Remember how we discussed being visual people? Okay, ME being a visual person.

Well, that applies to food presentation as well.

When I eat, I like it to be a feast for ALL the senses – not just my taste buds. I think everyone can appreciate the extra effort.

The same meal slapped on a paper plate without rhyme or reason tastes differently when presented on a beautiful dish and arranged in an eye-pleasing manner.

Don’t you agree?

It might be the exact same food, but we will perceive the well-plated version to TASTE better.

We don’t just taste with our taste buds. We taste with our eyes as well.

And a filet mignon definitely deserves to be plated well.

So how does one plate a filet successfully?

1. Choose a plate that is simple and elegant – like your steaks. A basic, white, circular plate will do nicely. That way, the colors and arrangement of the food can be easily seen.
2. Consider color and texture. Pair your filet mignon with greens, reds and yellows for beautiful effect.
3. Think of symmetry, design and balance. A heaping pile on the left side of the plate is not visually pleasing. Space it out – think of it like a painting.
4. Minimalist is best. Leave space on the plate and don’t pile it on.
5. Go up. Finer restaurants stack up rather than space outward. It gives the plate visual depth and provides white space on the plate. Beautiful!
6. Do it sparingly, but do garnish with spices, and a dab of sauce for color and embellishment and flavor.

And, remember, if it’s beautiful to you, it’s probably beautiful to whomever sits down at your table. So take the time to plate your filet mignon well.

Your guests/family/friends will appreciate you – and the filet – that much more!

Are you a visual person?

I am.

Sometimes I just need someone to SHOW me how to do something. Seems like with YouTube and social media, video is the quickest way to thoroughly explain a topic.

And what better topic than steak? Filet mignon, to be exact.

The corporate chef for The Kansas City Steak Company has put together a video that provides tips on preparing their #1 best seller – the filet mignon.

It’s tender. It’s juicy. It’s buttery soft. But cook it wrong and it’ll taste like a hockey puck.

Trust me.

These steaks are delicate so you want to treat your filet with tender loving care. That way, it’ll love you right back.

Like it wrapped with bacon? Done.

Marinated? Check.

Bone-in or without? Sure!

So many choices. And when done right, this cut is brimming with flavor and leaves a lasting impression. It’s cut from the beef tenderloin roast and it’s really special.

So, what are the chef’s main tips?

1. Make sure it’s aged 28 days and the fat has been hand removed. That way, the beautiful beef shines through.
2. Check to ensure it’s well marbled for optimal flavor.
3. Thaw frozen steaks overnight in your refrigerator.
4. Take them out about a half hour before and let them come up to room temperature. That will allow them to cook evenly on the grill.
5. Use a clean, hot grill cranked up to 500 degrees Fahrenheit.
6. A high, dry heat works best with a low fat content steak like filet mignon.
7. It’s recommended to cook these steaks to medium rare for best results. Do not overcook. (Remember the hockey puck?)
8. Season all sides of the filet mignon so the natural flavor is brought out in every single bite.
9. Keep one side of the grill hot and the other side on medium. Halfway through, move the steaks to the medium side so that they continue to cook but don’t burn on the outside.
10. Cook to an internal temperature of 128 degrees Fahrenheit. Use a meat thermometer in the center of the steak to test. Don’t ever check with a knife.
11. Let the steaks rest on a platter for 5-10 minutes. They won’t get cold! This allows the natural juices to flavor the whole steak.

Follow these chef tips for a beautiful filet mignon every time! And watch more videos here: https://www.youtube.com/watch?v=BQ_4TmXyDks

What’s the best way to grill a steak?

Depends on the cut.

A filet mignon, for instance, requires extra loving care.

It’s tender and should be juicy. Overcooking it is a total waste of time.

Why do it? It ruins an exquisite piece of meat.

Want to know how long to cook a filet to perfection? Check out this informative Steak Grilling Chart. It’ll tell you exactly how long to grill each side according to how thick your filet mignon is.

Looking to try a complementary wine? Consult this Wine and Food Pairing Guide. It’ll steer you in the right direction, for sure.

I’m thinking something red and sophisticated.

Need tips on how to broil, pan sear or measure doneness? Got your info right here. Along with specific tips for preparing filet mignon like grilling the sides as well as the top and bottom. I know I never thought about that until I read these chef tips.

And once you’ve become thoroughly educated on the intricacies of the beautiful filet mignon, try this amazing filet recipe for Grilled Filet With Avocado Buerre Blanc. Grilled is how I prefer my filet mignon. How about you?

Grilled Filet With Avocado Buerre Blanc

Ingredients:
4 (6oz.) Filet Mignon
1 cup dry white wine
1/2 cup white wine vinegar
1 shallot minced
1 stick cold, unsalted butter cut into small pieces
1/2 ripe avocado

Directions: Season both sides of steaks with salt and pepper and place on the grill, after three minutes turn a quarter turn. After three more minutes flip and after three more minutes, one more quarter turn and cook for a final three minutes, this will give your steaks perfect “cross-hatch” grill marks and a medium steak.

Using a fork or food processor, mash the avocado into a smooth paste. Put vinegar, wine and shallot in a small sauce pan and reduce over high flame until only a ¼ cup of liquid remains, remove from flame. Strain out the shallot and dispose. Return the liquid to the pan and add the cold butter a piece or two at a time and whisk to melt evenly. Once the butter is incorporated, add the avocado and stir to create a smooth and creamy sauce. If the sauce is too thick, thin with a little white wine. Strain out any lumps and serve with the grilled Filet Mignon.

Servings: 4