Key Takeaways
- Understand Filet Mignon: It’s a premium cut from the tenderloin known for its tenderness and buttery texture. Selecting a high-quality filet is essential for a delicious meal.
- Choosing the Right Cut: Look for steaks with good marbling, a bright red color, and a thickness of 1.5 to 2 inches for optimal cooking results.
- Preparation is Crucial: Clean and preheat the Blackstone griddle thoroughly, and use the right seasonings such as kosher salt, black pepper, garlic, and onion powder to enhance flavor.
- Cooking Techniques: Achieve a perfect sear by cooking the filet at medium-high heat, allowing 3-4 minutes per side for medium-rare doneness, and using a meat thermometer for accuracy.
- Resting the Steak: Always let the filet rest for at least 5 minutes after cooking to allow juices to redistribute, ensuring a tender bite.
- Ideal Pairings: Complement your filet with side dishes like grilled asparagus or garlic mashed potatoes, and consider wine pairings such as Cabernet Sauvignon or Malbec for a complete dining experience.
Have you ever craved a perfectly cooked filet but felt overwhelmed by the cooking process? You’re not alone. Many people want to impress friends and family with a delicious steak but aren’t sure where to start.
Understanding Filet Mignon
Filet mignon is a premium cut of beef known for its tenderness and rich flavor. This steak comes from the tenderloin, making it one of the most sought-after meats in culinary settings.
What Is Filet Mignon?
Filet mignon represents the smaller end of the tenderloin. It’s exceptionally tender, with a buttery texture and minimal fat. This cut typically weighs between 6 to 10 ounces. When cooked correctly, it offers a melt-in-your-mouth experience, making it perfect for special occasions.
Choosing the Right Cut
Choosing the right filet mignon involves considering several factors:
- Marbling: Look for steaks with good marbling. Flecks of fat enhance flavor and juiciness.
- Thickness: Opt for steaks that are at least 1.5 to 2 inches thick. Thicker cuts cook more evenly, reducing the risk of drying out.
- Color: Select steaks with a bright red color. A dull or brown hue indicates age.
- Source: Purchase from reputable butchers or grocery stores that ensure quality. If possible, buy grass-fed or organic meat for superior taste.
Recognizing these qualities helps you select the best filet mignon for your cooking on the Blackstone.
Preparing the Blackstone Griddle
Preparation is key for achieving a perfectly cooked filet on your Blackstone griddle. Follow these steps to ensure the cooking surface is ready for your delicious meal.
Cleaning the Surface
Clean the griddle surface thoroughly before use. Use a scraper to remove any residue from previous cooking sessions. Wipe the surface with a damp cloth, then apply a small amount of cooking oil to prevent sticking. Regular cleaning ensures even heat distribution and maintains flavor integrity.
Preheating the Griddle
Preheat the griddle on medium-high heat for about 10 to 15 minutes. This step is vital for achieving a nice sear on your filet. You’ll know the griddle is ready when a few drops of water sizzle and evaporate quickly upon contact. Once heated, adjust the temperature based on how you want to cook your filet.
Seasoning the Filet
Seasoning enhances the natural flavors of filet mignon. It’s essential to apply the right seasonings for a delicious outcome. Here are two key aspects to consider: recommended seasonings and tips for marinades.
Recommended Seasonings
- Salt – Use kosher salt or sea salt for optimal flavor. Salt draws out moisture and intensifies the meat’s natural taste.
- Pepper – Freshly cracked black pepper adds depth. Be generous, but balance it with salt.
- Garlic Powder – Sprinkle garlic powder for an extra layer of flavor. It complements the richness of the filet.
- Onion Powder – Onion powder adds sweetness and complexity. Use it sparingly to avoid overpowering the meat.
- Steak Seasoning – Consider pre-mixed steak seasonings for convenience. Look for blends containing paprika, herbs, and spices for a robust flavor.
- Time Matters – Marinade the filet for at least 30 minutes. For deeper flavor, increase the marinating time to 2-4 hours.
- Use Acidic Ingredients – Acids like lemon juice or balsamic vinegar tenderize the meat. Combine with oil, herbs, and spices for balance.
- Avoid Over-Marinating – Don’t exceed 24 hours, as this can alter the meat’s texture. A longer time can result in mushy steak.
- Cover and Refrigerate – Store the marinade in a sealed container in the fridge. This keeps the filet safe and retains freshness.
- Pat Dry Before Cooking – Remove excess marinade before placing the filet on the Blackstone. A dry surface promotes a better sear.
Using these seasonings and marinades enhances your filet’s flavor, ensuring a mouthwatering meal.
Cooking the Filet on Blackstone
Cooking a filet on a Blackstone griddle can yield a perfectly seared and flavorful dish. Follow these steps for the best results.
Perfect Cooking Technique
- Preheat the Griddle: Ensure your griddle reaches medium-high heat for optimal cooking. A temperature between 400°F to 450°F works best.
- Sear the Steak: Place the seasoned filet on the griddle. Don’t move it around; let it sear for about 3 to 4 minutes on one side. This time allows the Maillard reaction to occur, creating that beautiful crust.
- Flip and Finish: After achieving a good sear, flip the filet. Cook for an additional 2 to 4 minutes for medium-rare, adjusting time based on desired doneness.
- Use a Meat Thermometer: For accuracy, check the internal temperature. Aim for 130°F to 135°F for medium-rare. Remove the filet slightly below the target temperature, as it will continue to cook while resting.
- Rest Before Serving: Let the filet rest for at least 5 minutes. This allows juices to redistribute, ensuring a tender bite.
| Doneness Level | Cooking Time (Minutes) per Side | Internal Temperature (°F) |
|---|---|---|
| Rare | 2 to 3 | 120 to 125 |
| Medium-Rare | 3 to 4 | 130 to 135 |
| Medium | 4 to 5 | 140 to 145 |
| Medium-Well | 5 to 6 | 150 to 155 |
| Well Done | 6 to 7 | 160 and above |
Use this guide to ensure your filet reaches the perfect level of doneness. Remember, factors like thickness and initial temperature can affect cooking times, so adjust accordingly based on your specific filet.
Serving Suggestions
Serving a perfectly cooked filet can elevate your dining experience. Enhance the flavors of your steak with complementary side dishes and the right wine pairing.
Ideal Side Dishes
- Grilled Asparagus: Add a touch of green with grilled asparagus. Drizzle olive oil and sprinkle salt, then grill until tender.
- Garlic Mashed Potatoes: Creamy mashed potatoes with roasted garlic provide a rich, velvety contrast to the filet.
- Sautéed Spinach: Lightly sauté spinach in olive oil with garlic for a nutritious, vibrant addition.
- Roasted Brussels Sprouts: Caramelized Brussels sprouts bring a slightly sweet, nutty flavor that pairs well with steak.
- Caesar Salad: A fresh Caesar salad offers crisp lettuce, crunchy croutons, and a creamy dressing, balancing the richness of the filet.
- Cabernet Sauvignon: Choose a full-bodied Cabernet Sauvignon. Its bold flavors complement the richness of the filet.
- Malbec: A fruity Malbec works well, enhancing the umami flavors of the meat and adding a touch of spice.
- Merlot: For a softer option, Merlot provides smooth tannins and notes of plum, cherry, and chocolate.
- Pinot Noir: A lighter choice, Pinot Noir offers bright acidity and red fruit notes, allowing the filet’s flavors to shine.
- Chardonnay: If you prefer white wine, try an oaked Chardonnay. Its buttery texture aligns nicely with steak’s richness.
Pairing these side dishes and wines with your filet will create a delightful meal experience.
Conclusion
Cooking a filet on your Blackstone griddle can turn an ordinary meal into an extraordinary one. With the right preparation and techniques you can achieve that perfect sear and mouthwatering flavor. Remember to take your time with seasoning and let the filet rest after cooking to ensure those delicious juices stay locked in.
Pairing your steak with the right sides and a great wine can elevate your dining experience even further. So gather your ingredients and get ready to impress your friends and family with a meal they’ll remember. Enjoy every bite of your perfectly cooked filet!
Frequently Asked Questions
What is filet mignon?
Filet mignon is a premium cut of beef taken from the tenderloin, known for its tenderness and rich flavor. It typically weighs between 6 to 10 ounces and delivers a melt-in-your-mouth experience when cooked properly.
How do I choose the right filet mignon?
When selecting filet mignon, consider marbling, thickness, color, and the source of the meat. High-quality steaks with good marbling are ideal for optimal flavor and tenderness.
How should I prepare the Blackstone griddle for cooking?
First, clean the griddle thoroughly to remove residue. Apply a small amount of cooking oil to prevent sticking, and preheat the griddle to medium-high for 10 to 15 minutes. This prepares the surface for even cooking.
What seasonings work best for filet mignon?
For seasoning filet mignon, use kosher or sea salt, freshly cracked black pepper, garlic powder, and onion powder. You can also use pre-mixed steak seasonings for added convenience.
How long should I marinate filet mignon?
Marinate filet mignon for at least 30 minutes and up to 24 hours. Use acidic ingredients like lemon juice to tenderize the meat without altering its texture, and remember to pat it dry before cooking.
What are the cooking instructions for filet mignon on a griddle?
Preheat the Blackstone griddle to 400°F to 450°F. Sear the seasoned filet for 3 to 4 minutes on one side, then flip and cook for another 2 to 4 minutes for medium-rare, aiming for an internal temperature of 130°F to 135°F.
How long should I let the filet mignon rest before serving?
Allow the filet mignon to rest for at least 5 minutes after cooking. This helps the juices redistribute for a more flavorful and tender result when served.
What are some ideal side dishes for filet mignon?
Great side dishes to serve with filet mignon include grilled asparagus, garlic mashed potatoes, sautéed spinach, roasted Brussels sprouts, and Caesar salad, which enhance the overall dining experience.
What wines pair well with filet mignon?
Wine pairings that complement filet mignon include full-bodied Cabernet Sauvignon, fruity Malbec, smooth Merlot, bright Pinot Noir, and oaked Chardonnay, enhancing the richness of the dish.