It is not very often that we have steak at our house, so when we do it is a real treat. Anymore I find that I would rather have a good cut less often than to pay ten dollars a pound for some thin sliced, packaged meat that is just not satisfactory. So when it’s time to cure my hankering for some red meat, I step up to the butcher counter and splurge on a filet.
The filet, also marketed as filet de bœuf, medallions, tenderloin, fillet steak, eye fillet, and filet mignon is the most tender cut of beef, however is also the most expensive. Many butchers label all types of tenderloin steaks “filet mignon”. The French terms for these cuts are tournedos (the smaller central portion), châteaubriand (the larger central portion) and biftek (cut from the large end known as the tête de filet). The shape of the true filet mignon can be a hindrance when cooking, so most restaurants sell steaks from the wider end of the tenderloin as it is less expensive and much more presentable.
The filet has low levels of marbling, or intramuscular fat. Bacon is often wrapped around the cut to add flavor and to keep the meat from drying out during cooking. Traditional preparation calls for the filet to be seared on each side using intense heat for a short time and then transferred to a lower heat to finish. Filet is often served much rarer than other meats. Those preferring a more well-done steak can request a “butterflied” filet, meaning that meat is cut down the middle, and opened up to expose more of the meat to heat during the cooking process.
Porterhouse steaks and T-bone steaks are large cuts that include the fillet. The small medallion on one side of the bone is the fillet, and the long strip of meat on the other side of the bone is the strip steak.
Cooks Note: There are many different ways to season and cook steak. I prefer a minimalist approach allowing the true flavor of the beef to come through. The cooking time described is for rare. Plan 8 oz of filet per person.
To prepare Filet:
Start by tying kitchen twine around a filet that has been cut about 2″ thick. This holds the shape of the steak during the grilling process. Massage the filet on all sides with olive oil and sprinkle with salt and pepper. Allow the meat to stand at room temperature for about a half an hour, giving the filet time to reabsorb the juices that are forced out by the salt.
Heat the grill with the lid closed to its maximum temperature. Place the filet on the hottest part of the grill and cook for 3 to 4 minutes. Turn and grill again for the same time. To avoid sticking I do not move the meat once it is placed on the grill other that to turn it.
Allow the filet to rest for about 5 minutes after removing from the grill before serving.
