The Filet Mignon is one of the most tender cuts in the whole “steak family.” 

How can I make a filet mignon so tender it cuts with a fork? The first one I ever had was like that and none since.

answered by Terry Lo, A foodie, former restaurateur, and a not bad home cook.

The Filet Mignon is one of the most tender (if not THE most tender) cuts in the whole “steak family.” But, there are TWO ways to make even MORE tender if you really want to take the time.

(from Dogtopia)


METHOD ONE – SOUS VIDE PLUS REVERSE SEAR

Now the first way would be to do a combination SOUS-VIDE with a REVERSE SEAR.

Basically put, you’re going to be shooting for a perfect 135°F/57.2°C medium-rare Filet Mignon that will be as close to “you can cut it with a fork” as can be. You’re going to need a Sous-Vide Circulator, but prices have dropped on basic models for as little as $49 US / $69 CDN, which makes it absolutely perfect. Here’s what I would do:

(from ButterYum)

  1. Add KOSHER SALT and pepper liberally onto the Filets.
  2. Put the Filets into a SOUS-VIDE safe bag with some springs of rosemary and thyme, slices of garlic and several pads of BUTTER or GHEE. Seal it up.
  3. SOUS-VIDE for 2–3 hours at 125°F/51.67°C. The lower temp is deliberate.
  4. HEAT UP that grill or pan to get it HOT. I’m talking 450+°F/232.2+°C temperatures hot just before you’re about to take the steaks from the sous vide and open them. You’re going to need a HIGH SMOKE TEMP oil. I like using avocado oil.
  5. Take it out and SEAR the meat for about 1 minute per side OR to whatever level of searing you like.
  6. That’s it. Get a good red wine (I recommend a merlot or a pinot noir) and put on Billy Joel’s New York State of Mind. You’re going to have a fantastically tender steak.

(from Big Oven)


METHOD TWO – LOW AND SLOW PLUS REVERSE SEAR (AND MORE BILLY JOEL)

(from Jess Pryles – Baking a steak on a sheet with a rack, testing the temperature)

  1. Add KOSHER SALT and pepper liberally onto the Filets.
  2. Heat up the oven to 250°F/121.1°C.
  3. Put the meat on a baking sheet with a RACK. You want to have the heat energy circulate all over the meat.
  4. Bake for 45 minutes (check the temperature. You want it to hit 125°F/51.67°C.
  5. HEAT UP that grill or pan to get it HOT. I’m talking 450+°F/232.2+°C temperatures hot just before you’re about to take the steaks from the oven. You’re going to need a HIGH SMOKE TEMP oil. I like using avocado oil.
  6. Take it out and SEAR the meat for about 1 minute per side OR to whatever level of searing you like.
  7. That’s it. Get a good red wine (I recommend a merlot or a pinot noir) and again, I recommend to put on Billy Joel’s New York State of Mind. It’s going to be a really nice steak too, though slightly less tender than sous-vide.


By cooking it either of these ways, you’re going to get it far more tender than the usual way. Yes, it takes some time, but heck, all good things should take a bit of effort after all.

By the way, did you know that AUGUST 13th is FILET MIGNON DAY? You’ve got a few months to practice so you can celebrate the day properly!

(from On the Fly)

QUORA

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s