Chicken Culinary Guide
The most cooked protein in the home kitchen — and the most mishandled. Not because it's difficult. Because most people were never taught the mechanics.
How to Cook Filet Mignon - Medium Rare
The Ultimate Stovetop Filet Mignon
Achieve a perfect, restaurant-quality medium-rare filet mignon at home. This tutorial guides you through the stovetop searing and butter-basting technique.
The Art of the Tenderloin
Filet mignon, the most tender cut of beef from the tenderloin, deserves to be cooked with care. This video demystifies the process, showing you how to get a deep, flavorful crust on the outside while keeping the inside juicy and perfectly medium-rare. No fancy equipment needed—just a good pan and the right technique.
From seasoning generously to the final butter baste, every step is crucial for developing maximum flavor. Learn the timings, temperature control, and the importance of letting the steak rest to lock in all the delicious juices.
Tips for Filet Perfection
- Room Temperature: Let your steak sit out for 20-30 minutes before cooking for a more even cook.
- Pat it Dry: A dry surface is essential for getting a good sear. Pat the filet thoroughly with paper towels.
- Hot Pan, High-Smoke Oil: Get your pan very hot before adding the steak. Use an oil like sunflower or canola oil that can handle the heat.
- Rest is Best: Always let your cooked steak rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat.
Essential Equipment
- Heavy-Bottomed Skillet (Cast Iron or Stainless Steel)
- Tongs
- A Large Spoon (for basting)
Classic Pairings
Serve your filet with:
- Creamy Mashed Potatoes
- Roasted Asparagus
- A Red Wine Pan Sauce
- Garlic Herb Butter
Watch the technique. Then go deeper.
These videos cover chicken from every angle — how to break it down, cook it with control, and build the stock that makes everything else taste better. Each video is a window into professional technique. The Academy is where you learn to own it.
How To Trim Chicken Breast Like a Gourmet Chef
How to Cook Chicken Breast on the Stovetop — Extended Edition
How to Make Robust Chicken and Poultry Stocks
Cutting Chicken Breast — Strips, Fingers, Fajitas, Tenders & Slices
How to Cook Sliced and Cubed Chicken Breast
How to Butterfly a Chicken Breast
Chicken Wings — Air Fryer
Cooking Chicken Thighs — Skinless, Bone-In, Cast Iron
The video shows you the what. The Academy teaches you the why.
Knowing how to execute a technique once is different from understanding it well enough to adapt, troubleshoot, and repeat it in any situation. The DIY Gourmet Academy goes deeper: the mechanics of heat, the logic of knife work, and the systems that make professional kitchens consistent.