The Most Tender Beef Fillet Recipe

Because filet mignon is already such a tender beef, preparing it in the simplest manner would be able to bring out the best flavors of the meat. Eating it is a treat to a lot of people because it is cut of meat taken out from the tenderloin that is extremely tender that you can easily cut through it with a fork. There are others who are mistaken thinking that it would be the same as the tenderloin. It's only a small part of the tenderloin and both can be cooked similarly, but you can still be able to determine the difference with the tenderness of the steak as you take each bite.

Summary

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Recipe Story

Keep in mind that this steak is the tenderest portion and the best meat part that anyone can find making this piece of meat very much in demand. Since this type of meat cut is quite expensive compared to others, it is usually ordered at the butcher beforehand. To prepare a filet mignon, you can opt for a simple yet flavorful roast so that you can fully enjoy the tenderness of the meat. A great inspiration has been one of the most scrumptious filet mignon recipes for the roast out there. Here is my version.

Ingredients

 Filet mignon steaks2
 Balsamic vinegar1⁄4 Cup (4 tbs)
 Dry red wine1⁄4 Cup (4 tbs)
 Ground black pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 957 Calories from Fat 538

% Daily Value*

Total Fat 60 g91.7%

Saturated Fat 24 g120.2%

Trans Fat 0 g

Cholesterol 216.5 mg

Sodium 571.2 mg23.8%

Total Carbohydrates 18 g6%

Dietary Fiber 0.27 g1.1%

Sugars 9.6 g

Protein 65 g129.7%

Vitamin A 0.1% Vitamin C 0.35%

Calcium 10.1% Iron 30.7%

*Based on a 2000 Calorie diet

Directions

1 Make sure that you pat the sides of your meat first. The moisture on the sides will avoid the meat to brown nicely because of the juices that will accumulate when exposed to heat.

2 Start by sprinkling salt and ground pepper over the sides of your steak.

3 Heat a skillet over a medium heat and place the steaks on the pan. Cook the sides of the meat for one minute each side or until it has turned brown. Remove from heat and allow the meat to rest.

4 Pour the balsamic vinegar and red wine onto the skillet and allow simmering. Reduce heat to low and place the resting filet mignon.

5 Allow four minutes cooking then turn the meat to cook for another four minutes. Transfer the steaks onto plates. Glaze these steaks with a tablespoon of sauce before serving.

For those who would want to cook the filet mignon separately from the sauce, this can be done by cooking the meat for an additional 2 minutes for each side before allowing it to rest or grilling the meat for five minutes on each side. You may also add a tablespoon of brown sugar to the sauce to thicken it before glazing it over the meat or serving it on the side.
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