Fillet mignon

[tloonya]

I have FINALLY bought filet mignong that doesn't have that weird taste...its grass fed and organic so that weirdeness is absent. I had cooked it yesterday on a skillet and it was too thick.

How am I supposed to cook it so it is cook through and still thick and what to add to make it picante?
I think mushrooms...but I would like some better sauce as well.

Anyone? No bacon please...

[Peace Of Mind]

Dec 13, 2013 14:09:25 GMT -5 tloonya said:

I have FINALLY bought filet mignong that doesn't have that weird taste...its grass fed and organic so that weirdeness is absent. I had cooked it yesterday on a skillet and it was too thick.

How am I supposed to cook it so it is cook through and still thick and what to add to make it picante?
I think mushrooms...but I would like some better sauce as well.

Anyone? No bacon please...

I've never had filet mignong so I'm not sure.  Is that road kill or some Amish dish? 

I either grill or sear it on the stove with garlic, S&P or Greek Seasonings.  I think it's too cold where you live right now to grill so if you sear it on the stove make sure your pan is really hot first and then throw it in the pan.  You should hear a hissing sound after searing both sides lower the temp and let it cook to your liking.  Throw fresh mushrooms with a little butter and a nice red wine or cream Sherry while it's slow cooking.  <<drool>>

Oh!  I'll take the bacon if anybody offers. 

[Deleted]

filets are fairly easy

sear all sides in a pan (some people call this browning)

use a very hot skillet and cooking in butter is preferred

once that is completed, pop into oven to finalize the cook

meat temp should be approx 135% for filet mignon (medium rare)  

use a meat thermometer to verify temp

as far as seasoning, there are many that work well

from a red wine sauce to herbs & mushrooms

all depends on what your preferences are....

[tloonya]

Dec 13, 2013 14:18:23 GMT -5 Peace Of Mind said:

Dec 13, 2013 14:09:25 GMT -5 tloonya said:

I have FINALLY bought filet mignong that doesn't have that weird taste...its grass fed and organic so that weirdeness is absent. I had cooked it yesterday on a skillet and it was too thick.

How am I supposed to cook it so it is cook through and still thick and what to add to make it picante?
I think mushrooms...but I would like some better sauce as well.

Anyone? No bacon please...

I've never had filet mignong so I'm not sure.  Is that road kill or some Amish dish? 

I either grill or sear it on the stove with garlic, S&P or Greek Seasonings.  I think it's too cold where you live right now to grill so if you sear it on the stove make sure your pan is really hot first and then throw it in the pan.  You should hear a hissing sound after searing both sides lower the temp and let it cook to your liking.  Throw fresh mushrooms with a little butter and a nice red wine or cream Sherry while it's slow cooking.  <<drool>>

Oh!  I'll take the bacon if anybody offers. 

No, POMegranate
It is most expensive piece of cow or swine (IF in France).
So it is great texture but I had never liked it except when its taste covered with some sauces.

Like I said I have it now grass fed, organic...so I want not to waste it as I did 2 pieces yesterday.

[Apple]

Dec 13, 2013 14:25:03 GMT -5 @gdgyva said:

filets are fairly easy

sear all sides in a pan (some people call this browning)

use a very hot skillet and cooking in butter is preferred

once that is completed, pop into oven to finalize the cook

meat temp should be approx 135% for filet mignon (medium rare)  

use a meat thermometer to verify temp

as far as seasoning, there are many that work well

from a red wine sauce to herbs & mushrooms

all depends on what your preferences are....

This is how I do steak when I cook it indoors instead of the grill.  I do the oven temp about 400°.

I don't know about the sauce though, I don't normally do sauce.