How to Cook the Filet Mignon

    Published: 06-16-2009
    Views: 97,133
    Chef Hector Playuk demonstrates how to cook Filet Mignon.

    Hector Playuk

    Hector Playuk is the newly appointed executive chef of Jack’s Restaurant & Bar located in the heart of Dupont Circle at 1527 17th Street, NW. His extensive culinary experience includes being the executive chef for the National Academy of Sciences in-house catering provider Sodexho, which is the leading provider of food and facilities management in the United States. Chef Playuk has also worked as executive chef in other notable Washington kitchens including 14K in the Hamilton Crowne Plaza Hotel; the Hilton Arlington Hotel; The Ritz Carlton Tysons Corner, as well as Café Milano. He began his culinary career in Buenos Aires; apprenticed under renowned Chef Gato Dumas at the Dumas Culinary School of Argentina, and graduated in 1992 from the esteemed Le Cordon Blue in Paris, France.

    Hi. My name is Hector Playuk, Executive Chef for Jacks Bar & Restaurant, in Washington DC. I will show you how to sear the meat for the Filet Mignon Rossini-Style.

    Very important, after we clean the filet, we use appropriate cutting board, the appropriate knife. I cut the meat for this dish between seven and eight ounces. At your home, you can cut the meat between six, six-and-a-half, it would be enough for this dish. Very important, nonstick pan, I use high flame. Ingredients about 2-3 spoon olive oil, I place a pinch of salt, pinch of pepper, make sure it is very hot then I would love to seal the meat. What we are going to do? We are going to seal top and the bottom and all around and then we will have the oven preheat at 400, we are going to place the meat for about -- it depends on the temperature that you want it. It can be medium-rare, it can be medium-well, it can be medium. Medium-rare is nice, juicy. Medium is when you have nice, it is not much juice and the meat is nice a little bit of red in the middle, medium-well will have the meat all the way cooked through. This is very important - we seal bottom first, turn around, seal on top. I like the pan high flame so you have got the nice texture on the meat. Very important that after you do this and you have got the oven ready, going to place the meat in the oven for about 15-20 minutes. We have got a nice texture of the meat; the oven is preheated, going to place the meat in the oven for about 15-20 minutes. You have a home you can do bigger pan, same process and you do four or five pieces of the meat, same both bottom, top, all around. Make sure you put all in the oven and this is how you sear the meat for the Filet Mignon Rossini-Style.