Chef Tips for National Filet Mignon Day

filet mignong

Happy National Filet Mignon Day! Let’s get to celebrating this mighty meat. Executive Chef Admir Alibasic, from Ben & Jack’s Steakhouse in Scottsdale, offers six simple rules for preparing this delicate meat (which is from the tenderloin of a cow and best cooked by grilling or broiling because it is low in marbling).

1. Charcoal grills are best for cooking filet mignon because of the high amount of heat that will give it a perfect char and a quick sear that will seal in the juices.
2. Wrapping the filet in bacon will give it more flavor because once the drippings from the bacon hit the coals it will coat the food in an aromatic composite.
3. Rotating the filet 90 degrees every minute on each side will give the filet those beautiful grill marks. Don’t just flip once. Flipping multiple times will actually accelerate the cooking time and reduces overcooking on the surface.
4. I prefer my filet medium rare – medium (135°F-145°F). Since it is such a delicate cut, cooking to well-done will defeat the purpose of enjoying the filets tenderness and flavor.
5. Once off the grill, allow the filet to rest before cutting into it. Resting allows for the juices to reincorporate back into the meat so when you cut into it, the juices won’t just flow out.
6. It can be served on its own or topped with a sauce. A sauce made with a beef base or red wine pairs perfectly with the filet mignon.

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