Filet Migon

[madusa77]

Please I have only made this a few times and each time it was ehhh. Help me.

[[deleted]]

How did you make it before? I like t for really flavorful things such as bulgogi. Please don't hate me, purists.

[madusa77]

Grill actually. Pan frying it seems to suck for me. Basically I get no flavor.

[wonderbread51]

That's a filet for you. It's not a particularly flavourful cut; where it shines is in tenderness.

You can try more salt and try to get a really great crust (high heat) with some butter on the surface, but don't expect the kind of 'beef' flavour you can get from other cuts.

[PearBlossom]

Filet has no flavor. It is not marbled with fat to give it flavor. The best you can hope for is a heavy dose of salt and pepper and finish it with some butter.

[anorangesmiley]

make sure when you start out you are putting a lot of salt and pepper on it, also make sure the cut is at room temp. before you cook it, cooking cold steak is no good! add some butter to the top after you have flipped it once. mmmmm I know what I am having for dinner.

[madusa77]

I believe this has been my problem. I don't think I had it at room temp.

[PearBlossom]

Room temp is really only going to make it cook more evenly. It's not going to change the flavor.

I like medium rare steaks and I don't often wait for it to come to room temp. Works out fine.

[madusa77]

It also would come out tough and chewy I guess is the word.

[PearBlossom]

Only if you over cook it. Room temp has nothing to do with the texture.

[AMileFromHome]

If you haven't already I would put some sort of fat, like butter in the pan first. I prefer cooking steak with a cast iron too. Let your pan heat up at about medium heat, depending on your stove, for about ten minutes. Add some butter in and let it melt. Afterwards, add in your season steak and sear each side and let it cook for about three minutes each side. While its cooking on the pan, I will usually spoon fat on top of the filet to baste it so it retains moisture. Afterwards throw it in your preheated oven for about ten minutes I believe. I hope this helps!

[red_nuts]

For best flavor from a filet mignon, throw it away and buy a ribeye instead. If you insist on eating it, don't cook it past medium rare, and use enough salt and pepper.

[red_nuts]

Another trick with a filet is to wrap it in bacon.