Darien Cooks | written by: CHRISTINA CARNEGLIA, Manager, Darien Butcher Shop
Photo courtesy Darien Butcher Shop
Filet is a wonderful cut of meat because it is lean and flavorful. A holiday staple, it is naturally tender and comes from the loin of the animal. There is little connective tissue and fat, making it easy to consume and full of that “meaty” taste we love.
I remember when I developed a real relationship with this extraordinary cut of beef. I was the catering director at a local college and the catering chef was a master at precision in the kitchen. He was obsessed with perfectly creamy risotto, hors d’oeuvres placed just so and the right amount of sweetness in all the desserts. The centerpiece of the meal was always the protein and his filet was top notch. It had to bounce back from the gentle pressure of a pointer finger in such a way that left no doubt it would melt in your mouth and taste great. Less resistance from the filet and you knew it was rare, the more resistance, the more done it was. For this chef, filet had to be the crown jewel of the meal. It always was, and left you wanting more.
In the years since, I have learned various methods to achieve the same mouthwatering outcomes. Here is the best of what I know about cooking medallions of tenderloin:
1. The Classic Grill
After warming your grill to 500 degrees, sear the medallions for two to three minutes per side. If you like your filet still mooing, you’re done. Otherwise, move your filet to a cooler spot on the grill and cook an additional two to three minutes per side to achieve a medium-well or (if you must!) a well-done steak.
2. Cast to Perfection
If you’re short a grill or want the convenience of indoor cooking, try preparing your filet in a cast iron pan on your stovetop. Salt the filet on both sides and let it rest in the fridge for a few hours, uncovered. Let it rest on the counter an additional 30 minutes before bringing it to the pan. Get your pan searing hot and cook on both sides for four minutes alongside a half stick of melted butter with a stem of fresh rosemary and a stem of thyme. (The butter will absorb the flavor.) Spoon the herbed butter over your steaks as they are cooking.
3. No Toil Broil
For this variation on indoor cooking, wrap your filet in thick cut bacon and secure with string or a toothpick. Place on a wire rack in a sheet pan three to four inches from the broiler. Cook four to six minutes on each side for a rare steak, six to eight minutes for medium and, heaven forbid, eight to 10 minutes for well done.
After cooking, regardless of which method you choose, let your tenderloin rest for six to eight minutes. This allows the juices to redistribute and the muscle fiber to settle. There won’t be leftovers!
Editor’s Note: The best filets start with the best cuts of beef. For that, visit the Darien Butcher Shop at 13 Grove Street in Darien.
