There is nothing like the taste of a perfectly cooked filet mignon. In the restaurant , we trim our tenderloins so all fat and sinew is removed . So all you will see is meat. This is very lean , and all parts are completely edible .Most butcher shoppes will trim the filets for you and cut to size . We have seen individually cut filets in supermarkets that were not trimmed and also still had the chain attached . This chain is mainly fat and sinew with very little meat . So unless you have a purpose for the chain , ask your butcher to remove it. So, the ideal filet should appear a roundish,very red , fat free cut of meat. We prefer to grill our filets , primarily for flavor. Season with salt, pepper and press chopped garlic firmly into the meat and grill.
A rare filet , when poked with finger will feel like a very fresh large marshmallow , so when poked the meat does not spring back to original form.
A medium rare will have the texture of an overly ripe tomato . So when poked with finger , the meat will yield to the pressure and will return to form very slowly.
A medium filet when poked will yield and then spring back to form almost immediately . It should feel like a ripe tomato.
A medium well filet when poked will yield very little . It will feel firm to the touch , similar to the texture of a raw hot dog .
A well done filet when poked will not yield at all , it will feel very firm to the touch .
When we cook filets on the grill , we cook the whole meal on the grill . Here are some ideas and hints :
Grilled portabella mushrooms with filet mignon is excellent . Remove stems and brush with a good olive oil, salt , pepper and chopped garlic if you like . Grill on both sides until mushrooms are soft .
Grilled zucchini , yellow squash and eggplant also excellent cooked on grill . Grilling procedure same as portabella mushrooms.
Small new potatoes ( cut in half ) with chopped onions and peppers , salt , pepper and butter - wrapped in aluminum foil and cooked on grill are also very nice and simple. These potatoes will take a bit of time to cook , so put on grill early . Start your steaks when potatoes are almost done . Be careful when checking the potatoes for doneness --for a lot of steam builds up in the foil.Also , the butter might drip into the grill and flare up .
When steaks are almost done cooking , put a nice piece of Stilton cheese on top of steaks and cover till just melted.( Stilton cheese is a great Danish Bleu cheese ) You can also use your favorite bleu cheese