Filet Mignon / Tenderloin
Source of Recipe
http://homecooking.about.com
List of Ingredients
Filet mignon is considered the king of steaks because of its tender, melt in the mouth texture. A prime filet mignon can literally be cut with a fork. This beef cut can be quite expensive when dining out, but much more reasonable to make at home, especially if you purchase a whole tenderloin.
What is it?
Filet mignon is French, of course, with filet meaning "thick slice" and mignon meaning "dainty." It first appears in American print in 1899. Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. This area of the animal is not weight-bearing, thus the connective tissue is not toughened by exercise resulting in extremely tender meat.
The tenderloin term (also called chateaubriand) applies to the entire strip of tenderloin meat, whereas slices of the tenderloin are termed filet mignon. Filet mignon slices found in the market are generally one to two inches thick and two to three inches in diameter, but true mignons are no more than one inch in diameter and are taken from the tail end. Although this cut is very tender, the beef flavor is proportionately lessened; thus, it is often served with an accompanying sauce incorporating the pan juices.
Getting the best price
The smart shopper will pick up porterhouse steaks on sale and get two prime cuts at once. The small medallion on one side of the bone is none other than the filet mignon. The long strip of meat on the other side of the bone is known as the New York strip, shell, club or Delmonico steak when detached from the bone or the T-bone when left attached. Use the T-bone or strip steaks for one meal and save the filets for a special dish.
Another option is to buy a whole loin on sale and cut it into filet mignon slices yourself. You control the thickness. Wrap unneeded slices tightly in plastic wrap, seal in a zip-top bag with all the air removed, and freeze for later use. You can use the larger end of the loin for a roast and the small end for filets.
Tips and Hints
• When selecting tenderloin or slices, choose the lighter color over dark red. This indicates more marbling which makes it more tender.
• This cut is so tender that it should never be cooked beyond a medium-rare stage. The longer you cook it, the less tender and more dry it becomes.
• Use a dry, high heat method such as broiling, roasting, pan-frying or grilling for this tender cut.
• Whole tenderloin is wonderful to stuff or bake en croute (in savory pastry).
• Cutting into the meat to check doneness lets precious juice escape. Use the touch method. Press the meat. If it feels soft and mushy and leaves an imprint, it is rare. If it is soft, but slightly resiliant, it is medium-rare. The minute it begins to feel firm, it is overdone.
• Since the tenderloin has no surrounding fat tissue, it is often wrapped in a layer of fat (called barding) such as suet or bacon to keep it from drying out. Likewise with filet slices. The barding also adds flavor.
• Cubed tenderloin is a popular choice for fondue hot-pots and shish-kebabs.
• To ensure even cooking when roasting the whole tenderloin, the small end should be tucked up and tied or trimmed for other use.
Recipe
Steak Diane
Ingredients
4 (3 ounces each) center cut beef tenderloin medallions, trimmed of all fat and pounded to 1/2 inch thick, chilled
1-1/2 ounce clarified butter
1 teaspoon Worcestershire sauce
2 tablespoons shallots, chopped fine
1/8 teaspoon garlic, minced
1/4 cup mushroom caps, sliced 1/8 inch thick
1 tablespoon lemon juice, fresh squeezed
1 teaspoon dry mustard powder
1/2 teaspoon thyme leaves, fresh if possible
2 ounces heavy cream
1 ounce brandy
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
salt, about 1/2 teaspoon or to taste
ground black pepper, fresh ground, 1/8 teaspoon or to taste
Instructions
In a small 8- to 10-inch saute pan, heat 1 tablespoon butter over medium heat for 1 minute. Add the tenderloin steaks, sprinkle with a little salt and pepper, increase heat to medium-high and saute exactly 2 minutes on each side. Remove them to a plate and chill in a refrigerator for 5 minutes.
Preheat a large (12-inch) saute pan over medium heat for 1 minute. Add clarified butter, then add the Worcestershire sauce to the butter. Place the shallots, garlic and mushrooms in the center of the pan with the tenderloin steaks around the edges. With a spoon, stir and toss the mushroom mixture. After 2 minutes add the lemon juice and season the ingredients with salt and fresh ground black pepper. Turn the steaks and add the thyme, chopped parsley and dried mustard powder. Cook the steaks to the doneness you like. Leave them in the pan and add the heavy cream and chives. Tilt the pan slightly, and pour the brandy into the front edge of the pan, turn the heat to high and let the flame (or if electric, light with a match) catch the brandy's vapors and ignite it. Swirl slightly, turn off the heat and let the flame go out.
Place medallions on plates and top with the sauce from the pan.
Note: You may want to slightly undercook the steaks prior to adding the cream and brandy so that the reduction process of making thesauce doesn't overcook them.
Yield: 2 servings
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Sauteed Filet Mignon
Ingredients
2 (1-1/4 to 1-1/2-inch thick filet mignon steaks (1 to 1-1/2 pounds)
Salt and freshly ground black pepper
1 teaspoon chopped fresh rosemary
Balsamic Vinegar Pan Sauce
2 teaspoons minced garlic
1/4 cup dry vermouth
1/4 cup beef or chicken stock
2 teaspoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon butter (optional)
Salt and freshly ground black pepper
Instructions
Season the meat generously with salt and pepper. Sprinkle with the rosemary.
In a medium, heavy skillet, heat the oil over medium-high heat. Put in the steaks and fry them for 4 to 5 minutes per side for medium-rare (the internal temperature should be 120 to 130 degrees F.). Remove and cover loosely to keep them warm while you prepare the sauce.
To make the Balsamic Vinegar Pan Sauce:
Pour off all but 1 tablespoon of the fat, leaving any meat juices in the pan. Reduce the heat to medium and saute the garlic for 15 seconds, stirring. Add the vermouth and scrape up any browned bits from the bottom of the pan. Raise the heat to high and reduce the vermouth to a syrup. Pour in the stock, soy sauce and vinegar. Boil until the sauce just reduces to a syrup. Remove from the heat and stir in the butter, if you wish. (It adds fat but gives the sauce a velvety texture.) Taste for salt and pepper. Pour over the steaks and serve.
Yield: 2 servings
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