Uploaded July 2024 | Updated September 2026, 2 weeks ago
A filet mignon is a trophy steak cut that’s prized for its tenderness. And yet, most conventional cooking techniques, like pan-searing, reverse-searing, and grilling, end up toughening the super tender meat.
We decided to lean into the cut’s unique tenderness, utilizing a method that’s rarely used for steaks: poaching!
A gentle poach in umami-rich, thyme-scented beef broth kept at a precise temperature cooks the steak exactly how you like it, all while keeping those delicate meat fibers super relaxed. The result is super tender tenderloin. And what the steak loses out on in terms of Maillard browning and all the roasty notes of a hard sear, we make up for it with a burnt-caramel sauce made with the poaching liquid.
Watch ChefSteps co-founder Grant Crilly demonstrate a novel technique for serving up the most tender and tasty filet mignon you’ve ever seen.
[Time code]
0:00 - How to make super-tender filet mignon
1:17 - How to make the poaching liquid
3:45 - Poach the filet mignon
8:10 - How to make the sauce
12:48 - Heat filet mignon and serve
Check out the Poached Filet Mignon recipe: chefsteps.com/activities/poached-filet-mignon
Equipment:
Buy a Control Freak Home: breville.oie8.net/9goeDy
Ingredient:
Buy filet mignons: snakeriverfarms.pxf.io/g1AGnB
Follow us:
instagram.com/chefsteps
facebook.com/Chefsteps
ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: chefsteps.com
A filet mignon is a trophy steak cut that’s prized for its tenderness. And yet, most conventional cooking techniques, like pan-searing, reverse-searing, and grilling, end up toughening the super tender meat.
We decided to lean into the cut’s unique tenderness, utilizing a method that’s rarely used for steaks: poaching!
A gentle poach in umami-rich, thyme-scented beef broth kept at a precise temperature cooks the steak exactly how you like it, all while keeping those delicate meat fibers super relaxed. The result is super tender tenderloin. And what the steak loses out on in terms of Maillard browning and all the roasty notes of a hard sear, we make up for it with a burnt-caramel sauce made with the poaching liquid.
Watch ChefSteps co-founder Grant Crilly demonstrate a novel technique for serving up the most tender and tasty filet mignon you’ve ever seen.
[Time code]
0:00 - How to make super-tender filet mignon
1:17 - How to make the poaching liquid
3:45 - Poach the filet mignon
8:10 - How to make the sauce
12:48 - Heat filet mignon and serve
Check out the Poached Filet Mignon recipe: chefsteps.com/activities/poached-filet-mignon
Equipment:
Buy a Control Freak Home: breville.oie8.net/9goeDy
Ingredient:
Buy filet mignons: snakeriverfarms.pxf.io/g1AGnB
Follow us:
instagram.com/chefsteps
facebook.com/Chefsteps
ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: chefsteps.com
