PERFECT FILET MIGNON RECIPE
Learn how to cook the best filet mignon perfectly like a steakhouse, pan seared in a cast iron skillet & finished in the oven (with time chart!). This filet mignon recipe is EASY, juicy and flavorful.
Provided by Maya | Wholesome Yum
Categories Main Course
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 350 kcal, Carbohydrate 0.2 g, Protein 20 g, Fat 29 g, SaturatedFat 13 g, Cholesterol 88 mg, Sodium 57 mg, Fiber 0.04 g, Sugar 0.01 g, UnsaturatedFat 13 g, ServingSize 1 serving
FILET MIGNON WITH TARRAGON BUTTER
Make and share this Filet Mignon With Tarragon Butter recipe from Food.com.
Provided by RecipeNut
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Rub steaks with olive oil, season with salt and pepper, and let stand at room temperature for 15 minutes.
- Heat medium skillet over medium-high heat. For rare steak, cook filets until instant thermometer reads 130 degrees, about 10 minutes, turning once (for filets cooked to a greater doneness, turn down heat and increase cooking time). Transfer to serving plate and tent loosely with aluminum foil.
- Place pan on medium heat; melt butter until it begins to brown slightly, scraping up any browned bits. Add garlic, and cook until fragrant, about 15 seconds. Add tarragon, swirling to blend. Pour sauce over steaks. Serve immediately.
SMOTHERED FILET MIGNON
A great combination of flavors. Serve with some mashed garlic red potatoes and sweetened green beans for a fabulous special occasion meal. Don't forget to serve a bottle of Cabernet or Zinfandel.
Provided by JDVMD
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
- While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
- Preheat grill for high heat on one side, and medium heat on the other side.
- Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.
Nutrition Facts : Calories 590.1 calories, Carbohydrate 13.4 g, Cholesterol 124.5 mg, Fat 43.4 g, Fiber 1.8 g, Protein 35.3 g, SaturatedFat 16.3 g, Sodium 689.4 mg, Sugar 6.9 g
FILET MIGNON WITH RUM BUTTER
I don't remember where this recipe came from, but we love it. Especially in the summer when we have the grill going.
Provided by Miss Annie
Categories Steak
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine half of rum, shallots, lime juice and pepper in shallow dish.
- Add steaks.
- Marinate 30 TO 60 minutes, turning once.
- Sprinkle with salt.
- Heat remaining rum, shallots, lime juice and pepper in small pan on preheated outdoor grill.
- Stir in butter a small piece at a time.
- Stir in parsley.
- Brush steaks with half of rum butter and grill 8 to 10 minutes.
- Turn and brush with remaining rum butter.
- Grill another 8 minutes or until desired doneness.
Nutrition Facts : Calories 171.2, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 354.3, Carbohydrate 2.1, Fiber 0.1, Sugar 0.1, Protein 0.4
BALSAMIC & BOURBON FILET MIGNON
Oh my, this is the perfect dinner for a special occasion. The steak is tender, buttery, a little tangy, and sweet. But what makes this great is the mushrooms. They are like tiny sponges and soaked up all the flavor of the marinade. This dish is perfection!
Provided by Jennifer H
Categories Beef
Time 1h25m
Number Of Ingredients 7
Steps:
- 1. Combine balsamic vinegar, bourbon and Worcestershire sauce in a small bowl.
- 2. Rinse and pat dry filet mignon and place in a shallow dish. Pour half of the marinade over the steaks (you'll use the other half with the mushrooms), turning to coat.
- 3. Place in the refrigerator for an hour, turning after 30 minutes. (I cut the steaks in half horizontally to reduce cooking time.)
- 4. Pre-heat oven to 425 degrees.
- 5. In a cast iron skillet or other oven-proof pan, melt 2 tbsp butter over medium high heat.
- 6. Place steaks in the skillet and allow to sear, untouched, 3 minutes. Discard the marinade in the dish the steaks were in.
- 7. Turn steaks and remove from heat.
- 8. Place the skillet in the oven for 15-20 minutes, depending on the thickness of the steak.
- 9. While the steaks finish, melt remaining 2 tbs butter in a saute pan over medium heat.
- 10. Add mushrooms and saute until soft, 5 minutes. Pour half of the remaining marinade over the mushrooms, add thyme, reduce heat and continue to saute 6-8 minutes.
- 11. Taste at this point and add more marinade to the mushrooms, for a stronger flavor, if desired.
- 12. Plate steaks when done. Spoon mushrooms over the top.
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