STEAKHOUSE STEAKS
Provided by Ina Garten
Time 37m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees.
- Heat a large cast-iron skillet over high heat for 5 to 7 minutes.
- Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the salt and pepper.
- When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. (Be sure the cooking area is well ventilated.) You'll probably need about 3 turns to sear the sides and about 10 minutes total.
- Remove the pan from the heat and arrange all the filets flat in the pan. Top each with a tablespoon of butter, then place the pan in the oven. Cook the filets for 8 to 12 minutes to 120 degrees for rare and 125 degrees for medium-rare. Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes.
RESTAURANT STYLE FILET MIGNON RECIPE - (4.4/5)
Provided by lauramae
Number Of Ingredients 9
Steps:
- Take 1/2 stick of butter, softened, and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon zest. Form into a log and refrigerate. Generously season the filet's with salt and pepper, approximately 1 teaspoon of seasoning per side. Heat the remainder of the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature. Preheat your oven to 400 degrees. Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking. Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is. In the last minute of cooking, take the log of compound butter and slice a nice thick piece to place on top. Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. (Note, this is medium rare kids. Some people don't like to eat cows while they are mooing, so clearly you can cook longer if your afraid of the pink.)
HOW TO COOK FILET MIGNON RECIPE BY TASTY
We get it: you deserve a treat. It's been a hard day (or maybe even a hard week) and well, you deserve a little bit of luxury: a lit candle, some wine, and some nice music. Oh, and don't forget the Best. Meal. Ever. Luckily, our filet mignon fits the bill: it simplifies a fancy restaurant dish into a homemade extravagance and the best part? Our recipe serves just one: that's right. It's allll for you!
Provided by Jody Tixier
Categories Lunch
Yield 1 serving
Number Of Ingredients 7
Steps:
- On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.
- Preheat the oven to 450˚F (230˚C).
- Generously season all sides of the filet mignon with salt and pepper.
- Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.
- Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.
- Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.
- Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.
- Transfer the pan to the oven for 7 minutes for a medium rare steak.
- Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 591 calories, Carbohydrate 1 gram, Fat 48 grams, Fiber 1 gram, Protein 37 grams, Sugar 0 grams
PORT WINE BALSAMIC FILET MIGNON
Years ago, I studied abroad in the beautiful city of Florence, Italy. During my 6 months in Tuscany I didn't have one bad meal--even the gas station food was something special. One evening my friend and I decided to treat ourselves to a beautiful steak dinner (on our parents' dime might I add, "Thanks, Mom!"). When the filet mignon came to the table it was covered in a sauce so dark, thick and luscious it almost looked like dark chocolate. Maybe it was the vino I was drinking but after the first bite I cried, I actually cried. The flavors were everything I wanted in a dish--the perfect balance of buttery, acidic, sweet, savory and umami. It was in that moment that I knew I had to recreate this dish at home. After some research and several taste tests, I got it! Now this dish has become one of my husband's favorites and we enjoy it together every Valentine's Day. It's the perfect date night meal you are sure to enjoy!
Provided by Danielle Sepsy
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Bring the port and white wine to a boil in a medium saucepan, lower the heat and simmer until the liquid has reduced to 2/3 cup.
- Sprinkle the steaks with salt and pepper and lightly dust with flour on both sides. Heat a cast-iron skillet over medium heat. Add the oil and 1 tablespoon of the butter. When the oil is hot, add the steaks to the skillet and top them with a few sprigs of thyme (just to get the essence). Cook for 4 minutes per side, or until they are cooked to your liking (see Cook's Note).
- Remove the steaks from the pan and set them aside on a plate to rest. Remove the thyme and discard. Add the wine reduction to the same skillet (do not clean the skillet) and bring to a simmer over medium heat, using a wooden spoon to scrape up any browned bits.
- Add the balsamic vinegar and simmer until the sauce thickens enough to coat the back of the spoon, 2 to 5 minutes.
- Turn off the heat and whisk in the remaining 2 tablespoons unsalted butter until smooth. Season with salt and pepper. Pour the sauce over the steak and garnish with microgreens.
- For the grilled asparagus: Toss the asparagus with 3 tablespoons olive oil, the juice from 1/2 a lemon and some salt and pepper. Heat a cast-iron grill pan over medium heat. When the pan is hot, grill the asparagus, turning occasionally, until it is tender and lightly charred, about 4 minutes. Season with more salt and a squeeze of lemon. Serve with the steak.
THE PERFECT FILET MIGNON
A luxe cut of meat like filet mignon needs little embellishment to shine. It's all about technique-and plenty of butter! Searing the steaks creates a beautiful crust and basting them with melted butter infused with garlic and thyme helps keep them tender. A quick pan sauce that comes together while the meat rests is the perfect finishing touch.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Firmly press the seasoning into the meat.
- Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the steaks and cook until a golden crust forms, about 2 minutes. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook's Note). Flip again and cook for 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes.
- Transfer the steaks to a plate to rest. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits.
- Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Remove the skillet from the heat and add the brandy. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Add the wine and cook until the liquid reduces by half, about 3 minutes. Add the beef stock and bring to a boil. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add salt and pepper to taste.
- To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.
STEAKHOUSE STEAKS
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
- Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
- When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
- Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
- Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
- Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
- Yield: 4 servings
PAN ROASTED FILET MIGNON WITH GREEN PEPPERCORNS
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the steaks generously with salt on both sides. Press the top and bottoms of the steaks into the peppercorns to crust on each side.
- Heat 2 tablespoons oil in a large heavy saute pan or cast-iron pan over medium-high heat until very hot. Add the steaks and sear for 3 to 4 minutes on each side. Cook until the internal temperature is around 125 degrees F for medium-rare. Remove the steaks from the pan and allow them to rest.
- In the same pan the steaks were cooked in, add the shallots along with the remaining tablespoon oil and the green peppercorns and reduce the heat to medium. Cook until the shallots are softened and lightly browned, 2 to 3 minutes.
- Turn off the heat, then add the brandy and return the heat to medium. Cook for 1 minute. Add the beef stock and cream, then reduce the liquid by half until thickened, 8 to 10 minutes. Season with salt as needed.
- Turn off the heat. Swirl in the butter and melt, stirring often. Return the steaks to the pan and coat with the sauce. Sprinkle with the parsley and a splash of red wine vinegar to balance the richness of the sauce. Place the steaks on a plate, then spoon the sauce over and serve.
More about "restaurant style filet mignon recipes"
RESTAURANT STYLE FILET MIGNON | HERB-BUTTER FINISH
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4.5/5 (6)Category Main CourseCuisine AmericanCalories 440 per serving
- Take the butter and mix well with the garlic, pepper, herbs, and lemon zest. Form into a log, wrap with plastic wrap and refrigerate.
- Heat an oven safe (cast iron is great) pan to a screaming hot temperature. Preheat your oven to 400 degrees.
- Sear the steaks for about 2-3 minutes per side until they have a nice brown crust. Once the steaks are browned on both sides, place them in the center of the oven for 6-8 minutes for medium rare, depending on how thick the steaks are.
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