Filet Mignon Medallions (Beef Tenderloin)
Expensive, but simple, savory and elegant. Great for a simple dinner party."Contrary to popular belief, searing meat doesn't actually seal any juices in. The purpose of searing is to form a savory crust on the outside. The most important thing is to let the meat rest. This allows the meat (muscle) to relax, and the juices distribute evenly. If you cut into it too soon, the juices will spill everywhere and you'll have to pour it into a glass and drink it." - iconoclast137
Yield: 2 Ready in 45 minutes
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Filet Mignon Medallions (Beef Tenderloin) Preparation
According to Wikipedia, the same cut of beef can be called Chateaubriand, tournedos, filet de bouef (French), Medallians, Tenderloin Steak (USA), or Fillet Steak (UK and Ireland).
The two secrets to this simple recipe are (1) a grill pan, and (2) RESISTING the temptation to turn the steak too frequently. (A grill pan is a large saute pan that has raised grill ridges.) I've grilled filet mignon before, and it's terrific, but this is one of the few cases where I actually prefer the grill pan -- it sears with a moister method than grilling -- it cooks nearer to its own juices, making it less likely to dry out.
Place the pan over medium high heat, and allow to come up to temperature (approximately 4-5 minutes). Add 1-2 tablespoons of vegetable oil and tilt it around to cover the pan. Slice medallions in very consistent-thickeness slices, approximately 1 inch thick. Cover with ample ground course salt and pepper.
Place tournedos (fillets), putting them down away from you, one by one, into the pan. DO NOT DISTURB them for 3 minutes. Lift with tongs and flip. Wait another 2-3 minutes. Rotate 45 degrees, and sear for another 2 minutes. Flip again to complete the grill marks, and cook another 1-2 minutes. I like my steaks medium, and I carefully watch the color on the outside -- remove them from the grill pan when there is still a faint pink line in the center. Tonight I found that cooking time for me was about 5-6 minutes total.
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