Follow These 4 Rules for a Perfect Filet Mignon

I just posted a nice, low carb recipe on my site about the filet mignon, and how to prepare it perfectly every time!


I follow a similar recipe, but set the oven to 250 deg F and combine the roasting/rest step. That enables me to get the steak “rare” throughout meeting my wife’s demanding palate and have time to complete the final preparation of the meal. I also buy whole tenderloins on sale and cut them and freeze them, but please don’t tell anyone.

@bsc - Hey, no worries about freezing tenderloins. I like to trim them up, then cryovac them with a food saver. Makes for a good stock in the freezer. The only concern to worry on is the quality of the meat then.

@Manny - I was just thinking the same thing!

Fabulous! Took some convincing to get my husband not to cook steak on the gas grill, but now he agrees that it turns meat into a charred mess. What is it with men & outdoor grilling:)

Is there anyway to sear tuna without a mega BTU restaurant stove? I love tuna rare, but can't it right. I've preheated a cast iron skillet in the oven first.

@Gerri - I don’t mind a grill so much, but the same rules apply. Nothing is worse than a charred limp of what used to meat. As for tuna, I like to brush it with a little oil, then use a hot pan to sear the outside. The key there is the heat. If you put the tuna there and nothing happens, you re doing it wrong. Take out the Tuna and let the pan heat up. Another common mistake is when people won’t let the item sear. They try and move the Tina around right away. You need to let it sear until it comes away easily. Only then do you turn the tuna.

Thanks for the advice. Will try again.

Glad to help!

Chef, I thought I had read a long time ago NOT to salt steak and broil or grill or fry etc.??

When done to one's liking ( rare ( this is me ) , med., well done ( oh, no :( ) sprinkle with salt to avoid tough meat , other than prepping Beef Bourguignon and the likes .

@nel - Great question! Now, you don't want to go salting your meat, then leaving it to catch up on some reading! You do have to season your meat before it goes to sear though. Salting the meat afterwards is okay, but just not as good as seasoning it before. The salt will help to draw out a bit of liquid which evaporates and caramelizes, and adds extra flavor.

For the deep fryer, you are absolutely right - you don't want to salt your meat then fry it, UNLESS you are protecting it with a batter. (In our case, chances are good we won't do this because of the carbs involved.)

The reason for this has nothing to do with the meat- but more to do with protecting the oil from oxidation. The salt breaks down the molecules of the oil with the addition of heat and allows the oxygen particles to attach to the molecules, causing all sorts of disgusting stuff. I know that is kind of technical/geeky for you - but there it is.

When deep frying, like fries for instance, I always salt IMMEDIATELY AFTER they come out of the fryer, when the oil is still hot on it. That way the seasoning will stick. Otherwise, the seasoning will just fall off.

Wow, that answer for the seasoning was pretty geeky! Expect to see that on my Ask the Chef one of these days!