Serving Filet Mignon

Video Transcript

"Hi, I'm chef Rainer Wickel and I'm here today with expertvillage.com. Well, we've just taken our fillets off of the grill and they look really good. Now remember, when we grill these we don't want to grill them for too long because traditionally fillet mignons are served pretty much medium, medium rare. Now if you want to cook them a little bit more, you want to make them medium well or well done, you can go ahead and do that, just because of the fact that this is such a really good cut of meat and no matter what it's gonna taste really good. But, it really will taste best when it's still kind of pink inside. You can actually make this particular dish with any type of steak. You know, if you don't want to use fillet mignon you can use any type of steak, a New York strip or a rib eye. This particular sauce just compliments the beef really well and it just gives it a really nice tangy flavor. So, let's go ahead and grab our spoon, and we're gonna put about a tablespoon on each fillet. All we want to do is, we wanna just have enough on there just to cover the top of it. We don't want to overwhelm the steak with the sauce because this is just going to compliment the flavor of it. So, just go ahead an put it on. Okay, now when you serve this it actually, you can serve this with any type of side dish. You can serve it with rice, you can serve it with potatoes, anything really compliments this, even vegetables or whatever you want to do. What we're really concentrating on right here is how we actually prepare these fillets. Well, this has been really fun and I'm looking forward to trying these. And this is how we serve our fillet mignons in red wine sauce."