If you're looking for a way to really impress Dad this Father's Day, I've got the answer for you. Filet Mignon. I know--grilling and steaks and barbecuing is usually a man's territory. And cooking a cut of meat of this quality (and price) can be intimidating. But, you can do it. And, trust me, he will love you for it.
So, here's all you're going to need to make his new favorite dish:
- Desired number of 6- to 8-oz beef tenderloin filets
- a few Tablespoons of butter
- Montreal Steak Seasoning or similar steak seasoning
- Red Cooking Wine
I cooked 3 steaks the last time I made this, but you can adjust the amounts of the ingredients according to the number of steaks you cook.
Start by melting 2 to 3 tablespoons of butter in a pan over low heat.
Once the butter is melted, add the filets. The trickiest part of the process is, obviously, to cook the meat at the right temperature to get it done to the degree you want it cooked. For my husband, I cook it medium-well. But for myself, I cook it until there is no pink at all. To get it completely well-done, it can take up to 20 minutes. But, even at well-done, the meat still turns out tender and juicy.
The way to keep the meat from burning on the outside, yet still getting cooked properly on the inside is to cook on low to medium heat and cover the pan to help keep the heat from escaping.
I cook the filets for around 5 minutes on each side, then I add the cooking wine (approximately 1/2 cup) to the pan and cover for a few minutes longer.
Turn the meat a few more times to allow the cooking wine to flavor the meat and to be sure the filets are cooked uniformly. (You may need to cut into one filet to see how done it is on the inside.)
Continue to cook until they're done to your preference and then sprinkle the seasoning on the meat just before serving!
Make this for your dad or for your favorite guy and he'll be talking about it for weeks.
I'm sharing this recipe with a few of these friends.
And if you're looking for more Father's Day ideas to make, click on the pics below:
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