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BestFiletMignon
United States
Registrace 31. 01. 2012
Best Filet Mignon offers USDA Prime Angus steaks. Our beef comes from cattle that have NEVER EVER had antibiotics or hormones. We age your steaks, cut to order, and ship fresh, never frozen, overnight via FedEx to your door.
Our Steaks make Great Gifts - Gifts for Men - Gifts for Women
The best steaks and elegant packaging make perfect client gifts, customer gifts, anniversary gifts, birthday gifts, gifts for men, girts for women, gifts for mom or dad, Christmas gifts, housewarming gifts and even wedding gifts. We even personalize a gift card with your order.
zhlédnutí: 170
Video
Best Filet Mignon paired with Castello di Amorosa wines - Fit for a King
zhlédnutí 2,4KPřed 8 lety
The first video brought to you by Best Filet Mignon AND Castello di Amorosa wines. This recipe pairs Castello di Amorosa's 2012 Il Barone Cabernet Sauvignon with a wonderful recipe by Chef Philip, the executive chef of Best Filet Mignon. Our chef will provide step by step instructions to make Filet Mignon with Roasted Root Vegetables Au Gratin & Cinnamon Ginger Buttered Baby Carrots. In additio...
Hugh Hewitt talks about Best Filet Mignon on his Radio Show
zhlédnutí 783Před 10 lety
Please listen to what talk radio personality, author, and speaker Hugh Hewitt had to say after he tasted our steaks.
Best Filet Mignon's First Radio Commercial
zhlédnutí 971Před 11 lety
We are excited to share our first radio commercial with our CZcams audience! Please listen for it on a variety of radio stations in the Western United States.
Best Filet Mignon - Toasted Goat Cheese Topping
zhlédnutí 867Před 11 lety
Our delicious Angus Prime Filet Mignon prepared with a toasted goat cheese and red & yellow tomato topping, served with broccoli raab, roasted garlic, and a marsala mushroom sauce.
Best Filet Mignon - Sundried Tomato & Olive Tapenade
zhlédnutí 716Před 11 lety
Our Angus Prime Filet Mignon, from cattle that have NEVER EVER had antibiotics or hormones, served with a sundried tomato and olive oil tapenade.
Best Filet Mignon - Roasted Garlic and Butter Compound
zhlédnutí 15KPřed 11 lety
A Sweet Garlic and Silky Butter compound combined with our spectacular Angus Prime Filet Mignon roasted in the oven makes for a dazzling, simple to prepare recipe. This recipe is accompanied with grilled portobello mushrooms and roasted acorn squash with honey, butter, and cinnamon. Phenomenal!
Best Filet Mignon - Filet Mignon Salad
zhlédnutí 1,3KPřed 11 lety
A bed of arugula with sliced Angus Prime Filet Mignon from cattle that have NEVER EVER had hormonoes or antibiotics, drizzled with a tomato confit makes for a light and refreshing salad.
Best Filet Mignon - Filet Mignon Citrus Gremolata
zhlédnutí 2,2KPřed 11 lety
In this video, learn how to pan sear a Filet Mignon and prepare a simple citrus gremolata to serve with it that will dazzle your guests. Watch and learn how to choose the Best Filet Mignon or save yourself time and order from www.bestfiletmignon.com. It is, quite simply, the best filet mignon you will ever taste.
Best Filet Mignon - Grilling the Perfect Filet
zhlédnutí 810KPřed 11 lety
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.com to see and order our selection.
Amazing that Americans have to be talked to like they’re 5. 90 degrees is pretty simple. 😂
Is it ok to have the grill open or do I have to close it as it’s cooking? Genuine question btw, I’m new to grilling.
That video was shot in SoCal in October so temperatures were mild, hence the open lid. If keeping your grill hot requires a closed lid, have at it. Hope that helps and thank you for writing.
He lost me when he said he doesnt add salt. Im out!!
It’s actually very common that culinary schools and good chefs recommend not salting them right away. Drys out the meat
@@ar7189 yet every steak "how to" video out there and even Gordon Ramsey says different. This is why school is a scam😅
For my taste, I think there’s too much resting. I would have the side dishes ready to go. You can naturally rest that beef in the time it takes to put that plate together. Too bad you didn’t cut into it. That is the true test of a medium rare steak.
All good points and we have been reminded many times of our oversight in not cutting into the steak. Thanks for writing.
I don’t understand how people can grill steak and not cut into it, specifically if they are making a video
An oversight, nothing more. We've had numerous comments over the years reminding us of this mistake. Thank you for being polite about it. We've had more than our share of rude ones.
So that's like rare, medium? He doesn't ever show us
An unfortunate oversight, Mr. Parr, that we've had pointed out to us numerous times. The final result was medium rare.
Thank You 😁👍
You're welcome, Ernesto.
Did you grill with lid open?
Yes. Video was shot on a warm summer day. Thanks for writing.
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.
looks like they were trying to grill you with those reflectors my man.
Ya know yer way 'round a shoot!
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 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.
there you go!.
Yep!
Hello thanks for the new reply!!.@@BestFiletMignon
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.
Your theis fellet megnon non maniratin cook but why while fellet.mengnon use.the.maniration.after.cook.delecieios samebeefsteak.maniraion.useing❤❤
We'll do our best to answer you. We didnt marinate it. We only used salt and pepper and, yes, a bit of love. Thank you for writing.
Thanks
Your salt hack was on point. Thank you my friend. 😊
Thank you for the kind words. Hope you had a great Fourth.
Did I miss it or did you not say if you were aiming for med rare, rare, well done?
Thank you for pointing it out and no, you did not miss it. We neglected to state aiming for medium rare. In addition, we forgot to cut into the steaks, a mistake that has been mentioned dozens of times in the comments, so you wouldn't have seen the results anyway. Hope your steaks turn out great and enjoy the Father's Day weekend.
Thank you sir.
You are most welcome.
Didn't cut the steak so we could see how done it was?
A valid observation we've been notified of countless times before. A simple oversight. Enjoy Mother's Day.
Do you keep the grill lid open the entire time?
In this case, we did. The ambient temperature did not affect the grill's ability to maintain the desired heat. Thank you for your question.
I tried that, and the center still turned out too rare... borderline raw. It was still delicious though. Not good at cooking thick steaks.
Glad they were delicious. Unclear from your message: Was our video not good at cooking thick steaks? The ones in the video were 12 oz and stood about 4 inches tall.
Good god man, cut into those steaks!!
We know. It's a frequent comment. Forgive the oversight.
Cut it so we can see inside!
Forgive the oversight. Dozens have made us aware.
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.
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!
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!
So I don’t close the lid of the grill?
Correct. Thank you for your question.
Thank you! My filets turn out perfect every single time now.
Great to hear! Thank you for your feedback!
You did not cut the filet to the camera... :(
An unfortunate oversight.
Cook with top closed?
No need if your grill can maintain temperature. Thank you for your question.
Did it. Killed it. Best filets ive ever had hands down.
Our favorite feedback. Thank you for the perfect Christmas gift.
If dont want extra moisture why introduce water?!?!?!
Personal preference and a bit capricious. Because the steaks are shipped in vacuum packs, a layer of blood forms during shipping. Rinsing it off has a more pleasant feel when manipulating them during prep and seasoning. Completely unnecessary. Thank you for writing.
How many inches thick were your steaks?
About 4.
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.
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!
I've found that most ppl. like it it a little more done than that. That's prolly gonna be a little rare in the middle for that thick of steak.
Hi Mr. Ross, we made the mistake of not cutting the steak on camera. We've been reminded of this faux pas dozens of times. We selected 12 oz steaks because of their dramatic, tall, smokestack look. The chef in the video was able to cook them to medium rare. I know because I was there and saw the correct shade of pink. That stated, we agree with you since most home chefs will grill a 6 to 8 oz filet. Thank you for taking the time to write and share your observation.
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.
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.
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.
How long do you let the steak rest in foil after grilling?
Not long, Mr. Ox. We like to serve them hot so, ideally, the meal is ready when the steaks come off the grill and we're ready to serve shortly thereafter.
@@BestFiletMignon Just tried it tonight - according to your prep. I let them rest for 3 minutes or so. They were great. Thank you for posting.
@@ollieox9181 Thanks for the feedback. Glad they turned out right!
I'm confused , this is titled best Filet Mignon and the video does not show the process of searing and roasting the filet. The Filet is an afterthought not even cut into when it finally makes its appearance.
Thanks for pointing this out. Rushed a bit too much.
It would sure be nice to have you at my house!
Can't have everything! Have a happy 4th!
Shock the meat lol
Expected nothing less from that username!
@@BestFiletMignon love to get the content creator to comment back on a decade old video 😂 well done sir. I followed your video to the T tonight and the steaks came out perfect 👍
@@supersarcastic428 Glad we were able to provide a little assistance. Thank you for taking the time to write and let us know. Always appreciated.
Imagine making a cooking video on how to grill a steak and never cutting into it to show if it was actually medium rare 😂
Yep, got that feedback dozens of times. Definitely an oversight on our part.
Guy can set a plate! This was all around n11ce
Thank you!
Your two o’clock is fine but your ten o’clock is off, it’s eight o’clock two ten! And in the beginning you said that you didn’t what to add salt five minutes later you did! I think you’re confused
We've had this question come up before. Watch it again, if you wish, and you'll see that the clock numbers are correct. We don't salt right out of the bag. We salt in preparation for grilling. On that point, we've had different feedback and it's all valuable and appreciated. Thanks for taking the time to write.
This guy is the filet whisperer
Brilliant!
Thank you!! I think you just changed my life.
Glad we were able to help a little.
Handsome AND a great cook!