Perfect Filet Mignon Recipe
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Ingredients: |
Ingredients: Filet steaks: Filet steaks/filet mignons are a little different depending on the continent you’re on. In Europe, they are cut from one specific end of the beef tenderloin and weigh about 3-4 ounces each. In the US, they are often cut from the whole center tenderloin and are cut in much larger portions, around 6-8 ounces per steak. If you want to use a European cut in the US, look for “Petite Filet Mignon”. I used “regular American” steaks cut from the middle of a beef tenderloin, about 6 ounces each. No matter what you use, there is no difference in the cooking method, just in the cooking time. Petite filet mignons cook even quicker than larger ones, so you need to watch them carefully.
Garlic: I highly, highly recommend using fresh garlic cloves in this recipe. So delicious!
Oil: I use a neutral cooking oil for searing the steak. I highly recommend sticking to oil, then use butter only in the oven. Butter tends to burn quicker, while oil is better-suited for the very high temperature we’re using for the searing part.
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Directions: |
Directions:1.Start by removing your Filet Mignons from the fridge about 30-60 minutes before cooking them. Just unwrap them, place them on a plate, salt/pepper them and let them sit on the counter. This is a major part in yielding tender, juicy steaks.
2.Once ready, heat the oven to 360°F and place a cast-iron skillet over high heat on your stove.
Let it heat up well, then add the oil and sear your filet steaks without moving them until a brown crust forms on the bottom and they easily release from the pan. Flip and sear/brown the other side in the same way.
(They take about 2-3 minutes per side for 6-8oz steaks; 1-2 minutes for 4oz petite steaks).
3.Immediately take the pan off the heat, then add the butter, garlic and rosemary to the pan. The butter will splatter and melt immediately. I like to baste the steaks with a few tablespoons of the butter before adding them to the oven.
4.Place the skillet in the hot oven for 2-8 minutes, depending on how done you like your beef and the exact size of your Filet Mignons. Mine took 3 minutes to cook to medium-rare.
As a rule of thumb, 5 minutes will yield fillet steaks cooked to about medium. 3-4 minutes will yield medium-rare fillet steaks. 2 minutes will yield rare fillet steaks. 6-7 minutes will yield medium-well and 8 minutes well-done fillet steaks. The exact timing depends on your exact Filet Mignon weight and thickness.
5.Once done, you’ll want to remove the skillet from the oven. Remove the Filet Mignons to a plate, tent with foil and allow to rest for 5-10 minutes before serving with the butter and garlic from the pan. |
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Personal
Notes: |
Personal
Notes: From https://www.savorynothings.com/perfect-filet-mignon/
Their Notes:
Room temperature meat: Don’t forget to remove your Filet Mignons from the fridge 30-60 minutes before you want to cook them. This is crucial to yield a juicy fillet that’s not tough. Just unwrap, place them on a plate and season. Then just leave them on the counter for 30-60 minutes until you’re ready to start.
Searing time and temperature: Stick to a short but hot sear. You really just want a nice, caramelized crust on the outside without the heat going too far inside yet.
Do not move the meat around in the pan. Leave it in place for 2-3 minutes, then carefully check the bottom. If the meat doesn’t release at all from the pan yet, give it more time. If it doesn’t have a nice crust yet, give it more time, too.
Thermometer: I highly recommend working with a meat thermometer, preferably one where you can stick the probe into your meat and then connect to the thermometer through an oven-safe wire. You leave the thermometer in your fillet and close the oven door, then you can pull it at exactly the right time!
I recommend inserting the thermometer through the side, not the top. Makes for a cleaner presentation and it’s easier.
Oven temperature: It is not necessary to finish the steak at a high temperature in the oven. The skillet is blazing hot and still transfers a lot of heat to the meat anyways, and you just want the heat to go through the steak without the outside ending up too done.
Air fryer instructions: If you have an air fryer, you can finish the steak in the air fryer for absolutely perfect results. Pre-heat the air fryer for 5 minutes on its highest setting while you’re searing the meat. Air fry your Filet Mignons for 2-3 minutes at 360°F, then leave them in the air fryer basket with the air fryer switched off and the basket almost closed until they reach your desired internal temperature, about 1-3 more minutes.
For the pan sauce, just place the butter, garlic cloves and rosemary into the skillet with the juices from searing. Place on the stove over medium-high heat for 2-3 minutes and serve with your fillet steaks.
Resting: Do not skip the resting time, it’s crucial to retain the juices and ensure your meat is tender. I know it’s tempting to cut right into a sizzling hot Filet Mignon… but I promise the rest exists for a reason.
Slicing: Always slice against the grain, not with the grain. It’s easier, looks neater and according to my non-scientifically-proven opinion… also tastes better.
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