Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

The defining quality of a <a href="https://www.chefsteps.com/cuts/beef-filet-mignon">filet mignon</a> is its tenderness. With relatively little intramuscular fat and a tight muscle grain structure, most tenderloin steaks can be cut with a spoon. In fact, the tenderloin is so tender that almost any classic cooking method will make it less tender—apply heat to the tender bundles of muscle fibers and they tighten and contract. We came up with a way to keep that tenderness intact! By poaching tenderloin steaks gently in beef broth, we bring steaks up to serving temperature in the gentlest way possible.

Poached Filet Mignon