COOK FILET MIGNON WITH ANY DRY HEAT COOKING METHOD.
Coat tenderloin in a mixture of olive oil, mustard, garlic, fresh rosemary, and pepper. Add the Flavor God Seasoning of your choice. Roast in the oven and serve with root vegetables.
Grill and serve with an au jus.
Pan sear and top with chipotle butter and sautéed red peppers.
Suggested Cooking Methods
FILET MIGNON: THE BASICS
As with many cooking terms, filet mignon is a descriptive, rather than technical, term. It comes from the French, meaning “cute filet”. The cut itself is taken from the tenderloin of the cow.
What makes filet mignon so tender? Filet mignon comes from the psoas major, an underused muscle in the cow. Less connective tissue means the tendons aren’t as tough. Of course, there’s a tradeoff: less intramuscular fat means the tenderloin lacks the potent flavor of other cuts, like ribeye.
Not to worry – with top quality meat and the right preparation, you can have a tremendously flavorful and tender steak dish. Strong flavors, rubs, and sauces complement a buttery texture for a homemade delicacy. Get bold.
HOW TO COOK GRASS-FED FILET MIGNON
Two musts when cooking filet: never cook filet past medium and only use dry-heat methods like grilling, roasting, pan frying, and broiling. We’re partial to the traditional method typical of a high-end steakhouse. Sear both sides with high heat to get a charred crust and let the center of the steak remain nice and pink.
As you know, grass-fed beef is a better for you, better for the animal, better for the planet alternative – but you don’t sacrifice flavor with a grass-fed filet mignon. While its composition and flavor profile are different, grass-fed beef is as tender as grain-fed. The active, healthy lifestyle of a grass-fed, pasture-raised cow results in true muscle integrity and an earthier flavor.
Grass-fed steak, however, does benefit from slightly nuanced cooking. Because of a lower fat content, there isn’t as much forgiveness. We recommend searing the steak with high heat and finishing with a shorter time at lower heat. Make sure there’s plenty of give when you touch the meat. Unlike grain-fed, there’s no need to finish this in the oven.