- 8-10 lb of whole filet beef tenderloin ( you can omit the meat cutting process if you have pre-cut filets)
- 5 Tbsp of olive oil or a stick of melted butter
- Garlic powder, salt and pepper
Meat Preparation
For all those who are new to the preparation of filet mignon, as was I, there is a certain technique you must undertake to cut this beef. Please don't be afraid or feel intimidated by cooking this meal; it is not difficult and you do not have to be an expert cook to achieve it. This recipe starts with a full beef tenderloin ( about 8-10lbs).
Its best to cut the filets when the beef is partially frozen. First cut all the fat and silver lining on the tenderloin, and discard. Cut off the tail and head of the tenderloin as well as the thin flappy chain of beef that stretches along the side ( you can refrigerate these pieces for a great roast in the crock pot for another meal :) ) You should now have a beautiful chunk of pure filet ready to cut! You can cut the tenderloin in half as I did below and save the other have for another time.
Next is cutting the filets. Personally, I like my filets about 1 1/2 inch to 2 inches thick. Best used if you have a boning knife or a santuko knife to cut the filets. This makes about 6 filets. Now the cooking begins!
1. Rub all ends and sides with olive oil or melted butter, whichever you prefer.
2. Sprinkle salt, pepper, and garlic powder pressing with your fingers on each side of the filets
3. Now the next step I used the seering and broiling method because I do not have a charcoal grill, but by all means if you have one use it!!
4. Place the filets in a pan on the stove top, and seer both sides on high heat for only about 5 seconds
5. Put the seered filets on a baking sheet or broiler pan, and cook them for 2-3 minutes on each side. If you have a grill, do step #4 first then place them on the grill for 2-3 minutes on each side. This cooks the meat medium rare, which personally we enjoy but if you like it darker keep them in longer for an additional minute on each side.
6. Serve with your favorite horseradish sauce on the side, I love the german inglehoffer, and your favorite veggies and sides. For this meal I cooked up some corn and added some cracked pepper and fresh basil leaves along with an italian salad, which all it has is lettuce, roma tomatos, extra sharp provolone cheese, carrots and pepparoncini peppers and italian dressing!
