Filet Mignons All Around

Filet Mignon, the words just scream sophistication and empty wallets,  don’t they?  While it might seem like filet mignon, also known as beef tenderloin, is reserved for steak snobs who frequent chophouses, it should just be viewed as another cut of steak.  Yes, filet can be rather pricey, and that’s usually because in most steakhouses and fine-dining restaurants, only prime-grade meat is served, of which a premium is tacked on.  However, those who are more budget conscious can also enjoy this fine cut of steak.

First, there is no need to go to the local butcher shop or high-end grocer to purchase prime grade steak.  I picked up about a pound of tenderloin for a little over $10.00 at Trader Joe’s.  Second of all, it’s easy to prepare.  Finally, is freaking filet mignon!  Enjoy it on your own or with friends!

The Ingredients:
– 1/2 cup of low sodium soy sauce (tamari soy sauce recommended)
– 1 Tablespoon of cane sugar
– 1/4 of a large red onion
– 2 green onions
– 2 garlic cloves
– approximately 1lb of filet mignon

Step 1. Chop up the green onions, garlic, and red onion.

Step 2. Pour in the sugar and diced vegetables into the soy sauce and mix well.

Step 3. Place the filet mignon into a sealable plastic bag and pour in the ingredients.  Seal the package well and shake vigorously.  Marinate overnight to 24 hours.

Step 4. Remove from the marinade when time is up and let it rest at room temperature for 30 minutes.  Once the initial 20 minutes have passed, preheat the oven to 450 degrees.

Step 5. Once the 30 minutes have passed, heat an oven-safe pan to medium-high heat and sear each side for 2 minutes.  This will generate a lot of smoke, so be sure to have good ventilation in place and you might set off the smoke alarm.

Step 6. Transfer to the oven to finish the cooking to your liking.  Cooking times may vary depending on the thickness of the steak.
Oven Cooking Times for an 1.25 inch steak:
Rare : 6 to 7 minutes
Medium Rare: 8 to 10 minutes
Medium: 11to 13 minutes
Medium Well: 14 to 16 minutes
Well: 16 to 18 minutes

Step 7. Let the steak rest for at least 10 minutes to let the juices redistribute and cut against the grain.  Serve it up and enjoy!

One thought on “Filet Mignons All Around

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