Perfect Filet Mignon with Anchovy Butter
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".
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.