The tenderloin filet or Filet Mignon is grilling steak that is a small medallion shaped steak, characterized as a soft textured steak, with less marbling than others. It delivers a unique flavour with an extremely lean and tender eating experience.
GRILLING | Recommended
1. Pat Tenderloin Grilling Steak dry with paper towel. Season all over.
2. Grill, broil or pan-fry using medium-high heat, turning at least twice with tongs.
3. Cook to medium-rare 145°F (63°C) at the least, or 160°F (71°C) for medium, or 170°F (77°C) for well-done. Let rest a few minutes before serving or slicing.
PAN SEARING | Alternate
Pan Sear and Oven Finish: For steaks thicker than 1- inch/2.5 cm, brown sides of steaks by turning with tongs, then, pan-sear for 3 minutes per side. Transfer steak (in searing-pan) to a 375°F (190°C) oven and cook to desired doneness. Test doneness by inserting digital instant read thermometer sideways into steak.
Seasoning prior to grilling enhances the flavour better than if you season the steaks after grilling.
Steaks cook more evenly when flipped at least twice during grilling.
Use a digital read instant thermometer inserted sideways for best judgement of doneness.