To serve filet mignon at a medium temperature of degrees as recommended by the USDA, you need to pull the filet mignon from the grill at degrees. If you want it a little more pink, pull it at degrees and let it stand for ten minutes.
I hate to repeat myself too much, but perfectly cooked filet mignon really is all about getting the temperature right. You can always add more salt and pepper to taste, but if you overcook the meat, you can't fix it. It's worth investing in a great instant-read thermometer for barbecuing premium meats like filet mignons.
I also grill the entire beef tenderloin and slice it into filet mignon steaks after I pull it from the grill. I usually start with a whole beef tenderloin from Costco. I liberally apply garlic salt and pepper the entire beef tenderloin and then lightly spray it with PAM to hold the seasoning on and to prevent the beef from sticking to my grill.
While the outside is searing, take your digital remote meat thermometer and set it to degrees. Next, place the entire beef tenderloin to the side of the grill to cook the meat with indirect heat. Place the meat thermometer in the thickest part of the beef. Be sure you insert the tip of the thermometer very slowly while carefully watching the temperature as you go. Continue to insert the thermometer until the temperature starts to decrease again.
This way you know when you have the thermometer in just the right spot for an accurate reading of how well the meat is cooked. Shut the lid on your grill and bring the temperature down to about degrees. To cook an entire beef tenderloin, it usually takes about 30 minutes then 10 minutes to rest.
Finally, slice the tenderloin into filet mignon steaks. I use a serrated electric carving knife. A beef tenderloin doesn't need to be sliced into steaks before cooking. It can be cooked whole. The key is to tie the meat up tightly so that its thickness is consistent.
By using this technique, you can be sure that your meat will cook more evenly. I highly recommend it if you're cooking an untrimmed tenderloin. I haven't found a better deal for buying beef tenderloin to slice into filet mignon steaks than the prices at Costco. The only downside is you inevitably end up with several pounds of filet mignon I prefer to eat it right away rather than stick the extra steaks into the freezer.
But buying a beef tenderloin and slicing it into filet mignon steaks will save you at least three dollars per pound for choice cut meat, so this is a good option for most people. I personally get a lot of joy out of purchasing meat from a butcher. I've even found that many butchers will give you a discount if you ask for it. Not every butcher will, but you can always ask, "Hey, can you give me a special on Filet Mignon steaks today?
I generally stay away from buying filet mignon from places that ship frozen steaks to your house like Omaha Steaks. While many of them offer price discounts for prime cuts of beef and have special containers that keep the meat frozen for long periods of time, I find frozen meat inconvenient to eat. Thawing takes time and planning, and I tend to lose steaks in the freezer for long periods of time and then find them too old to eat later.
I recommend purchasing the day of or the day before you intend to eat. It's also a good idea to only buy enough filet mignon to feed the number of people you want to serve.
Plan for about 8 ounces per person. This is a healthy-sized serving that may result in some leftovers for the next day. For Christmas Eve dinner, my family wanted a tasty but easy-to-prepare meal.
We decided to barbecue a whole filet mignon roast beef tenderloin. Here's the recipe we used. It was a hit! This recipe is unbelievably easy to do and the truffle salt gives it an exceptional and unique flavor.
My family loved it. Question: Is it wise to buy a tenderloin now and freeze it for three weeks to make Beef Wellington? Answer: A beef tenderloin can be frozen for three weeks. The key is to fully de-thaw the meat before cooking. I usually do this on the counter for 12 hours and then in the fridge for a day.
The meat will be great for any type of dish or grilling. Shocking to see both were nicely trimmed, but 3. Answer: So, Prime is more expensive, but in my opinion, choice is a better value.
Just make sure your comparing trimmed to trimmed and untrimmed to untrimmed. Answer: The best way to grill extremely rare beef tenderloin is to grill it indirectly at a low heat degrees.
This will slowly raise the temperature. For bloody rare, still mooing beef, pull it at degrees. Use an internal meat thermometer. Let it rest ten minutes and then slice and serve. Note, this will be very, very rare. I think that Bearnaise sauce constitutes a real compliment to Filet Mignon unless you are a purist who enjoys it unadulterated.
Utah Cattlemen's Association U. Rye Production By Hour U. Beef Production vs. World U. With this cut, expect them to be tender, but not as tender as tenderloin or Ribeyes, but have a great, beefy flavor. Because of the lower fat content than the ribeye, the New York Strip would be best served medium rare.
The T Bone steak is a cross section of the short loin. This cut has 2 kinds of muscle on it. With this cut, you get the best of both worlds — the buttery texture of the tenderloin and the robust flavor and juiciness of the New York Strip.
T Bone and Porterhouses are extremely similar — both are the same cut, but the T-Bone has a smaller piece of tenderloin on it. Learn more about ideal steak temperatures here. Toggle Navigation.
Below are our common cuts of steak: Filet Mignon also called: tenderloin steak, filet de boeuf, tender steak, beef tenderloin, What does Filet Mingon Mean?
When to Order: The Filet Mignon is a tender cut with a soft, buttery texture and has very little fat content. When to Order: Although not as tender as a Filet Mignon, the Ribeye makes up for that in its robust flavor profile. What is the Best Doneness for the Ribeye: Ribeye can be cooked a little past medium due to the high fat content although medium-rare is delicious on this cut of steak. When to Order: With this cut, you get the best of both worlds — the buttery texture of the tenderloin and the robust flavor and juiciness of the New York Strip.
What is the Best Doneness for the Porterhouse: The porterhouse is most flavorful when it is cooked medium to medium rare.
0コメント