Filet Mignon with Broccoli and Snap Peas
The last time I stopped home, my parents were nice enough to gift me a filet mignon. Filet mignon comes from the tenderloin of beef. This muscle is not overly used, so the meat is exceptionally tender and lean. The lack of fat makes filet a bit more difficult to prepare than say a New York Strip steak, which has lots of marbleized fat to forgive a cooking mistake. With filet though, if cooked too long, it loses flavor and you end up losing $20. I love filet, but on the drive back to college, I realized I had no idea how to cook one.
I’ve watched my dad grill off filets for years but I’ve never seen one cooked indoors. Like a true cooking pro, I turned to Google in search of answers and found some suggestions for pan cooking filet mignon. I took what I read, wrapped it up with what I’ve seen on the Food Network and dove headfirst into the world of cooking red meat.
Filet Mignon seasoned with salt, black pepper and Cayenne pepper
How I Cooked my First Filet Mignon
Step 1: Heavily season both sides of the filet with salt, black pepper, and crushed Cayenne pepper.
I like my meat highly seasoned, but that’s mostly because my dad’s the grill man and in love with Montreal seasoning. If you’re not as into peppery steak, cut back on the spices.
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