Want to eat a soft and delicious filet mignon tonight? The filet mignon is part of the tenderloin. It tastes great when served with butter and gravy. Read on to find out how to prepare a delicious filet mignon – it's easier than you think!
Ingredients
Saute Filet Mignon
- Filet mignon slices
- Butter
- Salt and Pepper
Grilled or Steamed Filet Mignon
- Filet mignon slices
- Melted butter
- Bread crumbs
- Salt and Pepper
Butter and Mushroom Filet Mignon
- 2 pieces of filet mignon about 170 grams with a thickness of 2.5 cm
- 4 tbsp butter
- 2 tbsp peanut oil
- Salt and Pepper
- 1 small onion, halved and sliced
- Mold
Step
Method 1 of 3: Saute Filet Mignon
Step 1. Remove the meat to room temperature
Place on a plate for about 15 minutes to make it easier to cook.
Step 2. Tenderize the meat, beating with a meat tenderizer
Step 3. Season with salt and pepper
Step 4. Pour enough butter and sauté on a frying pan
Step 5. Heat a skillet to medium-high heat
Step 6. Place the meat in the pan and sauté for 3 minutes
- For semi-raw meat, add 30 seconds during cooking.
- For undercooked meat, add 1 minute during cooking.
- For slightly cooked meat, add 1 minute 30 seconds during cooking.
- For cooked meat, add at least 2 minutes during cooking.
Step 7. Turn the meat over and sauté the other side for 3 minutes
Step 8. Serve
Method 2 of 3: Grilled or Steamed Filet Mignon
Step 1. Heat the grill or steamer
Step 2. Remove the meat to room temperature
Step 3. Tenderize the meat, beating with a meat tenderizer
Step 4. Season with salt and pepper
Step 5. Melt 2 tbsp butter in a skillet
Step 6. Dip the seasoned meat in melted butter
Step 7. Coat the buttered beef with breadcrumbs
Step 8. Slowly add more breadcrumbs
Step 9. Place the meat on the grill or steamer and cook for four minutes
Step 10. Turn the meat over and cook for up to four minutes
Step 11. Serve
It will be more delicious if served with butter (butter) or tarragon sauce.
Method 3 of 3: Butter and Mushroom Filet Mignon
Step 1. Remove the meat to room temperature
Step 2. Heat the pan until it evaporates to medium heat
Step 3. Melt a spoonful of butter in a saucepan
Step 4. Saute onions and mushrooms
Stir repeatedly, and cook until the onions change color and the mushrooms are soft.
Step 5. Drain the onions and mushrooms and place them in a bowl
Step 6. Wipe the pan and place it back on the heat
Step 7. Sprinkle pepper and salt all over the sides of the meat
No need to rub the spices into the meat.
Step 8. Melt butter in a skillet
Step 9. Place the meat on the skillet, pressing gently so that it blends with the butter
Cook for 3 minutes.
Step 10. Turn the meat over and cook for 3 minutes
Step 11. Pour in the cooked onions and mushrooms again
Step 12. Spread the butter all over the meat at the last minute
Step 13. Drain the meat for 5-10 minutes
Step 14. Serve
Tips
- Check the meat by touching it, not cutting it; this will retain the flavour.
- The time specified above is adjusted to the weight of the meat, which is 170 grams. For larger pieces (more than or equal to 2.5 cm), the cooking time will also vary as needed.
- Use an iron skillet. This skillet usually has an even and safe heat.
- Filet mignon can be grilled, fried, fried or cut into mother-shaped pieces. Small sizes are usually used for kebab mixtures.
Warning
- Usually people don't want the fillet meat to be more than slightly cooked (medium) and half cooked (medium-well).
- Iron skillets are usually very hot. Be careful!
- Adjust your cooking time so the fillets don't burn.
- If you cut the meat and find it still a bit raw, place it back in the hot skillet and cook for another 1 minute on both sides.
