Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Filet Mignon?

That's my take on the fillet too. Folks will go all out bragging about ordering the fillet off of a menu, my initial reaction, that I generally keep to myself,is ... why?

All this fuss about the mignons!

Tell ya what, I'll swap for a couple of flank steaks, and all will live happily ever after?

I love strip steak too. So when I'm hungry enough a thick Porterhouse is great for me.

Glad you have good teeth but your eyes are poor.

The fillet is overrated when it's overcooked.

Properly cooked it's an amazing piece of meat.

But why would anyone use that cut if they had to cook it to ruination?

Any filet mignon at my place does not get anywhere near any heat until it's sat at room temp for a minimum of one hour.

And frankly, rarely does one ever get past rare here, either. If it does, it was probably a mistake.

1) Bring to room temp, drizzle with some olive oil, fresh ground back pepper and fresh ground salt
2) Sear in hot cast iron skillet to RARE.
3) Remove from heat, let rest
4) Deglaze the skillet with 1/4 cup of red wine, chunk of butter, diced shallots, and some sliced mushrooms. Reduce, and add crushed garlic towards the end.

Enjoy!

Agree with sear or reverse sear to 110 degrees and finish on indirect heat or in the oven. Besides a hot grill a smoking hot cast iron skillet will do a great sear but it will redline your smoke detector without proper venting. I don't pepper until after the steak Is done because the pepper will just burn. I always put lots and I means lots of kosher or sea salt on the steak because much of it is lost during cooking. The deglazing sounds like a great idea too.

Filet - super tender, but little fat so less taste

NY strip - nice balance of tenderness and taste

Ribeye- great taste, a touch less tender than strip

For me it's hard to go wrong with strip or ribeye.

My wife and her family like their steak well done. Just a complete waste of money but I only have to pay for it and not eat it.

As long as we are talking about favorite steaks, it's hard to beat a prime top sirloin. One of my go to steaks but must be prime.

Any advice now is too late, hope your steak was perfect. Any overcooked (past 120) can't be helped now.

For the next time, I like the low oven hot sear method and the room temp or even microwave "defrost" accelerated and friggin hot skillet method. Both do pretty much the same.

Next thing you medium rare boys are going to try and tell me is that there is better coffee than medium roast Folgers. Probably eat meringue on your coconut cream pie too.

They came out great[thanks everyone]. The Smokey Joe did it's job as usual.
They are not a cut that I would go in a store and buy, but this white-face steer was half mine, so several packs of Filets came with the qtr I ended up with.
His & hers....LOL

Those look GREAT, and as the old story books used to say, "They lived happily ever after".