How to Cook a Filet Mignon Indoors - Steak University

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• published: 15 Jul 2015
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Hi I’m Chef Philippe, corporate chef for Chicago Steak Company, and welcome to my kitchen. Today, we are looking at the most popular gift item, USDA Prime Filet Mignon. First, I want to talk a little bit about the steak, and then we will dive into step by step cooking instructions so you can make the perfect Filet Mignon. It is also called the Tenderloin and is known for just that, its tenderness. This steak is sure to please anyone who receives it and because of its popularity it makes a great gift if you don’t know what to get someone. Let’s take a look at our Filet Mignon. This is a USDA Prime Filet Mignon, which means it comes from the top 2% of beef in the US. Now we also offer an Upper One Third USDA Choice line of steaks which are steaks that just missed the USDA Prime grade, but don’t have the ticket price associated with USDA Prime. Today we are going to be cooking a USDA Prime, Wet Aged Steak. Now, you might be asking “What is a Wet Aged Steak?” That is a great question, and I encourage you to watch our Distinction Video where I talk about that in more detail, but in short, aging is a process that makes a steak more flavorful, juicy, and delicious. There are two methods of aging: Wet Aging & Dry Aging and we offer both. Today we are going to be cooking a USDA Prime Filet Mignon that has been wet aged for 6 weeks. You have now received our USDA Prime Filet Mignon. And as you will open up your packaging you will see that the product is frozen as described on our website. We need to be sure to place it in a refrigerator for a minimum of 24 hours to make sure that our product has had the opportunity to thaw all the way through. Now that we had the opportunity to thaw them out properly we want to make sure we take them out and give them a chance to bloom for 30 minutes. This will allow the steaks to come to room temperature making it easier for the cooking process so that you have the same temperature all the way through. Let’s take the product out and let’s get it ready! What we want to do in the meantime is make sure that we oil our grill to make sure that your steaks will not stick. A little bit of vegetable oil and a brush and just lightly brush the grill. If it flares up it will stop very shortly. Here we are with our Chicago Steak seasoning blended specifically for our incredible steaks. What we want to make sure is 5 minutes before cooking the product on your grill that has been oiled; we want to make sure we season generously on both sides giving the steaks an opportunity to absorb the flavors without the salt drying out the moisture. We will let these sit for 5 minutes. Next step, we are going to put our products on our pre-oiled grill, 5 minutes later. You can hear the steaks sizzling on your grill. Let’s talk about the cooking process and what we’re going to do. Basically, we are going to cook the steaks. Since they’re 2 and half inches thick we are going to grill for about 1 minute to 1 minute and 10 seconds on both sides. Giving it a nice sear and a nice crust so that all the wonderful juices from the marbling of your USDA Prime Filet Mignon will stay in your steak and melt in your mouth versus burning on your grill. It’s been about a minute so let’s flip these steaks. As you can see, you have nice grill marks on here already which are really a tell-tale that your seasoning is crusting on top of your filet mignon. Perfect! Let’s give em another minute. While we’re waiting for this last minute we have our oven pre-heated to 450 degrees Fahrenheit so it’s nice and hot. We’re going to put these two filets, in the frying pan, in the oven for about 7 minutes. Also, you can check out our website where we have a grilling chart available that will show you how long to cook your steak depending on how you like it. Now that we’ve put our filet mignon in the oven we’ll let them cook for 6-7 minutes, come back, check them out and get ready to eat. Can you hear the sizzle? I can smell the seasoning and flavor; it’s just incredible. I can’t wait to dive into this. Now that our steak had 2-3 minutes to rest for the juices to settle and make sure they stay inside of your steak. With a sharp slicer let’s see what we have. Wow! Perfectly cooked, you can see these juices come out of here. Perfect medium just like the way we wanted it. I like to steal a little bit so I’m going to steal a little bit of this one. I’m at a loss for words. This is just the best USDA Prime Filet Mignon here at Chicago Steak Company. You will love this filet and come back for more. Don’t forget to subscribe to our YouTube channel and we’ll see you next time on Steak University TV! Visit us : http://www.mychicagosteak.com/ Facebook: https://www.facebook.com/ChicagoSteakCompany?v=wall Twitter: https://mobile.twitter.com/MyChicagoSteak Google +: https://plus.google.com/+Mychicagosteakco/posts#+Mychicagosteakco/posts Pinterest: http://www.pinterest.com/MyChicagoSteak