Smokrs Cast Iron Skillet Beef Fillet Recipes

PAN SEARED FILET MIGNON

Steps:

• Preheat oven to 400°. Start with 1 1/2 thick filets, about 8 oz each, and trimmed well. Remove any silver skin. If you have time, rest at room temperature for 30-60 minutes.
• Pat dry well with paper towels. Season all sides to taste. Just kosher salt and pepper will be fine. I use my homemade All-Purpose Seasoning -7:2:2. Season just before cooking or 1 hour before cooking to prevent the salt from pulling fluid out of the meat.
• In an oven-safe pan (I love my 10-inch cast iron), melt 1 tablespoon of butter over medium-high heat or use oil. When hot, sear both sides of the filets for 2-3 minutes-sear, flip, sear, and final flip before going to the oven.
• Transfer to the preheated oven. Cook to your desired done temperature minus about 3-5 degrees. For me, medium-rare is always about 8-10 minutes to get an internal temp of about 135°- 140°. If you want rare, check the internal temperature when the meat goes into the oven.
• I suggest checking the internal temperature after 4-5 minutes in the oven to see where you are on the internal temperature. Time can vary due to the exact temperature of the meat to start, the exact temperature of the oven, the pan used, and the thickness of the meat. Rare may take only a few minutes in the oven so beware if you want rare. DO NOT COOK BY TIME ALONE. YOU MUST CHECK THE INTERNAL TEMPERATURE. Times are provided to help planning only.
• Remove from pan and tent lightly with foil on a plate and let rest for 3-5 minutes before cutting. It needs to absorb fluids internally, and the temperature will rise a few more degrees during the rest.

SMOKR'S CAST IRON SKILLET BEEF FILLET

Steps:

• 1. 1 @ 8oz or 10oz beef fillet for each person
• 2. Lightly coat each fillet with EVOO (Extra Virgin Olive Oil)
• 3. Sprinkle the Kosher Salt and Fine Ground Black Pepper over the entire fillet
• 4. Let the fillets sit at room temp for 2 hours prior to cooking
• 5. Turn the oven on 500 degrees and place the cast iron skillet in the oven. After the oven has reached 500, leave the skillet in the over for another 15 minutes. You want to ensure that the skillet is smok'n hot.
• 6. Now, you have two options: 1. You can take the skillet out (after you know it's reached 500) and place it on the cooktop or gas cooktop eye. You'll want the eye on HIGH. Note: This will cause much smoke in your kitchen as you add the butter to the hot skillet and place the fillet in the skillet. 2. I prefer to use the side-burner on my gas grille instead. If you have one on your grille, it'll help to eliminate all the smoke inside the house.
• 7. Based on which option you chose above, next comes the butter. As you place that hot skillet on the cooktop eye or grille side-burner, drop 2 TBSP of butter in the skillet. It'll melt quickly and as it does, place your fillets in the skillet immediately. Keep the burner on HIGH. Cook the fillet 3 minutes on each side, turning only once. Add another 2 TBSP of butter when you turn for the final 3 minutes.
• 8. After the fillets cook for 3 minutes on each side you can either place on your grille @ 500 degrees or place back in the oven @ 500 (on a non-stick surface) for the remaining cook time. Again, oven will produce smoke.
• 9. I prefer my fillet to be a nice Rare+ but no more than Med-Rare. So, 6 minutes on the grille @ 500 or the oven @ 500 will produce a very nice Med-Rare. 8 minutes on each side will get you closer to a Medium.