How to Cook Filet Mignon | Get Cookin’ | Allrecipes.com
You don’t have to be a chef to cook perfect filet mignon… In fact, it’s much easier than you’d think. In this video, Nicole shows you how to cook filet mignon with nothing but olive oil, coarse kosher salt, and pepper. First, season the steaks liberally, then cook them in an oven-safe pan, such as a cast iron skillet. To finish, simply let the steaks bake to your desired doneness. For special occasions, prepare a flavorful pan sauce with the drippings and simple ingredients like butter, mushrooms, white wine, Worcestershire sauce, and heavy cream. Not only is this recipe impossible to mess up, but it’s also the perfect way to make dinner a little bit special.
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0:00 Introduction
0:05 How to Season Filet Mignon
0:22 How to Sear Filet Mignon
0:42 How to Bake Filet Mignon
1:18 How to Make Pan Sauce
2:14 Taste Test
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How to Cook Filet Mignon | Get Cookin’ | Allrecipes.com
Geoffrey Zakarian's Pan-Roasted Filet Mignon | The Kitchen | Food Network
Geoffrey prepares the perfect main dish for a dinner party with filet mignon steaks that are crusted with pepper, seared, then served with a creamy pan sauce!
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Pan-Roasted Filet Mignon with Green Peppercorns
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 45 min
Active: 30 min
Yield: 4 servings
Ingredients
Four 6-ounce filet mignon steaks, at room temperature, lightly pounded
Kosher salt
1/4 cup black peppercorns, coarsely ground, such as Butcher Cut
3 tablespoons canola or grapeseed oil
1 shallot, minced
2 tablespoons green peppercorns in brine, drained
2 ounces brandy
3/4 cup beef stock
1/2 cup heavy cream
2 tablespoons unsalted butter
Chopped fresh parsley, for sprinkling
1 teaspoon red wine vinegar
Directions
Sprinkle the steaks generously with salt on both sides. Press the top and bottoms of the steaks into the peppercorns to crust on each side.
Heat 2 tablespoons oil in a large heavy saute pan or cast-iron pan over medium-high heat until very hot. Add the steaks and sear for 3 to 4 minutes on each side. Cook until the internal temperature is around 125 degrees F for medium-rare. Remove the steaks from the pan and allow them to rest.
In the same pan the steaks were cooked in, add the shallots along with the remaining tablespoon oil and the green peppercorns and reduce the heat to medium. Cook until the shallots are softened and lightly browned, 2 to 3 minutes.
Turn off the heat, then add the brandy and return the heat to medium. Cook for 1 minute. Add the beef stock and cream, then reduce the liquid by half until thickened, 8 to 10 minutes. Season with salt as needed.
Turn off the heat. Swirl in the butter and melt, stirring often. Return the steaks to the pan and coat with the sauce. Sprinkle with the parsley and a splash of red wine vinegar to balance the richness of the sauce. Place the steaks on a plate, then spoon the sauce over and serve.
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Geoffrey Zakarian's Pan-Roasted Filet Mignon | The Kitchen | Food Network
How to cook a perfect filet mignon steak! #asmr #steak #recipe
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The Very Best Filet Mignon Recipe
How to Cook Filet Mignon - Skip the steakhouse and make this easy steak recipe at home, instead. Quick and simple, my easy tips will result in the perfect filet mignon every single time. I promise it will soon be your favorite recipe to make friends and family!
--------------------------------------------Full Recipe Below-------------------------------------------------
INGREDIENTS
4 6-8 ounce Filet Mignon Steaks
2 tablespoons butter
2 tbsp kosher salt
2 tbsp fresh ground pepper
INSTRUCTIONS
Preheat oven to 400 degrees.
Season the steaks liberally with kosher salt and black pepper on both sides.
Melt the butter in a medium heavy bottom skillet over high heat.
Add the steaks to the pan. Cook until a crust has formed and golden brown, approximately 3-4 minutes.
Flip the steaks and transfer the entire skillet to the oven.
Roast for 10-15 minutes or until cooked to the desired degree of doneness. (Remove when the temperature reaches 125 degrees for medium rare).
Transfer the steaks to a platter and cover with foil. Allow the steaks to rest for 10 minutes.
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Grilled Filet Mignon Steak Recipe - Reverse Seared Filet Mignon | Cold Grate Technique
Filet Mignon - Grilled Filet Mignon Steak Recipe - Reverse Sear Filet Mignon With The Cold Grate Technique Easy **PURCHASE THE SLOW N SEAR HERE:
When it comes to a great steak the Filet Mignon is one that is going to have you scoring big-time with your guests or next date night. Which is why today we are going to be grilling the perfect Filet Mignon using the slow n sear and the cold grate technique.
So when we’re talking about the Filet mignon we are talking about the center section of the beef tenderloin that is sliced into thick steak portions and even though it might not be the most flavorful cut compared to a prime rib or something with lots of marbling it is the most tender cut of beef with makes it one of the most desirable cuts.
GET STARTED WITH THIS FILET MIGNON RECIPE:
ITEMS NEEDED:
2 Filet Mignons
Kosher salt
Fresh Cracked Pepper
Cooking Oil
To get started you will need to get yourself some Filet Mignon Steaks. We recommend asking your butcher to cut them 1 ½ - 2 inch thick Filets and you will be looking for Filets that have great marbling and that are similar in size and shape so that they cook evenly and finish at the same time.
To prep these steaks we are going to keep it simple and do a dry brine on them. A dry brine is the process of adding salt in advance to help flavor the meat as well as to help lock in the juiciness of the steak. So what you want to do is add the salt using a ratio of ½ teaspoon of kosher salt per pound of meat of ¼ teaspoon of table salt per pound. After this is done, you are going to place them into the refrigerator uncovered for minimum of 2 hours but ideally if you can we like to do this step the night before the cook so that the salt absorbs all the way through to the center of the Filet. (You can leave it in the fridge for up to two days)
Now that our Filet Mignons are prepped we are going to set up our kettle using the slow n sear and we are going to be using a cooking temperature of 225. At this point we are going to place the filets onto the grill opposite the slow n sear. We are also going to take our meat probe and place it into one of our filets so that we can see the internal temperature as it slowly cooks.
With the steaks on the grill cooking we are going to monitor the internal temperatures because when the steak his around 80 degrees we are going to flip it over to provide some even cooking on both sides then continue cooking it until it hit 115 degrees internally. After about 50-60 minutes the Filet has reached 115 degrees and we are going to remove both the steaks and the grate so that it can cool. At this time we are also going to place about ¾ of a chimney of hot charcoal into the SNS so we can perfectly sear these filets.
Before we sear our Filets we want to prep them by first taking a bit of paper towel to dry off some of the surface moisture followed by a bit of cooking oil. This will help bring a nice sear to the outside as well as help our pepper to stick onto the steak.
Now that we have that all prepped its now time to place our cold grate onto the grill along with our Filets. Place your filets over the hot coals and begin searing for 1 minute on each side twice (4 minutes total), each time spinning the grate for a cool cooking surface.
After 4 minutes remove the Filets off the heat and serve. Your steaks will come out a perfect medium rare.
Enjoy.
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Find more info on the Slow 'N Sear here:
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Perfect 10-Minute Cast Iron Seared Filet
The Perfect 10-Minute Cast Iron Seared Filet!
Thank y’all for stopping by! In this video we’ll teach you how to make a fool-proof cast iron skillet seared filet. Sometimes cooking a filet can be tricky so we’re here to show you an easy way to cook one that will only take 10 minutes from the cast iron skillet.
Enjoy the video and leave questions or comments below.
The Perfect 10-Minute Cast Iron Seared Filet
1 (6-ounce) Certified Angus Beef Filet
Red River Ranch Original Seasoning (or sea salt/seasoned salt and coarse ground black pepper)
½ tablespoon butter
canola oil
1. Generously rub the filet with the Original Seasoning or salt/pepper combo. Be sure to get the top and bottom and the edges.
2. Put in a plastic bag and place in the icebox for about 2 hours.
3. Remove the filet from the icebox and let warm about 30 minutes. Meanwhile, turn the oven on to 450 degrees F.
4. Heat a cast iron skillet over high heat for 2 minutes.
5. Pour just enough oil in the skillet to lightly coat the bottom.
6. Place the filet in the skillet and cook for 2 minutes. Flip and cook the other side for an additional 2 minutes.
7. Flip the filet on it’s edge and cook each edge for 1 minute. The filet should have about 4 edges, for a total of 4 minutes cooking around the filet.
8. Place the first side that you seared down on the skillet. Top with the butter and place in the preheated oven for 2 minutes.
9. Remove the skillet from the oven and place the filet on a cutting board. Allow to rest for about 5 minutes.
Tip: Cooking the filet in the oven for 2 minutes will result in a rare filet. For medium rare, allow to cook an additional 1 ½ to 2 minutes.
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron