Public Recipe

    Filet Mignon From Whole Tenderloin (butchery, Resting And Reverse Sear)

    Filet Mignon From Whole Tenderloin (butchery, Resting And Reverse Sear)

    French-American

    5.0· 21
    Serves 8
    medium
    American-French Fusion

    Ingredients

    Servings
    8
    • 1 whole beef tenderloin (main protein)
    • kosher salt — to taste (seasoning)
    • neutral oil — as needed (searing fat)

    Mise en Place

    0/4

    Process

    1

    butchery and prep

    1. 1.Remove excess fat and all silver skin from the whole tenderloin using a boning knife.
    2. 2.Preserve the central cylindrical section as intact as possible.
    3. 3.Tie the tenderloin with butcher’s twine at 3–4 cm intervals along the length of the roast to encourage a uniform cylindrical shape.
    4. 4.Place the tied tenderloin on a wire rack set over a tray and refrigerate uncovered overnight to allow the shape to set and the surface to dry slightly.
    5. 5.Remove the twine and cut the center of the tenderloin into thick medallions approximately 4–5 cm tall.
    6. 6.Tie each medallion individually with butcher’s twine to reinforce the cylindrical shape and ensure even cooking.
    2

    reverse sear process

    1. 1.Place medallions on a rack in a low oven (110–120°C) until the internal temperature reaches approximately 48–50°C.
    2. 2.Heat a cast iron skillet with neutral oil until very hot.
    3. 3.Sear the medallions on all sides until a deep brown crust forms.
    4. 4.Rest the steaks briefly for 5 minutes before removing the twine and serving.

    Plating

    • Remove the butcher's twine carefully before serving.
    • Serve as individual medallions on warmed plates.

    Sensory Checks

    Check

    Surface of meat should be dry to the touch before searing to ensure a good crust.

    Heat

    Internal temperature should reach 50–52°C for a perfect medium rare.

    Color

    Look for a deep brown, even crust during the final sear.

    Common Errors

    • ⚠ Failing to remove all silver skin, which results in tough, chewy bits.
    • ⚠ Skipping the overnight air-dry, which prevents a superior crust from forming.
    • ⚠ Overcooking in the oven before the sear; remember the temperature will rise during the pan-searing phase.

    Notes

    • The overnight rest is crucial for both the shape of the filet and the efficiency of the Maillard reaction during searing.
    • Using a wire rack is essential for airflow around the entire piece of meat.

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 100%

    Techniques in this recipe