To butterfly filet mignon, slice it horizontally until the two halves are connected by a thin strip of meat. This procedure requires a steak knife, cutting board, a kitchen towel and paper towels. Butterflying filet mignon takes about one minute.
- Wash your hands
Wash your hands, and dry them on the kitchen towel.
- Prepare the filet
Place the filet on a clean, dry cutting board. If it is wet and slippery, blot it with paper towels. The meat must be dry enough to stay in one place during cutting.
- Stabilize the meat
Place the flat of one hand on top of the meat, and gently press it down. Pick up the knife, and hold it horizontally. Place the blade halfway between the top and bottom of the filet. Keep your other hand on the meat.
- Cut the filet
Gently move the knife back and forth through the meat. Make slow strokes, and watch the blade carefully. Stop when 1/2 inch of uncut meat remains. Remove the knife.
- Spread the meat halves
Open the filet like a book. If it does not open easily, deepen the butterfly cut before proceeding with the recipe. Handle the meat gently to avoid tearing the halves apart.