Sign up to our newsletter now. How to enhance beef with rubs and marinades. How to make beef jerky. How to cook beef shin. How to cook meat. You may also like. Steamed haddock with blood orange and basil hollandaise.
Honey-glazed mallard, confit leg, turnips, cavolo nero. Pot-roasted partridge with grapes, gnocchi and mushrooms. Try our Grilled Steakhouse Filets with Lemon-Grilled Asparagus which calls for beef tenderloin steaks to see what we mean.
Note that what you gain in tenderness, you lose a bit in flavor. The lack of marbling, fat, and bone diminishes the beefy taste of these cuts. That's why tenderloin steaks are often served with sauces, toppings, or pan juices. Steak houses also often serve beef tenderloin steaks wrapped in bacon to keep them moist while cooking and add meaty flavor.
Due to its higher price point, we know you're likely only cooking filet mignon on special occasions and holidays, but now that you know how to prepare it so many different ways, you know how simple it is to whip up even if you don't have much time for cooking.
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Beef Tenderloin Steak on cutting board. Credit: Marty Baldwin. The meat should have good color and appear moist but not wet. Any cut edges should be even, not ragged. If prepackaged, avoid meat with tears in the packaging or liquid in the bottom of the tray. The meat should feel firm and cold to the touch. Count on serving 3 to 4 ounces of meat per person. Transfer the meat to a platter.
Cover the meat with foil and allow it to stand for 5 minutes before serving. Cooking steaks in a skillet. Credit: Scott Little. The meat should fit snugly in one layer. If the skillet is too large, the pan juices can burn. If it's too small, the meat may steam rather than brown.
If you've ever wondered how to cook filet mignon in a pan on your stovetop, this method will give you excellent results, with a sear that will give your steaks a rich golden-brown color and enhanced flavor. Remember to fully thaw your steaks. Sear on high heat for 1 - 2 minutes each side, then move to indirect heat. Turn them 1 minute before the halfway point of the cooking time. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness chart below.
Remove when your steaks are 5 degrees less than the temperatures listed. The cut of steak you use is down to personal preference and budget. Different cuts will deliver different levels of tenderness and flavour.
Our handy steak infographic shows you what to expect from each cut and gives advice on how best to cook it. Sirloin: Considered to be a prime steak, like fillet, but with more flavour.
Best served medium-rare. Great for sharing. It has little fat, and is best served as rare as you like. Flat-iron : This steak is cut from the shoulderblade, and is great value and neatly shaped, but it needs to be cooked no more than medium or it will be tough. Onglet : Also called hanger steak, this rope-shaped piece of meat has lots of flavour but will be tough if cooked beyond rare.
Rump steak : The least expensive of prime steaks, it will be tough if cooked anything beyond medium. See our classic recipes for sirloin , rib-eye and fillet steak or check out our full steak recipe collection. A heavy-duty, thick-based frying pan will achieve the best results, as would a heavy griddle pan or cast iron skillet. These types of pan get really hot and retain their heat, making them ideal for getting that charred, smoky finish on the surface of your steak.
Cook them one or two at a time and leave them to rest as you cook the rest of your batch, or cook a much thicker steak and carve it and divide the slices to serve.
Beef purists may prefer to take in the unadulterated, rich flavour of a quality steak by adding nothing more than a sprinkling of salt and a generous twist of pepper.
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