Date registered: Nov 2003
Vehicle: 1988 560SEL sold:
Location: Level 42
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RE: Filet Mignon
When it comes to cooking, I believe in minimalism - less possibilities of something going wrong, less cleanup [:D] - OTOH timing and each step of cooking becomes very important in order for a 'minimalist' approach to work. Otherwise, it becomes 'lazy' and 'negligent' cooking. Also, freshness and quality of the ingredient is of utmost importance.
As for filet mignon, I'd throw it on the grill, it is a lean cut but a good filet mignon will have enough of its own flavor to be savored: rub it with olive oil, salt&pepper to taste, heat the grill to 500-550F, brush canola oil on the grill grate, sear for 90sec, then reorient 60-75 degrees (get that nice criss-cross burn mark) on an unused part of the grate and sear for another 90 sec. Turn down the heat to medium, flip and locate the meat so that it does not sit directly atop the flame. Leave it on for 6-8 minutes (for rarer medium-rare on my grill) and reorient midway if you care for criss-cross pattern on the 'blind side'. Once it is cooked to desired doneness, serve on a pre-warmed plate, cut three slits and add 1 drop of soy sauce per slit. Leave for 5min, then it's time to eat [:P].
A blanched fresh spinach with a little d'Isigny unsalted butter to melt on top will make a nice side.