Filet Mignon

Filet Mignon

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45 m
Calories: 240
4 people

How to prepare the perfect filet mignon? Considered one of the most exquisite bites for meat lovers, just like tournedos.  This piece of meat stands out for being more tender and juicy. By extension, filet mignon is also called the end of beef or veal tenderloin. They are thick, small medallion-type steaks. If you're into meat recipes, don't miss this one, with tips to make it delicious.

When buying and cooking filet mignon

Notice that this piece of meat contains many juices and does not contain bones or cartilage. The meat usually presents an intense pink color. In pork, it can weigh between 400 and 500 g and due to its small size, it is a delicate meat. The price depends but can reach 42 euros per kilo. In veal, the average weight of the entire piece of filet mignon is 800 grams. These steaks should be thick, between 3 and 3.5 centimeters.

Tips for cooking filet mignon

This meat is so tender that it cooks wonderfully on the grill, also in the oven or with sauce. The important thing is to let it rest at room temperature half an hour before cooking. If it is very hot, leave it in a slightly cooler area but not in the refrigerator. Resting the meat increases its temperature, ensuring that once cooked it is juicier. The grill or griddle should be hot over high heat five minutes before so the meat receives direct heat, then lower it to medium heat.

Ingredients for Filet Mignon for 4 people

  • Filet mignon medallions - 4 units
  • Salt - to taste
  • Pepper - to taste
  • Mild flavored olive oil - ½ teaspoon

How to make the recipe Filet Mignon

  1. First, let the meat rest for about 30 minutes before cooking. Lightly oil the grill or griddle with a little mild oil, just half a teaspoon. Turn on the high heat and let the griddle heat up. Season the meat with salt and pepper. After a few minutes and the griddle or grill is hot, add the steaks and lower the heat to half.
  2. Cook for 6 minutes per side if you like it medium, slightly undercooked inside. If you like it a bit rawer inside, it would be 5 minutes. For more cooked meat, we go to 7 minutes per side.
  3. Importantly, once the meat is cooked, remove it from the grill and let it rest for at least 5 minutes before serving.

Notes and Tips

You can create spectacular recipes by cooking filet mignon with sherry or wine sauce. Being so thick, it absorbs flavors much better. Did you like the recipe?

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