How To Butterfly A Filet Mignon?

When it comes to preparing a filet mignon, many people prefer the method known as “butterflying.

This technique allows you to create an even thickness throughout the entire steak by slicing it in half horizontally and then folding it in half again so that the two halves are now mirrored images of each other.

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How To Butterfly A Filet Mignon

If you’re looking for a delicious and juicy steak, then you should definitely butterfly it! But before you can do that, you’ll need to get a sharp knife and make some simple cuts.

Here’s how: Get your filet laid out on your cutting board so that the meat is lying flat. Angle your knife towards the center of the filet and make two small cuts – one on top of the other.

Open up the filet like a book and lay it down so that the meat is now divided in half along its thickness, with each half lying on opposite sides of your cutting board. Use a serrated knife to slice down the middle of thefilet, creating two even halves.

Now use your fingers and thumbs to gently spread open each half of the filet like a butterfly. Make sure not to cut into the underlying muscle!

Season both sides of the filet with salt and pepper, then place it back on your cutting board and make another series of cuts along its length, this time angling them away from you.

You should now have four even slices from top to bottom (pictured below). Layout one slice on your work surface and top with another slice that’s slightly smaller in diameter than the first (this will be your “body”).

Now use your hands to press down firmly on both edges of the larger slice so that they adhere to the smaller one.

Make sure not to overlap any edges or you’ll end up with a Frankenstein’s monster steak! Repeat this process with the remaining three slices, making sure to reserve some extra marinade for later (pictured above).

Get A Sharp Knife

When it comes to preparing a filet mignon, the key is to get a sharp knife that will make the process go smoothly. You can use a variety of techniques when butterflying a filet mignon including using an electric knife or a manual one.

It’s important to understand how to hold the steak so you can butterfly it without damaging it. Once you have the filet butterfly ready, follow these steps for cooking – starting with medium-rare and finishing at your desired level of doneness.

Filet mignons are a luxury item and should only be cooked to perfection if you want to enjoy its delicious flavor profile. If you have any questions about preparing or cooking your filet mignon, be sure to ask your butcher before purchase!

Make Two Cuts, Angling Them Towards The Center Of The Filet.

Butterfly a filet mignon by making two cuts, angling them towards the center of the steak. When making these angled cuts, make sure to hold onto the steak so it doesn’t fall apart.

Once you have made your cuts, use a chef’s knife to butterfly the steak open. Next, season it with salt and pepper before cooking according to your preference. Because filet mignons are thin, they cook quickly and should be eaten rare or medium-rare.

Do not overcook this delicate cut of beef and enjoy every succulent bite! Make sure to serve it with a rich sauce or glaze as an added bonus for your guests at dinner party or special event.

If you want to prepare this dish ahead of time, try wrapping it in plastic wrap and storing in the fridge for up to four hours prior to cooking.

Finally, when grilling or broiling your filet mignon, avoid direct flame contact and cook over indirect heat instead for perfect results each time!

Open Up The Filet Like A Book, So That The Meat Is Lying Flat On Your Cutting Board.

To butterfly a filet, start by opening it up like a book so that the meat is lying flat on your cutting board. Use a sharp knife to make thin slices perpendicular to the grain of the meat.

Then, use your fingers to gently press down on one end of each slice, and lift it up and over the filet mignon so that the open end faces down again. Make sure that you keep the ends of the slices tucked under so that they don’t fall off while you’re cooking.

Next, cook the filet according to your preferred method, and then enjoy!

Using A Serrated Knife, Slice Down The Middle Of The Filet, Creating Two Even Halves.

Butterfly steak is a popular item at restaurants and home cookouts. It is simple to do, but the results are stunning. First, cut off the excess fat from both sides of the steak then slice it into two even halves using a serrated knife.

Next, make a shallow “V” with your fingers on one half of the steak then fold it in half so that the “V” points towards you. Finally, use your fingers to press down on one end of the folded portion and open it up like a butterfly. Serve immediately or wrap in foil and refrigerate for later use.

Butterfly steak is perfect for those who want something special for dinner but don’t want to spend a lot of time cooking it. You can also butterfly thinner cuts of meat such as chicken breasts or pork tenderloin this way too!

Now Using Your Fingers And Thumbs, Gently Spread Open Each Half Of The Filet Like A Butterfly. Make Sure Not To Cut Into The Underlying Muscle!

To butterfly a filet mignon, first make sure you have the correct cut of meat. Next, using your fingers and thumbs spread open each half of the steak like a butterfly. Don’t cut into the underlying muscle! Be gentle while doing this so that you don’t ruin your steak.

Once opened, place the filet on a serving tray or cutting board and enjoy!

Season Both Sides Of The Filet With Salt And Pepper, Then Place It Back On Your Cutting Board And Make Another Series Of Cuts Along Its Length, This Time Angling Them Away From You. You Should Now Have Four Even Slices From Top To Bottom.

Seasoning your filet with salt and pepper before placing it back on the cutting board will help make sure that the meat doesn’t stick to the board while you are butterflying it.

Angling your cuts away from you will create four even slices from top to bottom. When butterflying a filet, make sure to keep a firm grip on the steak so that it doesn’t slip off of the board.

Use a sharp knife to butterfly the filet, being careful not to cut into its juices or into yourself. Once you have butterflyed the filet, let it rest for a few minutes before slicing into it. Serve your filet sliced into thin pieces and enjoy!

Lay Out One Slice On Your Work Surface And Top With Another Slice That’S Slightly Smaller In Diameter Than The First (This Will Be Your “Body”). Now Use Your Hands To Press Down Firmly On Both Edges Of The Larger Slice So That They Adhere To The Smaller One.

Make Sure Not To Overlap Any Edges Or You’Ll End Up With A Frankenstein’S Monster Steak! Repeat This Process With The Remaining Three Slices, Making Sure To Reserve Some Extra Marinade For Later.

For a delicious and easy filet mignon that’s sure to impress, follow these simple steps: First, lay out one slice on your work surface and top with another slice that’s slightly smaller in diameter than the first (this will be your “body”).

Now use your hands to press down firmly on both edges of the larger slice so that they adhere to the smaller one.

Make sure not to overlap any edges or you’ll end up with a Frankenstein’s monster steak! Repeat this process with the remaining three slices, making sure to reserve some extra marinade for later.

Conclusion

Butterflying a filet mignon is an easy and effective way to make it more tender and juicy. It also helps prevent the filet from becoming tough and chewy. Finally, butterflying Filet Mignons is a great way to add flavor and uniqueness to your meal.

If you’re interested in butterflying your own Filet Mignon, be sure to follow these simple steps.