How To Season Filet Mignon Recipes

PERFECT FILET MIGNON RECIPE

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.

HOW TO SEASON FILET MIGNON

Steps:

• Remove the steak from the fridge 30 minutes before you season it. Set it on the countertop or another location in your kitchen where the steak won't be disturbed. The half-hour period will let the steak warm up to room temperature, at which point the seasonings will stick to the meat. Do not freeze the filet mignon at any point. It should only ever be stored in the fridge.
• Pre-heat your oven to 425 °F (218 °C). It will take your oven about 10 minutes to reach this temperature, so turn it on to preheat right before you begin seasoning your steaks.
• Season the bottom and top of the filet with pepper. Add approximately 1/16 tsp (0.25 g) of pepper on one end of the steak. Then pick the individual filets up, flip them over, and sprinkle about 1/16 tsp (0.25 g) of pepper onto the other side. Season both the top and bottom to taste, but avoid over-seasoning. The pepper should bring out the filet's natural flavor, not overpower the taste of the meat. Don't put any pepper on the sides of the steak.
• Sprinkle salt onto the bottom and top of the steak. Season the steaks with salt just like you did with pepper. Shake roughly 1/16 tsp (0.25 g) of salt onto the top sides of the steaks, then flip them over and shake the same amount of salt onto their bottoms sides. You can apply the pepper and salt at the same time, or apply pepper first and follow up with salt. As with the pepper, do not apply any salt to the sides of the filet.
• Press the seasonings lightly into the top of the steak with your fingers. Use 3 or 4 fingers to lightly pat the salt and pepper into the top of the steak. This will make the seasonings adhere to the sticky top of the steak and prevent the spices from slipping off when you transport the steak. If you press too hard, you'll flatten the filet.
• Heat 1 tablespoon (15 mL) of olive oil in a hot skillet. Heat the skillet over medium-high heat on your stove range until the oil is sizzling hot. Cooking the steaks over medium-high heat will result in a cooked, crispy outside and a juicy, flavorful inside.
• Drop your steaks in the skillet and let them cook for 4 minutes. Space your steaks out in the skillet so they aren't touching. Cook them uncovered for 4 minutes. Once the time has passed, use a pair of tongs to flip each of the steaks over. Do not move the steaks while they're cooking. Let them rest, or some of the juices will leak out.
• Lift the skillet off the stove and place it in your oven for 5-8 minutes. The amount of time you leave the skillet in the oven depends on how you like your steaks cooked. Leave them in for 5-6 minutes for rare steaks, 6-7 minutes for a medium-rare cook, or 7-8 minutes for medium. When lifting the skillet off of the stove, hold it level so the steaks don't slide around.
• Cover the filets with foil on a clean plate for 5-7 minutes. Take the skillet out of your oven, and use a clean spatula to slide the filets off of the pan and onto a clean plate. Fold a 6 in (15 cm) piece of aluminum foil loosely in half, and drape it over the plated steaks. Leave the foil in place for 5-7 minutes. Then, serve the steaks immediately. This technique is known as "tenting" the foil. It allows the foil to trap the cooked steaks' heat without coming directly into contact with the meat.

SEARED FILET MIGNON

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.

THE PERFECT FILET MIGNON

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.

HOW TO COOK FILET MIGNON RECIPE BY TASTY

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!