Could I kind user please help me out with a cooking recommendation for a filet mignon?

Well done. It should be firm like a ream of paper.

Oven cooking doesn't create the maillard reaction on a steak, you require searing it.

Searing the meat first before oven cooking causes the meat to contract, tightening it, as well as uneven temperature throughout the steak, extremely hot on outside/cold on inside, cooking in the oven is more gentle.

some people dont recommend salt and pepper until after cooks. i salt heavily and pepper 6 hours before grilling. salt brings in the moisture. maybe mix some butter with a lot more blue cheese for topping. i grill because stove wont cook center well enough. youll need an oven to even the texture. thats the easiest thing i can think of for you

>I've never used an oven to properly finish meat, but I'm going to act as though I know more because I read some bullshit modernist cuisine food science blog
You are maintaining a temperature to give the rest of the meat time to heat evenly. If you are using a higher temperature oven, a longer resting period is advised to even out that heat distribution, though it generally won't be as even as a lower temperature oven.

t. im a dish washer making up stuff about steaks and temperature distribution

don't we have a stupid question thread on Veeky Forums?

but yeah don't marinade that cut, a simple salt and pepper on both sides.

for me, it's a couple minute sear on either side and then slide the fucker in the oven for another 3-4 minutes.

youtube.com/watch?v=2p0FHW3C9RQ

was gonna post this but didn't because of the inevitable shit show from muh salt only fags. don't listen to any co/ck/s OP, greg easter is far more knowledgeable. this marinade is not overpowering at all.

I like it au poivre eat my ass.

personally I think as lean as fillet is, if you cook it anywhere past rare, then you've pretty much wasted your money

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...Anonymous
10/31/17(Tue)00:03:19 No.9623521
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t. people who doesnt understand filet mignon, ribeye tastes better due to marbling, filet mignon is all about the tenderness, which is why you cook it gently (sous vide for best results) or cook it in the oven and finish it with a quick reverse sear for a nice crust.
T. Person who doesn’t understand meat cookery in general.

Fillet will always be tender. It has little connective tissue which means you can serve it super rare without it being tough. You can also serve it heavily cooked and it will still be tender, albeit denser and less juicy. Either way, it is dumb as fuck to say that it’s better suited to a low temp method. The opposite is true. You can throw a fillet on a smoking hot pan for a short amount of time and it will be delicious. Sous vide or reverse sear methods are good because the low temperature gradient leads to very even cooking. That is something which may benefit any cut of meat. But particularly smooth and lean cuts like fillet really don’t need it. That’s part of why they’re so highly prized.

Personally I don’t see the point in sous vide for any steak cut. A good cook with a hot grill or pan can do a perfectly adequate job. It’s when you want to serve a braising cut as a steak that sous vide really comes into its own.

>Personally I don’t see the point in sous vide for any steak cut.
The real point to sous-vide steak is that:
1. It will be to perfect doneness every time
2. The perfect doneness extends edge to edge
3. You can prepare all of the side dishes with out regard to timing for the steak.
Where a sous-vide machine really shines is in making bbq.