Monday, June 6, 2011

Hunk of Meat Monday: Filet Mignon

I have been meaning to cook this filet for some time now.  My sister has been bothering encouraging me to cook it for even longer!  I have never made or eaten filet mignon so I was nervous.  It is the best cut of meat on cattle and I was really worried that I was going to screw it up.  I searched online for days until I finally realized that if it really is such a great cut of meat then it should taste good no matter what I do to it. 

So, I finally got over my fear and started cooking:
I rinsed and patted the filets dry with a paper towel. 

I kept it simple so we could really taste the meat.  A little garlic salt and pepper sprinkled and rubbed into each side. 

As I was prepping the meat I heated the pan to sear the meat.  I think I let it get a little too hot, so I will have to adjust that next time.  I cooked the filet for 8 minutes on each side (my searching online said to cook it for 6 minutes on each side but I wanted it a little less rare).  I am not super happy with the way the first side looks - but, that's ok. 

After I seared both sides I covered it to keep the heat in and get it to cook a little more. 

The other side turned out much better.

Our meal.  Filet Mignon (from my sister's ranch), bread (baked fresh at the store - YUM), mashed red potatoes (with garlic - so good!), and an artichoke. 

I wanted asparagus but it was $3.97 a pound and too thick for our liking so I went with artichokes.  But, we can have an artichoke each as a meal, so that may not have been a fantastic idea.  The filet was WAY TOO rare - when we had finished eating and we full from the rest of our meal I cooked it for another 6 minutes on each side then put it in the fridge for later. 

So, that was my first experience cooking and eating filet mignon.  I ran into more problems than I usually do and when I asked the boyfriend how he liked it he said, "I don't like that fancy shit, but it is alright."  In all my googling I never heard anyone call filet mignon "fancy shit" but, now I have!  He is so funny!!  I think it turned out ok, but it would have been amazing if I had cooked it long enough!

Be sure to check out the other Hunk of Meat Monday meals at Beyer Beware!

Hunk of Meat Mondays

3 comments:

Leah @ Beyer Beware said...

Looks fantastic! I love medium rare...With time you will figure out just how you love it! Thanks for linking up to Hunk of Meat Monday !

The Durrer Family said...

My husband Loves his filet bacon wrapped with blue cheese crumbles on the top... Mmmm...
We're actually in Modesto, not all that far from Chico. :)
Now you've got me thinking about dinner for tomorrow night...

Sustainablewood said...

I was raised on Venison and have always loved red meat...I also had my share of frog legs...Try BBQ on the filet with lots of heat for a couple of minutes on each side then reduce the heat and cook it slow for about 10-12 minutes. also try spicey Montreal steak sesoning...it's the best. OK - now I'm getting hungry. :)

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