Filets How To Do Filets Or Other Steaks In The Oven Recipes

PAN SEARED FILET MIGNON

Steps:

• Preheat oven to 400°. Start with 1 1/2 thick filets, about 8 oz each, and trimmed well. Remove any silver skin. If you have time, rest at room temperature for 30-60 minutes.
• Pat dry well with paper towels. Season all sides to taste. Just kosher salt and pepper will be fine. I use my homemade All-Purpose Seasoning -7:2:2. Season just before cooking or 1 hour before cooking to prevent the salt from pulling fluid out of the meat.
• In an oven-safe pan (I love my 10-inch cast iron), melt 1 tablespoon of butter over medium-high heat or use oil. When hot, sear both sides of the filets for 2-3 minutes-sear, flip, sear, and final flip before going to the oven.
• Transfer to the preheated oven. Cook to your desired done temperature minus about 3-5 degrees. For me, medium-rare is always about 8-10 minutes to get an internal temp of about 135°- 140°. If you want rare, check the internal temperature when the meat goes into the oven.
• I suggest checking the internal temperature after 4-5 minutes in the oven to see where you are on the internal temperature. Time can vary due to the exact temperature of the meat to start, the exact temperature of the oven, the pan used, and the thickness of the meat. Rare may take only a few minutes in the oven so beware if you want rare. DO NOT COOK BY TIME ALONE. YOU MUST CHECK THE INTERNAL TEMPERATURE. Times are provided to help planning only.
• Remove from pan and tent lightly with foil on a plate and let rest for 3-5 minutes before cutting. It needs to absorb fluids internally, and the temperature will rise a few more degrees during the rest.

FILET WITH MUSHROOM WINE SAUCE RECIPE

Steps:

• Remove steak from refrigerator 30 minutes prior to cooking. Season generously with salt and pepper.
• Over medium heat melt 2 tbsp. butter. Sauté onions for about 2 minutes until slightly tender, and then add mushrooms. Continue cooking until mushrooms and onions are tender. Set mushrooms and onions aside.
• Add 2 more tbsp. of butter to the same pan and allow to melt. Turn heat up to medium-high. Sear the filets for 3-4 minutes on each side until golden brown. Then, turn heat to low, cover the pan, and continue cooking to your desired internal temperature. Set filets on a cutting board to rest.
• Turn the heat to medium-low. Using the same pan, slowly add the wine and heavy cream, scraping the leftover cooking bits into the sauce. Add paprika, basil, and garlic to the sauce and stir together. Bring to a slight boil. Add the mushrooms and onions. Stir, and turn the heat to low. Allow to simmer for about 10 minutes (the sauce should thicken), stirring occasionally.
• If desired, you can stir in a mixture of cornstarch and water to the sauce to thicken.
• Serve filets with a generous amount of mushroom wine sauce on top. Enjoy!

FILETS, HOW TO DO FILETS (OR OTHER STEAKS) IN THE OVEN

Steps:

• Preheat the oven to 400 degrees.
• In a medium skillet, heat the canola oil until it is very hot.
• A cast iron frying pan, if you have one, works particularly well.
• Season the filets with salt and pepper on both sides.
• Sauté the filets briefly on each side in the hot oil, about 1 minute per side. Just get them nice and brown.
• Place the pan with the filets directly into the oven and roast for about 5-7 minutes for medium rare.
• Type of steak, oil, seasonings and degree of doneness are all up to your individual taste.