5 cloves garlic Heat an oven safe skillet (metal or cast iron) over medium-high heat. The easiest and best way to cook filet mignon is on stove top, using a cast iron skillet. Delicious, perfectly cooked. No part of the content (digital photographs, recipes, articles, etc.) Total Carbohydrate This is quite possibly the most spectacular piece of steak you’ll ever make at home, just like Gordon Ramsey! 4 sprigs fresh thyme Season the steaks on all sides with salt and pepper. Kosher salt and freshly ground black pepper Like the recipe says follow the times . It’s also known as Tenderloin Steak, Beef Loin or Chateaubriand. Why is this the best way to cook filet mignon? Medium rare, 5-6 minutes. If you don’t have one, I highly recommend picking one up. Cook, without turning for 3 minutes, or until rare/ med-rare (130 – 140 degrees).
Filed Under: Recipes Tagged With: Butter, Garlic, Steak. Transfer the steaks to a plate and let rest for 5 minutes before slicing. Place on plate and allow to rest 5 minutes. Why is a Filet Mignon wrapped in bacon or covered with sauce7. Spoon the butter onto tin foil doing your best to reshape it to resemble a stick of butter. Preheat your oven to 425°F, putting the rack in the middle position. Medium well, 8-9 minutes. Read the disclosure policy here.
My name is Shawn, author behind Kitchen Swagger. This step allows the juices to retreat back in to the meat for maximum tenderness before serving.
This pan seared filet mignon recipe takes a total of 5 minutes to make, with 3 minutes resting time on the cast iron skillet. If you really adhere to cook times I promise you will never overcook a steak again. This pan seared filet mignon recipe takes a total of 5 minutes to make, with 3 minutes resting time on the cast iron skillet.
Serve. Pat dry the steak with paper towels to remove excess moisture. When you make a purchase through these links, you are directly supporting our Red Meat Lover channel here on YouTube. 12 oz filet mignon steak (2 pieces 6 oz. Stir in herbs and garlic until fully mixed. Filet with red wine and balsamic reduction, Everything you need to know about sous vide steak, Pan-Seared Ribeye Steak with Blue Cheese Butter Recipe, Pepper Crusted Blue Cheese Burgers Recipe, Garlic Butter Steelhead Trout in Foil Recipe, Roasted Brussels Sprouts with Bacon & Parmesan Cheese. This video will teach you how to cook a perfect Filet Mignon Steak in a cast iron skillet. Since we founded this channel, EVERY SINGLE DOLLAR earned from any affiliate program has been re-invested directly into creating new content for this channel. Generously salt, pepper filets, add garlic powder. Save my name, email, and website in this browser for the next time I comment. The best way to check is by measuring the internal temperature with an instant-read thermometer, and here are guidelines for a 1 ½ inch thick filet mignon: Note that you will need to add 2-3 more minutes for each additional 1/2 inch thickness. 1 tablespoon melted butter mixed with 1 teaspoon vegetable oil 2 (8-ounce) filet mignon steaks
Note: Cooking steaks at high temps in a skillet tends to get smokey. Cover the skillet with a lid will help seal in the juice and flavors. I’ve tried cooking filet mignon strictly on the stovetop for 6-7 minutes per side, but I feel like it tends to overcook the steak and sometimes burns the outside of your filet. This recipe is ideal for a 8-10 ounce portion, roughly 2-3 inches thick. Rub the meat with oil followed by coarse salt and pepper.
Add the filet(s) to the skillet. -Sear the edges for 1 minute (a total of 4 edges = 4 minutes). Sear filets 2 minutes per side on the stovetop in a cast iron skillet on high heat with real butter or oil and then immediately transfer to a preheated oven at 415° F. I typically bake filets for about 5-6 minutes for medium-rare. Refrigerate until 30 minutes before cooking. This steak recipe is only 459 calories per serving. This is important to bring your steak to its final serving temperature. Medium, 6-7 minutes.
So now that we've explained what the filet mignon is, we're ready to cook, the very first thing you need to … four 6-oz filets, 1 1/2 inches thick or similar. If you don’t have it, you can use kosher salt.
Place the filet down on the side you seared first in the skillet. For rare, bake for 4 minutes. The secret to cooking the perfect filet mignon is to combine pan searing with an oven finish. I’m glad I used a quick read thermometer instead of relying on the cook times in this recipe. A pre-heated cast-iron skillet provides the intense heat needed to sear the exterior of a steak to a crispy, flavorful golden-brown, while also cooking the interior to perfection. Heat up a cast-iron skillet on high heat. This fancy cut is best served with sides such as boiled potatoes, mashed potatoes, baby carrots, broccoli or a garden salad. Notify me of followup comments via e-mail. I wish I discovered this method a lot sooner, it’s simple enough and locks in all of the juices and flavors. https://www.bhg.com/recipes/how-to/cooking-basics/how-to-cook-filet-mignon If you don’t … 3.9 g Place the filet mignon in the hot pan to sear undisturbed for 2 minutes per side. Since it does very little work or weight-bearing, it is extremely tender. Required fields are marked *. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation. About 5 minutes before you're ready too cook, heat a cast iron skillet over medium-high heat. COPYRIGHT © 2020 Kitchen Swagger, all rights reserved. Remove the meat to a plate to rest for 5 minutes tented with foil to keep warm. Transfer your skillet directly to the oven. Save my name, email, and website in this browser for the next time I comment. When you have premium grade meat, you only need a few ingredients for seasonings and flavors: For the juiciest, tender and best restaurant quality steak at home, here are the tips and techniques. Carefully timing your cook time for steak always yields consistent results. If you don’t have one, just use another ovenproof skillet (no plastic handle). Just enough time to baste. When oil is just about to smoke, add steak. Add the garlic, thyme and 2 tablespoons of the butter. Resting the steak for 3 minutes after cooking. You can skip the grill because this foolproof recipe produces incredibly tender meat with a beautiful caramelized crust in just 15 minutes!
Cooking time depends on the thickness of the filet mignon and your desired doneness. According to the USDA a 6-oz filet mignon has 405 calories, similar to other high-end steaks. This is the best filet mignon recipe ever! Always let your steaks rest!
Serve the fillet mignon immediately with 1 tablespoon of unsalted butter on the top of the steak. Turn over and pan sear the other side for another 2-3 minutes.
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