Best Filet Mignon - Grilling the Perfect Filet
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- Опубликовано: 5 сен 2024
- The first of many new videos showing our delicious Angus Prime Filet Mignon that come from cattle that have NEVER EVER had hormones or antibiotics. Our steaks make a great Holiday Gift and are the choice of Steak Connoisseurs. Visit us at BestFiletMignon... to see and order our selection.
I watch this video every time I cook Filet Mignon and they come out great. I just read in the comment that this man passed away. Rest in Peace sir.
Your comment is greatly appreciated, thank you.
Been grilling my whole life and I Followed your instructions exactly word for word and had an entire dinner party give me a standing ovation saying it was the best steak of their life! Thank you for improving my culinary skill set and the hero of the party!
Missed this comment, somehow. Thank you and glad the party went well.
thank you... :)
You didn’t get a standing ovation lmao
This guy has a ginormous house he doesn’t need the money from the video he just wants to help us! I appreciate it
Thank you.
That’s south Orange County California all the way!!!!!
Well this is actually a business that sells very high quality steaks and they do a good job too.
@@kenparker4022 San Fernando Valley, sorry. We were there.
I just made this for dinner tonight. I followed his exact instructions except for i had to leave a tad longer bc my grill topped out at 400. I used a meat thermometer along the way as well.
This was by far one of the best meals ive made. Restaurant quality. My husband loved it and he is a big meat eater and so it was a success.
Amazingly tender, juicy, and i even made the perfect diamond grill marks. I feel like i can actually cook! Thank u!
Glad it went well. Thank you for taking the time to write a nice message.
So glad I found your channel! I grilled my first fillets last night, followed your steps to the letter, and they came out PERFECTLY!!!!
Thanks so much!!
Glad we were helpful. Thank you for your message.
I used your technique for my mother’s last Mother’s Day and she flipped that the way you shown us tastes substantially better than what she had at any restaurant or made herself. Thank you.
We're hoonored. Your Mother is deserving of a great meal, no doubt!
This guys is a stud. Best filet video on here and he’s so easy to learn from. Keeps it simple yet explains the reasoning behind each technique. Need more videos on everything from this guy. A+
Thank you very much for the compliment. All of us at BestFiletMignon.com appreciate it more than you will ever know. Our dear friend, Chef Phil, passed away unexpectedly on May 7th.
BestFiletMignon so sorry to hear this. He was incredible. God bless him. I’ve subscribed and will stay tuned.
@@VS-xb7pz Your words mean a great deal to us. Thank you for taking a moment to share.
Thanks to this video, I have my filets dialed in. It has been incredibly delicious.
Thank you for the compliment! Glad they turned out great!
After watching this video and trying your method, my wife loved it. Now every time we grill steak I have to buy filet. Thanks alot. Lol
Happy wife? You're welcome!
thx jay leno
And an opening monologue.
This Filet Mignon Guy is wearing New Balance dad shoes. He must be legit with his grilling.
We laugh every time we glance at this comment. Nice one, Mr. Adams.
Best comment by far and you know it’s true
@@BestFiletMignon so 3 minutes each side at 500 degrees?
@@Gierym No, 3 minutes, turn and go another 3 minutes (to create the grill marks). THEN, turn 'em over and repeat. 12 minutes total. Thanks for taking the time to write and ask.
Your salt hack was on point. Thank you my friend. 😊
Thank you for the kind words. Hope you had a great Fourth.
Just tried this with prime filet mignon. Came out amazing! I followed your instructions, but added some time as it's 25 degrees outside. Thank you.
Glad our suggestion helped and thank you for your comment!
Oh my God. It's 2 a.m. amd that looks like the most amazing thing I've ever seen.
It is not a mirage. It is, in fact, the Best Filet Mignon you will ever taste. Guaranteed.
I love filet mignon. By far my favorite meat. Every time the occasion calls for filet mignon I turn to your video. Not over the top just simple and easy. Always looks awesome. Great job.
Thank you for the compliment, Biz. We appreciate it more than you know.
Filet turned out perfect. Best steak I've ever had. thanks for the video!
Glad we were able to help and thank you for taking the time to provide positive feedback.
Thanks for the instructions ! You made me look like a chef . They were so good!
Earl Kleckley Glad we were able to help!
You do understand that NOT cutting that steak in half on camera is blasphemy, right?
Yes, and you are on a long and distinguished list of contributors that made us aware of this oversight. Fear not, we've recited more than our share of Our Fathers to make up for this transgression and promise that we won't do it again in future videos.
LOL's ....
As much as he had that grill open there is no way it was cooked properly!
Exactly what I thought about not cutting it open to show us. . Such a steak tease!
I too came here to complain about not cutting the steak but it appears you've already heard enough about that!
Before spraying the grill with the can veg oil check the ingredients. Some have butane or propane type propellants which should be avoided.
Thank you for the heads up.
Did it. Killed it. Best filets ive ever had hands down.
Our favorite feedback. Thank you for the perfect Christmas gift.
This was amazing. I've always put the salt on too early. Made a big difference.
Thank you for your comment and we're happy our tip helped you.
You should, at least 12 hrs before, dry brining.
Great video. Most complete information on cooking filet mignon! Might be a tad light on cooking time, but that's the only comment. Thanks!
Very much appreciate the compliment. Glad you liked it!
Thank you BestFiletMignon! I will try this for Christmas. I can tell you put time and effort in your videos and I appreciate the quality productions.
You are most welcome! Thank you for the compliment. Have a Merry Christmas and Bon Appetit!
Glad we were able to make a small contribution to a great meal. Thank you for the compliment. Tell us more about your interest in organic chemistry, please. One of the partners has a background in biochemistry.
Looking forward to applying these tips for grilling our filets this evening! I've been putting the steaks on the grill straight from the fridge...could explain a lot. And using foil afterwards. Thanks for the video!
Well, by now you've made your meal. Please let us know how everything turned out.
@@BestFiletMignon this time the filets were more tender! Unfortunately I undercooked my husband's steak (he likes medium well) and I love it bloody, mooing rare. So I had to get more cook time. But the tenderness was there, thank you!
@@lisac.brennen1832 Great to hear!
Bada bing, Bada good! great recipe. Just tried it and it was perfect. Thanks bro.
Right bada back at ya! Thank you, glad you liked it.
I don't grill much. But I followed this to a T and this went perfectly! Thanks for the video.
+Justin Cheney Glad we were able to help!
I'm watching this 8:30am in the morning, I know what im grilling today! looks great....
I'm usually am a pan seared and oven guy with the filets but this is definitely worth a try very beautiful and tasty presentation.
Thank you for the kind words.
Neglected to ask you to please share your results once you give our method a try. Thanks again.
@@BestFiletMignon I actually did it that day I posted and it was incredible as amazing as the filet was with that smokey flavor and the perfect diamond marks my favorite part was the vinaigrette due to the fact that I will be incorporating that with many other dishes thank you what a treat.
@@master7quick62 Thanks for replying and glad it turned out well (or medium rare, actually)!
Grilling outdoors will not be an issue, Mr. Matheson. The grill temperature will be more than hot enough. Thank you for your question.
This guy has total chill dad vibes lol. Like I could imagine him being downstairs just making a cooking video and I’m in my early 30s
Nailed it!
@@BestFiletMignon grilled my steak your way in 10 degree F winter weather. Came out perfect!
@@TheGoonSquadd That was all you Goon Squad Leader and we appreciate the compliment!
Tried this on my grill for my wife's birthday dinner she was so happy said that the steak taste better than any other place she's eatin she was in a wow mode lol thx for the tips now I share with others and they love it
Thank you for your kind comments. Glad we were able to make your wife's birthday just a little bit better.
Followed these instructions and it came out great! Thanks for the video.
Glad we were able to help!
I have never grilled before and made filet mignon with a Gorgonzola cheese sauce and this video was tremendously helpful and the end result was absolutely delectable. Perfectly described, and great instructions. Thank you!
Fantastic video. i have 6 filets in my freezer right now. Im going to use them for the July 4th weekend.
Freezing filet is a sin!!
I would have liked you to cut into the fillet to show the result of the cooking time. 'They looked nice and crusty on the outside. I like that.
Orlando Wheaton I was literally about to type the same thing. What’s the point of a video about cooking steak if you don’t show the inside?
I was assuming it turned out bad and they didn’t want to show they messed it up.
Yes, he really fucked that one up....That's all I was waiting for...Smh
@@mason4345 A dreadful oversight, we'll admit. It was our first go at making a grilling video. If it's any comfort, the crew that shot the video told us they'd never eaten better on set.
@@philipwood8776 Sorry, we missed this comment. Killing time while enduring the Bat Scratch Fever lock down allows us some time to review comments. Yep, we definitely dropped the ball by not cutting into it. We promise not to do it again.
Handsome AND a great cook!
Thanks for giving a time before turning, most others forget to say how long to cook.
Thank you for acknowledging. Hope it helped.
Read the comments and responses..
1st tip, try letting them sit on a cooling rack in the fridge 8-24 hrs, a short "dry age" intensifies the flavor and a light coat of vegetable oil on either side, then salt and pepper (I'm a purist, salt only) helps the sear as well. And quick-sear the sides! (maybe 45 sec. on sides).
Rinsing the meat is a preference thing, pat-drying is needed either way, easier to prep, but if the steaks will be open for some time before cooking, give em a shower to reduce bacteria growth.
When you pull them from fridge, just be sure they are out long enough to get close to ambient temp. "Temp shock" is true enough, they can get tougher but, I don't know about the "redistribution of juices" before cooking... I guess could be a by-product of the fibers relaxing while it warms up. After the cook, absolutely. A full 5 for filets, 8-10 for regular to thick steaks, 15-20 for a roast and 20-25 for a turkey. It'll still be hot, I promise. Tent ur turkey!
Happy grilling...
Thank you for the input, Boomer! Looks like you know your way around protein and grilling.
Thank you!! I think you just changed my life.
Glad we were able to help a little.
This guy is the filet whisperer
Brilliant!
Oh yeah, fill-et mig-non! I made a couple on the grille the other day and they were SO amazing. I paid $25 for two 6 oz filets and they were fairly fatty, but they tasted SO good. I used aluminum foil btw.
Nothing better! Thanks for sharing.
This is a great video, with some great 'ideas'! Cooking, like investing and many other things is about IDEAS! We each need to learn enough to have our OWN ideas. Until that happens, we need to try the ideas of others to help us find the way! Good stuff, many thanks!
Thank you very much for your kind comment.
Great vid! My grill tops out at 400 degrees, so I just kept them on a little longer. Still came out amazing! Thanks!
Glad we were able to provide a little guidance. You did it, though. Thanks for your kind words.
Wow. Finally. Just nailed this video. Bravo
Thank you for the compliment. Glad you liked it. Wish we could give your comment ten thumbs up!
Distance from the flame doesn't matter. Temperature on the grill surface is the key. Since shooting this video, we have moved to infrared grilling for the increased temperature they provide. We consistently see 1000° which sears the meat and seals in the juices.
+BestFiletMignon so I cooked my filet when my grill got to 400 degrees and followed your instructions and it worked great. It took 15 minutes to get it to 400. Should I keep waiting to try and get it to 500? Seems like it will burn through all my propane quick.
+Buddy Buck If your steaks turned out great at 400, no need to wait until 500. No sense burning up all that propane for one meal.
That's kinda what I was thinking. Thanks BestFiletMignon ! Awesome video!!
+Buddy Buck Thank you!
On a gas grill, distance from the flame might not matter. On a charcoal grill, distance usually can't come into play, since most are fixed. But don't tell me that getting the meat closer to the coles, on say a Weber, wouldn't make a difference. There are two variables in cooking, the amount of heat that you are using and how coupled that is to what you are cooking... and when you say grill surface, are you referring to a cast iron grill grates at 1000° or 1000° at whatever the level of whatever the grill is made of? You're being somewhat cryptic, nonetheless I appreciate you're awesome videos...
Now thats a steak!
Thank you!. The steak turned out perfect. My loved it.
It was all you! Thank you for taking a moment to write. We appreciate it immensely.
I meant, my wife loved it.
@@davidjudd951 We filled in that blank.
@@BestFiletMignon LOL, ok
I like your full head of salt and pepper hair!
Thank you! It's why the steaks are seasoned perfectly!
why does no one ever say whether they close the lid or not?
No one has ever made that comment or asked that question. Thanks for bringing it up. We do not close the lid. Hope that helps.
bandm1 I close my lid, just because I know the timing better that way. I think whatever works for you is fine.
@@TheGodYouWishYouKnew Nicely stated.
@@BestFiletMignon I imagine not closing the lid keeps the temp more consistant which makes sense.
How long do you keep on grill for medium well? Also, do you use a meat thermomter?
Love it! Great video. Literally hitting the kitchen right now.
Thank you for the compliment. We do not close the lid. No cold weather interference in Los Angeles.
This man knows what he is doing 👌🏽
Thank you for the compliment. Glad you liked the video.
Great video. Filet mignon came out delicious. Wifey loved it.
It's true that salting the meat will initially draw moisture out of the steak and shouldn't be done just before grilling. But if you salt the steak on both sides and refrigerate for 1 or 2 hours - known as dry brining - you'll get a great steak that's tender and juicy. The salt does draw out moisture at first, but then it will melt and be reabsorbed by the meat, tenderizing it and not losing moisture in the process. Trust me - I was skeptical but tried it and was so impressed that I always dry brine my steaks now.
Thank you for the tip!
Please share the reason for your choice of profile photo. We're very familiar with the P-38 Lightning.
Thank you 😊
Thank you for taking the time to write. You're most welcome.
First class video. Thank you.
Thank you, just like the '67 427 in your profile photo!
Excellent presentation!!
Thank you for the compliment! Glad you enjoyed it.
Thanks for this video. I followed it to a tee.... yum yum!
+Buddy Buck Glad we were able to help!
Thank you sir.
You are most welcome.
Didn’t cut into the steaks to display color and how they cooked inside. That would be a nice final demonstration.
A comment we've read dozens of times. A boneheaded oversight on our part. Thanks for commenting and have a Merry Christmas!
I missed the cutting of the steaks
Guilty as charged.
Did this and it was phenomenal. Thank you!! Feel like a pro now.
Happy to help!
Thank You 😁👍
You're welcome, Ernesto.
My mouth is watering...
Great video. At six minutes per side what is the finishing temp? Med rare I'm assuming, it's a thick cut of meat so I can tricky.
I wish he had talked about the time on the grill for medium rare to medium done.
This looked really good. Making this for my dad today for Fathers' Day. :D
I Followed your instructions. It came out amazing thank you!!!!!
Thank you for your kind words and we're glad you got great results.
you're welcome :)
Going to try it right now. Hope it's as good ad yours look.
Let us know how they turn out, Mr. Copus.
Una pregunta! Se come la carne fria , porque al dejarla repisar se enfria, no se calienta de nuevo la carne?
No la volvemos a calentar.
@@BestFiletMignonsu repuesta esta a media, entonces se come fria la carne 🥩
@@sunmoon6505 Disculpe, ya entiendo su pregunta. Tapando la carne con aluminio la mantiene caliente.
@@BestFiletMignon thanks 🤗
Came out bomb. Best filet mignon I've cooked
Shane McMahon just taught me how to cook a meal, I love 2019!
Now THAT'S funny!
I have done this many times before with great success, question should the lid be open or closed each time you turn the steaks? I alway close the lid to keep the heat and have the steaks cook to the proper temperature . We like medium rare.Steve B
The decision to keep the lid open or closed depends on temperature management. If you can maintain proper temperature with the lid open, no need to close it. If you're in a colder climate, then go ahead and close it. You know your grill's performance and weather better than us. Hope that helps.
What's your internal temperature when you remove them from the grill? 128?
Who knew mike leach was a grill master
Amusing but, not seeing the resemblance.
Great video but the 3 minute turn and flip is really going to depend on the thickness of the steak you can't just use that for every filet. Just curious as to what temp you pulled the steak and where you cooking directly over the flame or did you have the middle burner off?
Thank you for the compliment and we concur. Those were 12 oz smokestacks. A lighter filet will require less time. Temperature was 500 degrees and all burners were going.
@@BestFiletMignon 10-4. thank you for responding. I made them last night and they turned out perfect. keep on cooking.
@@juckimal Love hearing that! Grill 'em if you got 'em!
Everyone in the comments saying that it was the best steak you or someone else has ever had I laughed at you…. Turns out it actually was the best steak my friends as well as myself have ever had.
Glad everything worked out. He who laughs last...
Outstanding presentation!
Thank you very much for the compliment! Glad you liked it!
I'm going to give this a shot. I can't afford FM but will use baseball steaks instead. I assume the preparation and cooking is the same? I imagine these would have been served at medium rare? If you want it more well done, just simply leave on the grill longer? Thanks look forward to the reply if you have a few minutes.
Sorry, traveling for business and couldn't get to this sooner. Safe assumption and yes, they were medium rare. Leave it on the grill longer to get closer to well done, if that's what you prefer. Let us know how it turns out.
Fillet mignon with fries !!??
Hell yeah! We work for a living!
@@BestFiletMignon Fries is cool , I woulda gone with Doritos !! MGTOW 2014 !!
@@savagekock Ah, a true connoisseur. You, sir, have given us an idea for our next crust and video. Respect.
It would sure be nice to have you at my house!
Can't have everything! Have a happy 4th!
Thanks....
Impossible to say. Aim for "high" setting.
looks like they were trying to grill you with those reflectors my man.
Ya know yer way 'round a shoot!
Can I use a baked potato and some celery instead?
Every day and twice on Sunday.
Gonna try this this weekend!
thanks
cooking time should be different depending how thick the steaks are , correct? Those are very thick
Most definitely. Yes, we chose 12 oz filets for the videos. Don't know what anyone else calls them. We call 'em smokestacks.
Our fillets weighed 8-9 oz each. Perhaps the added weight in the fillets in the video made the difference. I plan to try your method again with 10 oz size monsters. Thanks for your dialogue and offers to help.
Feel free to reach out whenever you need any guidance.
What’s the degrees on the grill or medium high low???
500 degrees is a good guideline.
THANK YOU SO MUCH!!!
I chose your video on making filet mignon on the grill (1st time) and I have to say “I Fucking Killed It” because of it.
The pleasure I got not only from the steak but by seeing my wife reaction after questioning “why are you rinsing it, put salt on it now why wait, blah blah, blah etc….🤣
Sir…I SALUTE YOU.
THX
Glad we were able to provide a little guidance but...it was all YOU, Mr. Iaconelli. Right back at ya with the salute.
Sorry for missing this comment. Love it. Glad that walking the walk (or in this case, grilling the steak) made someone stop talking the talk.
@@BestFiletMignon 😂thanks again
Today I beat mine with the tenderizing hammer and seasoned /buttered them before grilling. Somehow they still managed to be tender. Now I see there is now need for the hammer lol
LOL!
PERFECT! THANK YOU!
Glad it worked for you.
you're welcome :)
Forgot the salt and pepper on the cherry tomato salad. Delicious looking steak.
Thanks for the suggestion. Your videos of the Alsace-Lorraine trenches were interesting.
I loved visiting that area! Loved your steak vid too!@@BestFiletMignon
@@cattnipp Glad you liked it. Your videos lit up the war historian among us.
I know this is an old video but lemme tell you, it made all the difference in the world following these directions. Lid open or closed is the question. I did this two nights in a row on two different grills. Both Makers Mark (done with them). First one lid open, second I had to close it otherwise it wouldn’t cook. Is there a preference open or closed, does it effect time between flips? Thank you again.
Also, can you do a video on them taters and asparagus?
Dear Mr. Pierce, thank you for reaching out. As long as the grill can maintain the temperature, we've found that the lid being open or closed does not matter. Would love to be able to do more videos but the chef in the video passed away unexpectedly in 2018. We're working on something. Stay tuned.
I am so sorry for you loss. Thank you for the quick reply
@@raymondpierce8162 Thank you, Mr. Pierce, and thank you for your kind comment about following these directions. It is greatly appreciated.
My wife accused me of making bad fillets. Until we discovered your video last night. Tested your method tonight. She (and I) are now believers. I was doing it all wrong!
We're glad we could make our small contribution to marital harmony. Wait until you taste ours! If you like, please use BELIEVER coupon at checkout for 10% off.
there you go!.
Yep!
Hello thanks for the new reply!!.@@BestFiletMignon
S&P the choice for me
2 minutes each side and down the hatch!
Just curious....with the temp. gage on the cover of the grill how do you know you're maintaining a 500 degree temp with the lid open as your cooking?
The gentleman in the video was an experienced chef. Had about 40 years of experience in restaurant kitchens. He didn't monitor, he just knew. With that stated, you can use a probe to keep a more accurate eye on the temp.
@@BestFiletMignon Thank You
@@josephcallahan9815 You're welcome. Hope that helped.
Medium rare is how I enjoy, and also my grill is not as efficient as the one used on the video, I usually have to cook for around twenty min to my preferred donest
Actually I prefer pan searing them and adding butter to the cast iron pan.
Whatever works!
Great Tips !
Thank you!