Nebraska Star Beef
  • Home
  • Shop
    • Premium Angus Steaks & Cuts
      • USDA Prime Steaks
      • Filet Mignon
      • Ribeye
      • NY Strip
      • Top Sirloin
      • Prime Rib
      • Chuck Roast
      • Tri-Tip
      • Loin Tips
      • Brisket
      • Hanger Steak
      • Flank Steak
      • Skirt Steak
    • Premium Wagyu Steaks
      • Filet Mignon
      • NY Strip
      • Ribeye
      • Top Sirloin
    • Premium Packages
      • USDA Prime Pairs
      • Premium Pairs
      • Steak Sampler
      • 14oz Ribeye Package
      • Hearty Tradition
      • Grill Master Variety Pack
      • Honest Value
      • VIEW ALL PACKAGES >
    • Premium Ground Beef
      • Bulk Ground Beef
      • Angus / Wagyu Ground Beef Patties
    • Seasoning & More
      • Signature Seasoning
      • Signature Universal (Lower Sodium)
      • SPG (Salt, Pepper, Garlic)
      • Horseradish Prime Rib Rub
      • BBQ Dry Rub
      • Gift Cards
      • LUCKY BEEF JERKY
  • Gift Guide
  • Blog
    • Recipes
  • About
    • Our Story
    • Wagyu
    • USDA Prime
    • Frozen Steak Program
    • Foodservice
    • Food Safety
    • Testimonials
  • Shipping
  • Contact
  • Log In
0
Your cart is empty. Go to Shop.
cook a fillet
June 16 2016

Filet – The Hollywood of Steaks!

Recipes

Filet- Steak with class!

Considered by many to be the most prized cut of beef.  The Filet comes from a cut of beef called the PSMO or more commonly – tenderloin.  It is definitely the most tender cut of beef, especially after it is aged to perfection.

Things to know when preparing filet mignon include the following:

  • Filet is a lean cut of beef, overcooking won’t do it any favors as there is generally very little fat to help keep the internal part of the steak juicy.
  • When cooking a filet it’s important to consider that filets are generally fairly thick for their respective weight because the cross section of the PSMO aka “tenderloin” is fairly small – about the size of the average person’s fist.  Being cut a a little thicker means that cook time and temp need to be adjusted accordingly.  When grilling, it’s really best to have a good digital thermometer to monitor internal temperature.
  • We prefer filets cooked rare to medium rare.  This is an internal temperature of 120 – 130F.  While the USDA recommends that steak be cooked to at least 140F, in many cases that is simply overcooked for a high quality cut of meat.  Opinions being like ears – most folks have them – this is simply our opinion based on years of experience cooking steak.
  • While the grill is the traditional steak prep method for many, it is not the best way to consistently prepare steaks.  Many may consider that statement heresy, but it is true.  Using a conventional oven to cook steaks will result in a much more consistent steak.  Once a person figures out the idiosyncrasies of their oven, steaks can be cooked perfectly time and time again.
  • We recommend a thoroughly preheated 400F oven for all steaks. 
  • Prior to cooking the steak in the oven, it is best to season and pan sear the steak in a 50/50 mixture of AA Unsalted butter and extra virgin olive oil.  The reason for the blend is that the butter will help to caramelize the outer layer of meat quickly, which will create a crust that will help to seal in all the juices.  A tablespoon of each is correct approximate amount for a 12” pan.

 

Nebraska Star Beef produces 3 different sizes of Filet: our Petite cut which is 5oz, our Classic Cut which is 8oz and our 16oz King Cut.  The variation in the different cuts is simply thickness, and each steak will require it’s own cook time – keep in mind the internal temperature of the steak will define it’s “done-ness” and while times and temps can be predicted, the only way to “know” is by using a digital meat thermometer while one is cooking.

Article by Steve Johnson

 

Note*  it is common to see the word Fillet & Filet interchanged.  The common method is to use the spelling filet- when talking meat and the spelling fillet – when talking about fish.  However, its is also seen as fillet when used to describe Fillet Mignon.  So as in a lot of English language rules… there really isn’t one.

Try a Tri-Tip ! A Few Drinks for the Beef Eater!

Related Posts

Sear & Reverse Sear

Blog, Recipes

Sear & Reverse Sear

homemade beef jerky

Blog, Recipes

How to Make Your Own Jerky

steak and sweet potato

Recipes

Steak & Sweet Potato

Address

73940 J Rd Holdrege, NE 68949
(308) 876-2250

Hours

MON - FRI: 8AM - 4PM
SAT - SUN: CLOSED

Shop The Best Beef Online

Premium Angus Steaks & Cuts
Wagyu Steaks
Gourmet Ground Beef

Latest From Our Blog

  • Grilling Time
  • Sear & Reverse Sear
  • How to Make Your Own Jerky
  • Wagyu Beef – Why all the Fuss?
  • Frozen vs. Fresh
  • BBQ – Where does Beef Fit in?

Get In Touch

Nebraska Star Beef
73940 J Rd
Holdrege, NE 68949
(308) 876-2250

Customer Service

Shipping Information
Return Policy
Privacy Policy
Product Safety
Request a Catalog
Website Problems?
Sitemap

Programs

Frozen Steak
Foodservice
Affiliates
© Nebraska Star Beef 2019
Powered by Joker Web Hosting