Monday, April 26, 2010

Perfect Filet Mignon with Anchovy Butter

filet2

Filet Mignon is a no brainer.

I usually don't buy my favorite cuts of meat, which are Porterhouse and Rib eye, because they are so expensive and if they don't come out just right (which often happens to me with meat), then they are ruined, and I have wasted all that money on good prime meat.

But the filet is forgiving. You can cook it accidentally too long, and it will still be juicy and tender.

The only downfall is that there is no bone for flavor, no fat for flavor and basically, no real FLAVOR, if you ask me!

As Anthony Bourdain says, "The filet is the Paris Hilton of steaks: no flavor and no personality".
Well said.

But here is a method to make the fancy filet mignon flavorful.

I buy the whole tenderloin when it is on sale and have the butcher cut it into steaks for me, then I freeze them.

I make a compound butter of anchovies and garlic and wrap in plastic wrap, then in foil to keep in the freezer for steak night (it's also great on grilled shrimp and broccoli!).

During the winter months, my favorite method to cook a steak is in a cast iron skillet w/ butter.
Just my opinion, but believe me, it is good.

In the summer, I like to grill them outdoors.

Take your meat out of the fridge one hour before cooking and season with kosher salt and lots of cracked black pepper. Keep at room temperature for one hour.

When your grill is hot, place your steaks on for 5 minutes (for 1 1/2" thickness).
Flip over, you should have nice grill marks, and cook another 4 minutes for medium.



When you remove them from the grill, let them rest on a platter for a few minutes so the juices redistribute. Place a slice of anchovy butter on top and sprinkle with fresh parsley.



I know it sounds so simple, but simple is best when it comes to food.

Enjoy!

17 comments:

Ciao Chow Linda said...

What a great tip Stacey - you make me want to get some anchovies and get started on that butter asap. That steak looks perfectly cooked and it must be very flavorful with your addition.

Kate said...

I love a filet. Juicy, tender...yum. I have never tried an anchovy butter. I bet it really adds a nice flavor.

Ioana said...

Sometimes, simple is best. Thank you for sharing your recipes. I loved everything I tried from your blog! Keep them coming!:)

mil said...

My mouth is watering - before my oatmeal yet.... anchovy butter - DELICIOUS!!!!!!!!!!!!!!!!!!!
LOOKS GREAT, TOO.
mil

kat said...

Look at that perfectly cooked steak! I must try that anchovy butter

Proud Italian Cook said...

Am I the only one here that doesn't like anchovies? oh well, I'll take your juicy steak with with a dollup of garlic butter any day.

elra said...

My son's favorite cut of meat. Yours look so perfect with very pretty gill mark!

Jen_from_NJ said...

Wow - that filet mignon is cooked to perfection! The compound butter sounds delicious. Thanks for the great idea.

A Feast for the Eyes said...

Oh Gawd, you are killing me. I am so craving a juice steak. Why did I watch "Food Inc."??! I eat vegetarian often, but I still love a juicy steak once in a while-- this one is cooked just right. I love a compound butter, or a nice pan sauce.
My tummy is rumbling. Thanks!

LaDue & Crew said...

Lets grill when I come to visit. I'll make dessert. We'll gossip like crazy and spread rumors for grins and giggles ;)

Maria said...

Nice touch with the anchovy butter!

We Are Not Martha said...

Wow, that is an absolutely beautiful piece of meat! The anchovy butter is the perfect, simple touch.

Sues

Lori Lynn said...

Now you're talkin' Stace!
Mighty fine meat post here!
LL

Chef E said...

That IS a perfect steak!

The Japanese Redneck said...

Now I'm ready for a steak .

Anonymous said...

Ok, When were you in Arizona at the Sanctuary? I just came back from a trip to the Sanctuary. I was there with a group of girlfriends. We did the Mixology class at the bar. What a blast! We didn't know about the tequilla tasting, that would have been fun to do also. I was just told about your Blog from a friend who likes your dinner ideas. So this is my first time reading your page, when I read that you just came back from AZ. TOO FUNNY!

Stacey Snacks said...

Anonymous:

I was at Sanctuary from 4/14-4/20.
The tequila tasting was at The Montelucia at Prado......

Were you the group of ladies at the pool drinking champagne early in the a.m.? From the midwest?
or the 4 gals playing cards at the outdoor patio?

Small world!

Stacey