It may sound like overkill, but I use my phone to time each side on the skillet and then in the oven. Precisely timing your cook time for steak always yields consistent results. I typically bake filets for about 5-6 minutes for medium-rare. To summarize, sear filets for 2 minutes per side on the stovetop in a cast iron skillet on high heat with butter or oil and then immediately transfer to a preheated oven at 415☏. A cast iron skillet allows you to easily transfer your steak from the stovetop to the oven, making this a simple recipe to master. Why is this the best way to cook filet mignon? This method gives your filet a nice seared exterior with a perfectly juicy and tender inside that’s evenly cooked throughout. The secret to cooking the perfect filet mignon is to combine pan searing with an oven finish. No additional salt or seasoning is required. Steak should still rest on the counter for at least 30-45 minutes prior to cooking to climatize. The drier steak surface will make for even better crusting. Place the steaks in the fridge uncovered for at least one hour or preferably overnight. To dry brine steak, place the steaks on a wire rack set on a baking sheet and season liberally with coarse sea salt or kosher salt, and pepper. Dry brining is the process of drying out the exterior of the steak with salt prior to cooking, locking in the juices, and enhancing the flavor. You can take seasoning one step further with dry brining. Pat the steaks dry with a paper towel and season generously with coarse sea salt or kosher salt and pepper. This is going to ensure even cooking and more accurate cook times. Remove your steak from the fridge 1 hour prior to cooking to bring it closer to room temp.
#Filay minion full#
See the recipe card for full information on ingredients and quantities below. Vegetable or canola oil: these oils are best for searing because they have a higher smoke point than butter or olive oil.Salt and pepper: for seasoning and optional dry brining.Avoid steaks with signs of browning or slimy texture. 10-12 ounce tenderloin beef filets (roughly 1.5- 2 inches thick): look for steaks that are about 2 inches thick and appear plump and deep red in color.If this is your first time preparing filet mignon or if you’re struggling to get it right, then this recipe is for you. I’ve followed it to the T with great success with hundreds of steaks. The overall consistency and predictability of this cooking technique give this recipe a very high success rate on the very first try. I recommend cooking it to medium-rare or medium doneness to preserve its tenderness and juiciness. It is often considered a luxury cut and is usually reserved for special occasions.īecause filet mignon is a lean cut of meat, it is important to cook it properly to avoid drying it out. They have a delicate flavor compared to other cuts of beef, such as ribeye or New York strip. There are plenty of ways to cook tenderloin steak but this recipe is by far my favorite along with reverse searing. If you go out to a nice steakhouse then this is most likely the method they are using to cook your steak.įilet mignon is known for its tenderness and buttery texture. Pan sear filet mignon in a cast iron skillet once and you will never grill it again ( unless you absolutely have to grill it). I may receive a commission if you click a link and purchase a product I recommend.
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