I don’t think I need to say much to get you to try this recipe, filet mignon speaks for itself. This cut of beef is taken from the smaller end of the tenerloin (called the short loin), and it has a tender, melt in your mouth texture. As if this weren’t tasty enough, I went ahead and made hollandaise sauce for it and paired it with potatoes…and bacon. I know, it’s too much… But this is a special occasion meal. Skip the sauce if you’re watching your diet, and pair your beef with some salad instead!
Back to the Hollandaise sauce, this time I made the easy blender version. I found the recipe on The Joy of Cooking, and I don’t think I’ll make it the old fashioned way again! (although my arm could use the workout)
Here are a few tips to guarantee success when cooking this delicious cut of beef:
- When selecting tenderloin or filet mignon slices, choose the lighter colored ones over dark red. This indicates more marbling which makes it more tender.
- This cut is so tender that it should never be cooked beyond a medium-rare stage. The longer you cook it, the less tender and more dry it becomes.
- Use a dry, high heat method such as broiling, roasting, pan-frying or grilling for this tender cut.
- Whole tenderloin is wonderful to stuff or bake en croute (in savory pastry).
- Cutting into the meat to check doneness lets precious juice escape. Use the touch or finger test method. Press the meat. If it feels soft and mushy and leaves an imprint, it is rare. If it is soft, but slightly resilient, it is medium-rare. The minute it begins to feel firm, it is overdone.
- Since the beef tenderloin has no surrounding fat tissue, it is often wrapped in a layer of fat (called barding) such as suet or bacon to keep it from drying out. Likewise with filet slices. The barding also adds flavor.
- Cubed tenderloin is a popular choice for fondue hot-pots and shish-kebabs.
- To ensure even cooking when roasting the whole tenderloin, the small end should be tucked up and tied or trimmed for other use.
Tips from http://homecooking.about.com