How to Cook Filet Mignon
How to Cook Filet Mignon - Filet Mignon is the short loin component of the tenderloin and not cheap so becarreful when you cook Filet Mignon. Filet Mignon is so tender because it is non weight bearing and therefore the meat fibers have little reason to harden, and this is point of filet mignon recipes. They also call this “The furtherest from the hoof and horn”. Filet Mignon also happens to be one of the softest of steaks, with little or no fat. Because it has no waste, a smaller size will be sufficient for most eaters, I love filet Mignon.
Ingredients to Cook Filet Mignon
- 2 Filets 6-oz 1″ thick
- 2 Tablespoons Groundnut Oil (Peanut Oil)
- Salt & Pepper
- 1-2 large portabella or 4-5 small white mushrooms, sliced.
- 1 Small Vidalia (or yellow) Onion, halved and sliced.
- 2 Crushed Gloves Garlic
- Fresh Rosemary
- 4 Tablespoons Butter
Steps by step how to Cook Filet Mignon
- Lay out filets out to bring to room tempature (20-30 minutes)
- Heat pan to the point where it is nearly smoking on medium-high heat.
- Place 2 tablespoons of butter, Onions and Mushrooms in pan and gently saute for 4-5 minutes, stiring often.
- Remove Onions & Mushrooms from pan and place in bowl,
- Wipe pan with Paper Towel and place back on heat.
- When pan reaches tempature, grind fresh pepper and salt over all sides of the filets. No need to rub the seasoning into the beef.
- Pour Oil into pan, quickly spread it around and place filets into pan pressing lightly into the oil.
- Shake pan to “slide” the filets so they do not stick to bottom of pan.
- Add Onions and Mushrooms back to pan, stiring occasionaly
- Let rest on pan for 3 minutes for medium medium-well.
- Turn Filets over and add Butter, Garlic, Rosemary.
- Spoon butter over filets during the last minute of cooking.
- Lay filets to rest for 5-10 minutes
- If filets are thick, cut in half just before serving.
Tips cook filet mignon
- Use an iron skillet. It heats evenly and is oven safe.
Check meat by touch, not by cutting open, it will retain more flavor.
The times used above are for a 6oz filet. For thicker cuts (1″ or thicker) , your cooking times will vary.
Advise when cook filet mignon
- The iron skillet will be really hot. Watch out!
Generally you do not want to cook Filets more than medium to medium-well.
Time your cooking or you will overcook the filet.
If you cut into the steak and find it too rare, return it to the hot skillet and cook for 1 minute longer on each side. so you need Hot pan.
Via : Gordon Ramsays The F-Word for how to cook a Filet steak, and Butter Roasted Rib-Eye
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