Saturday, April 5, 2014

Filet Mignon - perfectly EASY to prepare and how to not get ripped off! (G)

Filet Mignon - the ultimate piece of tender, juicy, flavorful beef! This is not always true, however, if you do not know how to purchase beef.

Only USDA Prime is qualified to be called the BEST! Many grocery stores misrepresent their meat with confusing labels. As stated in a previous post, filet mignon is cut from the tenderloin of beef. There are only two tenderloins per animal and is very expensive especially when trimmed properly.

Grocery stores may sell meat labeled: USDA chuck tenderloin - bacon wrapped - choice. These words would lead most consumers to think the meat will be high quality, tender and tasty. The opposite is true. Chuck is not tender. Choice is not the best and the bacon wrapping is just an unnecessary frill.

Another trick is to label the meat as a filet mignon, but if the price is in the $5 range for an 8oz. piece, you can bet it is not a true filet!

Also, please don't be fooled by the huge signs which say: Black Angus. They probably are black angus beef, but the meat is not different from any other quality steer. The difference in the taste of beef will come from how the animal was fed - grass or corn. A Black Angus label will cost the consumer more, but will not guarantee anything else!


Filet Mignon
 
 
 
Please don't ask for well-done beef - it will be tough and tasteless! The steaks I cook are pink inside (med-rare) and very flavorful. This tenderloin, Prime  USDA filet is a melt-in-your-mouth experience and worth the price.
 
USDA, Prime Filets - one per person
Salt
Pepper blend
Meat rub (prepare your own or purchase a rub) optional
Oil
 
Preheat oven to 425 degrees F.
Preheat a cast iron pan over high heat.
Brush each side of the steak with oil and season each side with salt and a pepper blend. Apply one side of the beef with a rub if desired.
Cook the steak, rub side down until golden - depending on the thickness of the steak 2-4 min.
 
 
 
  Apply rub to second side, and braise for 1-2 minutes.
 
 
 
Put steaks on a baking sheet and cook in oven for 8-10 (less for thinner steaks), minutes. Remove and allow the meat to rest for 5 minutes before serving.



2 comments:

  1. This is very helpful information, Diane. Thanks so much for sharing.

    ReplyDelete