	Basics Refrigerator Storage (35°F to 40°F) 3 to 4 days Freezer Storage (0°F or colder) 6 to 12 months How Much? 1 pound yield 4 (3-ounce) cooked, trimmed servings

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Beef Tenderloin Steak aka Filet Mignon

Beef tenderloin is the most tender beef cut. Lean yet succulent, boneless tenderloin steaks are both elegant and convenient with a fine buttery texture, subtle flavor and compact shape. Quick cooking, waste-free and versatile, they are well suited for grilling, skillet cooking, broiling, and cutting into pieces for kabobs or strips for a stir-fry. Serve as individual steaks or slice for special salads, sandwiches or pasta dishes.

Grilling

Beef Tenderloin Steaks (1 inch thick)
Grill steaks, uncovered, over medium, ash-covered coals 13 to 15 minutes for medium rare to medium doneness, turning occasionally.

Beef Tenderloin Steaks (1-1/2 inches thick)
Grill steaks, covered, over medium, ash-covered coals 14 to 16 minutes for medium rare to medium doneness, turning occasionally.

Broiling

Beef Tenderloin Steaks (1 inch thick)
Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare to medium doneness, turning once.

Beef Tenderloin Steaks (1-1/2 inches thick)
Place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 18 to 22 minutes for medium rare to medium doneness, turning once.

Skillet Cooking

Beef Tenderloin Steaks (1/2 inch thick)
Heat heavy nonstick skillet over medium-high heat until hot. Place steaks in skillet. Do not crowd. Cook, uncovered, 3-1/2 to 5-1/2 minutes for medium rare to medium doneness, turning once.

Beef Tenderloin Steaks (3/4 to 1 inch thick)
Heat heavy nonstick skillet over medium heat until hot. Place steaks in skillet. Do not crowd. Cook steaks (3/4 inch thick), uncovered, 7 to 9 minutes (steaks 1 inch thick, 10 to 13 minutes) for medium rare to medium doneness, turning occasionally.

Cooking Tips

Pat raw steaks dry with paper towels to promote browning.
To add flavor, season steaks with a rub just before cooking, or marinate briefly.
Cook over medium heat; high heat chars the outside before the inside is done. Thin-cut steaks can be cooked at a higher temperature.
Turn with tongs or spatula; piercing causes loss of flavorful juices.

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Determining Doneness

For best results, cook steaks to medium rare (145°F) or medium (160°F) doneness. Do not overcook.

Use instant-read thermometer for the most accurate methods. Insert thermometer horizontally from side of steak into center.
To judge doneness visually, make a small slit near center of steak and check color.

Medium rare = pink in center, slightly brown toward exterior
Medium = light pink in center, brown toward exterior

Basics