Filet mignon is an expensive and extravagant cut of beef that generally is taken from the tenderloin of the animal. The name comes from the French language, meaning “dainty fillet,” and it gets this name because it is the most tender cut to come from the cow. It also is notorious for being the leanest cut of a cow than any other kind.
Filet mignon is favored by many, and there are many different kinds of foods that will go well with it. For example, you may wish to serve it with mashed potatoes, a good steak sauce and some macaroni and cheese for a fulfilling meal all around.
Often, filet mignon is cooked less than other kinds of steak, so it is more rare than others. However, it is possible to cook it and consume it at a more well done temperature. This recipe showcases the best way to prepare a filet mignon steak of five pounds and has been trimmed, and it should come out to be medium rare or well. This should effectively serve ten hungry people and should not take any longer than two or three hours when preparing it in the oven. For this project, you will require salt, pepper, beef broth, dry red wine, minced garlic, a roasting pan, a cutting board, a sharp knife, a zippered plastic bag and some aluminum foil.
- Take a teaspoon of minced garlic, a teaspoon of pepper, a teaspoon of salt, half a cup of beef broth and a quarter cup of dry red wine, and place them all into the plastic bag with a zipper close. Before zipping the bag closed, put the five pounds of filet mignon into the bag. Zip it closed and put the shut bag into the refrigerator so that it can marinate.
- The filet mignon should remain in the refrigerator to marinate for about an hour or two before being removed from the refrigerator. Take the filet mignon steak and place it into the roasting pan, setting aside the marinade for later usage if you have any excess. Preheat the oven to about 400 degrees Fahrenheit.
- Once the oven rises to 400 degrees Fahrenheit, put in the filet mignon steak and allow it roast for about ten minutes. Once ten minutes have passed, take some of the excess marinade and baste the filet mignon with it. Lower the heat down to about 350 degrees Fahrenheit and keep the filet mignon in there for another twenty minutes. While it cooks, you should get the marinade and baste it twice: once every ten minutes.
- Take the filet mignon steak out of the oven once twenty minutes has gone by. Turn off the oven and put the filet mignon directly onto a recently cleaned cutting board. You are going to want to cook it a little bit longer using steam heat, so take the aluminum foil and completely cover the filet mignon steak. Here, the steak should be left to rest for up to five or ten more minutes. It will cook and you will notice that the filet mignon should raise another five degrees Fahrenheit in the center of its thickest cut once you do this.
- Remove the aluminum foil once five or ten minutes has gone by. Take a sharp knife and begin to slice the filet mignon into smaller slices of steak. It should be simple and easy to slice the steak, and you should not have any tough, difficult cuts if it cooked well.
- For ideal texture and flavor, make sure to serve immediately.
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