Why is filet mignon hard to cook?

Filet mignon is free of any tough muscle, but it's also lean and doesn't have much fat . This means that it cooks extremely quickly, but can just as easily overcook and become dry and tough. Our technique ensures your pricey steak is cooked just the way you want it to be.

Why should the potato slices for the gratin not be soaked in water before adding to the cream?

I don't recommend soaking the potatoes in water ahead of time for our potatoes au gratin (as some recipes call for). Soaking them will cause them to lose some of their starch , which helps to keep this dish creamy.

How long should you cook filet mignon in the oven?

Filet mignon may need anywhere between 10-30 minutes to cook in the oven after searing in a pan for 2-3 minutes per side. The cook time varies depending on how thick the filet mignon is and the doneness level you prefer.

What is the best way to have filet mignon cooked?

A hot skillet delivers the best sear . Add some butter or a high smoke point oil such as avocado oil, canola oil, or grapeseed oil and sear steaks for 1–2 minutes on each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.

Why do people soak potatoes in cold water before cooking?

Soaking potatoes in water helps remove excess starch . Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Why do you boil water before adding potatoes?

For most potato dishes it's important to add the potatoes to cold water and allow the water to come to a boil with the potatoes in the water. The potato starch can react as soon as it comes in contact with hot water, which will promote uneven cooking and mealy potatoes .

Why are my potatoes au gratin watery?

Watery scalloped potatoes are not good, and is often caused by using the wrong type of potato. This recipe requires starchy potatoes, such as russets or Yukon golds, not waxy potatoes. Another cause is washing or holding the sliced potatoes in water (as outlined in the question above).

How long does it take to cook filet mignon?

Filet Mignon Cook Time on the Grill Filet Mignon Doneness Steak Temperature Time On Grill Medium Rare 125° F – 135° F 5 minutes per side Medium 135° F – 145° F 5-7 minutes per side Medium Well 145° F – 155° F 7-9 minutes per side Well Done Above 155° F 10 minutes per side 1 more row

Do you cook filet mignon fast or slow?

The best method for how to cook filet mignon is quickly with direct heat . Opt for cooking methods such as broiling, grilling, and pan-frying. Long, slow cooking (or any overcooking) will dry out this cut of steak, robbing it of its flavor and tenderness.

What happens if you slow cook filet mignon?

The slow cooker breaks down the steak's fats as it cooks the meat, keeping the steak tender and juicy throughout the cooking process .

Can filet mignon be undercooked?

No. The United States Department of Agriculture recommends not eating or tasting raw or undercooked meat . Meat may contain harmful bacteria. Thorough cooking is important to kill any bacteria and viruses that may be present in the food.

Filet Mignon with Smoked Gouda-Potato Gratin Recipe

Meal Kit

Culinary Collection

with bordelaise sauce and buttered green beans

Prep & Cook Time:40-50 min.

Difficulty Level:Intermediate

Spice Level:Not Spicy

Cook Within:6 days

Contains:Milk

All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!

A note about serious food allergies

Before You Cook

Turn oven on to 400 degrees. Let preheat, at least 10 minutes
Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry
Prepare a baking sheet with foil
Prepare a small casserole dish with cooking spray
Ingredient(s) used more than once: green onions

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F

Start Potatoes and Prepare Ingredients
Slice potatoes into thin rounds. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until softened, 5-7 minutes.
While potatoes cook, trim and thinly slice green onions on an angle, keeping white and green portions separate.Tear Gouda into small pieces.Trim ends off green beans.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
Bake the Gratin
Drain potatoes into a colander and return to pot. Place pot over medium-high heat.
Add cream and green portions of green onions. Bring to a boil and remove from burner. Stir in half the Gouda, 1/4 tsp. salt, and a pinch of pepper.Transfer potatoes to prepared casserole dish. For best results, use a 2-cup casserole dish. Place on prepared baking sheet to catch any drips. Top with remaining Gouda and bake in hot oven until cheese browns, 15-18 minutes.While gratin bakes, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-8 minutes per side.
Remove steaks to a plate, tent with foil, and rest at least 5 minutes. Resting cooked meats before serving allows for juicier results.Reserve pan; no need to wipe clean.
Cook the Green Beans
Return pan used to cook steaks to medium-high heat. Add green beans and 1/4 cup water to hot pan.
Bring to a simmer and cook until bright green and tender, 4-6 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutesSeason with 1/4 tsp. salt and a pinch of pepper. Transfer green beans to a plate.Wipe pan clean and reserve.
Make the Bordelaise Sauce
Return pan used to cook green beans to medium heat. Add demi-glace, 1/2 cup water, and white portions of green onions. Bring to a simmer. Once simmering, cook until slightly thickened, 1-2 minutes.
Remove from burner and swirl in butter. For a smoother texture, strain sauce through a wire-mesh strainer.Plate dish as pictured on front of card, placing steak on sauce. Bon appétit!

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Filet Mignon with Smoked Gouda-Potato Gratin Recipe - Home Chef (2024)

with bordelaise sauce and buttered green beans

Nutrition(per serving)gqRZ8XqE

Before You Cook

Start Potatoes and Prepare Ingredients

Bake the Gratin

Cook the Steaks

Cook the Green Beans

Make the Bordelaise Sauce

FAQs

Why is filet mignon hard to cook? ›

Can filet mignon be undercooked? ›

Filet Mignon Doneness	Steak Temperature	Time On Grill
Medium Rare	125° F – 135° F	5 minutes per side
Medium	135° F – 145° F	5-7 minutes per side
Medium Well	145° F – 155° F	7-9 minutes per side
Well Done	Above 155° F	10 minutes per side