Although there are some out there who are not huge beef eaters, when they do eat beef, they go all out. And when it comes to going all out on a good piece of bovine, filet mignon is the cut to get. Taken from the end of the tenderloin, this cut is super tender and when cooked right, it will melt in your mouth.

If you want to know specifically where the filet comes from on the cow, it is from the center of the back between the last rib and before the rear leg.  While still in the cow, it does little weight-bearing and not a lot of work, so it is very tender…as we all know.

Good Meat

First and foremost, you need to get a good cut of filet from somewhere other than a grocery store. Find yourself a good butcher in the area and drive that extra couple of miles and spend that extra couple of bucks to get that just right grass-fed piece of cow. You deserve it!!

It’s also important to note that cows should be eating grass-not corn or grains. If the cows are eating grass, then they are healthier creatures. Which means better tasting meat.  So your filet mignon cuts you just hand-picked out from the butcher will be that much tastier.

With that being said, eating grass from a pasture also means fewer antibiotics or other medicines the bovine may be getting from eating from feedlots. No mystery there. Another good mark of a good tasting cow. In other words, live grass instead of grass cut and waiting around for the cow to eat.

Last but not least, grass-fed compared to grain fed beef has a big nutritional difference when it comes to the meats’ fatty acid composition. When your ratio of omega-6 fatty acids (which is pro-inflammatory) compared to your omega-3s (which we know is heart healthier) is a low ratio, you have healthier meat.

Don’t Skimp On The Seasonings

So searching around looking for the best advice on how to cook this stellar cow cut, one thing that was found out was that you should not skimp on the seasonings. This doesn’t mean ALL the seasonings you have in your cabinet, but a good dollop of the ones you would use. Why a good dollop? Bad boy Chef Gordon Ramsay says a good 35% of the spices stay in the pan.

Which spices do I speak of? Good, real spices. Good kosher salt or even Himalayan sea salt. Not the table salt. Freshly ground black pepper. Not the table pepper. A nicely smashed clove of fresh garlic. Not garlic powder. Fresh herbs like thyme. Not sprinkled from a plastic jar. And most importantly, some real butter to cook your cut in. Not partially hydrogenated vegetable oil with butter flavoring.

That covers the basic spices and in what fresh form to use. There are some who believe a good balsamic glazed filet mignon is delectably delicious. This recipe is certainly one to try out for yourself the next time you get the hankering for a nice slice of beef.

More Tips And Tricks

So let’s talk about some other tips and tricks to cook your best steak. How about this: If you think about it, putting your cut of beef out and bringing it to room temperature 45 minutes before you cook ensures that your filet (or any cut of meat) cooks evenly. Just make sure the beef is out of reach of any family pets’ reach who may get a sniff and successfully steal your dinner while you are out puffing on a pre-dinner cigar.

There are some chefs who swear by using a preheated cast iron skillet to do a nice 5 minutes on each side searing and therefore marrying of flavors of beef and garlic and butter and such. I am sure you can just smell it now…

Depending on how you like your cut of meat cooked, some just let it finish cooking in the cast iron pan while others will throw it in a 400 degree preheated oven for another 5 minutes.

Many chefs will coat the cut with good salt and ground pepper before cooking. Some will use a coating of bacon fat to help the spices stick and give the meat a bit of a smoky flavor.

Eating a good steak should be experienced by everyone. If you are an occasional beef connoisseur or a frequent one, these tips could really spice up your flavors. Bon appétit.

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