The filet mignon is cut from the short loin of the beef and is also called the tenderloin steak.  Located between the sirloin and the rib, the filet mignon is the tenderest cut of beef.

How to Cook

Remove the filet mignon from the refrigerator and allow to come to room temperature.

The secret to juicy filet mignon steaks is to quickly sear the outside to seal in the juices.  Add enough oil to coat the bottom of a fry pan and set on medium-high heat. Once hot, add the steaks and cook 2-3 minutes per side.  Transfer the steaks to the preheated oven and cook them until desired doneness.  Timing will depend on the size and thickness of steaks.  Medium-rare registers as 135° Fahrenheit on a meat thermometer.

Remove from the heat and allow to rest for five minutes.

Blue Cheese Encrusted Filet Mignon

Filet mignon is superb cooked as is with no additional accoutrements as the flavor is mild and appealing.  But if you are inclined to add a little pizzazz to your carte de jour, my top recommendation is blue cheese encrusted filet mignon.  I first tasted this at a specialty steak house and found that it was fairly simple to prepare in relation to the sophisticated nature of the finished product and worked with a variety of steaks including T-bone and porterhouse.

Ingredients:

½-cup butter

¾ cup bleu cheese-crumbled

¼-cup panko bread crumbs

Directions:

Allow the butter to soften slightly. Cream the butter with the bleu cheese and breadcrumbs. Refrigerate until hardened. (Approx. 2 hours)

Cover the cooked filet mignon steaks with a thick layer of the butter paste. Place under the broiler and allow to melt. You may want to slightly undercook the steaks to desired doneness before placing them under the broiler.