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Luxurious Argentine Fillet Mignon
Valentine’s Day calls for a dinner that’s indulgent, memorable, and effortlessly impressive. Cooking an award-winning Argentine fillet mignon at home is the ultimate way to celebrate. With the right portioning, seasoning, and wine pairing, you can enjoy a restaurant-quality experience in your own kitchen.
This recipe uses a whole premium Black Label Argentine Fillet, making it convenient to portion steaks, cook exactly what you need, and freeze the rest for future meals. It’s simple, luxurious, and a joy to share with someone special.
Method
1. Prepare your fillet:
Trim any remaining silver skin. Slice the Chateaubriand (centre and head) into thick medallion steaks. Portion the tail as desired — it can be roasted, pan-fried, or frozen for later.
2. Bring to room temperature:
Remove the steaks from the fridge 30 minutes before cooking. This ensures even cooking and a tender result.
3. Season generously:
Pat the steaks dry, rub with olive oil, and season well with salt and black pepper.
4. Heat your pan:
Use a heavy frying pan over high heat until smoking hot for the perfect sear.
5. Sear the steaks:
Cook medallions 2–3 minutes per side for medium-rare. During the last minute, add butter, garlic, and herbs, basting the steaks with melted butter.
6. Rest the steaks:
Remove from the pan and let rest 5–10 minutes to retain all juices.
7. Serve:
Plate the medallions with your chosen sides and enjoy with a glass of Argentine Malbec or Cabernet Sauvignon.
Tips & Tricks
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Perfect sear: Always use a very hot pan and don’t overcrowd it. Work in batches if needed.
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Thickness matters: Cut medallions 2–3cm thick for true fillet mignon texture.
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Portioning: Use the centre for medallions or a fillet roast, the tail for smaller steaks, stir-fries, or freezing.
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Resting: Never skip resting; it keeps the meat juicy and tender.
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Seasoning: Simple salt and freshly ground pepper allow the premium beef flavour to shine.
Wine Pairing
A quality steak deserves a quality wine:
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Luigi Bosca de Sangre Malbec: Deep, fruity notes balance the lean richness of the fillet.
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Rutini Collection Cabernet Franc: Slightly bolder tannins highlight the beef’s subtle umami and buttery texture.
Fillet Mignon Doneness Guide (per 200–250g steak)
| Doneness | Internal Temp | Sear Time (per side) | Notes |
|---|---|---|---|
| Rare | 48–50°C | 2 min | Very soft, bright red centre. Rest 5 min. |
| Medium-Rare (Recommended) | 52–54°C | 2–3 min | Juicy, warm red centre — classic fillet mignon experience. Rest 5–10 min. |
| Medium | 56–58°C | 3–4 min | Slightly pink centre, firm but tender. Rest 5–10 min. |
| Medium-Well | 60–62°C | 4–5 min | Mostly cooked, faint pink in centre. Rest 5 min. |
| Well Done | 65–68°C | 5–6 min | Fully cooked through, firmer texture. Rest 5 min. |
Notes by Portion Size
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200–250g medallions: Follow the sear times above for best results.
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Smaller steaks (150–180g): Reduce sear time by 30–45 seconds per side.
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Larger steaks (300g+): Add 1–2 min per side and ensure internal temp is measured with a thermometer.
FAQs
Q1: What is the Chateaubriand portion of the fillet?
A: The Chateaubriand is the centre and head of the fillet, prized for its uniform thickness, tenderness, and buttery texture. It’s perfect for thick medallion steaks or a luxurious fillet roast.
Q2: How should I portion the whole fillet?
A: Slice the centre for medallions, use the tail for smaller steaks or roasts, and freeze any leftover portions for future meals. Most of the trimming is already done, so it’s simple and convenient.
Q3: How do I cook the fillet for the best results?
A: Sear medallion steaks 2–3 minutes per side for medium-rare in a very hot pan, finishing with butter, garlic, and herbs. Always let the steaks rest for 5–10 minutes to keep them juicy and tender.
