My favorite steak cut is the Filet Mignon. I love it so much that I came up with this article. Good news is, a lot of you probably share the same enthusiasm with this steak cut. I mean who wouldn’t, right? This cut is derived from a muscle that does very little work, thus it’s tenderness. It is also quite lean, with very little fat, which is great for your cholesterol. Did I make your mouth water? Here now is unarguably the perfect Filet Mignon recipe recipe ever!
What to Expect
The Perfect Filet Mignon has a salty, crispy outside, and tender, juicy, medium rare center. In addition, it also should have aromatic hints of rosemary, and the savory nuttiness of brown butter.
What You’ll Need
- 6 slices Filet Mignon, each about 1/2 pound and cut about 1 1/2 inches thick
- Salt and pepper
- 1/3 cup (6 tablespoons) butter
- 1 1/2 tablespoons olive oil
Bring the filet to room temperature by setting it out for about 20-30 minutes. Tie the filet tightly with kitchen twine. Season the filet generously on all sides with salt and pepper.
Preheat the oven to 500 degrees.
Heat a cast iron or stainless steel skillet over high heat. Once the skillet is heated add the vegetable oil and add the butter too.
Place the filet down on one of the flat sides. It will sizzle.
Allow the filet to sear for 1-2 minutes, the filet will lift easily when done. Turn over to sear the other side. Allow another 1-2 minutes to sear again.
Insert a meat thermometer probe into the center of the filet. Place in the oven and bake at 500 degrees until the internal temperature is 125 degrees. Remove the filet from the oven and allow to rest for about 10 minutes. Cut the twine.
Serve and enjoy!