Best way to cook filet mignon?

Grilled.

definitely grilled. seasoned with salt, pepper, garlic powder and onion powder.

Grilled, no question. Sear each side for about 4 or 5 minutes and eat that sucker!

Yeah, grill it if you can. If not, stick it under the broiler under low heat for 4 to 5 minutes per side, and be sure to put the oven rack on the highest notch.

Grill it. That's what I'll do. Thanks. I always thought it was not fatty enough to grill.

Does your friend need any more friends? I'm volunteering.

Make sure you get your grill real hot and your meat at room temp, then toss the meat on the grill.

very medium rare more on the rare side with a full bottle of red wine, two shots of jim beam whilst grilling to open up the palette

Yep. Get the grill blazing hot. Then, when you are ready to throw your room-temp filet-mignon on turn the grill down to low. Let those bad boys sit for about 2-3 minutes, just so the underside has nice grill marks. Flip and put them on a different area of the grill that is still blazing hot and not cooled down by the meat. YummY!

My Mean Lean Fat Grillin Machine is your answer if you want it now, good and grilled to perfection. Plug it in and 10 minutes later yer eatin. No muss, no fuss, no clean up........just wipe it down.

I don't actually make these things, I just sign my name to each and every one.

Very good old boys BUTTTTT...

You will thank me later..


[link to www.youtube.com]

Last Edited by Angel Fire on 08/21/2009 09:58 PM

filet doesnt have enough fat to make meatballs.

Wrong link..Fixed and go through a few of the vids and then be a wise guy..

a grill and a fagot. you know something to kindle with.

With ur mom.

Sit on it for 12 hours.

Saute the filet in some basil and olive oil and vinegar for a few hours minimum before. Never salt a steak ahead of time, some say do this, but you're only gonna upset the fluid balance of the meat.

Hell, good meat needs no salt at all, the salt come from any garnish or sauce you apply after cooking. I also add pepper only after, because burnt pepper can be bitter.

Grill on a flaming hot seasoned iron skillet, or cook outdoors if possible, because it's gonna smoke. And get some big metal tongs to flip that puppy. Non-stick pans are great, but you'll burn the teflon off of it, before you get it to the proper temperature for really cooking a steak.

Steak should be cooked at 1,000 degrees if you can manage it, picking it off the grill often lest it burns, but only turning it when the side is cooked (maybe 2-4 minutes depending on thickness of cut and "doneness" desired).

Beef is always best served rare to medium-rare, never well-done, keeping in mind that meat continues to cook even after it leaves the heat.

Never press down on any meat or burger, thinking that you're "sealing in" the juices. Bullshit, you're ruining it and drying it out.

After taking it off the skillet, put a pat of butter on the steak. Then always let a steak rest at least 5 minutes before cutting, to allow the meat and juices to set up. Put steak on a heated plate after five minutes to maintain warmth, then immediately serve, where then warm sauteed garlic and onion is applied.

Never put onion powder or garlic powder on meat before cooking, as it ruins the flavor and will burn. And never use it after, particularly on a good steak. Fresh garlic and onions is so easy to prepare, just never burn the garlic nor should it even brown.

Garlic cooks in hot olive oil in about five seconds. Heat the oil in a small pan, toss in the garlic, stir for five seconds, remove from heat and allow to soften off the heat.

Never cook garlic and onions together. Onions can caramelize and still have a good flavor. Garlic when it caramelizes gets bitter and awful. Add garlic to onions a few minutes after the onions are done cooking, so as not to burn the garlic in the hot onions, then toss the mix in the pan to blend.

The more you play around with good beef, the worse it gets. It's the opposite of your dick.

I'm impressed. Bravo! For real, not making fun.

LMAO!

yeah, always bacon wrap it and I season mine like this.

I brush butter on each side and add garlic pepper.

You can also put the oven on broil. leave the oven door slightly cracked so the top burner stays on high.

When you see your steak almost to your liking throw some Worcestershire sauce on the top of the steak. The top grill will blaze that juice right into the steak if you continue to leave the oven door open while you broil.

plus! It's kinda cool to watch your meat sizzling. Pop it out and slam the door shut when it's done.

Last Edited by Eve_4000Bc on 08/21/2009 10:41 PM

Grilled.

My favorite way to do it.

1) Cut filet in half, through the middle, so you now have filet hamburger buns.

2) get a big jim, green chile, that has been properly roasted, skinned, and de-seeded.

3) Get some blue cheese, not dressing, but the actual blue cheese.

4) Put your green chile, and blue cheese in the filet, and grill it.

Seasoning I use.

-Great American Land & Cattle steak seasoning.

-Hot SHOT! hot pepper.

-Seasoned pepper

-salt

You do this and you will properly know what heaven tastes like.

I think this guy knows of what he speaks...

I'm gonna try your methods...thanks much!

Yeah, blue cheese on a steak is excellent, put the crumbled bits right on it. You can apply to the top as the last side cooks, then it gets soft. But you gotta like blue cheese to do this. Blue cheese don't melt like swiss and stuff, but the heat really makes it stinky and the flavor real strong, which some folks don't like (dilettantes).

A good filet with nothing but worchestschire sauce can be real good, too. Or eating a plain cooked filet on rye toast, while sitting on the toilet taking a big dump, now that's a memorable gastronomic experience.

micro-wave on high for 15 minutes, cover in ketchup and chow down!

my favorite side is corn, still in the husk, roasted over hickory. the hickory gives it a mild sweetness. no butter needed.

Say a prayer for the cow that donated it, and was abused in the process. Then throw it out and never buy another one, so another cow does not suffer, nor the people who work in the slaughter houses, and perhaps even some more people could eat if the cow didn't need the food.

no micro...

in an oven slow burn...covered....

put some salt and pepa first...

and little bit of worceister sauce...

My favorite way is just how it comes out of the kitchen from Flemming's or Ruth's Chris.

Medium Rare, of course.

And, on that first, ever so delicious bite, as the perfect flavor envelops my taste buds, I say a small prayer, and thank God for Cows, and may he make them all equally delicious as this one.

He hasn't let me down yet.

I had a grilled tenderloin in Alabama last week in a lemon, butter, garlic, oregano sauce. Holy beefeater it was good.

Pfft......grill up the fillet rare (still bleeding...mmmmmm) and kill ANOTHER cow...I want seconds!