PERFECT FILET MIGNON RECIPE
Learn how to cook the best filet mignon perfectly like a steakhouse, pan seared in a cast iron skillet & finished in the oven (with time chart!). This filet mignon recipe is EASY, juicy and flavorful.
Provided by Maya | Wholesome Yum
Categories Main Course
Time 15m
Number Of Ingredients 7
Steps:
- Remove your filet mignon from the fridge about 30 minutes before cooking to bring it to room temperature. (This will ensure even cooking.)
- Mash together half of the butter (1 tablespoon, 14 g), rosemary, thyme, and garlic. (Sprinkle in a little sea salt if using unsalted butter.) Form into a log and refrigerate until the last step.
- Preheat the oven to 400 degrees F (204 degrees C).
- Trim any connective tissue around the edges of the beef tenderloins. Season the filets liberally with sea salt and black pepper on both sides.
- Heat the cast iron skillet over medium-high heat, until the skillet is very hot. Melt the remaining butter (1 tablespoon, 14 g) in the skillet.
- Add the filets. Sear for 2 minutes on each side, without moving them around.
- Transfer the skillet to the preheated oven. Bake to desired level of doneness. (I recommend medium rare.) For a 2 in (5 cm)thick filet, that is 5 minutes for rare, 6 minutes for medium rare, 7 minutes for medium, or 8 minutes for medium well. Use a meat thermometer to check for the right temperature - 120 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, and 155 degrees F (68 degrees C) for medium well. The temperature will rise by another 5 degrees F while resting (see next step).
- Remove the filets from the oven and transfer to a plate. Top each with 1/2 tablespoon (7 g) of herb butter (slice the log of herb butter into four parts and put one on each steak). Let the steaks rest for 5 minutes before cutting.
Nutrition Facts : Calories 350 kcal, Carbohydrate 0.2 g, Protein 20 g, Fat 29 g, SaturatedFat 13 g, Cholesterol 88 mg, Sodium 57 mg, Fiber 0.04 g, Sugar 0.01 g, UnsaturatedFat 13 g, ServingSize 1 serving
FILET MIGNON WITH BLACKBERRIES
Sweet blackberries make a delicious sauce for a classic filet.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 8
Steps:
- Pat the steaks dry with paper towels and season generously with salt and pepper. In a heavy skillet, heat the oil over medium-high heat until almost smoking. Sear the steaks in the hot oil for 3 minutes per side for medium-rare. Transfer the steaks to a serving plate, tent with foil, and let stand.
- Using the same skillet, saute the shallots for 1 minute. Add the red wine, scraping up any browned bits on the bottom of the pan. Let wine boil until reduced by half. Add broth and blackberry preserves, return to a boil and reduce by half. (The sauce should coat the back of a spoon.) Whisk in the 2 tablespoons butter. Season sauce with additional salt and pepper, to taste.
- To serve, drizzle the sauce over the steaks. Place a pat of compound butter and scatter a few blackberries on the plate.
- Compound Butter:
- In a bowl, combine 1 stick butter and blackberries and mix well.
- Place on plastic wrap to mold into a log shape. Wrap and refrigerate until ready to serve.
BLACKBERRY HERB FILET MIGNON
Make and share this Blackberry Herb Filet Mignon recipe from Food.com.
Provided by GingerlyJ
Categories Steak
Time 6h15m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 8
Steps:
- in a ziploc bag add all ingrients except butter.
- marinate 6-8 hours.
- remove bag 30 minutes before cooking.
- melt butter in heavy bottom skillet.
- sear steaks until desired doneness.
- 5 minutes each side for rare, 10 minutes each side for well done.
Nutrition Facts : Calories 183.4, Fat 18.9, SaturatedFat 6.9, Cholesterol 22.9, Sodium 62.1, Carbohydrate 3.5, Fiber 1.9, Sugar 1.8, Protein 0.6
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