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 RUM BUTTER
I don't remember where this recipe came from, but we love it. Especially in the summer when we have the grill going.
Provided by Miss Annie
Categories Steak
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine half of rum, shallots, lime juice and pepper in shallow dish.
- Add steaks.
- Marinate 30 TO 60 minutes, turning once.
- Sprinkle with salt.
- Heat remaining rum, shallots, lime juice and pepper in small pan on preheated outdoor grill.
- Stir in butter a small piece at a time.
- Stir in parsley.
- Brush steaks with half of rum butter and grill 8 to 10 minutes.
- Turn and brush with remaining rum butter.
- Grill another 8 minutes or until desired doneness.
Nutrition Facts : Calories 171.2, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 354.3, Carbohydrate 2.1, Fiber 0.1, Sugar 0.1, Protein 0.4
FILET MIGNON WITH RICH BALSAMIC GLAZE
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.
Provided by LINDA W.
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g
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FILET MIGNON WITH GARLIC HERB BUTTER | BUTTER YOUR BISCUIT
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Reviews 295Calories 951 per servingCategory Entrees
- Remove steaks from the refrigerator and let come to room temperature for about 30 minutes. Season both sides with salt and pepper.
- Heat a cast-iron or oven-safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks. Cook for 2 minutes then flip and cook another 2 minutes, this gives the Filets a nice brown sear. Place pan in the oven and cook 7-8 minutes or until desired doneness. Using a meat thermometer you can check the temp. Rare - 120-125F, medium rare - 130-135F, medium - 140-145F, medium well - 150-155F and well done - 160-165F.
- Remove the skillet add the garlic herb butter and let rest 3 minutes. Serve garnish with fresh parsley and pan juices
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- Liberally season both sides of each steak with plenty of salt, as well as fresh cracked black pepper to taste. Place on a wire rack over a baking sheet and let sit at room temperature for at least 30 minutes, preferably a couple hours. If letting stand for more than one hour, keep in refrigerator, then let stand at room temperature 30 minutes before cooking.
- While steaks stand, make garlic-herb compound butter. Place all ingredients in a food processor and process until smooth. Spoon onto a piece of plastic wrap and roll into a log shape. Chill until firm.
- Preheat the oven to 250º F. Transfer baking sheet to oven. If using oven-safe meat thermometer with probe, insert now. Cook in oven until internal temperature reaches the desired degree based on the time chart in the recipe notes.
- Remove steaks from oven. Preheat a cast-iron skillet over high heat for 5 minutes while steaks rest. Pat steaks completely dry in order to get the best crust.
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