If you’re a beef lover, you know that there’s nothing quite like a perfectly cooked filet. However, achieving that perfect cook can be intimidating, especially if you don’t have a lot of experience cooking meat. Luckily, with a few tips and tricks, it’s easy to cook the perfect beef filet every time. Whether you like your steak rare, medium-rare, or well-done, this article will guide you through the process step-by-step.
What is a Beef Filet?
Beef filet is a section of meat cut from the tenderloin area of a cow. It is one of the most desired cuts of beef and is known for being incredibly tender and lean.
The Tenderloin Area
Located near the cow’s spine, the tenderloin area is where beef filet is cut from. This area is not used as much by the cow, resulting in a cut of meat that has less connective tissue and a more tender texture. It’s important to note that there are two different cuts of beef filet that you might encounter: the whole beef tenderloin and the individual filet mignon cut. The whole beef tenderloin is the larger cut of beef that includes the filet mignon, while the individual cut of the filet mignon is a section of the tenderloin that is specifically cut and served as a steak.
- The whole beef tenderloin can weigh anywhere from four to six pounds, while the cut filet mignon can vary in thickness from 1 inch to 3 inches.
- Both cuts of beef filet are great for special occasions and events, as well as being perfect for a quiet night at home.
What are the Different Grades of Beef Filet?
If you’re a meat lover, then you know that not all beef is created equal. It’s important to know the different grades of beef filet, which can affect taste and texture. The USDA (United States Department of Agriculture) is responsible for grading beef, and it is based on a number of factors, such as marbling, maturity, texture, and color. Let’s take a look at the different grades of beef filet:
USDA Prime
USDA Prime is the highest grade of beef filet, and it is typically only found in high-end restaurants or specialty butcher shops. It has the highest degree of marbling, which means it is the most tender, juicy, and flavorful of all the grades. When cooked correctly, it practically melts in your mouth. This grade of beef filet is also the most expensive.
USDA Choice
USDA Choice is the second-highest grade of beef filet, and it is a middle-of-the-road choice in terms of marbling and price. It is still tender and flavorful, and the meat is usually quite juicy. It is a good choice if you don’t want to spend too much money but still want a high-quality cut of meat.
USDA Select
USDA Select is the lowest grade of beef filet, and it is also the least expensive. It has the least amount of marbling, which means it is the least tender, juicy, and flavorful of all the grades. It can be tough and dry if overcooked, which is why it is often used for stews or roasts where it can be cooked slowly.
Tip: When shopping for beef filet, look for the grade on the label. If it doesn’t say, ask your butcher or the store employee. Prime and Choice grades are usually marked, but Select grades may not be.
How to Choose the Best Beef Filet
If you want to cook the perfect beef filet, selecting the right cut of meat is crucial. Here are some tips for choosing the best beef filet:
Look for Marbling
Marbling refers to the flecks of fat within the muscle of the meat. It is essential to look for a beef filet that has good marbling, as this will help to keep the meat juicy and tender during cooking. When inspecting a beef filet, look for thin ribbons of fat running throughout the meat.
Consider Color
The color of a beef filet can be an indicator of its quality. Look for a filet that is bright red in color. Avoid any filets that have a grayish tint to them, as this can be a sign that the meat is old or has been exposed to air for too long.
Choose the Right Grade
Beef is graded by the USDA based on its marbling and maturity. Look for a beef filet that is graded either Prime or Choice. These grades indicate that the meat has good marbling and is of high quality. Selecting a lower grade of beef may result in a less flavorful and less tender filet.
How to Prepare the Beef Filet for Cooking
Before you cook your beef filet, it’s important to have it properly prepared. Follow the steps below to ensure your meat is seasoned and tied correctly for even cooking:
Step 1: Season the Meat
Seasoning your beef filet is an essential step for enhancing its flavor. There are several seasoning options available, including:
- Simple salt and pepper seasoning
- Seasoning salt
- Herb rubs (such as thyme or rosemary)
Choose the seasoning of your preference and generously sprinkle it all over the meat, making sure it is evenly coated. Let the meat sit for at least 30 minutes to absorb the flavors before cooking.
Step 2: Tie the Meat
Tying your beef filet will help ensure it cooks evenly. Follow these steps to tie the meat:
- Cut a length of kitchen twine that is long enough to wrap around the circumference of the meat.
- Place the twine under the meat and tie it tightly in the middle.
- Wrap each end of the twine around the sides of the meat, crisscrossing it as needed.
- Tie the ends tightly together on top of the meat.
Step 3: Rest the Meat
After tying the meat, let it sit for at least 30 minutes to an hour before cooking. This allows the meat to come up to room temperature and ensures even cooking.
Step 4: Sear the Meat
To perfectly cook your beef filet, begin by searing it in a hot pan on both sides before transferring it to the oven. Use a high heat oil such as canola or grapeseed oil.
First, heat the oil in the pan on high heat until it starts to smoke. Then carefully lay the meat in the pan and do not move it for at least two minutes. Flip the meat over and sear the second side for another two minutes.
There you have it – properly preparing your beef filet before cooking is a simple process that can make all the difference in the end result. Follow these steps for a tender, juicy beef filet every time.
What are the Best Cooking Methods?
Beef filet is one of the most popular cuts of meat, known for its tender texture and rich flavor. Cooking it to perfection requires choosing the right method and giving it your full attention. Here are three ways to prepare the perfect beef filet:
Pan-searing
Pan-searing is a great way to cook a beef filet if you want a nice crispy crust on the outside while keeping the inside tender and juicy. To do this, heat a cast-iron skillet on high heat and add some oil to the pan. Season your beef filet generously with salt and pepper, adding any additional seasonings as desired. Once the oil is shimmering, place the filet in the center of the skillet and cook for 2-3 minutes on each side until a crust forms. Finally, transfer the skillet to an oven at 400°F until the beef reaches your desired level of doneness.
Grilling
Grilling is another great method for cooking beef filet, providing a delicious smoky flavor while keeping the meat tender. Start by rubbing your beef filet with oil and seasonings, then heat your grill to high heat. Once hot, place the filet on the grill and cook for approximately 5-7 minutes per side until it reaches your desired level of doneness. Use a meat thermometer to ensure that the thickest part of the filet has reached your target temperature.
Oven-roasting
Oven-roasting beef filet is a straightforward method that is perfect for those who prefer a more hands-off approach. Preheat your oven to 425°F and season your filet with oil, salt, and pepper. Once your oven is hot, place the beef in a roasting pan and cook for around 20-25 minutes or until a thermometer inserted into the center reads your desired temperature. Let the meat rest for a few minutes before slicing and serving.
Sous Vide
A relatively new cooking method, sous vide allows for precise temperature control, resulting in perfectly cooked beef filet every time. With sous vide, you vacuum-seal your seasoned beef in a plastic bag and cook it in a water bath at an exact temperature for an extended period of time. This guarantees that the meat is cooked to your exact specification, whether you want it rare, medium-rare, or well-done.
Braising
Braising beef filet will result in a tender, flavorful dish with a rich sauce. Start by heating oil in a Dutch oven on medium-high heat, and searing your beef filet on both sides. Remove the filet and add in chopped vegetables and aromatics, such as onions, garlic, carrots, and celery. Add in red wine or beef broth, and simmer the filet in the liquid for 1.5-2 hours until it is fork-tender. Serve with the vegetables, and a sprinkle of chopped herbs if desired.
How to Serve and Enjoy Your Perfect Beef Filet
After cooking the perfect beef fillet, it’s time to take it to a whole new level with perfect serving and pairing. Here are some suggestions to help you make your serving game just as good as your cooking.
Side Dishes to Serve with Beef Fillet
Side dishes are a fantastic way to elevate your beef fillet meal. Here are some great side dishes to consider:
- Roasted vegetables: Roasting the veggies brings out the natural sweetness and pairs nicely with the fillet.
- Mashed potatoes: The creaminess of mashed potatoes complements the meat’s rich flavor.
- Creamed spinach: Spinach is the perfect side dish to add for some added nutrients to your fillet meal.
Wine Pairings for Beef Fillet
Pairing wine with beef fillet is a surefire way to impress any dinner guest. Here are some wines that complement the fillet’s flavor:
- Red wine: Cabernet Sauvignon and Merlot are two ideal choices for beef fillet, as they have enough tannin to offset the meat’s richness.
- White wine: If you’re not a red wine drinker, a dry white wine, such as Chardonnay or Pinot Grigio, pairs well with beef fillet.
- Rose wine: A nice rose has enough structure and acidity to work well with fillet’s rich flavor.
Wine Glasses for Your Beef Fillet Meal
Choosing the right wine glass adds to the overall aesthetic and experience of the meal. Here are some wine glass suggestions for your beef fillet meal:
- Bordeaux wine glass: This glass is ideal for full-bodied red wines, such as Cabernet Sauvignon or Merlot.
- Burgundy wine glass: For the dry white wine drinkers out there, a Burgundy glass is an ideal choice.
- Rose wine glass: For pairing with a beautiful rose, a rose wine glass has a tall stem that brings out the beautifully colored hues and aromas of the wine.
Happy Cooking and Bon Appetit!
That’s it! You now have all the tools and tips you need to cook the perfect beef filet every time. Remember to start with high-quality meat, let it come to room temperature, season it well, and cook it to your desired doneness. And don’t forget to let it rest for a few minutes before slicing into it. Thank you for joining us in this culinary journey, and we hope to see you again soon for more delicious recipes and cooking tips!
