But, that same heat does a poor job of getting the filet’s center to the proper doneness.
To get the crispy crust, it’s best to use direct heat (a hot pan or grill), and it’s easy to visually tell when you have that crust established. A tender, juicy center cooked to their preferred temperature – between rare and well done.A crispy golden brown outside that has a crunchy texture, and salty beefy flavor.Most filet mignon lovers are looking for two things: Follow the advice below, and you’ll be well on your way! How Long do you Cook Filet Mignon cook) a little bit, and if you use some of the simple tools of the trade, you’ll figure out how long to cook each filet thrown your way. Fortunately, if you learn the fundamentals that drive cooking time, if you practice (i.e. The reality is, each time you cook a filet, the cooking time could be materially different. In reality, how long you should cook your filet mignon depends on a number of factors, many of which are unique to your preferences, your filet, and even to your specific kitchen, stove, grill, and pan. The question is not a simple one…nor does it have a simple answer. However, the real answer, is a bit more complicated. We recommend serving this filet with one of our favorite side dishes for steak, including the classic wedge salad, goat cheese-stuffed rolls, garlic-Parmesan roasted carrots, and creamy mashed potatoes.The short, but likely inaccurate answer, is “about 10-12 minutes”. Tip: Check the temperature of your meat before transferring to the oven! That way, you can see how far you are from your desired temperature.Ĭook your steak to your desired temp., but we highly recommend not going above 155°: We then transferred our skillet to a 400° oven and cooked for around 5 minutes. Not only does butter make everything taste better, it adds that signature steakhouse flavor that no restaurant would skip.įor a medium steak, we cooked our steak at medium-high heat on the stovetop for around 5 minutes, then flipped, added our butter, and cooked for an additional 3-5 minutes.
Then, after flipping the steak, add butter and baste it constantly. The long pre-season draws out a bit of moisture from the steak, which helps achieve a golden crust.īOTH! Start with olive oil (though a neutral oil would work too!). Tip: Season the steak with salt and pepper for about 45 minutes to 1 hour, refrigerate, pat dry and then sear.
Be patient! A deep, crusty sear will take about 3 to 5 minutes per side. Cook the steak in a super-hot preheated skillet-the oil should be almost smoking before you add the meat. One thing is absolutely key: a super-hot pan. Nonstick skillets are generally not made for steaks or for ovens.
If you aren’t using a cast iron skillet, opt for heavy bottomed skillets which retain heat and prevent sticking. If you can’t decide what you like, opt for a T-bone and you can have both!įor the best sear, if you have a cast iron skillet, use it here! If not, just make sure whatever pan you're using is oven-safe-you'll be starting on the stovetop and ending in the oven. The T-bone consists of strip steak on the bigger side of the bone, and filet mignon on the shorter side. Fun fact: When filet mignon isn’t riding solo on your plate, it can also be a part of another cut, the T-bone.
#FILET MINIONS HOW TO#
Whether you’re looking to wow dad this Father's Day, are planning a Valentine's Day surprise, or simply feel like treating yourself to a fancy weeknight dinner, follow our top tips and tricks (hint: we use a generous amount of butter) to learn just how to recreate this prime steak meal right in your very own home.įilet mignon is the smaller tip of tenderloin and one of the most expensive cuts of steak, due to its prized texture and that it's only about 2% of the total animal. While it's relatively easy to make this steakhouse main at home, because of its steeper price tag, you want make sure you do it right to achieve that desired melt-in-your mouth texture. With our filet mignon recipe, you can recreate a classic steak dinner in the comfort of your own home-no bougie restaurant required.
0 kommentar(er)
