Filet Mignon with Blueberry Glaze Recipe (2024)

FAQs

Does blueberry go well with meat? ›

Blueberries and Steak

Sweet and salty are well-known companions, and this is no exception. We recommend putting this sauce on the flank steak, New York strip, or tri-tip. Tip: Don't be afraid to use the same blueberry sauce on pork as well. Sweet marinades and sauces are perfect for pork chops or other cuts.

Heat a few tablespoons of oil in a 12-inch cast iron pan until it begins to shimmer. Put the steaks in the pan, rub-side down and cook until a crust forms, about 3 minutes. Turn the steaks over, lower heat a bit and continue cooking until medium-rare doneness, about 4 minutes longer.

Last night we had an interesting cut of beef. The proper name is 'Tares Major'. It is a cut from the Chuck section right below the front leg. It was just as tender as a filet with a whole lot of beef flavor and at a fraction of the cost of the filet.

For rare, cook for 3-4 min max on each side. For medium-rare, cook for 4-5 min on each side. For medium, cook for 5-6 min on each side.

While often thought to be a citrus fruit, mango is a tropical fruit with a sweet, tangy flavor that can complement a good steak. Other fruits are not as sweet or tart but enhance a steak dinner, as well. Zucchinis are a classic pairing with steaks since they have a light flavor and a delicate consistency.

Sear the steaks in vegetable oil (rather than butter or olive oil), because the vegetable oil has a higher smoke point. You can add that great butter for flavor at the end! The total cooking time will vary depending on the size, thickness, and temperature of your filet mignon when you cook it.

The best way to cook Filet Mignon is on the grill, but pan-seared Filet Mignon is also excellent. You can also broil Filet Mignon in the oven for an exceptional flavor. No matter which method or Filet Mignon recipe you choose, our cooking instructions and video will help you cook the tender and juicy steak you crave.

Overrated: Filet Mignon

Yes, filet is prized for its tenderness, but many renowned chefs feel this cut of beef is undeserving of its high-profile reputation. Why the scorn? Because filet is super lean, it lacks the necessary intramuscular fat that imbues a truly delectable steak with its signature rich flavor.

Technically, filet mignon is as kosher as any other cut of meat. The problem with filet mignon and other cuts from the rear is that they are located near the sciatic nerve and fatty deposits known in Hebrew as chelev, which are Biblically forbidden.

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

How do you cook fillet steak so it's tender? ›

Method. Season the steaks well with salt and pepper and add to the pan. Leave for 3 minutes, add the butter and turn the steaks, leave for a further 3 minutes. Remove from the pan and leave to rest for a good 3 minutes to allow to juices to reabsorb and the meat to relax.

Heat a heavy-based frying pan until very hot but not smoking. Drizzle some oil into the pan and leave for a moment. Add the steak, a knob of butter, some garlic and robust herbs, if you want. Sear evenly on each side for our recommended time, turning every minute for the best caramelised crust.

Season your beef fillet steak just prior to cooking. Don't overcrowd the cooking base, a couple of medium sized steaks or per pan.

What Goes Well with Blueberry? Apricot, artichoke, banana, beetroot, blackberry, celeriac, celery, coconut, corn, daikon, elderberry, feijoa, ginger, honeydew, kiwi, lemon, lettuce, lime, lychee, mango, nectarine, orange, papaya, peach, pumpkin, radish, raspberry, rhubarb, spinach, strawberry, watermelon, zucchini.

According to this principle, cured meats such as mortadella, salami, and cooked ham go well with apples, peaches, exotic fruits, citrus fruits, pineapple, pears, and kiwi. While cured meats such as prosciutto, bresaola, and speck can be paired with figs, apples, apricots, watermelon, melon, strawberries, and berries.

Blueberry: Pairs well with other berries, cardamom, cinnamon, citrus, fig, ginger, hazelnut, honey, lavender, lemon, lemon verbena, mango, mint, nutmeg, peach, vanilla, and watermelon. Accent blueberries with berry and orange liqueurs.

But to say that you aren't digesting properly by eating both meat and fruit together is simply untrue. Your meat will be digested first in the stomach and then in the small intestine. Some of your fruit will be digested in the small intestine, with the rest of it not needing any digestion at all.