Today is National Filet Mignon Day! According to Executive Chef Admir Alibasic from Ben & Jack’s Steakhouse in Scottsdale, filet mignon is a very delicate prime cut of beef. It originates from the tenderloin of a cow and is best cooked by grilling or broiling. Since the filet mignon is low in marbling (intramuscular fat), grilling the cut can be perfectly done with a couple simple rules from Chef Admir:
- Charcoal grills are best for cooking filet mignon because of the high amount of heat that will give it a perfect char and a quick sear that will seal in the juices.
- Wrapping the filet in bacon will give it more flavor because once the drippings from the bacon hit the coals, it will coat the food in an aromatic composite.
- Rotating the filet 90 degrees every minute on each side will give the filet those beautiful grill marks. Don’t just flip once! Flipping multiple times will actually accelerate the cooking time and reduces overcooking on the surface.
- I prefer my filet medium rare – medium (135°F-145°F). Since it is such a delicate cut, cooking to well-done will defeat the purpose of enjoying the filet’s tenderness and flavor.
- Once off the grill, allow the filet to rest before cutting into it. Resting allows for the juices to reincorporate back into the meat so when you cut into it, the juices won’t just flow out.
- It can be served on its own or topped with a sauce. A sauce made with a beef base or red wine pairs perfectly with the filet mignon.
If you would rather leave the cooking to the experts, head on over to Ben & Jack’s Steakhouse for National Filet Mignon Day. Located in Old Town Scottsdale, Ben & Jack’s Steakhouse is a charming 5,000 square foot modern restaurant that offers exceptional prime dry-aged steaks and chops, fresh seafood, mouth-watering side dishes, decadent desserts and an impressive wine list.