your prized steak cuts:
Start with high quality steaks – Look for well-marbled steaks with an even thickness. If possible try to purchase USDA Prime or Choice graded beef. This grade indicates good marbling which will add flavor and juiciness during cooking.
Seasoning – Rub each side of your steak generously with kosher salt about 15 minutes before grilling. The salt helps to pull out moisture from the surface of the meat creating a nice crispy texture once it hits the heat from the grill. You can also use freshly ground black pepper if desired — both sides should look evenly coated when finished.
Room Temperature – For optimal grilling results, take your steaks out of the refrigerator 30 minutes to 1 hour prior to cooking so they can reach room temperature before hitting the fire. Colder steak takes longer to cook, resulting in dry overcooked texture while taking much longer times on high heat — neither desirable. By getting your steak up to room temperature not only will it cook faster and more evenly, but also allow better absorption of seasoning as well as increase chances of searing and locking juices inside the beef making it taste even better!
Oil and Heat – Make sure both your grill grate (cast iron preferred) is lightly oiled by rubbing vegetable oil on its surface using a paper towel — ensuring there won’t be sticking or burning while cooking time increases. Depending on what type of flavor you’re looking for, you can always rub butter onto each side or use places like Montreal Steak Spice RehOBOTH many other . Allow ample time for heating up your grill up until it reaches 500°F; this temperature allows proper charring without unnecessarily drying out each piece of meat before its finish point is reached after being flipped twice (about 6-7minutes total).
Patience – Last but not least make sure you let your steaks rest around 5 minutes prior cutting in order prevent too much juice from seeping away; after all that hard work we’ve just done here everything should fall perfectly into place allowing us enjoy our meals!
Step-by-Step Guide to Grilling Perfect Filet Mignon
1. Start with quality ingredients: Filet mignon is a cut of steak that is prized for its tenderness, so it is important to start with the best quality beef that you can find. Look for grass-fed, organic beef if possible.
2. Prep the filets: Take your steak out of the fridge at least 30 minutes before cooking to bring it closer to room temperature. Pat the steaks dry with paper towels and spread a light coating of olive oil or canola oil on both sides. Sprinkle each side and end generously with sea salt and freshly cracked black pepper according to taste.
3. Preheat your grill: Heat an outdoor or indoor grill over medium-high heat (400°F – 450°F). Brush the grilling grate lightly with some vegetable oil to keep any sticking down while you’re cooking.
4. Place your filets on the grill: Place your filets onto the preheated grill, perpendicular to the bars on the grilling grate for best searing results (creates cross hatch sear marks). Don’t move them once you place them down – this helps in creating deep patches of Maillard reaction and caramelization on each side of your filets during cooking process, resulting in much juicier and flavorful steak after grilling.
5. Monitor grill time: Grill one side of your steaks undisturbed for around 4 – 5 minutes —frequently checking may cause charring— until they develop nice sear marks as they caramelize on surface leaving beautiful mahogany-colored colour throughout their length; flip them over onto their other side and repeat same steps as before—grill uncut until 4 -5 minutes more (depending of thickness) till properly grilled; rest after grilling for no less than 8 – 10 minutes before serving (covering them lightly with foil will help retaining heat).
6. Slice & Serve: After resting remove from covering if used, slice it against grain into absolute mouthwatering pieces absolutely drizzled in savory juices, buttery texture melting within and imparting true unparalleled gourmet experience!
Finishing Touches for Serving Your Perfectly Grilled Filet Mignon
Serving steak can be an intimidating experience, but if you take the time to undertake the proper steps when grilling filet mignon, you’ll have no qualms in presenting your perfected dish. Here are some finishing touches that will make sure your perfectly grilled filet mignon looks and tastes its best.
First, make sure to rest your steak on a cutting board with a well-seasoned wood or rock salt block for about 10 minutes before you serve it. This will allow all of the delicious juices created during the cooking process to redistribute through the meat. A rested steak not only looks better—it also ensures optimum succulence and flavor every bite.
In addition, try lightly brushing each side of the steak with garlic butter before serving. Garlic butter is simple to make at home, yet adds a delightful extra hint of flavor that elevates any centerpiece steak dish like filet mignon. Garnish with freshly chopped herbs such as parsley, thyme, rosemary or chives for a vibrant splash of color and complementary welcome herbal taste.
Of course, nothing complements steak quite like a glass of superb red wine or handmade martini—both popular accompaniments recommended by top chefs worldwide! Finally, serve your elaborately grilled masterpiece on warm plates straight from the oven with bright vegetable sides and crunchy breads to complete this entirely unforgettable meal!
FAQs About Grilling and Serving Filet Mignon
Q. What is the best way to cook filet mignon?
A. Filet mignon is a particularly tender cut of beef, so it’s best cooked low and slow to accomplish that melt-in-your-mouth texture. The most popular method of preparing filet mignon is searing the steak in a skillet on the stove and finishing it off in the oven. Heat a high quality skillet over medium-high heat, then add enough oil to cover the bottom of the pan. When your oil shimmers, carefully place your steaks into the skillet and sear for two minutes before flipping and cooking for another two minutes on each side. Finally, move your steaks onto an oven safe baking sheet or roasting pan and finish by cooking in a preheated oven at 350 degrees Fahrenheit for 8-12 minutes (depending on thickness). However you choose to cook your steak, use an instant read thermometer like a Thermapen Mk4 to check when it reaches 125 degrees Fahrenheit for medium rare doneness – 140 degrees Fahrenheit will achieve medium doneness.
Q. How long should I let my filet mignon rest after cooking?
A. After you remove your filet mignon from its cooking vessel (whether it’s stovetop or grilling), take time out of convenience but more important out of necessity to allow your steak rest before serving. Letting your steak rest after cooking allows any heat retained within the meat fibers disperse evenly throughout instead of escaping too quickly when cut open upon plating – resulting in moister cuts of beef that are more mild flavored overall while leaving those flavorsome juices inside that make steak tasting so great! A good rule of thumb is 10 minutes per inch thickness per side – so ½ inch thick steaks require five minutes total; 1 inch thick steaks need 10 minutes total; and 2 inch thick steaks require 20 minutes resting time before serving..
Q. What should I season my filet mignon with?
A. To let flavor shine through even present within such a tender cut of meat, all you need is sea salt and freshly cracked black pepper (or white pepper if preferred); apply liberally just prior to searing or grilling as desired and let nature do its work! However if looking for additional flavor accents, garlic powder can really liven up grilled filets as well as Worcestershire sauce generously added during preparation or fig glaze/ reductions upon plating provide exquisite contrast when needed although not necessary due to how delicious this exemplary cut already presents itself..
