FILET MIGNON RECIPE RECIPES

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HOW TO COOK A PERFECT FILET MIGNON - NO RECIPE REQUIRED



How to Cook a Perfect Filet Mignon - No Recipe Required image

Provided by Dave Beaulieu

Total Time 20 minutes

Prep Time 8 minutes

Cook Time 12 minutes

Steps:

  • There is no reason to be intimidated about cooking a filet mignon.  While I have many friends and family that get nervous about steaks…they really are one of the easier things you can cook.  To me,  the Perfect Filet Mignon has a salty, crispy outside, and tender, juicy, medium rare center.  The perfect Filet has aromatic hints of rosemary, and the savory nuttiness of brown butter.  Below, and in this recipe video, we’re going to talk about how to cook the perfect filet mignon.  Well go through the core cooking techniques that you need for just about any steak, but also talk about the specific things for filet mignon, that you need to know, for it to come out absolutely perfect.  My one disclaimer regarding doneness.  I personally like my filet mignon medium rare, but I understand that reasonable people can like it more or less done.  We've Tried (and Loved) HelloFresh. We Think You Will Too. Give Them a Try at $90 Off   If your idea of the Perfect Filet is one that’s well done…go for it – although there is tiny place in my heart that really hopes you’ve at least tried medium or medium rare ;-)  Hope you enjoy it!   How to Cook the Perfect Filet Mignon About the Filet Mignon Make sure that you buy a good quality filet mignon Filet Mignon is the tenderloin, a muscle that does very little work; thus it’s tenderness.  It is also quite lean, with very little fat…which is great health wise, but…. With steak (and most meat) fat means flavor, and juiciness. Because filet mignon is so lean, there’s little fat to melt and lubricate the meat while cooking.  As it gets closer to well done, more of that scarce fat melts away, and the dryer the meat will get Choose your desired doneness wisely – before you starting cooking Buy good quality filet mignon, from a butcher if you can.  I like them thick cut – at least 2, preferably 3 inches thick.  And the filet should be a single muscle, with a firm feel – some cuts from the end of the tenderloin are two muscles barely held together by thin connective tissue - pass on these. The thickness will heavily influence the time you cook the filet to get your desired doneness.  You don't use temperture to control the donesss of the steak - using high heat for well done, and low heat for rare.  Use high heat for it all.  Becuse the filet cooks from the outside in…and you always use high heat, to get more done, you simple cook the steak longer so the heat penetrates deeper. Cooking the Filet Philosophically, high heat = great meat.  Cook the filets at high temperature to get a great sear on the outside that is crunchy, tasty, and great looking.  Control the doneness (from rare to well done) with the length of time you leave the filets in the oven – Not the temperature. Pre-heat your oven to 450 degrees; yes, the oven, which is where I prefer to cooking my filet. But if you'd like you can also follow these same steps and cook your filet on the grill. Take the filet mignon out of the fridge about 30 minutes before you want to cook it, and season it liberally with salt and pepper That time allows the meat to come to room temperature – which will help ensure you cook it to the right doneness Getting a good sear on the filet is critical.  Bring your heaviest sauté pan up to temperature over very high heat, and add a few tablespoon of oil – I generally use olive oil, but only for convenience. Lay the filet mignons down in the pan, and let them sear on that side for 3 – 4 minutes depending on thickness.  Don’t touch, don’t move, don’t fiddle. Just let it sear. Turn the steak over, and allow it to sear for another 3 – 4 minutes Near the end of those 3 – 4 minutes add a couple tablespoons of butter, and the herb of your choice.  I love rosemary, thyme also is great. Baste the steaks with melted herb butter If you like your steak very rare, you can probably take it off now.  Use the feel technique I describe in the five rules for the perfect steak For more well done filets, slide the pan into the hot oven.  Generally speaking, every few minutes will move the steak up a notch on the doneness scale from rare to medium to well. They really should never take more than another 7 – 8 minutes in the oven set to the right temperature…but The best ways, in order, to tell doneness is 1) Judgment.  Because you’ve cooked a few filets, and you know how to do it you'll eventually just know  2) A combo of judgment and the feel test I mentioned above, 3) A distant third is a meat thermometer.  What’s not on this list? Please don’t cut into the filet to tell doneness.  First off it’s a bad way to tell, as the steak is still cooking and constantly getting more cooked.  Second, and more important, cutting into the filet while it cooks, will cause the juice to run out of the meat, horribly drying it out. It makes me cry when I see that. Feel free to continue to baste the filet with the butter once the meat comes out of the oven, but remember, pouring hot oil/butter on the filet continues to cook it…do watch doneness. Remove the steak and put it on a holding plate, and cover with foil for 5 minutes.  That allows the filet mignon to rest, and the juices to settle, so they don’t run out when you cut into it at the table. Now is a great time to add a simple but tasty filet mignon sauce.  After five minutes, serve up that perfectly cooked filet mignon, and if you’re feeling really decadent, spoon a bit of the herb flavored brown butter right over the top. Makes my mouth water.  Check out all my Filet Mignon Recipes and my new recipe for Bacon Wrapped Filet Mignon. Wine Recommendation:  Many full bodied reds with go great with a Filet Mignon.  I’d go for a California Cab in a heartbeat.

SEARED FILET MIGNON RECIPE - FOOD NETWORK



Seared Filet Mignon Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 11 minutes

Prep Time 5 minutes

Cook Time 6 minutes

Yield 6 servings

Number Of Ingredients 4

6 slices Filet Mignon, each about 1/2 pound and cut about 1 1/2 inches thick
Salt and pepper
1/3 cup (6 tablespoons) butter
1 1/2 tablespoons olive oil

Steps:

  • Season the Filet Mignons with salt and pepper. Combine the butter and oil in a large saute pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes per side for rare. Transfer to a warm platter.

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Avoid the overpriced, stuffy steakhouse and cook it at home instead. It's really easy, but considering the steep price tag, you want to do it right.
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Reviews 4.3
Total Time 30 minutes
Category gluten-free, low-carb, low sugar, nut-free, dinner party, weeknight meals, dinner, main dish, meat
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  • Preheat oven to 400°. In a large skillet over medium-high heat, heat oil. Season steak with salt and pepper on both sides. When oil is just about to smoke, add steak. Cook until very seared, about 5 minutes, then flip and add butter and rosemary. Baste with butter and cook another 3 to 5 minutes.  Transfer skillet to oven and cook until cooked to your liking, about 5 minutes for medium. Pro tip: Check the temperature of your meat before transferring to the oven to see how far you are from the desired temperature. If you are within 10 degrees, you may need even less time. If your steak isn't done after 5 minutes, check every couple of minutes so you don't risk over cooking.  Remove from pan and let rest 5 minutes before slicing.
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  • Let them rest for sometime and then serve them hot.
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I just love to have a nice, quiet, romantic Valentine's Day dinner at home with my wonderful husband. This is what I make us every year. It's gorgeous, very easy and is so much nicer than eating out.—Kelly Williams, Forked River, New Jersey
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  • Place steaks on an ungreased baking sheet. Sprinkle with pepper; top with butter. Bake at 425° for 10 minutes. Cool slightly; refrigerate until chilled., Meanwhile, on a lightly floured surface, roll puff pastry into a 14x9-1/2-in. rectangle. Cut out two 7-in. squares, reserving scraps. , Rub steaks with garlic and top with cheese; place steaks, cheese side down, in the center of each pastry square. Lightly brush pastry edges with egg. Bring opposite corners of pastry over steaks; pinch seams to seal tightly. Place seam side down on an ungreased baking sheet. Cut small slits in top of pastry; brush with egg., Using lightly floured small cookie cutters, cut out shapes from reserved pastry. Arrange over wrapped steaks; brush shapes with egg., Bake at 425° for 20-25 minutes or until pastry is golden brown and meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a small bowl, combine sauce ingredients. Serve with steaks.
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I actually prefer the taste of perfectly pan-seared beef over grilled. This is easy and always delicious.
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  • Remove from heat, cover filets with foil and allow to stand for 5 minutes before serving.
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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!
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Reviews 97
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Calories 591 calories per serving
  • Enjoy!
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Learn to oven roast your Filet Mignon to the perfect temperature, while also getting a crusty flavorful sear on the outside.
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  • Filet mignon, or “dainty fillet” is among the most coveted cuts from the cow due its lovely, tender texture and subtle flavor. Despite the title of our dish, filet mignon should not be fully cooked in the oven. I first sear the steak on the stove top, then transfer to the oven to finish. This method is my favorite, due to the crispy outside crust and perfectly cooked center, beautifully rare. The dish is especially good in winter if you can’t get out to grill. Recipe Overview and Keys to Success For the best possible Filet Mignon Cooked in the Oven, follow these tips: Purchase prime meat Don’t buy steaks that appear old or spotty Use a cast iron skillet for initial searing To achieve a good crust, wait until you see ample smoke coming off the pan before adding the steak Bring steaks to about 125° in the oven (for medium-rare steaks) Add maître d' butter (chive and butter) just before serving; a steakhouse trick Ingredients for Filet Mignon Cooked in the Oven 2 filet mignon steaks olive oil salt pepper maître d' butter (optional) Filet Mignon Cooked in the Oven Start with room-temperature meat Season well with salt and pepper Heat pan at medium heat up to the smoke point Add oil and you’ll see a reasonable amount of smoke coming off the skillet Lay down the meat with confidence Avoid touching or flipping to achieve the proper sear Cook on the first side 3-4 mins After flipping, cook on the second side for just 1 minute Move entire pan into pre-heated, 400° oven After approx 6 mins, remove skillet from the oven Use thermometer to judge whether the temperature reached 125°, or use the “feel” technique to assess rareness  Allow filets to rest for 4-5 mins Wine Recommendation for Filet Mignon Cooked in the Oven I wouldn’t go overboard with a robust red to marry with this mild-mannered cut of meat. The simple treatment I used here calls for a relatively light red wine.  Either a soft merlot or a medium-bodied pinot noir would make a nice mate to our steak. One example can be found in the San Simeon Monterey Pinot Noir. Its peppery finish (not typical of a pinot) harmonizes quite well with the pepper used to prepare the filet.
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