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

Ingredients:

• 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

Directions:

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.