posted
02/17/12
Filet mignon. There are scarcely another two words in the English language that inspire the same instant images of class. Tell friends you’re making steak and they will cheer. Mention filet mignon and it will barely be out of your mouth before they’re hightailing it to your place. No question, they’re going to be impressed. But once you’ve set the bar, you’ve got to back it up with superior execution. Here’s how.
1. Know Your Cut
Like I said: filet mignon is synonymous with “class” in the steak world. It’s one of the most tender cuts available—you can literally cut it with your fork. The filet comes from the loin of the steer and has a buttery texture with subtle flavor in a compact shape. It’s also relatively healthy (high protein, low fat), succulent and user-friendly—hardly the trickiest thing in the world to prepare.
Filet mignon is synonymous with “class” in the steak world. It’s one of the most tender cuts available—you can literally cut it with your fork.
2. Shell Out for Quality
Along with ribeye, filet mignon is one of the most expensive cuts you’re going to find at the butcher. We serve nine- and fourteen-ounce portions at The Palm. If you’re having friends over, I’d recommend keeping the portions much smaller, closer to four or six ounces. You can serve larger portions if you like, but at twenty dollars a pound, it’s going to cost you. Pair smaller portions with tasty sides and no one is going home hungry.
3. Prep the Beef
Anyone who knows me knows that I’m a fan of keeping prep simple. If you read my last article on the New York Strip, you won’t find any surprises here. You don’t need to do much more than massage it with your favorite brand of olive oil and season it with sea salt and fresh cracked black pepper. No kidding, that’s all I do. And it’s all you should do as well.
