HOW TO COOK FILET MIGNON

Filet Mignon is French which when translated means “cute fillet”. It is said to be the short loin component of the tenderloin. Its non-weight bearing feature is what contributes to its tenderness, as its meat fibers is described “as little reason to harden”.

REQUIRED INGREDIENTS

• 1tbsp. non-virgin olive oil
• Salt for taste
• 1tbsp. chopped garlic
• 2 tbsp. unsalted butter at room temperature
• 1 (750ml) bottle of Merlot
• 1 (14 1/2oz.) can reduced-sodium beef broth
• 1 tbsp. all purpose flour
• 2 (14 1/2oz.) cans reduced-sodium chicken broth
• 6 (6oz.) filet mignon steaks (each being approximately 1” thick)
• 1 tsp. minced fresh thyme
• Cracked black pepper for taste
• 1/4 c. chopped shallots.

REQUIRED COOKING TOOLS

• Saucepans
• Measuring Spoons
• Cutting Boards
• Measuring Cups

INSTRUCTIONS

1. Place the desired amount of filet mignon out to lie at room temperature for approx. 20-30mins.
2. In a saucepan over high heat, set to boil the wine, chicken broth and beef broth. Boil until mixture is reduced to what seems to be two (2) cups.
3. In a small bowl mix the butter and flour together.
4. In a large skillet heat Olive Oil over a medium-high heat.
5. On the laid out filet mignons, sprinkle on them salt and cracked pepper.
6. For four (4) minutes saute’ the steaks. In the case of a medium-rare steak give each side four (4) minutes each. If your prefer your meat well-done, you can continue sautéing .
7. After each steak as reached their desired taste, transfer them to a plate.
8. Now add the shallots, garlic and thyme to the skillet, and stir for 30 seconds over a medium-high heat
9. Then from the reduced wine mixture, take 1 ½ cup from this mixture and add to the skillet. Bring to a boil and scrape up the remaining brown bits that might have been left over from the meat.
10. In this boiled mixture add the flour and butter mixture to the sauce, and whisk this until the mixture is smooth.
11. For two (2) minutes continue boiling the sauce is thicken to the point that it coats the back of the spoon.
12. Add sauce to the steaks.
13. Serve.

TIPS & WARNING

• To each his own, in terms of taste, but it is recommended that Filet Mignon be served as medium-rare, as this steak renowned for its tender nature. If cook for longer, it looses its tenderness.
• The low-salt broth is highly recommended, as it is the reducing agent in the mixture, and as such is necessary as you are trying to reduce the mixture.