The filet mignon, a cut that has become synonymous with fine dining, boasts a fascinating history rooted in the culinary traditions of France. Its name, which translates to dainty fillet, reflects its delicate texture and exquisite flavor. This luxurious cut is sourced from the tenderloin, a muscle that sees little exertion, resulting in its renowned tenderness. As chefs and home cooks alike have embraced this culinary gem, filet mignon has transcended its origins to become a staple in upscale restaurants around the globe.
At Health Craft, we understand that great cooking begins with quality ingredients and the right tools. Our commitment to promoting healthier lifestyles aligns perfectly with the preparation of filet mignon. While this cut of meat is often associated with indulgence, it can be transformed into a health-conscious dish when cooked with care. By utilizing healthier cooking methods, such as pan-broiling or pan-grilling, you can enhance the natural flavors of filet mignon while minimizing added fats and calories.
The journey of filet mignon from its French roots to your plate is a testament to the values we uphold at Health Craft: durability, excellence, and a passion for culinary mastery. Just as filet mignon is a celebration of the finest cuts of beef, our premium cookware is designed to elevate your cooking experience, enabling you to create gourmet dishes that impress.
Join us in exploring the art of cooking filet mignon and discover how our exceptional cookware can enhance your culinary adventures. Experience the satisfaction of preparing a dish that not only delights the palate but also aligns with your health-conscious lifestyle. Visit Health Craft today to explore our range of cookware and embark on your journey to culinary excellence.
Recipe from Healthy Meat & Potatoes cookbook by Chef Charles Knight
Filet Bordelaise Mignon
Caramelizing or browning the outer surface of the steak in a heavy high-quality stainless steel sauté skillet is the key to locking in the natural juices and flavor, and as a result, this unique process tenderizes the steak during the finishing process of PAN-BROILING the meat.
EQUIPMENT: measuring spoons, 11-inch covered sauté skillet, or 11-inch gourmet skillet.
PREPARATION TIME: 30 minutes - Makes 4 servings.
INGREDIENTS:
- 4 (about 3 oz.) filet mignons
- Bordelaise Sauce (below - from page 206 Healthy Meat and Potatoes)
- 1 tablespoon fresh chopped parsley
DIRECTIONS:
Preheat the skillet over medium-high heat at 375°F to Pittsburgh the steak sear in the pan on high heat at 425°. On an induction range, the pan will reach the precise searing temperature within 1 minute, so you must have all ingredients prepared to begin cooking. When using gas or an electric range, allow to preheat for 2 to 3 minutes, then sprinkle a few drops of water in the pan. If the water droplets dance, the pan is hot enough. If the water droplets evaporate the pan is not hot enough. Place the filets in the hot, dry pan. Cover the pan, open the vent, and dry sauté until the filets release easily from the pan, 4 to 5 minutes. Turn the filets, cover the pan, and brown the other side of the filets until they release easily from the skillet, for 4 to 5 minutes. (See ‘How the Cook the Perfect Steak’ page 100 Healthy Meat and Potatoes).
To serve, place the filet on dinner plates and top with Bordelaise Sauce, chopped fresh parsley, and fried Onion Straws. Serve with Asparagus with Lemon Pepper (Healthy Meat and Potatoes page 134).
BORDELAIS SAUCE
EQUIPMENT: French chef’s knife, cutting board, measuring cup and spoons, 11-inch gourmet skillet, whisk, and fine sieve strainer.
PREPARATION TIME: 20 minutes – make about 1 cup (16 tablespoons)
INGREDIENTS:
- 1 small shallot or small onion finely minced.
- ½ medium carrot, diced
- ½ stalk celery, diced
- 1 or 2 cloves of garlic, minced.
- ½ teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- 1 small bay leaf
- ½ cup Bordeaux or other dry red wine
- 1¼ cup Low-Sodium Brown Veal or Beef Stock (page 219 of Healthy Meat & Potatoes cookbook).
- 1 teaspoon fresh lemon juice
- 1 tablespoon Roux (page 190 Healthy Meat & Potatoes cookbook)
DIRECTIONS:
In a hot, dry gourmet skillet over medium heat 275ᵒF, dry sauté the shallots, carrot, celery, and garlic until slightly browned, 3 to 5 minutes, stirring occasionally.
Slowly stir in the wine. Stir in the parsley, thyme pepper, and bay leaf. Bring to a simmer and cook until reduced by half. Add the stock, lemon juice, and roux and whisk vigorously to incorporate the roux into the sauce. Simmer to desired constancy.
Season to taste, strain through sieve (or not), and serve hot with filet mignon.