Filet Mignon
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
15 mins
-
Total Time
45 mins
-
Servings
4 servings
-
Calories
584 kcal
-
Course
Main Course
-
Cuisine
American
Filet Mignon
Description
Filet Mignon is a premium cut from the tenderloin, prized for its soft texture and mild flavor. This preparation involves bringing the steaks to room temperature for even cooking, seasoning with salt and pepper, then searing in a hot cast iron skillet with olive oil to create a golden crust. Adding butter, garlic, and thyme in the pan enhances richness and aroma.
The skillet is then transferred to a 400°F oven to complete cooking to the desired doneness, typically medium-rare at 125°F internal temperature, allowing for carryover cooking during resting. Resting under foil for five minutes redistributes juices, keeping the steak moist when sliced.
Leftover slices can be stored in the refrigerator for up to three days and gently reheated in a low oven to maintain tenderness without overcooking.
Rest steaks at room temperature 30 minutes before cooking for even heat penetration.After cooking, tent with foil and rest five minutes to preserve juices.Store leftovers in an airtight container for up to 3 days in the refrigerator.Reheat leftover steak slowly in a 250°F oven covered with foil to retain tenderness.
Ingredients
- 4 (6-ounce) filet mignon about 1 ½ inches thick
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 4 garlic cloves
- Few thyme optional, sprigs, fresh
Instructions
- Preheat the oven to 400°F. Remove the steaks from the fridge at least 30 minutes before cooking to bring them to room temperature. Then pat dry with a paper towel to remove excess moisture and season with salt and pepper on both sides.
- Heat a large cast iron skillet over medium-high heat. Add the olive oil to the hot skillet, and once the oil is shimmering, add the steaks on top.
- Sear on one side for 3 minutes or until a golden-brown crust forms. Flip to the other side and sear for 2 more minutes.
- Add the butter, garlic and thyme. Use oven mitts to transfer the skillet to the oven to finish cooking for 4 to 8 more minutes, depending on your desired level of doneness. I recommend 125°F for medium-rare, keeping in mind that the temperature will continue to rise about 5-10 degrees after you remove from heat and the steaks rest.
- Transfer the steaks to a plate or cutting board, tent them with aluminum foil, and allow them to rest for 5 minutes before slicing or serving.
Notes
- Bring filet mignon to room temperature 30 minutes before cooking for even doneness.
- Rest cooked steaks tented with foil for 5 minutes to keep juices intact.
- Store leftovers in airtight containers or tightly wrapped; refrigerate up to 3 days.
- Reheat leftovers gently in a 250°F oven covered with foil until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 1filet | |
| Calories | 584kcal | 29% |
| Carbohydrates | 1g | 0% |
| Protein | 31g | 62% |
| Fat | 50g | 77% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 134mg | 45% |
| Sodium | 666mg | 28% |
| Potassium | 538mg | 11% |
| Fiber | 0.2g | 1% |
| Sugar | 0.04g | 0% |
| Vitamin A | 178IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
