The Costco Connection - December 2017

N AT IO N AL C AT TL EME N ’ S BE EF A SS OCI ATI ON

BY LIZ PEARSON

FEW CUTS OF meat elevate a meal like filet mignon, the petite, meltingly tender steak cut from the center of a beef tenderloin. Quick to prepare and guaranteed to impress, these exceptional steaks are ideal for the holiday table.

In the book Meat: Everything You Need to Know (Atria Books, ;;;;; not available at Costco), butcher Pat LaFrieda and writer Carolynn Carreño name filet mignon as the most tender cut of beef, “made up of very fine and delicate muscle fibers that account for its characteristic tenderness.” LaFrieda and Carreño describe the beef tenderloin, from which filet mignon is taken, as “a long cylindrical muscle … that tapers,” resulting in round steaks, each about ;½ inches thick. Only a handful of filet mignon steaks can be cut from each tenderloin, making them exceptionally sought-after. They contain little intramuscular fat—what butchers call “marbling”— so they’re also exceedingly lean. This makes for a buttery steak whose mild flavor pairs well with decadent sauces and side dishes, a worthy splurge for the holidays.

First things first

To prepare filet mignon, first rest the meat at room temperature for about ;; minutes and pat the steaks dry; this encourages even cooking and a generous sear. Next, rub the steaks with olive oil and season with salt and pepper. Then sprinkle spices, herbs and seasonings, such as rosemary, cumin, dry mustard or ancho chili powder, on the steaks before cooking.

Let’s get cooking

You can cook filet mignon on the stove, in the oven or under the broiler; some cooks even throw it on the grill. The most foolproof method is to sear the steaks in a heavy, ovenproof skillet, two to three minutes per side, over medium-high heat, and then finish in a ;;; F oven for just a couple of minutes more. Gently turn the steaks with tongs, and ensure juicy results by cooking the meat to an internal temperature of about ;;; F (medium-rare).

Finishing touches

While the steaks rest for a few minutes before serving, the pan drippings can be used to fortify a quick, elegant sauce with chopped shallots, a splash of red wine and a pat of butter swirled in at the end. Compound butters—softened butter mixed with blue cheese, chopped herbs,

FOR YOUR TABLE

THECOSTCOCONNECTION

Look for ;let mignon, and other tasty ingredients for a decadent holiday dinner, in your local warehouse.

FILET MIGNON WITH
HERB;BUT TER SAUCE
AND MUSHROOMS
4 (6-ounce) beef tenderloin steaks,
cut 1 inch thick
Salt and pepper, to taste
1 tablespoon butter
1½ cups assorted mushrooms (shiitake, enoki,
straw, cremini, button or chanterelle),
whole or cut in half if large
¼ cup minced shallots
1½ cups beef broth
½ teaspoon chopped fresh thyme or
¼ teaspoon dried thyme
1 tablespoon cornstarch
1 tablespoon water

Heat a large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium-rare (145 F) to medium (160 F) doneness, turning occasionally. Remove to platter and season with salt and pepper, as desired. Keep warm.

Heat butter in the same skillet over medium heat until melted. Add mushrooms and shallots; cook and stir 3 to 5 minutes or until mushrooms are tender and browned. Add beef broth and thyme to skillet, stirring until browned bits attached to bottom of pan are dissolved; bring to a boil.

Combine cornstarch and water in a small bowl;
stir into the mushroom mixture. Cook 2 minutes
or until sauce thickens, stirring occasionally.
Season with salt and pepper, as desired.
Serve steaks with sauce. Pairs well with lentils
and green beans. Makes 4 servings.

Recipe courtesy of National Cattlemen’s Beef Association ( bee; tswhatsfordinner.com).

garlic or chilies—are heavenly melted over a hot-from-the-skillet steak. For bolder flavor, spoon a lively, herb-packed sauce like Argentine chimichurri or Italian-style salsa verde over the meat.

To accompany the steak, make guests swoon with this formidable duo: a French-inspired salad—think bibb lettuce with chives, thinly sliced apples, goat cheese and a Dijon vinaigrette—and roasted potatoes or root vegetables like parsnips, beets or pearl onions. A tart and tangy salad breaks up the steak’s richness, and potatoes and vegetables mop up the savory sauce.

Lastly, when everyone toasts the memorable meal, choose a red wine to fill the glasses. Pour a varietal with gentler, softer tannins, reaching for an aged wine, if one is on hand. Cabernet sauvignon, Bordeaux, merlot and pinot noir all accent the best characteristics of filet mignon. C