Beef Filet Mignon Tenderloin Steaks-How to cook Instructions.

Beef Tenderloin Filet Mignon Steaks

Center Cut Beef Filet Mignon Tenderloin Steaks

Beef tenderloin steaks are best prepared pan seared- oven roasted, and grilled. Choose steaks that are USDA Choice Grade or higher. I look for steaks that are 1.5 to 2 inches thick with a good amount of marbling within the meat for the best grilling results. Tenderloin steaks are the most tender cut of beef and require no marinating. Simply season and grill, or pan sear and oven roast. To grill begin by lightly seasoning the steaks with a steak rub or your own blend of spices(salt,pepper,garlic powder,onion,powder,red pepper flakes, etc.) I also lightly coat the steaks with olive oil (lean steaks such as tenderloin should be lightly coated with oil to prevent them from sticking to the grill). Place steaks onto a preheated grill of 400 degrees F. Grill for 3-5 minutes (depending on thickness) then give a 1/4 turn without flipping to get criss cross grill marks. After 3-5 more minutes flip steaks over. Grill for an additional 3-5 minutes before giving a 1/4 turn to again get the criss crossed grill marks. Remove steaks from grill and let rest 10 minutes before serving as the internal temp. will continue to rise.

To pan sear and oven roast: Begin by seasoning as above. Preheat a cast iron skillet over medium high heat with a small amount of oil. Preheat oven to 400 degrees F. Place steaks into skillet and sear on all sides. When steaks have been completely seared on all sides, add skillet to preheated oven for 15-20 minutes depending on thickness. Remove and let rest for a minimum of 10 minutes before slicing or serving.