HOW TO cook Filet Mignon: SUPER CHEF vs SUPERMARKET

All right

So, this episode, Super Shopper Supermarket, like I told y'all before, man, we are going to dive into the meat department

We are going to dive into the seafood department

We going dairy, cheese, we going everywhere

But right now, the first cut of meat we're going to start with is a

fillet

It's easiest, the most accessible, almost everywhere

But I want to show people how to take this very expensive cut of meat that you get at a restaurant and show you how to make it at home

So, we're going to dive into the grass-fed

I believe we'll get the

grass-fed

Uh, I try to get grass-fed when I can

Uh, so we going to get the grass-fed filt minion, which is that super tender

Obviously, it's a tender loin cut of, uh, steak

So, we're going to start there today

How you doing? Can I get one piece of filt?

One piece of fillet? Yep

The uh, grass-fed grass? Yep. [Music] All right

So now we're back in the kitchen and this is all about, you know, teaching

This is teach one, reach one.

You know, that what they say

So what we got today, one of the meats we're doing today is a filt, a tender one

That's one of my favorite steaks

You know, it's known for its tenderness, is mild flavor

It is mild in flavor because doesn't have any fat and it's not worked as much

You know what I'm saying? So

therefore, it's not super meaty

Um, when I'm trying to introduce people to like stop eating well done steaks, this where I go to first, you know what I'm saying? And sometimes the fat will mess with people

So therefore, we have this beautiful tenderloin, which is the most I feel like the most known steak outside

of a ribeye

You know what I'm saying? So, I'm going to teach you how to cook this

So simple at home

Not many ingredients

So, we got a little avocado oil

I'm going to fresh fresh fresh cracked black pepper

And then we have this trigger

Tger anything rub salt, pepper, garlic

I love it

It's easy,

but it's amazing

Um I got some rosemary

I got some garlic and I have some Irish butter cuz I love Irish butter

That sounds simple, right? So, let's go ahead and put a little bit of oil on our steak

And literally, this is all you going to do at home

I know we've seen people butter basing steaks

for a long time now, but this just so happens to be, in my opinion, the best way to cook a tenderloin

Um, I would I don't usually butter base like ribeye, stuff like that

I'll cook those differently

Um, but when we go through all the steaks that have skirt steaks, flank steaks, I mean, we're going to

show you the best way and how to make them easy at home without having to overkill yourself

Cuz as much as I like Hold on, phone, alarm's off

As much as I like doing everything from scratch myself, man, y'all just be watching these videos and going to the next one

So, I want to

show you how to do something yourself at home

All right, so I'm going to flip that on over

Nice crust on here

My pan should be super hot

Hold on

Oh, should be super hot

And just let you know this is real

I got to go get some more butane. [Music]

Super simple

Add more cut

It took me two seconds to go

All right

So, now we're back

There we go

So, pan should be a little bit smoking

As you can tell, it's starting to go up

So, therefore, I use butane

I use these little burners

I'm trying to get a good sear

I get a

better sear on these because it was a B wise B, whatever it is

The flame is hotter

You get my pan hotter

I can get a better crust than I can on my stove

How many times has people seen someone cook something online somewhere? Beautiful crust

You do it at home

It ain't the same

This is one of the easy

secrets, man

Go get one of these for $30

You won't have no more problems searing off food

I guarantee you

So, put a little bit of oil in there

Ready? This is simple filt, man

Known for that firmness, known for being tender, known for just easy

Like, man, if you don't

want to chew that much, that's the route to go

You know what I'm saying? There are some steaks

I don't care what you say, you going to be chewing a little bit, even if it's cooked perfectly

So, as soon as I see this get a little hotter, I see a little smoke coming from it

I'm going get a good sear on it.

thin steak. [Music] There we go

Put this bad boy in the sink

So, this is easy

Filet minion, as they call them in uh the restaurants

Super easy

Don't you a really got to do much to it

I mean, like, you're

literally just going to let it sear

I like to add my butter a little bit later than some people will

Right now, I see many chefs throw the butter in, start getting the base in

Like, I like to wait a little bit

Make sure my steak is getting a good sear on it

Make sure I got some oil underneath there.

I like to give it a little second, and then we'll get this party going

All right, now it's been searing for about 3 minutes

I already put my garlic in that bad boy

I like using rosemary over time

Just a lot more pungent of a flavor

And I love Irish butter. my love language.

[Applause] [Music] Oh, here we go

Start the show

Here we go

Start the show

Easy, money

Easy, easy

I like to get one piece of rosemary on top so you get all that flavor through there

And then I'm just

flipping it

It's literally like spooning it over

That's all you're doing is picking it up and spooning it

I like to make sure I'm keeping it on the flame and you're just basting it beautifully

Just like that

Make sure you get that garlic in there.

Base that steak

Matter the temperature

I'm going for medium

Let's see if we can get there

No, we going to get there

Let me talk

You know what I'm saying? So, I'm going for medium

Basing that bad boy

Let's foamy butter

Ah, exactly what we're looking for.

All right, let's go ahead and flip this bad boy over

Nice crust. [Applause] And still basing it over

Herbs don't do no good up top if you ain't get no flavor

A little garlic up there.

[Applause] [Music] That's all your flavor right there

So, I'm just going to base that bad boy

I don't need to turn it on hail

You know, you go a little little prehel

You know what I'm saying? Turn it down a little bit so I don't squirt the butter

too much

There you go

Simple

Cook it on the bottom and the top

That's why we base it

Get that butter. delicate, flavorful

That's why my steak tastes better than the ones y'all make at home cuz we're not grilling this fillet

This is the best way in my opinion to

cook a fillet

Like I told you, we'll do other things that won't be butter based

But for me, a fillet number way to cook it

All right

So, we'll let this go for about another 3 minutes

I want a good medium on my steak and we'll be done.

Let this bad boy rest

Key, let it rest

Let me get my plate

Got a little bit of paper towel on that bad boy

And so, one thing to understand I did with this when I got it from the store, it still had a little butcher's twine on it

I didn't take the butcher's twine off of it yet because I don't want

the I didn't want the steak to come apart

Like sometimes they be cutting this from the end pieces and stuff

So, therefore, I'm going to go ahead and take this steak off

So, this is exactly how I want it

Look at this

Now, I give it one more minute.

Easiest way to know your steak temperatures, get a digital thermometer

If you get a digital thermometer, you need to take it off. [Music] At Home Cooks, take it off, then put it in the thickest part of the meat

That's how I would tell people do

it at home

Let me get that garlic though

See, I like that garlic

Looks so good

I like take that garlic and chop it down and add to my steak

Actually, that's what I'm going to do, bro

Come on, garlic

You going with me. [Music]

Ah, take that garlic

We're going to chop it down

Add it to the steak

Not this big old uncooked one, but the other ones are small

Let's let that rest for about 3 to 5 minutes. and we're slicing

Okay

All right

So, it's it's rested

You know what I'm saying? Time to wake

the kids up

All right

So, I told you the butcher twine is still on there

I like to wait until the end

So, man, sometimes these end pieces, boy, you'll take the butcher twine off and that mug will be an accordion underneath it

So, therefore, I like to just keep them in there until the end, you know

Go ahead

and take it off

Now, put to the side and then just slice

Very simple

Very, very, very simple

There we go

Look at beautiful

Boy, whoever did this know what they doing on the weekends and holidays

So, that is beautiful

And I hate that the colors like that, but it's beautiful

medium steak

Exactly what I was looking for

Then I'm going take this garlic, smash it down some

Chop, chop, chop, chop, chop, chop, chop, chop, chop

This why you should put a wet towel on your cutting boards, but this is like an improv thing

I

wasn't really planning on doing garlic part, but just that beautiful garlic

And then I'm just going to sprinkle the garlic right on top of it

Man, it's garlic

It's roasted garlic kind of

It's garlic that's been cooked

It's gar It's kungp garlic, you know

So it's very simple to make, easy as you

can see

Oh, I love that

This is the best way to cook a fillet at home

Simple, butterbasted

Get it in, get it out

Do it like this for your family

Make it easy

Super Shepard Supermarket

This is filet minyong

Next time you'll be seeing a lot more steaks from me.