Filet mignon is a French term that translates to thick slice and dainty in English. It is a lean cut of meat with a rich marbling of fat and is known for being the most tender cut of beef available. While some people prefer to cook filet mignon in a skillet or oven, it can also be prepared in a crockpot or slow cooker. This cooking method is ideal for less expensive cuts of meat, but it can be used for filet mignon with some adjustments.

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Filet mignon is a French term that translates to "thick slice" and "dainty". It is a cut of beef from the smaller tenderloin of the cow and is the most tender cut of beef available. As filet mignon is already tender, it does not benefit from being cooked in a crock pot and is better suited to high-heat cooking methods.

However, if you want to cook filet mignon in a crock pot, you can do so by first slicing the filet into bite-sized pieces. It is recommended that you sear the meat before placing it in the crock pot to lock in flavour and add colour, but this step can be skipped if you are short on time. To sear the meat, heat butter and oil in a cast iron skillet until the skillet is hot, and then work in batches to cook the meat quickly over medium-high heat. After removing the meat from the pan, deglaze the pan by adding a splash of vinegar, red wine, beef stock, or water and scraping the browned bits from the pan.

Next, prepare the crock pot by lining it with a slow cooker bag or liner, or by lightly spraying the bowl with non-stick cooking spray. Place the sliced onions at the bottom of the crock pot, followed by the seared steak. Whisk together the remaining ingredients—including broth, Worcestershire sauce, French onion soup mix, and minced garlic—and pour this mixture over the meat and onions. Finally, spread pats of butter over the top of the steak bites and lay thyme sprigs on top, if desired.

Cover the crock pot and cook the meat on low heat for 5½ to 7½ hours, or 6 to 8 hours, or until the steak is cooked to your liking. For a thicker gravy, add cornstarch slurry to the crock pot during the final hour of cooking.

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Filet mignon is a French term that translates to "thick slice" for filet and "dainty" for mignon. It is a lean cut of meat with a rich marbling of fat, making it the most tender cut of beef. While it is best cooked using high heat for a short duration, it is possible to cook filet mignon in a crock pot or slow cooker. Here is a step-by-step guide on how to cook filet mignon in a crock pot:

Prepare the crock pot:

Line your crock pot with a slow cooker bag or liner for easy clean-up. Alternatively, you can lightly spray the bowl with a non-stick cooking spray.

Season the filet mignon:

Place the filet mignon on a clean work surface and pat it dry with paper towels. Season the steak generously on both sides with kosher salt and ground black pepper, or garlic salt and pepper, ensuring that all surfaces are covered.

Add ingredients to the crock pot:

Scatter sliced onions at the bottom of the crock pot. You can also add other vegetables like mushrooms or broccoli. Pour in broth or beef stock, and other liquid ingredients like red wine, vinegar, or Worcestershire sauce. Place the seasoned filet mignon on top of the onions and sprinkle with French onion soup mix and minced garlic. Finally, lay pats of butter and fresh thyme sprigs, if desired, on top of the steak.

Slow cook:

Cover the crock pot and cook the filet mignon on low heat for 5½ to 7½ hours, or until it reaches your desired doneness. For a thicker gravy, add cornstarch slurry during the final hour of cooking.

Serve:

Remove the filet mignon from the crock pot and let it rest for 5 to 10 minutes before serving to lock in the juices and keep the meat tender. Serve with extra herb butter and a side of roasted vegetables, potatoes, noodles, or rice. Enjoy your juicy and tender crock pot filet mignon!

Note: Some sources suggest that filet mignon may not be the best cut for slow cooking as it can become mushy. A sous vide arrangement within the crock pot can be an alternative method to cook filet mignon at a precise temperature.

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Filet mignon is considered one of the most tender cuts of meat. The oven-cooking method is ideal for filet mignon as it allows you to control the evenness of cooking, which will give the steak its characteristic juiciness and tenderness.

First, take the steak out of the fridge about 30 to 40 minutes before cooking so that it can come to room temperature, allowing the food to cook more evenly. Preheat your oven to 400°F (200°C). Season your steak generously with salt and pepper, making sure to cover all sides. You can also add other seasonings like rosemary, garlic, or butter to enhance the flavour.

Next, heat a heavy skillet, preferably cast iron, on the stove over high heat. Add a small amount of oil with a high smoke point, such as avocado or vegetable oil. Once the oil is shimmering or wavy, carefully place the filet mignon in the pan. Sear each side for 2 to 3 minutes until a golden-brown crust forms. You can also sear the edges of the steak for 1 minute for an even crust.

After searing, transfer the hot pan to the oven and bake for an additional 4 to 10 minutes, depending on your desired level of doneness. Use an instant-read thermometer to check the temperature of the steaks:

Rare: Remove at 115°F to 125°F (about 3 to 6 minutes in the oven)

Medium Rare: Remove at 120°F to 135°F (about 5 to 8 minutes in the oven)

Medium: Remove at 130°F to 145°F (about 6 to 10 minutes in the oven)

Well-Done: Remove at 150°F to 155°F (about 10 to 11 minutes in the oven)

Finally, remove the cooked filet mignon steaks from the oven and let them rest for about 5 minutes before serving. This resting period ensures that the steaks are cooked through to the proper serving temperature and allows for any residual heat and carryover cooking. Enjoy your delicious, restaurant-quality filet mignon!

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When it comes to serving filet mignon, there are several ways to go about it. Here is a step-by-step guide on how to prepare and serve this delicious dish:

Preparation:

Firstly, take your filets out of the refrigerator and let them sit at room temperature for about 30 minutes. This step is important as it ensures that your steak cooks evenly. While you wait, preheat your oven to 450 degrees Fahrenheit.

Seasoning:

Use a paper towel to pat the filets dry, removing any excess moisture. Season the filets liberally with garlic salt and pepper, making sure to cover all surfaces, including the sides.

Cooking:

Place a heavy skillet on the stove and heat it over medium-high heat for about 3 minutes. You can also add some canola oil and heat it until it begins to smoke for extra flavour. Place the filets in the skillet and set a timer. For a medium-rare steak, cook each side for 3 minutes without moving the steak.

Final Touches:

After both sides are cooked, add butter and chopped herbs to the skillet. Then, transfer the filets from the skillet to a platter or clean work surface and let them rest for 5 to 10 minutes. This step is crucial as it helps lock in the juices, keeping the steak tender and juicy.

Serving:

Now, you are ready to serve your delicious filet mignon! For the perfect pairing, consider a side of roasted vegetables and extra herb butter. You can also serve it with mashed potatoes, French fries, creamed spinach, or your favourite steakhouse side dish.

Enjoy your mouthwatering and tender filet mignon!

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