Tuesday, April 24, 2012
No Fuss Filet Mignon
I know that to most the mention of filet mignon immediately is associated with a high price mark, and complicated cooking. Rest at ease and breathe and for Pete's sake get those notions out of you head. Yes, the cut of meat can sometimes carry a high price, but to the trained food shopper this should not be an obstacle. Often enough if you keep your eyes open you can find it at a special price at your store, all this requires is just a bit of patience and an opportunistic instinct on your part. This week I was able to benefit from both of these qualities and scored us a nice piece of tenderloin.
The next factor that gets in the way of us regular shmoes in making this delectable dish has to do with being intimidated by the notion of an improperly cooked filet mignon. Thankfully enough it is really not complicated at all, so if you have been staying away from making this because of fear of screwing it up breathe and get ready to make this for yourself and your loved ones. Just remember this little pointer, in order for your meat to cook evenly make sure that it is at room temperature by the time you are ready to cook.
Simple Filet Mignon with Mushroom Sauce
For the Filet Mignon:
1 lb Beef Tenderloin (Divided into 4 even pieces)
Salt for seasoning (use sparingly)
Extra Virgin Olive Oil
For the Mushroom Sauce:
1 Pack Crimini Mushrooms (clean and thinly slice)
2 TBSP Salted Butter
1/4 Cup Flour (sifted)
1/2 Cup Milk
Salt and Pepper to taste
In a large frying pan heat enough olive oil to coat the bottom of the pan at medium high heat.
Take your meat medallions and rub them with salt but do not over do it as you do not want a salty filet mignon.
once the oil is hot place your meat in the pan and cook for about 5 - 8 minutes per side (5 if you want it to be rare and 8 if you want your meat a bit more cooked). (Oh and to clarify by side I only mean you cook the top and the bottom, not including the actual sides).
Remove your meat from the pan onto a baking dish and place either aluminum foil or place the dish in a warm oven (350 degrees fahrenheit) while you make the simple mushroom sauce.
to make the mushroom sauce you will start by deglazing the pan where you cooked the meat with the butter, immediately adding the sliced mushrooms and coating them with the butter. Add the sifted flour in slowly to prevent it from forming clumps. Slowly add in the milk and stir until the ingredients are all well distributed and the mushrooms have had a chance to render their taste and have become soft. Add in the salt and pepper to taste. This step should only take you 5 minutes.
Once your sauce is ready plate your filet mignon and top it off with the sauce. If you don't want the sauce then don't waste your time with it and enjoy your meat.
If you do the math this making filet mignon at home will be relatively inexpensive. Typically a pound of tenderloin will give you about 4 nice pieces of filet mignon. If you were to go to a restaurant like Ruth's Chris one filet mignon will come to about $60-70 (without the sides and beverages). The price I got my tenderloin for was about $15, and even when it is not on special this cut of meat is about $18-20 a pound. Thus by making it at home you will not only save yourself money but you will also get it cooked how you want it.