Cody Casey
Grilled filet mignon is a juicy and flavourful dish that is perfect for a special occasion or a treat. It is a prized cut of beef that is tender and smooth, making it one of the most desirable and expensive steaks. The key to grilling filet mignon is to let the meat rest before and after cooking, and to use simple seasonings to enhance the natural flavour of the meat. This guide will cover the steps to grilling filet mignon in a pan, from selecting the meat to serving suggestions.
| Characteristics | Values |
|---|---|
| Meat type | Filet mignon |
| Steak thickness | 1-2 inches |
| Steak weight | 6-12 ounces |
| Marinade | None |
| Seasoning | Salt, pepper, garlic powder, rosemary, thyme, steak seasoning |
| Resting time | 30-45 minutes |
| Grill temperature | 350-500°F |
| Cooking time | 4-10 minutes per side |
| Internal temperature | 135°F for medium-rare |
| Resting time after cooking | 5-10 minutes |
Explore related products
What You'll Learn
Choose the right cut of filet mignon
Choosing the right cut of filet mignon is crucial for achieving the perfect grilled steak. Here are some factors to consider when selecting your meat:
Thickness:
Filet mignon steaks should ideally be between 1.5 to 2 inches thick. This thickness ensures that the meat retains its juiciness and avoids overcooking when searing. Steaks thicker than 2 inches may require longer cooking times or special handling, so it is recommended to refer to specific instructions for extra-thick cuts.
Colour and Texture:
When purchasing filet mignon, look for a deep red colour and avoid steaks with signs of browning or a slimy texture. A good filet mignon should appear plump and have a smooth and buttery texture.
Marbling:
Look for a filet mignon with good marbling, which refers to the distribution of fat within the meat. Marbling adds flavour and tenderness to the steak, enhancing your dining experience.
Grass-Fed and Grass-Finished:
For improved nutritional benefits and taste, opt for a grass-fed and grass-finished filet mignon. This type of meat tends to have a more complex flavour and is considered premium quality.
Weight:
The standard weight for a filet mignon steak is around 8 to 12 ounces. This size allows for adequate portioning and ensures that the steak cooks evenly.
Remember, when selecting your filet mignon, focus on finding a high-quality, fresh cut of meat that suits your desired cooking method and personal preferences.
Mini Football Treats: Batter Quantity
You may want to see also
Explore related products
Seasoning and preparation
Firstly, select your filet mignon. For a standard grill, choose a filet that is about 1.5 to 2 inches thick, with good marbling for flavour and tenderness. For a gas grill, a thickness of 1 to 1.5 inches is preferable. Look for filets of similar size, as this will make your grilling easier. Opt for grass-fed and grass-finished filet mignon for improved nutritional benefits and taste.
Next, prepare your filet mignon for grilling. Take the steaks out of the refrigerator and let them rest at room temperature for about 30 minutes to an hour. This step is crucial, as it ensures your steak cooks evenly and results in a juicy, tender texture. While your steak is resting, you can prepare any side dishes or sauces. For example, a mushroom compound butter made with shallots, garlic, and mushrooms cooked in olive oil pairs well with filet mignon.
Now, it's time to season your steak. You can keep it simple with just salt and pepper, or use your favourite steak seasoning. If you choose to use salt, it is best to apply it to the steak just before cooking or up to 24 hours in advance. This is because salt affects the texture and moisture of the meat, and applying it too close to cooking can result in a less tender steak. If you opt for a pre-made steak seasoning, follow the instructions on the packaging for the best results. Generously coat both sides of the filet with your chosen seasoning, using your hands to press the spices into the meat. For an extra flavour boost, you can add a little olive oil to the steak before applying the seasoning, as this helps to develop a nice charred seared exterior.
Finally, preheat your grill or pan to high heat for at least 10 minutes before cooking. For a gas grill, aim for a temperature of around 350-450 degrees Fahrenheit. For a charcoal grill, move the briquettes to one side to create a two-zone cooking area. If using a pan, a large skillet over medium heat is recommended.
Prevent Burner Pans from Rusting: Easy and Effective Solutions
You may want to see also
Explore related products
Grill setup and temperature
Grilling filet mignon is easy and can be done in a few simple steps. Firstly, it is important to let the meat rest. Take the steak out of the refrigerator and set it on the counter for about 30 minutes to an hour before grilling. This is to bring the steak to room temperature and ensure your cooking times are more accurate. It is also important to let the meat rest for a few minutes after grilling, before cutting into it.
Secondly, preheat your grill to high heat for at least 10 minutes before grilling the steak. For a charcoal grill, move your briquettes to one side of the grill. For a gas grill, turn half the burners on. Aim for an overall grill temperature of around 350-450°F.
Thirdly, place the steak on the grill and cook for 4-7 minutes on one side, then flip and cook for another 4-7 minutes on the other side. The cooking time will depend on the level of doneness you prefer. For a rare steak, sear for 4 minutes on each side. For medium-rare, sear for 5 minutes on each side, aiming for an internal temperature of 135°F. For medium, sear for 6-7 minutes on each side. For medium-well, sear for 8 or more minutes. If your filet is very thick, it might need a couple more minutes per side.
Finally, once you have achieved your desired internal temperature, remove the steak from the grill and let it rest for 5-10 minutes before serving.
Gluten-Free Moo Goo Gai Pan: Safe and Savory?
You may want to see also
Explore related products
Cooking times and techniques
The first step is to select a good cut of filet mignon. The filet should be about 1.5 to 2 inches thick, with good marbling for flavour and tenderness.
Next, you'll want to season the filet. Most recipes suggest keeping it simple with just salt and pepper, but you can also add other seasonings like garlic powder, rosemary, thyme, or steak seasoning. Lightly coat each side of the filet with your chosen seasonings. If you're using salt, it's best to add it no more than a few minutes before cooking, or at least 60 minutes beforehand. You can also try dry brining the steak with salt and pepper.
Now, let the steak rest. This is a crucial step, as it brings the steak to room temperature, ensuring more accurate cooking times and a juicy, tender texture. The steak should be left uncovered at room temperature for about 30-45 minutes.
While the steak is resting, preheat your grill or pan to high heat for at least 10 minutes. If using a grill, clean the grates well and aim for an internal temperature of around 400-500°F. If using a pan, add a couple of teaspoons of olive oil to the pan before placing the steak.
Once the grill or pan is hot, it's time to cook the filet. Place the filet face down and sear for 4-5 minutes on one side for medium-rare. For rarer steak, reduce the time to 4 minutes total per side, and for a more well-done steak, increase the time to 6-7 minutes per side. If using a grill, you can finish the steak with a final sear over direct heat or in a cast iron skillet.
After reaching the desired internal temperature, remove the steak from the heat and let it rest for another 5-10 minutes before slicing and serving.
Some recipes also suggest creating a compound butter to top the steak. This can be made by cooking mushrooms, shallots, and garlic in olive oil over medium heat until soft, then adding red wine and reducing the heat. This butter can be spread on top of the steak just before serving.
Cleaning Scorched Ceramic Coated Steel: Tips and Tricks
You may want to see also
Explore related products
Resting and serving
Resting the steak is a crucial step in the process of grilling filet mignon. Before grilling, take the filet out of the refrigerator and let it come to room temperature for around 30 minutes to an hour. This step is essential as it ensures that the steak cooks evenly and helps to prevent it from developing a rubbery texture. It also allows the steak to reach the desired internal temperature more quickly, resulting in a juicy and tender final product.
While the steak is resting, you can prepare any side dishes or sauces that you plan to serve with the filet mignon. Some classic side dishes include grilled vegetables, mashed potatoes, or a side salad. For a simple and elegant presentation, consider serving the steak with herb butter or a compound butter, such as mushroom compound butter. To make mushroom compound butter, cook the mushrooms, shallots, garlic, and olive oil in a pan until soft and browned. You can also add red wine to the mixture for extra flavour.
After grilling the filet mignon to your desired level of doneness, it is important to let the steak rest again before slicing and serving it. This second resting period allows the juices to redistribute within the meat, ensuring that they remain inside the steak rather than ending up on the cutting board or plate. Aim to let the steak rest for about 5 minutes before cutting into it.
When it comes to serving grilled filet mignon, simplicity is often best. This cut of meat is naturally tender and flavourful, so it doesn't require heavy sauces or elaborate garnishes. A light sprinkling of kosher salt and cracked black pepper is usually all that's needed to enhance the steak's natural flavour. If desired, you can also add other seasonings such as garlic powder, rosemary, thyme, or your favourite steak seasoning blend. However, be careful not to overpower the delicate flavour of the meat with too much seasoning.
Finally, when slicing the grilled filet mignon, be sure to cut against the grain of the meat. This ensures that the steak is tender and easy to chew, providing the best possible dining experience. With its juicy texture and slightly smoky flavour, a well-rested and properly sliced filet mignon is sure to impress even the most discerning steak enthusiast.
CDC's Stance on PANS/PANDAS: What's the Latest?
You may want to see also
