Great Fillet Mignon

I am not a prof chef, but I do cook gourmet or at least try. This is a simple method that results a spectacular filet mignon!!!!
I found that the Loblaw's at Heatland plazza has the most amazing fillet mignon.

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Howto & Style

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• best
• steak
• fillet
• mignon
• great
• perfect
• recipe
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• loblaw
• loblaws
• pepercorn
• dry
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[chicadeal]

I tried your recipe last night and OH MY GOD!!! they were sooo good I couldnt believe I actually made them and they tasted so great and were so juicy...wow. I've never been able to cook them like that before.. THANK YOU!!!

[IamMarkus1962]

@chicadeal Well I am so pleased!!!!

This method continues to work for me.

[IamMarkus1962]

Wow over 70,000 views. I think I have to do another one... I basically have been using this method since I posted this with minor variations. I no linger finish in the oven.. .I will do another updated video soon.

[JustinCase10261]

alton brown did a very interesting test. searing does NOTHING to the steak as far as "sealing" in the juices. it will add color and flavor depending on the oil or butter you use. but there is absolutely zero juice retained by searing, just sayin =). dont take my word for it, look up the good eats where he weighs both steaks before and after, one seared and one not. the seared steak actually LOST juice where the non did not. know the facts man! know the facts!

[IamMarkus1962]

@JustinCase10261 I respect your comments, but searing does perform many things which all goes towards a beautifully cooked piece of meat. For example, many chefs sear off roasts before they cook them in the oven. Also, over searing can indeed dry out a piece of meet. For me, it is not so much about weather it locks in juices, but more the end result. JustinCase, this method perhaps not perfect does work. Again I am redoing this video soon that will be based on all the feedback..

[IamMarkus1962]

Just as an update.. I made this the other night. I also did some scallops. When I finished the steaks, I added the wine to make a nice sauce and also added the drippings from the scallops. Wow was it good. I more or less keep making this. I have been experimenting with the oils as some have suggested. I now use a mix of olive oil and grape seed oil... raises the burn temp and keeps a nice flavor to the oil. I also add the butter very near the end to avoid the butter form over cooking/burning.

[9secondsflat]

is this better then cooking it under the broiler?

[Rico8458]

oh baby how i love thee, short loins, tenderloins, filet mignon my darling honey you taste so good. 

[CABdosdos]

I'm so trying this tonight, thanks for the vid man really helped.

[IamMarkus1962]

Also so ideas.. add some espresso as a dry rub... I know sounds weird but trust me, add a little to your pepper rub. I have to do some more videos.. I have an amazing one with sherry and raisins, the espresso one and a few others. I think one weekend it will be a Fillet Mignon marathon weekend.