Filet Mignon, known for being the cream of the crop in the meat category. This succulent meat cut can be served with a wide variety of different items such as steak sauce or marinara with a glass of white wine on the side. If white wine really isn’t your style then it may be substituted for a glass of Merlot. (Red wine) The term Filet Mignon is French meaning “Thick Slice Dainty”, which describes the meat very well. The filet comes from a small area of the tenderloin called the “short loin” which can be located on the back of the rib cage. This tissue is not weight-bearing so it does not get much exercise thus, making the meat tender. Some of the meat may lack flavor because the tissue is connected to the bone, to prevent this from happening make sure to cook Filet Mignon quickly. The longer you cook the filet the more dry and less tender the meat will become so for the best results cook medium to medium-rare.
There are many methods for cooking Filet Mignon such as broiling and grilling, today we will be using a gas grill to inquire more flavor. Start by seasoning the meat with salt or any other seasonings of your choice, McCormick’s Montreal Steak Seasoning is also delicious. Using a gas grill heat the flame to medium heat. Depending on the size of your cut is going to result in the time your meat will cook. For a steak that is 1″ thick cook the first side for 2 to 3 minutes and 4 to 6 minutes for a 2″ thick filet. Flip the filet and turn the heat on medium-low. Continue cooking the 1″ for 5-8 minutes and the 2″ for 12 to 15 minutes depending on how you like it cooked.
Now that the meat is done cooking you want to test it to see how cooked the Filet Mignon is. You do not want to cut it to check the meat because the juices will escape and it will lose flavor. Using the touch method push your finger into the side of the meat. If the meat is hard and firm then it is over cooked, but if it is still soft then it is a medium-rare.
