Cooking Filet Mignon
There are numerous ways to go about cooking filet mignon, but one of the best ways is to purchase an entire beef tenderloin and prepare the meat whole.
If you are preparing a meal for a large group of people, nothing will be quite as impressive as roasting an entire beef tenderloin. This way, you can carve the roast into individual filets for an all around succulent feast. To give you some idea of the size of the meat that you will need to purchase, a 4 to 5 pound tenderloin will serve 8 to 10 people. Since this cut of meat is already incredibly tender, it is best to go about cooking filet mignon simply.
This is one type of meat that does not need any extra spices or additives. All you really need to add to the filet is a bit of garlic, salt, and black pepper. To begin making this meal, heat your oven to 500 degrees and create a rub with the garlic and the pepper (save the salt for later). Next, cover the meat and place it inside of the oven. Then, turn down the oven to 200 degrees and allow it to cook until it reaches the desired temperature.
If you do not want to cook a whole roast, there is another effective way of cooking filet mignon when preparing just one filet. To begin, coat the meat with a bit of pepper and garlic. Then, turn a skillet on high and allow it to heat until the pan is rather hot. Add just a splash of olive oil to the pan, and then add the meat allowing it to brown on both sides. Once the meat is browned (not cooked thoroughly), pop the entire thing into a 300 degree oven, and allow it to cook for about thirty minutes.
As you can see, both of the methods mentioned above are quite simple. Still, they will impress a room full of guests every time. Since people tend to love this cut of meat, the simpler you can keep the process the better it will be.
When it comes to cooking filet mignon, all you really need to know is not to cover the meat with too much sauce or spice. This way, you can be sure that all that tenderness really shines through…and isn’t that the point of this cut of meat?