Thin filets

hinsongolf

Wife picked up a whole beef tenderloin and had it sliced about 3/4" thick. This is thinner than I usually get. Have company coming tonight. How would you cook? I was thinking sear about minute a side then dwell about 2 minutes per side. Any thoughts? I need these to be perfect so I can share the beauty of the egg.

civil eggineer

Personally I always marinate fillets in a little soy, garlic, EVOO. The tenderness is exceptional but the flavor is very mild. I would "hot tub" them to bring their temp up to around 100 degrees before they get cooked. Then I would sear them over pretty high heat (500 to 600) for 1 minute per side and test for doneness. Fillets are one cut of meat that is actually better on the rare side (in my opinion). Maybe test one after the sear and bring the egg temp down. I would guess they will still require a couple of minutes on each side but try not to over cook them. Allow them to rest in foil for 5 minutes after cooking.

I would also heat my plates up in the oven to 180 degrees for 1/2 hr before use. That will help keep the fillets from cooling too fast.

Humphrey Chimpden Earwicker

no dwell. they will coo by searing alone.

to make up for the thinness, you could arrange two on a plate slightly fanned or something and put a line of bearnaise across them with some asparagus or something.

personally, if i had those steaks, i would do a minute a side at very high heat, and let them rest, serving rare or at most medium rare.

anyone ordering a filet then cooking it medium to well doesn't really know why they ordered a filet in the first place :unsure: :laugh:

AZRP

I would do the same, a minute on each side and rest. -RP

Humphrey Chimpden Earwicker

when i go to the patriots' games with my brother, he likes to have filets. we do them that thin, but treat them like hamburgers. have two or three each on a nice bun.

salt pepper, etc., that's it.

he likes filets. what can i say.
i offered him some of my aged strip once, and he balked