10 Steps to the Perfect Filet Mignon
Throughout the month of August, we’re celebrating the Filet Mignon. A cut so special and beautiful, it deserves its own month of honor.
We started the month by telling you the most basic information about a filet, consider it your cheat sheet to the Filet Mignon.
Today, we’re going to give you 10 expert tips on how to select, prepare and cook the perfect filet. Because it’s not adequate to simply know about one, you must experience its savory goodness for yourself.
And who better to give us tips for a beautiful filet than our very own Kansas City Steak Cook Team. These 10 tips lead to the perfect filet, almost like they cooked it for you personally in your own kitchen.
- Select the Right Amount – begin with the end in mind is a true statement for filet cooking as well as other areas of life. If you have a big group coming over, impress them with our tenderloin roast, then slice off individual filets for your guests. If you’re making a romantic dinner, two filets will do or even one Crown Filet Mignon® to share. If it’s some point in between, just be sure you plan accordingly.
- Aging is Imperative – Sometimes beef is rushed to market in order to cut costs, but the aging process is an important component in creating a full flavored, tender filet. It’s difficult to know how long the steak you buy in a supermarket is aged, if at all. We wet age our filets up to 28 days. The result is a great tasting, tender steak.
- Bring to Room Temperature – our filets arrive on your doorstep frozen, to lock in the flavor after our wet aging process. It’s best to keep them in the freezer until the night before your big meal. Thaw them overnight in the refrigerator and then about 30 minutes before the guests arrive, bring them out so they can reach room temperature.
- Season Simply – you can never go wrong with a little salt and pepper on a filet. Or our classic Kansas City Steak Seasoning. If you’re feeling a little spicy, try Chef Darci Bos’ Sweet & Spicy Asian Marinade:
- Whisk together ½ cup soy sauce, 2 Tbsp. Worcestershire sauce, 2 Tbsp. brown sugar, 1 Tbsp. hot mustard, 1 tsp. minced garlic, 1 tsp. sesame oil, ½ tsp. pepper and ½ tsp. red pepper flakes in a medium bowl.
- Tie it Together – Once your steaks are prepped and ready, Chef Eric Harland says to, “Tie up your Filet Mignon with some kitchen twine. This will hold it together for uniform cooking and create a beautiful presentation.”
- Sear that Steak – Chef Alex Callegari explains his favorite way to cook a filet, “My go to method has always been to use a hot cast iron skillet and sear the outside of the steak, to seal in all of the natural juices and flavor. This also creates a wonderful crust on the exterior. I tend to baste it with herbed butter, while searing.”
- Cook to Desired Doneness – once you sear the steak, Chef Sherri Williams says to, “Place the cast iron skillet with filet in a preheated 400-degree oven on the middle rack. Cook for a few minutes until preferred doneness, I prefer 135 degrees which is medium rare, the perfect way to enjoy a tremendous Kansas City Steak Filet Mignon.”
- Do Not Overcook – We’re resisting the urge to shout at you through your keyboard, but if you read only one tip on this list, please do not overcook your filet! It’s far too beautiful to be charred to a crisp. Chef Dave Elliott reinforces our point, “The most common mistake people make in cooking a filet is that they over cook it. It should be cooked to no more than medium (about 140 degrees).”
- Let it Rest, Don’t Rush – once you remove the steak from the heat, cover it with foil and let it rest for at least five minutes. We promise it will be worth the wait, don’t rush it.
- Carve it Correctly – Chef Cortney Riley reminds us to “Always carve across the grain, not with it.” Cutting incorrectly can inhibit the tenderness and shortchange your filet experience.
It probably goes without saying that #11 would be to eat, savor and experience every wonderful bite your 10-step filet has to offer.
Happy filet eating!