How to Cook the Perfect Filet Mignon
How to cook a perfect filet mignon? Oh, that is a tricky question and one that needs an answer to be followed exactly. The filet mignon is quite possibly the most perfect cut of steak. It is a beautiful piece of beef that is to always be served at a temperature of no less than medium rare. It also has to be cooked quickly and accurately to ensure steak success.
Filet Mignon With Caramelized Peppers And Onions
- 2 4 oz. filet mignon steaks
- 1 cup red wine vinegar
- 2 tablespoons cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 small white onion
- ¼ cup extra virgin olive oil
The steaks must be thoroughly washed prior to use. They also might need to be trimmed of fat or beaten with a meat mallet if you desire another. The filet mignon is a perfect piece of meat, if you like it rare, medium or done is a matter of taste. Never cook or roast filet mignon too long.
Mix all ingredients well in a bowl. Add the steaks and cover the bowl. Refrigerate overnight and turn the steaks once to ensure that both sides get equally saturated with the marinade.
- Before removing the steaks, you can start caramelizing the onions and peppers in a skillet with the oil. You may not need ¼ cup, but just in case have it on hand. You will need to coat the bottom of your skillet.
- Heat on medium high till you see ripples and then add the peppers and onions.
- Cook until caramelized and the oil begins to disappear.
- Remove from fire, drain if necessary, and set aside.
- Cook the steaks in the same skillet over high heat for just a short time.
- Medium rare is best,as said this is open to personal taste.
- Toss steaks with the peppers and onion and serve immediately.
Some Special Tips:
Now that you know how to cook the perfect filet mignon, lets recap the keypoints.
- Always cook on a high heat whether grilling or pan frying.
- Medium rare is the best for a filet mignon because any other temperature will cause the meat to dry up and be tough.
- Always let your meat rest, perhaps 5 minutes before completion pull them from the grill or pan.
- They will taste perfect and the flavors will marry accordingly.