HOW LONG TO COOK FILET MIGNON IN THE OVEN RECIPES

Steps:

• Perhaps the most common steak question I get is “How long should I cook Filet Mignon?”  The short, but likely inaccurate answer, is “about 10-12 minutes”. However, the real answer, is a bit more complicated. The question is not a simple one…nor does it have a simple answer. In reality, how long you should cook your filet mignon depends on a number of factors, many of which are unique to your preferences, your filet, and even to your specific kitchen, stove, grill, and pan. The reality is, each time you cook a filet, the cooking time could be materially different. Fortunately, if you learn the fundamentals that drive cooking time, if you practice (i.e. cook) a little bit, and if you use some of the simple tools of the trade, you’ll figure out how long to cook each filet thrown your way. Follow the advice below, and you’ll be well on your way! How Long do you Cook Filet Mignon Let’s start at the end. Most filet mignon lovers are looking for two things: A crispy golden brown outside that has a crunchy texture, and salty beefy flavor A tender, juicy center cooked to their preferred temperature – between rare and well done To get the crispy crust, it’s best to use direct heat (a hot pan or grill), and it’s easy to visually tell when you have that crust established. But, that same heat does a poor job of getting the filet’s center to the proper doneness. So, you’ll want to use in-direct heat (like an oven) to cook the filet through to where you want it.  And it’s impossible to visually tell how cooked the filet is on the inside. How do you want your Filet cooked? I like to cook filet mignon to medium rare…but I’m not going to judge you, if you want it cooked differently. However that is, it helps to know what internal temperature corresponds to what level of done-ness. So here you go: Rare Filet mignon: ~120 degrees Medium Rare: ~130 degrees Medium: ~140 degrees Medium Well: ~150 degrees Well Done: ~160 degrees So, now we know two things. First, we want to use direct heat to get a crisp crust on the outside. And second, we want to use indirect heat to bring the internal temperature up to the desired doneness. Time is the Critical Variable I like to start my filet mignon on a very hot pan or grill. About 3 minutes on each side to create that crust, without burning the steak. And that 3 minute time, is going to work whether the filet is thick or thin. However, once it’s seared, you vary the cooking time (with the indirect heat of an oven or closed grill) until the internal temp reaches the desired level.  A thin filet mignon, will likely have an internal temperature of 130 right after searing both sides. If you want it med-rare, you’d take it immediately off the heat. But a thick filet mignon will still be raw in the center, needed more time to reach medium-rare, and even longer to get to medium or well-done. The time will also vary depending on the temperature of your oven or grill. As a general rule, I plan on the internal temperature of the filet increasing about 10 degrees for every 3 – 4 minutes in the oven.  But, the safest, most accurate way to tell if you’re filet has cooked long enough is to use an instant read meat thermometer. And remember, once cooked, make sure to let the steak rest for 5 minutes before serving!

Steps:

• 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.