Best Beef Essentials The Best Skilletoven Baked Filet Recipes

FILET OF BEEF

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

BEEF TENDERLOIN FILETS

Steps:

• Pat meat dry and season with salt and black pepper to taste.
• Melt butter in a heavy skillet over medium heat. Add fillets and cook to desired doneness, 4 to 5 minutes for medium. Transfer filets to a serving plate and pour off fat from the skillet. Add wine and bring to a boil to deglaze pan. Stir in stock and cream and boil sauce until thickened, 3 to 5 minutes. Remove from heat. Add tomatoes and basil and blend well.
• Pour sauce over beef on the serving plate.

FILLET OF BEEF

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.

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.

FILET WITH MUSHROOM WINE SAUCE RECIPE

Steps:

• Remove steak from refrigerator 30 minutes prior to cooking. Season generously with salt and pepper.
• Over medium heat melt 2 tbsp. butter. Sauté onions for about 2 minutes until slightly tender, and then add mushrooms. Continue cooking until mushrooms and onions are tender. Set mushrooms and onions aside.
• Add 2 more tbsp. of butter to the same pan and allow to melt. Turn heat up to medium-high. Sear the filets for 3-4 minutes on each side until golden brown. Then, turn heat to low, cover the pan, and continue cooking to your desired internal temperature. Set filets on a cutting board to rest.
• Turn the heat to medium-low. Using the same pan, slowly add the wine and heavy cream, scraping the leftover cooking bits into the sauce. Add paprika, basil, and garlic to the sauce and stir together. Bring to a slight boil. Add the mushrooms and onions. Stir, and turn the heat to low. Allow to simmer for about 10 minutes (the sauce should thicken), stirring occasionally.
• If desired, you can stir in a mixture of cornstarch and water to the sauce to thicken.
• Serve filets with a generous amount of mushroom wine sauce on top. Enjoy!

CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)

Steps:

• Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
• Heat olive oil in a cast-iron skillet over high heat.
• Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
• Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
• Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
• Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.

BEEF ESSENTIALS: OVEN FINISHED FLAT-IRON STEAK

Steps:

• 1. PREP/PREPARE
• 2. You will need a good heavy-bottom, oven-proof pan.
• 3. Gather your ingredients (mise en place).
• 4. Place a rack in the bottom position, and preheat the oven to 400f (205c).
• 5. Take the steak out of the fridge, pat dry, and liberally coat with oil, and black pepper (both sides).
• 6. Allow to rest for 30 - 40 minutes... let it come up to room temperature.
• 7. Chef's Note: You want the steak as close to room temperature as possible. That way it will cook evenly, and not leave you with a cold, red center.
• 8. Place a dry pan over high heat.
• 9. Just before placing the steak in the pan, add the salt.
• 10. Chef's Note: Salt is an interesting ingredient, and it can make a steak tasty, and it can make it mushy. Add the salt to the steak, just before throwing it in the pan. And, if you have nice flaky salt, use it. I love biting down on a good piece of steak, and hearing, and tasting that satisfying crunch of flake salt.
• 11. Add the steak to the hot pan... you should hear a nice satisfying sizzle.
• 12. After 3 - 4 minutes, flip, and allow to cook for an additional 2 - 3 minutes.
• 13. Add the butter to the top of the steak.
• 14. Place the pan into the oven, and bake until medium rare, about 8 - 10 minutes.
• 15. Chef's Note: If you are using an instant-read thermometer, it should read 120f - 130f (50c - 55c). You can cook it longer or shorter; depending on your individual tastes.
• 16. Remove from the oven, tent with some foil, and let it rest for 5 - 6 minutes. This will allow the juices to redistribute.
• 17. PLATE/PRESENT
• 18. Slice thinly against the grain, and serve with your favorite sides. Enjoy.
• 19. Keep the faith, and keep cooking.

STEAK-HOUSE SEARED BEEF TENDERLOIN FILETS

Steps:

• Preheat oven to 425 degrees.
• Season filets with kosher salt and pepper.
• Heat an oven-proof pan over medium-high heat for 5 minutes.
• Add oil and heat briefly.
• Sear filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness. (For medium rare that would be approximately 7 minutes.).
• Allow filets to rest 5 minutes before serving.