Fondue Etiquette: Seasoning Filet Mignon, Yay Or Nay?

Fondue is a Swiss delicacy that involves cooking bite-sized pieces of meat in a communal pot of hot oil or broth. Filet mignon, a tender and expensive cut of beef from the small end of the tenderloin, is one of the best types of meat for fondue. While seasoning fondue meat is not necessary, it can enhance the flavour of the dish. So, should you season filet mignon before fondue?

Should filet mignon be seasoned before fondue?

Filet mignon is a tender, buttery, and mild-flavoured cut of beef from the smaller end of the tenderloin. It is considered one of the best-tasting cuts of beef, so you don't want to add a lot of powerful seasonings that might distract from its natural flavour.

To season or not to season?

When it comes to seasoning filet mignon before fondue, there are a few things to consider. On the one hand, some people prefer to season their meat before cooking, as it can add flavour and help create a tasty outer crust. On the other hand, fondue is typically a communal dish where people cook their own meat in a shared pot of oil or broth, and seasoning the meat beforehand might not be preferable in this context.

Recommendations from experts

Some experts recommend keeping it simple with just salt and pepper, especially if you've never tried filet mignon before. This allows you to appreciate the flavour of the meat before experimenting with other seasonings. If you do want to add some extra flavour, fresh herbs like rosemary, thyme, or marjoram can complement the meat without overwhelming it.

Timing is everything

It's also important to consider when to season the meat. Steaks tend to release moisture, even when refrigerated, which can reduce the flavour of the seasoning and cause it to slide off during cooking. So, it's best to season the meat just before cooking. If you're marinating the meat, however, you should do this a few hours beforehand to allow the flavours to infuse.

In conclusion, whether or not to season filet mignon before fondue is ultimately a matter of personal preference. If you do choose to season it, keep the seasonings subtle so as not to overwhelm the delicate flavour of the meat, and be sure to time your seasoning correctly to maximise flavour and adhesion.

What are the best seasonings for filet mignon?

Filet mignon is a tender, juicy, and expensive cut of beef from the small end of the tenderloin. It is considered one of the most flavourful cuts of meat, but its flavour can be enhanced with a tasty rub.

Salt and Pepper

A good seasoning of salt and pepper is all you really need for this cut of steak. It is important to season generously, making sure to cover both sides. The salt will penetrate the surface of the meat through osmosis, breaking down the muscle fibres and making the steak more tender and flavourful.

Rosemary

Rosemary can be added to the steak to give it another layer of flavour. It can be used fresh, or dried.

Garlic

Garlic can be added to the pan, or used as a powder in a rub.

Chilli and Brown Sugar

For a rich and savoury flavour with a hint of sweetness, a combination of chilli powder, cumin, paprika, garlic powder, and brown sugar can be mixed and rubbed onto the steak.

How to season filet mignon with salt and pepper

Seasoning filet mignon is a simple process, but there are a few steps to follow to ensure the best results. Firstly, it is important to let the meat come to room temperature. This will soften the surface and make it slightly wet, which helps the salt and pepper adhere better. If the meat is too shiny, pat it dry with a paper towel before sprinkling on the seasoning.

For the seasoning itself, a generous amount of salt and pepper is all you need. For a steak of around 16 ounces, use about 1/4 teaspoon of flaky or coarse-ground kosher salt and cracked black pepper to taste. You can sprinkle these seasonings on both sides of the steak, or pat or gently rub them into the surface for better adhesion. For a more dramatic presentation, you can roll the sides of the steak in cracked black pepper to create a thick coating.

If you want to add a little extra flavour, you can also include other dry seasonings or herbs. Some popular choices include garlic powder, onion powder, or a steak seasoning blend. However, it is important not to overpower the natural flavour of the filet mignon, so it is best to use these additions sparingly.

Once the steak is seasoned, let it rest for a few minutes before cooking. This allows the salt to penetrate the meat and enhances its natural flavour. You can then cook your filet mignon to your desired level of doneness, whether rare, medium-rare, medium, medium-well, or well-done. Just be careful not to overcook it, as this can result in a dry and tough texture.

How to season filet mignon with fresh herbs

Filet mignon is a tender, buttery, and mild-flavoured cut of beef that is best seasoned subtly. While salt and pepper are the go-to seasonings, you can also use fresh herbs to add a unique twist to your steak. Here is a detailed guide on how to season filet mignon with fresh herbs:

Choosing the Right Herbs

The key to successfully seasoning filet mignon with fresh herbs is selecting the right combination of herbs that complement the natural flavour of the meat without overpowering it. Some recommended fresh herbs include:

• Rosemary
• Thyme
• Marjoram
• Sage
• Garlic

Preparing the Herbs

To prepare your fresh herb seasoning, you will need to finely chop the herbs and mix them with other ingredients. Here is a sample recipe for your herb seasoning:

• 2 cloves of minced garlic
• 2 teaspoons of chopped fresh thyme
• 2 teaspoons of chopped fresh marjoram
• ½ teaspoon of chopped fresh sage
• 1 teaspoon of cracked black pepper

This mixture will be enough for around 16 ounces of prime filet mignon, which typically yields 2 to 4 steaks, depending on their size.

Applying the Herb Seasoning

When applying the herb seasoning to your filet mignon, it is important to follow these steps:

• Allow the steaks to come to room temperature before seasoning.
• Spread the herb seasoning mixture onto the steaks, ensuring an even coating.
• Sprinkle salt over the herb-coated steaks; the salt will adhere to the oil and herbs.
• Cook the steaks at a low temperature to prevent the herbs and garlic from blackening before the meat is done.
• For medium-rare to medium levels of doneness, use fresh herb seasoning.

Cooking Tips

• Use a cooking method such as baking or oven cooking, as fresh herbs tend to blacken, burn, or fall off with high-heat methods like pan-searing or grilling.
• If using a combination of fresh and dried herbs, use only half the amount of dried herbs as they have a more concentrated flavour.
• For a more intense rosemary flavour, use whole stalks of fresh rosemary along with salt and pepper. Place the rosemary sprigs on top of the steaks while cooking, removing them temporarily when flipping the steaks in the pan.
• If you are short on time, you can also use pre-made herb butter or béarnaise sauce to elevate the flavour of your filet mignon.

How to season filet mignon with rosemary and pepper

Seasoning filet mignon is an art, and with the right technique, you can easily prepare this prime steak at home. Here is a detailed guide on how to season filet mignon with rosemary and pepper:

Preparation:

Before you begin seasoning and cooking, it is essential to remove the filet mignon from the fridge 30 to 60 minutes ahead of cooking. Unwrap the meat, place it on a plate, and season with salt and pepper. This step is crucial for achieving tender and juicy steaks.

Seasoning with Salt and Pepper:

For a classic approach, all you need is a generous amount of salt and pepper. The recommended amount is 1/4 teaspoon of flaky or coarse-ground Kosher salt per steak and cracked black pepper to taste. Make sure to pat the steak dry with a paper towel before applying the seasonings. Sprinkle the salt and pepper on one side, then flip and repeat on the other side. You can also rub the seasonings slightly into the surface for better adhesion.

Cooking with Rosemary and Pepper:

For a more enhanced flavor, you can cook the filet mignon with rosemary and pepper. You will need 1 to 2 sprigs of fresh rosemary per steak, 1/2 teaspoon of cracked black pepper, and 1/4 teaspoon of salt per steak. The method involves using whole stalks of fresh rosemary along with salt and pepper. Sprinkle the salt and pepper on the steak, and then place the rosemary sprigs on top. When cooking, use tongs to remove the rosemary sprigs before flipping the steak, then place them back on the other side.

Cooking Instructions:

• Preheat your oven to 400°F.
• Heat oil in a large skillet over medium-high heat.
• Season the filet mignon with salt and pepper on both sides.
• When the oil is about to smoke, add the steaks to the pan and cook until well seared (about 5 minutes).
• Flip the steaks, add butter and rosemary to the pan, and baste with melted butter.
• Cook for an additional 3 to 5 minutes.
• Transfer the skillet to the oven and cook until the desired doneness is achieved. Use a meat thermometer to check the internal temperature.
• Remove the steaks from the oven and let them rest for 5 minutes before slicing.

Frequently asked questions