What the heck to do with a fillet?

[Greygoose]

Pan sear on the stove top with a lil butter and some rosemary
finish off in a 450 degree oven till 120 degs and rest for 10 mins.
put a dab of herbed butter on top and enjoy

[DTro]

Top with a mixture of gorgonzola, bacon bits, and extra virgin olive oil. Substitute butter if you prefer for the oil.

[Mosca]

Are they steaks, or is it a roast?

If it is a roast, I’ve done a couple roulades. Even though I lean toward the simple, roulades are pretty impressive when you pull one off. Tip learned from experience: don’t overstuff.

1.5 # Filet, trimmed
1/2 Cup Wild Mushroom Mix, Sautéed and Seasoned
1⁄4 Cup Caramelized Onions
2 Slice Aged Provolone
3 Cloves Garlic Confit
EVOO
S&P
Method:
Butterfly Filet. Rub Filet with Garlic confit. Season with S&P. Stuff Filet with Onions, Mushrooms and Provolone. Roll Filet back up and tie. Season the filet with EVOO and S&P. Roast at 425 for 20-25 minutes until Medium Rare, Medium. Rest, Slice and Serve.

Or,

1# Filet, trimmed
1⁄2 Cup Sautéed Baby Spinach
1 Roasted Red Pepper,Sliced
1⁄4 Cup Garlic Confit
S&P
Method:
Butterfly Filet. Rub Filet with Garlic confit. Season with S&P. Layer Spinach and Red Pepper on the filet. Roll Filet back up and tie. Season the filet with EVOO and S&P. Roast at 400* for 30 minutes until Medium Rare, Medium. Rest, Slice and Serve.

[SierraBBQGuy]

Steaks 1 1/2in thick

[WillTravelForFood]

Sauces (green peppercorn is a nice one) are a plus for a filet. We tend to go more rare than medium on a filet if you're looking for a temperature check.

Don't cut it up into a breakfast hash, as a contestant recently did on ALEX VS AMERICA on Food Network (the judges thought the concept was original, but took away points for the chef not taking into account that a filet would be a bad choice in that dish)

[Polarbear777]

[Oak Smoke]

Our favorite way to have fillet is butterflied, basted in melted butter, then dusted with a good blackening seasoning. A short stay in a hot CI skillet out on the grill and it’s ready. These are not well suited for indoor cooking, they smoke quite a bit. Blackening seasonings can run the gamut from very spicy to mild. With a little experimentation you can discover how you like yours. Honestly I cook ribeyes the same way several times a year.

[Panhead John]

Oak Smoke True dat! While I’ve never tried it with filets, I do blacken ribeyes several times a year also. They are great this way. This post has got me in the mood for a good filet, it’s been months since I’ve had one. I’ll try a blackened filet next time. What’s your ‘‘go to” blackened seasoning? My favorite is Louisiana Brands.

[captainlee]

Last night we went to Ziggie and Mad Dogs Steak House down here in Islamorada in the Keys. I had the 12oz Fillet. Cooked perfectly, simple salt, pepper and butter topping. Cut it with a fork tender, melt in you mouth great. By far my favorite cut. I don't like bacon wrapped, that does nothing for me.
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