I know you have gone out to dinner and had that wonderful melt in your mouth steak Filet Mignon. Being that it is an expensive cut of meat at the restaurant it is much more economical to cook at home especially when you do not eat as much, heck Lyn and I can share one and are completely satisfied. I used to laugh to myself watching my parent split such a small piece of meat. At home some like to broil or grill but I prefer to pan sear and finish off roasting it in the oven. Do yourself a favor don’t buy grocery store cuts unless it is something that equals the quality of Wholefoods or a local butcher the $4 to $6 a pound you save is not worth it
FYI from about.com
Question: What is filet mignon?
Filet mignon is an expensive tender cut of beef
Answer: Filet mignon is considered the king of steaks because of its tender, melt in the mouth texture. A prime filet mignon can literally be cut with a fork. This beef cut can be quite expensive when dining out, but much more reasonable to make at home, especially if you purchase a whole tenderloin.
Filet mignon is French, of course, with filet meaning “thick slice” and mignon meaning “dainty.” It first appears in American print in 1899. Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. This area of the animal is not weight-bearing, thus the connective tissue is not toughened by exercise resulting in extremely tender meat.
The tenderloin term (also erroneously called chateaubriand) applies to the entire strip of tenderloin meat, whereas slices of the tenderloin are termed filet mignon. Filet mignon slices found in the market are generally 1 to 2 inches thick and 2 to 3 inches in diameter, but true mignons are no more than 1 inch in diameter and are taken from the tail end. Although this cut is very tender, the beef flavor is proportionately lessened. As such, it is often served with an accompanying sauce incorporating the pan juices.
- 1 or 4 Filets depending on how many you are serving about 1 ½ to 2” thick
- 1 small or medium sweet onion sliced very thin
- Button mushrooms
- 1 small clove garlic
- Vegetable oil
Season the steaks with salt and pepper and bring to room temperature.
Slice the onion very thin.
Preheat oven to 4250 rack in center.
Heat the oil over medium heat in an oven proof pan.
Sear the steaks for about 5 minutes.
Turn and place the pan in oven for about 7 minutes.
Remove cover very loosely with tin foil and let set for 5 minutes before serving.
Either the mushrooms or onions are optional but we like them.
Meanwhile sauté in butter, half the onion, garlic and mushrooms to be used as side.
In another pan heat the vegetable oil until simmering and add a little at a time some of the remaining onions, the goal is to crisp. I will be honest here I have only been successful in crisping the onions to my liking once or twice but they always are a good topper for the steak. If anyone can share how to do it let me know. Thanks
This is always a 2 head bobbing up and down from Lyn and Steve.
Some other recipes from Stevesacooking.com
Flank Steak Stir-Fry with Asparagus, Red Bell Peppers and Caramelized Onions
Herb Rubbed Flank Steak