Do you know how to make a good steak?

I love me a good filet mignon. If you are anything like me, I buy my filets at the supermarket and leave it in the package in the refrigerator for a few days before I finally prepare it. At long last, the filet doesn't really taste that good when I finally decide to prepare it. And even though I pan fry it the crust isn't all that wonderful and the steak isn't that tender.

Recently, I started making excellent filets if I may say so myself.

Tip #1 -  When I was on a business trip just a few months ago, I complained to a colleague that I was unable to find a good filet mignon in California. He said, well where are you buying them? I gave him the name of a local chain supermarket. He said -- well that is your first problem -- you need to go to a specialty grocery store or butcher. Go to a gourmet grocery store and pay a little extra to get a good quality filet.

Look for one that has good marbling.  So what is marbling - marbling are little flecks of fat that basically melt during the cooking process and make the meat tender. You don't want to choose a filet with a lot of connective tissue because the connective tissue will not get soft and yummy. Also, silver skin will never get soft and tender either so that will need to be removed before cooking. The picture below illustrates the differences between marbling, silver skin and connective tissue.

Tip #2 - When you get the filet home from the supermarket - TAKE IT OUT OF THE PACKAGE. (I got this idea from Chef Ming Tsai). The package - is a breeding ground for bacteria. Yuk!

Place the parchment paper on a large plate, and lay the steaks on parchment paper. DO NOT COVER THE MEAT. Instead, sprinkle each side with kosher salt. The filet will last up to three days in the refrigerator stored this way, and the salt will: keep bacteria away from the surface of the meat, season the meat, and help you get a good crust once you cook it.

Tip #3 - When its time cook the meat, put the steak in the freezer for a few minutes so that the outside gets good and cold. Pre-heat your oven to 450 degrees. Then take an oven safe frying pan and heat it over high, with a few tablespoons of vegetable oil. Put up to two filets in the pan and cook on each side for 2 minutes. Then put the steak in the oven for 6-8 minutes for medium rare. (I took this tip from none other than America's Test Kitchen).

Tip #4 - After you take the steak out of the oven put a tablespoon of butter on the steak and let it rest for 10 minutes before cutting in. Deglaze your frying pan with chicken stock or red wine and then pour a little of the juices over the meat before serving.

Follow these 4 simple tips and you will have a perfect filet!

~A~