Make sure all the steaks you are buying are the same thickness to ensure the same grilling time.Ĭooking time and temperature - Remove filets from the fridge, lightly brush with olive oil, season them up, and allow them to get close to room temperature.
Filet mignon well done time skin#
They will never give you a bum steer!! OK, seriously, you need to look for modest marbling, well-trimmed, nice bright red color, and no silver skin on the steaks. Bacon fat will give them a hint of smokiness, and will help you achieve a great sear on the steak.īuying filet mignon - Go to your local butcher. For a little extra flavor, I’ll smear bacon fat on them instead of brushing them with oil. My favorite way to season a filet mignon steak is with Fleur De Sel sea salt and fresh ground Tellicherry black peppercorns. They are very tender but you need to season them well. Season well - Filet mignon steaks have little fat, which means little flavor. It might sound a little intimidating to grill these delectable steaks at home, but let me tell you, it’s a steak that you will go back to again and again! This muscle does very little work and is non-weight bearing, which is why it’s very tender! A fully trimmed and tied beef tenderloin will weigh between four and six pounds, and will yield eight to twelve 8-ounce filet mignon steaks approximately 1½-inches thick.įilet mignon steaks are the most expensive, tender, and desirable cut of steak. The beef tenderloin is oblong in shape and tapered at one end. It starts just past the last rib of the steer and ends in the sirloin right before the rear leg. This muscle spans into two beef primal cuts, the short loin and sirloin.
Filet Mignon steaks are cut from the beef tenderloin, which comes from the middle of the steer’s back.
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