The Art of Cooking Perfect Filet Mignon: A Masterclass with Pit Boys

When it comes to cooking filet mignon, many people may think it's an intimidating task due to its tender and delicate nature. However, with the right techniques and a few tricks up your sleeve, you can achieve a perfectly cooked filet that will leave even the most seasoned chefs in awe.

First things first, let's talk about seasoning. One of the key secrets to cooking perfect filet mignon is using high-quality seasonings. In this case, we're using Pit Boys' signature blend, which is designed specifically for tender cuts like filet mignon. We apply a generous amount of seasoning to both sides of the steak, making sure to coat it evenly. Then, we add a layer of oil on top of the seasoning, which helps to lock in all the flavors and create a beautiful sear.

Now, let's talk about the importance of temperature control. A perfect filet mignon should be cooked to a precise internal temperature, usually between 125°F to 130°F for medium-rare. To achieve this, we're using an instant-read thermometer to monitor the temperature of the steak. By monitoring the temperature closely, we can ensure that our filet is cooked to perfection every time.

Another key technique when cooking filet mignon is to let it rest after cooking. This allows the juices to redistribute throughout the meat, making it even more tender and flavorful. We tent the steak with foil to keep it warm and allow it to rest for 10-15 minutes before slicing. During this time, we prepare a delicious gravy by deglazing the pan with some beef broth, scraping up all the flavorful bits from the bottom of the pan.

As we cook our filet mignon, we're reminded that cooking is an art form that requires patience and practice. By following these simple techniques and using high-quality ingredients, anyone can achieve perfection in their kitchen. And when it comes to Pit Boys' signature blend, there's no substitute for the real deal – with over 18,000 members worldwide and counting, you know you're in good hands.

When we finally take our filet mignon off the heat, we're met with a sight that's nothing short of breathtaking. The steak is cooked to perfection, with a beautiful sear on both sides and a tender, pink center. As we slice into it, the juices flow like liquid gold, filling our senses with the unmistakable flavors of slow-cooked beef.

One of the most remarkable things about cooking filet mignon with Pit Boys' signature blend is its simplicity. This is a recipe that can be mastered by anyone, from novice cooks to seasoned pros. With just a few ingredients and some basic kitchen tools, you can create a dish that's sure to impress even the toughest critics.

The end result of this culinary masterpiece is truly sublime. Our 10-inch butcher-cut filet mignon is cooked to perfection, with a rich, beefy flavor that's simply unmatched. We serve it with a side of sautéed vegetables and a drizzle of Pit Boys' signature gravy, which adds just the right amount of sweetness and savory flavor.

As we sit down to enjoy our perfectly cooked filet mignon, we're reminded of the power of food to bring people together. Whether you're cooking for a family dinner or hosting a dinner party for friends, this recipe is sure to impress. And with its ease of preparation and versatility in presentation, it's no wonder that Pit Boys' signature blend has become the go-to seasoning for chefs around the world.

So if you're looking for a culinary adventure that will leave you and your guests speechless, look no further than this perfect filet mignon recipe. With its combination of high-quality ingredients, precise temperature control, and rest time, you'll be well on your way to cooking like a pro in no time. And remember, with Pit Boys' signature blend by your side, the possibilities are endless.

"WEBVTTKind: captionsLanguage: enwelcome to barbecuepitboys.com all right man listen we've got some beef fillet here tenderloin fillets you got to check these out man come on in here and look at these slasher now these are about looking good eight ounce fillets half a pound of fillet substantial a pound of meat this is a uh a black skin black angus cut very tender it's cut from the tenderloin right so here's what it looked like like that and the tenderloin of course would be you know something like that you've seen us uh cook tenderloins break down whole tenderloins before uh tenderloin roasts well these are the fillets these are very expensive at your local restaurant but actually they're pretty cheap if you do it yourself i mean for the price of this you can't buy a mcdonald's double cheese and the fries and the coke you know all that kind of stuff by the time you pay for that you got the cost of one beautiful filet like that so definitely check it out that's it so we're gonna do um some spg filet right and it's real simple so i want to start out with oiling the meat all right so we'll just put a little bit of a little bit of oil now use your favorite cooking oil could be an olive oil high temp oil like that and you coat it real good just like that all right the fillets have been oiled now here's the good part the spg salt pepper garlic a few other ingredients a lot of you know all about spg right we use it even on our cheerios in the morning now so what we're going to do is we're gonna hit him hard with the spg now there's an amp amount of salt in here it's got garlic it's got black pepper it's got a little red pepper it's got a little more seasonings and this is a perfect steak seasoning right here spg you got to check it out now here's the thing it has coarse pepper in there like i was saying it has a coarse garlic and uh some food cops it'll show up they'll say oh no you can't do that man it'll burn the pepper man when you put it in the pan you can't trust me burning the pepper is not an issue with this or the garlic it brings on intense flavors you won't do your fillets any other way all right so we'll get this started up and we're going to cook some fillets do you got that pan heated up let me check there you go we're running here wow there it is i guess so all right here we go um all right now we're using a cast iron pan to do these steaks uh we're not using the grill we're not using wood or charcoal no we're using a good old cast iron pan many steak africianos will say the best steaks the best beef comes from a black iron pan and you know what they're pretty much true so you try the black iron pan you'll love the way you get the sear in the black iron pan all right so let's do this we've got our pan fairly hot we're not gonna rip it hot we're gonna do kind of a medium heat maybe 350 375 temperature in there and we're going to oh you got to check this out i'm going to add a little more oil and no this won't wash off again we want the sear that is the key to making a great fillet so now since there's both slasher and i here today we got two fillets put it in the pan ready looks good there's an immediate aroma what's that sizzling what's that sizzling inside yeah the neighbors will be climbing the fence now you watch i'll give them about five minutes so again we're doing medium heat in this so we have full control over our pan you go too hot uh you'll cook the exterior much too fast right we want to cook this to about 127 to 130 degrees fahrenheit more or less that will give us medium rare in that range something smells good oh man you smell that that garlic beautiful all right through the miracle of time and editing a little time has gone by and again you can hear that medium heat and we'll just get a flip oh yeah there you go whoa man looking good and we're just going to keep turning and flipping we're no big rush we want to preserve the tenderness and what moisture there is in a fillet by keeping it at a lower temperature of manageable heat and we're just going to keep turning and don't let anybody tell you you only turn once when you're cooking a steak that is bs you keep turning you get gravity working for you the moisture will go nowhere but stay inside your meat right so keep turning all right a few more minutes has gone by got to do more flipping all right let me see oh look at that perfect so we're going to hit the sides as well like that look at that lord have mercy we're eating good tonight martha i don't know i don't think she's showing up until you choose something about bus fare she wants bus there now jeez all right oh man it smells good all right keep on keep it on that sear just coming beautifully just keep flipping just keep flipping this baby looks good oh yeah yeah so you put that oil on after you put the seasoning and it held that seasoning right down very well it's a trick that works you apply your seasoning first sometimes yeah then you oil over top we've actually done it both ways we applied the oil looks good to the uh to the beef first then put our spg on then added more oil and this allows a proper sear at least for spg fillets now what we're going to do a little check is grab our instant read chef's thermometer here we're going to start monitoring this thing i'm going to go deep center just by the feel of it i can say we're not even close we're about 71 degrees perfect just slowly getting to temperature again 125 127 somewhere in that range perfect good three still going up all right look nice huh i think we're about ready to pull this off the cast iron pan look at that all right now some say you can do the finger test you know uh yeah but you know what it's much more accurate to use a good uh instant read thermometer and we can see look at that 123 124 we're getting just about where we want it before we let it rest you can see here same thing these beautiful little eight ounce pieces of nice almost like medallions in a way right but no tenderloin earth steaks so what we're going to do take them off and we're going to let them rest all right that you grab some foil just to tent them down all right and we can go 10 minutes 15 minutes you can even go longer it depends how of course how thick your steak is perfect take the time let it rest yeah all right so now we need a little uh whoa let's see right just a little bit of uh something for the steak so we have some beef broth here get in that plant and all them juices from the spg they're in there all right up spg gravy is ready perfect enough all right now the reason we're here the cotton seed filet and we'll call them filet mignon not exactly but they're fillets and they're just awesome so let's uh let's see what this is going to take a look like right here so we're just going to take our 10 inch butcher take a look at that are you kidding me and uh it takes a nice you can see it's like cutting like butter right look at that look at that this is like nice so you can uh you can eat these any way you want look at that awesome you're kidding me you cooked it to about with the tent and rest probably 138 or somewhere like that you can just see perfect now again this is not that expensive when you do it yourself right feed the family of three it's gonna cost you a fortunate mickey d's you feed a family of three with a couple uh fillets like that oh lord have mercy it'll be special so um anyway this is the part where the pit masters are going to be eating in front of you and we're not going to apologize this is the hard part the part so uh you can serve this up any way you want one of them fancy ass restaurants you get some green beans on the side or whatever they're gonna do i've actually seen them put bacon around it's tenderloin are you kidding me man i'll tell you what so we got a little bit of bread here help yourself i'm gonna take one of these pieces dip it in the pit boys spg gravy or jew whatever you want to call it oh my god melting in your mouth there's no bs this is a great cut of beef if you've never done beef tenderloin before you definitely gotta check it out and it's not it's expensive like i've said several times as you think it is right this is getting uh this is insane all you need to serve with i guess you go to the restaurant to give you a fancy ass salad or something like that oh yeah some carrots or something oh i think i'll do it this way it's the best that's the best oh yeah incredibly marching tender so um you get the recipe uh head on over to our website i think most of you know it's uh barbecuepitboys.com a chapter if you don't have your own pit boys chapter just sign up we'd be proud to have you and uh i think we've got 18 000 or more oh yeah over 100 countries yeah you get together with your friends your pit boys have a meet up cook up whatever you got it's all about life living and loving it so um remember this the next time you're looking for a recipe for your pig check out barbecuepitboys.com ahwelcome to barbecuepitboys.com all right man listen we've got some beef fillet here tenderloin fillets you got to check these out man come on in here and look at these slasher now these are about looking good eight ounce fillets half a pound of fillet substantial a pound of meat this is a uh a black skin black angus cut very tender it's cut from the tenderloin right so here's what it looked like like that and the tenderloin of course would be you know something like that you've seen us uh cook tenderloins break down whole tenderloins before uh tenderloin roasts well these are the fillets these are very expensive at your local restaurant but actually they're pretty cheap if you do it yourself i mean for the price of this you can't buy a mcdonald's double cheese and the fries and the coke you know all that kind of stuff by the time you pay for that you got the cost of one beautiful filet like that so definitely check it out that's it so we're gonna do um some spg filet right and it's real simple so i want to start out with oiling the meat all right so we'll just put a little bit of a little bit of oil now use your favorite cooking oil could be an olive oil high temp oil like that and you coat it real good just like that all right the fillets have been oiled now here's the good part the spg salt pepper garlic a few other ingredients a lot of you know all about spg right we use it even on our cheerios in the morning now so what we're going to do is we're gonna hit him hard with the spg now there's an amp amount of salt in here it's got garlic it's got black pepper it's got a little red pepper it's got a little more seasonings and this is a perfect steak seasoning right here spg you got to check it out now here's the thing it has coarse pepper in there like i was saying it has a coarse garlic and uh some food cops it'll show up they'll say oh no you can't do that man it'll burn the pepper man when you put it in the pan you can't trust me burning the pepper is not an issue with this or the garlic it brings on intense flavors you won't do your fillets any other way all right so we'll get this started up and we're going to cook some fillets do you got that pan heated up let me check there you go we're running here wow there it is i guess so all right here we go um all right now we're using a cast iron pan to do these steaks uh we're not using the grill we're not using wood or charcoal no we're using a good old cast iron pan many steak africianos will say the best steaks the best beef comes from a black iron pan and you know what they're pretty much true so you try the black iron pan you'll love the way you get the sear in the black iron pan all right so let's do this we've got our pan fairly hot we're not gonna rip it hot we're gonna do kind of a medium heat maybe 350 375 temperature in there and we're going to oh you got to check this out i'm going to add a little more oil and no this won't wash off again we want the sear that is the key to making a great fillet so now since there's both slasher and i here today we got two fillets put it in the pan ready looks good there's an immediate aroma what's that sizzling what's that sizzling inside yeah the neighbors will be climbing the fence now you watch i'll give them about five minutes so again we're doing medium heat in this so we have full control over our pan you go too hot uh you'll cook the exterior much too fast right we want to cook this to about 127 to 130 degrees fahrenheit more or less that will give us medium rare in that range something smells good oh man you smell that that garlic beautiful all right through the miracle of time and editing a little time has gone by and again you can hear that medium heat and we'll just get a flip oh yeah there you go whoa man looking good and we're just going to keep turning and flipping we're no big rush we want to preserve the tenderness and what moisture there is in a fillet by keeping it at a lower temperature of manageable heat and we're just going to keep turning and don't let anybody tell you you only turn once when you're cooking a steak that is bs you keep turning you get gravity working for you the moisture will go nowhere but stay inside your meat right so keep turning all right a few more minutes has gone by got to do more flipping all right let me see oh look at that perfect so we're going to hit the sides as well like that look at that lord have mercy we're eating good tonight martha i don't know i don't think she's showing up until you choose something about bus fare she wants bus there now jeez all right oh man it smells good all right keep on keep it on that sear just coming beautifully just keep flipping just keep flipping this baby looks good oh yeah yeah so you put that oil on after you put the seasoning and it held that seasoning right down very well it's a trick that works you apply your seasoning first sometimes yeah then you oil over top we've actually done it both ways we applied the oil looks good to the uh to the beef first then put our spg on then added more oil and this allows a proper sear at least for spg fillets now what we're going to do a little check is grab our instant read chef's thermometer here we're going to start monitoring this thing i'm going to go deep center just by the feel of it i can say we're not even close we're about 71 degrees perfect just slowly getting to temperature again 125 127 somewhere in that range perfect good three still going up all right look nice huh i think we're about ready to pull this off the cast iron pan look at that all right now some say you can do the finger test you know uh yeah but you know what it's much more accurate to use a good uh instant read thermometer and we can see look at that 123 124 we're getting just about where we want it before we let it rest you can see here same thing these beautiful little eight ounce pieces of nice almost like medallions in a way right but no tenderloin earth steaks so what we're going to do take them off and we're going to let them rest all right that you grab some foil just to tent them down all right and we can go 10 minutes 15 minutes you can even go longer it depends how of course how thick your steak is perfect take the time let it rest yeah all right so now we need a little uh whoa let's see right just a little bit of uh something for the steak so we have some beef broth here get in that plant and all them juices from the spg they're in there all right up spg gravy is ready perfect enough all right now the reason we're here the cotton seed filet and we'll call them filet mignon not exactly but they're fillets and they're just awesome so let's uh let's see what this is going to take a look like right here so we're just going to take our 10 inch butcher take a look at that are you kidding me and uh it takes a nice you can see it's like cutting like butter right look at that look at that this is like nice so you can uh you can eat these any way you want look at that awesome you're kidding me you cooked it to about with the tent and rest probably 138 or somewhere like that you can just see perfect now again this is not that expensive when you do it yourself right feed the family of three it's gonna cost you a fortunate mickey d's you feed a family of three with a couple uh fillets like that oh lord have mercy it'll be special so um anyway this is the part where the pit masters are going to be eating in front of you and we're not going to apologize this is the hard part the part so uh you can serve this up any way you want one of them fancy ass restaurants you get some green beans on the side or whatever they're gonna do i've actually seen them put bacon around it's tenderloin are you kidding me man i'll tell you what so we got a little bit of bread here help yourself i'm gonna take one of these pieces dip it in the pit boys spg gravy or jew whatever you want to call it oh my god melting in your mouth there's no bs this is a great cut of beef if you've never done beef tenderloin before you definitely gotta check it out and it's not it's expensive like i've said several times as you think it is right this is getting uh this is insane all you need to serve with i guess you go to the restaurant to give you a fancy ass salad or something like that oh yeah some carrots or something oh i think i'll do it this way it's the best that's the best oh yeah incredibly marching tender so um you get the recipe uh head on over to our website i think most of you know it's uh barbecuepitboys.com a chapter if you don't have your own pit boys chapter just sign up we'd be proud to have you and uh i think we've got 18 000 or more oh yeah over 100 countries yeah you get together with your friends your pit boys have a meet up cook up whatever you got it's all about life living and loving it so um remember this the next time you're looking for a recipe for your pig check out barbecuepitboys.com ah\n"