Always get meat as tender as filet mignon with these smart methods

### Always Get Meat as Tender as Filet Mignon with These Smart Methods

Nothing beats the melt-in-your-mouth tenderness of a **filet mignon**. But while this cut of meat is naturally tender, many other cuts of meat can be just as tender with the right techniques. Whether you’re cooking **steak**, **beef**, **pork**, or even **chicken**, knowing the right methods to tenderize and cook meat can transform your meals from good to amazing.

Achieving the tender, juicy texture of a **filet mignon** isn’t as difficult as it may seem, and you don’t always need to buy expensive cuts of meat to enjoy that tenderness. Here are some smart methods to help you get meat as tender as filet mignon, every time.

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### 1. **Choose the Right Cut of Meat**

The foundation of tender meat starts before you even begin cooking. While some cuts, like filet mignon, are inherently tender, others, like brisket or flank steak, are tougher and need more attention to achieve the same tenderness.

– **Tender cuts**: These include **filet mignon**, **ribeye**, **sirloin**, and **chicken breasts**. They naturally have less connective tissue, making them more tender.
– **Tough cuts**: These include **chuck roast**, **flank steak**, **brisket**, and **skirt steak**. They contain more muscle fibers and connective tissue, so they need special cooking techniques to become tender.

While the cut matters, there are ways to tenderize tougher cuts and make them just as tender as more expensive options.

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### 2. **Use the Right Cooking Method**

Cooking method plays a huge role in how tender meat will turn out. The wrong cooking technique can lead to dry, tough meat, but the right one can turn even a tough cut into something melt-in-your-mouth tender.

– **Slow cooking**: Braising or slow-roasting tougher cuts of meat at low temperatures over long periods of time helps break down connective tissue and collagen, transforming the meat into a tender delight. This method is perfect for cuts like **brisket**, **chuck roast**, and **short ribs**.
– **Grilling or pan-searing**: For tender cuts like **filet mignon**, **ribeye**, or **pork tenderloin**, high-heat cooking methods such as grilling or pan-searing can help lock in the juices while keeping the meat tender and juicy. Just be sure not to overcook these cuts, as they are best cooked to medium-rare or medium for optimal tenderness.
– **Sous vide**: If you have access to a sous-vide machine, this method is ideal for achieving perfect, melt-in-your-mouth tenderness. The slow, low-temperature cooking process keeps the meat at the perfect level of doneness for hours, breaking down the fibers without overcooking the meat. This is great for steaks and pork chops.

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### 3. **Use a Meat Tenderizer**

For those tougher cuts, **meat tenderizers** can be a game-changer. There are two main types: **physical tenderizers** and **chemical tenderizers**.

– **Physical tenderizers**: These are tools like **meat mallets** or **tenderizing hammers** that work by physically breaking down the muscle fibers in the meat. Simply place your meat on a cutting board and gently pound it with the mallet until it’s evenly tenderized. This works especially well for cuts like **flank steak** or **chicken breasts**.
– **Chemical tenderizers**: Enzymes like **papain** (from papaya) and **bromelain** (from pineapple) are natural tenderizers that break down proteins in the meat, making it softer. You can use a commercial meat tenderizer or make your own marinade with ingredients like **pineapple juice**, **papaya**, or **kiwi**, which contain these enzymes. Just be careful not to marinate the meat for too long, as it can become too soft and mushy.

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