Ultimate Filet Mignon Seasoning

March 29, 2009 by steph 

So lately, I’ve been scoring the full piece of USDA Choice Tenderloin from Costco.  This is the mostly trimmed whole piece that allows me ultimate flexbility with my creations.  My filets are never less than 3 inches thick and resemble a piece of chocolate cake.  (The chocolate cake analogy came up once when I had a filet at Smith and Wollensky in Las Vegas.  I was blown away at how something could be a meal and dessert at the same time).  Prices have been unreal lately at $6.99/lb for the “best of the best” cuts.  If you’re a real beef-o-phile like me, you know that Tenderloin is awesome for its buttery tenderness but flavor is not nearly as intense as some other cuts.

I’ve been trying to perfect my cast iron skillet – over technique but just can’t seem to get the oven hot enough to blast the outer crust I need to make the outer 1/4 crusty with joy…while leaving the inside a “baked” medium rare.

Of course each bite is still unbelievable since I rub a little olive oil (or grape seed oil) on the outside and coat every square inch with Ultimate Steak Seasoning.  Remember, when you think “I’ll just sprinkle some on,” double or triple that sprinkling.  Amateurs typically 1/4 of what’s required to deliver the Ultimate Steak.  Using that much seasoning does NOT cover the meat.  It brings it’s true character to the surface.  OK now I’m starving…

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