1/23/2010

Filet Mignon Steaks


Making Filet Mignon seemed a tad daunting for me, since I'd never made it before and really rarely make steaks that aren't grilled.  I didn't want to do anything wrong and ruin an expensive cut of meat!  The key to these is NOT to overcook them...if you like well-done steaks, you've come to the wrong person...medium is where it's at!  I did an extremely simple preparation on these steaks, as I didn't want to overpower their natural flavor.

Filet Mignon Steaks
  • Filet Mignon cuts, approx. 2 inches thick
  • 2 tbs. vegetable oil
  • Coarse salt
  • Fresh black pepper
Directions
  • Preheat oven to 375 degrees.
  • Place an oven-proof skillet (cast iron or stainless steel) on stove over high heat.
  • Add vegetable oil & let it heat until almost to the point of smoking.
  • Pat beef dry with a paper towel.
  • Season well with salt & pepper.
  • Place in hot pan, searing on 1st side for 3 minutes.
  • Flip steaks over & continue to sear on 2nd side for 3 minutes.
  • Place pan into hot oven for an additional 7-9 minutes to finish cooking to medium doneness.
  • Remove pan from oven (carefully!) & place steaks onto plate/serving dish, tenting loosely with foil.
  • Let rest for 5-10 minutes & enjoy!

3 comments:

Ed Schenk@Detroit Eats said...

Try using clarified butter. Just slowly melt the butter and skim the top and pour off the oil in the middle (the bottom is milk and it will burn). As you are searing your steak baste with the butter. It will add a lot of flavor.

Lindsay said...

I'm not sure I understand the tenting with foil?

Shawna said...

Tenting with foil is just placing a piece of tinfoil over the steaks, allowing them to remain warm while the juices have a chance to redistribute back into the meat and finish cooking, as they do continue to cook a bit after being removed from the heat.

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