MARINATED FILET MIGNON WITH A SIMPLE SAUCE

Thursday, September 10, 2009

Serves 4

(Season + Sauté + Sauce)

I know it sounds sexist, but my boys love beef. Cook a steak, and they will be eating out of the palm of my hand. They could eat beef every night, and, given a choice, naturally, they would prefer steak. I cook flank steak often. It is inexpensive and, when marinated, it is as tender and delicious as the more expensive cuts. All the same, I am always on the prowl for beef tenderloin on sale.

Filet mignon is cut from the narrow end of the beef tenderloin, the tenderest but most expensive cut of a cow. While you can buy filets already cut, the more affordable way is to buy a whole beef tenderloin and cut it into steaks yourself. 2-inch slices make 4-6 oz steaks. Simply freeze what you don’t need for later.

The filet mignon has a buttery and tender texture that is like no other. The irony is that on its own, the filet tastes quite bland. Other good cuts of steak get their great flavor from fat. A good rib eye has lots of marbling/fat running through it. When you cook it, the fat melts into the meat and infuses it with flavor. It only needs a little salt and pepper to be tasty. The filet mignon is lean. No fat; no flavor. We compensate for that with a sauce which will bring out the beefy flavor and tender texture beautifully.

Note: Don’t let the idea of a sauce intimidate you. I have included two simply made pan sauces for you to chose from but there are many others.

Cook filet mignon to rare or medium rare for the best flavor. Serve with a potato and steamed asparagus or green beans.

MARINADE FOR FILET MIGNON OR WHOLE BEEF TENDERLOIN

8 cloves garlic, crushed

4 thinly sliced shallots

1/3 cup Worcestershire sauce

1 Tbsp Dijon mustard

¾ Tbsp McCormick’s Montreal Steak Seasoning

Combine all ingredients in a gallon-size sealable plastic bag. Add steaks and marinate at room temperature 30 minutes-1 hour or in the refrigerator 2-4 hours. Grill or saute and serve with sauce.

SAUTEED FILET MIGNON

4 filet mignons, 4-8 oz. each, no more than 1 ½ inches thick

Kosher Salt

1 Tbsp unsalted butter

1 tsp olive oil

Bring steaks to room temperature for 30 minutes to 1 hour
Season with salt. In a pan, over MEDIUM, heat butter and olive oil
When oil is hot, place steaks in pan and cook 4 minutes on each side for medium rare
When done, remove steaks to a plate and cover with foil while you make the sauce

SAUCES FOR FILET MIGNON: These sauces will work on filet mignon that has been sautéed or grilled. They will also go with whole beef tenderloin that has been cooked and sliced.

Simple Pan Sauce #1: Balsamic and Butter

When steaks are done, pour off excess fat and deglaze the pan with ½ cup Balsamic vinegar or dry Sherry, scraping up the brown bits, then simmer until sauce is reduced and syrupy. Whisk in 1 Tbsp butter, salt to taste, and spoon over steaks.

Simple Pan Sauce #2: Shallots, Wine, and Broth

When steaks are done, pour off all but 1 tsp or so of the fat. Add 1 Tbsp finely chopped shallot or green onion + 1 clove finely chopped garlic and sauté over MEDIUM heat for 1-2 minutes. Add wine (2/3 cup red or ½ cup dry white or vermouth) + 1/3 cup broth (beef or chicken). Using a wooden spoon, stir the mixture scraping up the browned bits from the bottom of the pan. Boil the mixture until it reduces slightly and becomes thick and syrupy, 1-2 minutes. Remove from heat and add 1-2 Tbsp unsalted butter. Spoon over steaks and serve.

Peace and love from my kitchen to yours,

Waverly