![]() ![]() This was a favorite dining spot for Zane and me as newlyweds. ![]() My favorite marinade recipe for filet mignon is the Kensington Club Steak Marinade which is a copycat recipe from Steak and Ale Restaurant. I think that the right marinade takes a steak from good to great as far as flavor and tenderness. Some people prefer minimal seasonings for steak I am a HUGE fan of a marinade. You’ll also need a meat thermometer to measure the internal temperature of your steak. This is a staple in my house, and I explain in this blog why it is an absolute kitchen necessity and why it is one of the best kitchen essentials you’ll ever buy. The key to a perfect pan-seared filet mignon is a good cast-iron skillet. What do I need in order to cook filet mignon at home? Once you attain the beautiful, golden-brown color on the outside, the steak can be finished off in the oven to reach the desired internal temperature of your steak. The purpose of searing a steak is to begin the cooking process on the outside of the steak. Why sear a steak before cooking it in the oven? A gas grill will not impart a smoky flavor, so I suggest using a pellet grill, a Big Green Egg, or a charcoal grill. If you prefer a smoky flavor, then I suggest using the grill toward the end of the cooking process. There are several ways to cook a filet, but one of the easiest and best ways to cook a filet is by first searing it on the stovetop and finishing it in the oven. What is the best method to cook filet mignon? Then cook the filet according to your preferred method. Secure the bacon to the steak with toothpicks. Sprinkle the bacon with a bit of sugar if you want it to caramelize and turn a lovely golden brown. When the bacon begins to render fat and lightly brown, remove it from the microwave. How to cook a bacon-wrapped filet mignon.įirst, partially cook the bacon in a microwave on a plate loosely covered with paper towels. If you wrap a thick piece of raw bacon around a steak, it may not cook fully before the steak itself is done. For best results, I like to partially cook the bacon before wrapping it around steak. Some recipes say to wrap a slice of thick smoked bacon around the steak, which adds flavor and moisture. Should I wrap bacon around a filet mignon? I let my steak sit at least 15 minutes before cutting into it. Always allow steak to rest for a few minutes before serving so the juices can redistribute themselves throughout the meat. Flipping the steak too many times will keep it from getting the golden sear. Keep each side of the steak on the heat until a good sear/crust develops. For the best browning, use a very hot skillet or grill. A cold piece of meat won’t cook as evenly as one that is closer to room temperature. After removing the steak from the fridge, let it stand at room temperature for 30 minutes before cooking. A dry surface with minimal seasonings will brown the best. To ensure a good sear, pat the steak dry before it hits the skillet or grill. Add dry seasonings (kosher salt, pepper, or special rubs) before searing so that they will infuse the steak with flavor when the steak hits the hot skillet or grill.
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