Simple Filet Mignon by DSK Steph

This one is for the meat eaters, like me.

Minh and I had to fit in this meal before my younger sister arrived, she doesn't eat red meat, or chicken. She actually hasn't had chicken, beef, pork in 2 full years. But she does eat all seafood. I don't really know her reasoning for cutting out red meat, and chicken...but whatever floats ya boat.
If you're not a meat eater, I completely understand.

Julia just landed in Seattle yesterday, and will be staying with me for a whole month. She wants to spend time with her big sister, and have mini adventure before starting college this fall at Harvard (where she will become a snob). JK, but we all know that's the truth.
Snobs kind of run in our family...a little bit. But hey they all worked hard to be as snobby as they want! I only wish to join the club : P

Anyhow! Back to my steaks!

I just wanted to share with you a new simple way I've learned to cook steak, more specifically filet mignon tenderloin (without a grill).

Filet mignon is French for "cute fillet," or "dainty fillet."

When you go out to eat, you usually notice that "filet mignon" is kind of more expensive compared to other cuts of steak. That's because filet mignon is a cut from the tenderloin, which is a very small part in each cow.


Check out Wikipedia to read more interesting facts about this famous little cut of beef.

I buy my filet mignon at Costco; it may seem like an oxymoron, but they have GREAT produce.
I shop at Costco & Sam's Club for all my salmon, scallops, and even short ribs for kalbi.
(We're having scallops tomorrow --my favorite seafood!).

A tray of 4 pieces of filet mignon only cost me $22! : ) versus..your $60 for 2 pieces dining out.
You could buy the whole loin, the cut it up yourself from Costco, but that's for the cooking pro's with cutlery skillz.

I simply marinated the steaks with a bit of salt (to plump up the meat), pepper, and crushed garlic.

By the way, you want your meat to be room temperature before cooking.
This way it will brown more evenly. (Not cold still in the center)

I pan sear them on both sides for about 3-4 minutes, I used a little bit of canola oil.
Next time, I'm going to try butter just to see if it makes it more tasty.
I mean..we're already eating hearty steaks...why not find the tastiest way to eat it!

After the searing, I place them in the oven at around 450 degrees (already pre-heated).
I left them in there for 5-6 minutes, and 2 of the thicker pieces came out an absolute perfect medium rare. The other two were a bit well.

I prefer mine medium rare, rare.
Remember to let the meat rest after cooking, that way the juices won't all come out once you cut into it.

Next time, I'll leave it in the oven for less time.
I'm not expert when it comes to cooking steak, but this new trick I learned has made the biggest difference. Who knew you can put them in the oven to cook?!
It's always hard to cook the middle if you're just going to cook them in a pan.

Thank you to my new "angel" for the cooking tip. From what he says he's pretty "anal" about his food..whatever that means lol. So he taught me a new technique on how to cook my filet mignon at home.

I just caramelized some onions & red peppers.
Being Asian, you know this went on top of some rice : P
Had some baby spinach on the side, and we had ourselves a nice home cooked meal for pretty much a 1/3 of the price.

I don't drink beer by the way. I prefer Bacardi's Mojito bottles...every since college.
I used to stock my mini fridge. They come in 3 flavors I believe. : )

Original Mojito's are my favorite drink at the bar...not that I go to bars that often.
But you know..this is the next best alternative. Plus, it takes like lemonade!

I'm not much of a wine drinker, although it would be a lot more sophisticated to say that I sip wine with my meal. ;)

Enjoy!