Steak Recipes
Best Filet Mignon
Filet Mignon is one of most tender cuts of beef, making it fairly expensive. Cooked right, it is absolutely delicious.
Yield: 2 servings
Ingredients
- 2 (8 ounce) filet mignon steaks, about 2 inches thick
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon oil (neutral, such as Canola)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 3 sprigs rosemary
- 2 sprigs thyme
Instructions
- Bring steaks to room temperature for about one hour before you plan to cook them. Coat both sides with salt and pepper.
- Heat oven to 400 degrees F.
- Heat an oven-safe stainless steel or cast iron skillet over medium-high to high heat. Add oil, garlic, rosemary and thyme.
- Add both steaks to the hot skillet. Sear for 2 to 3 minutes on each side.
- Add butter to the skillet. Insert thermometer into thickest part of steaks and transfer the pan with steaks to hot oven.
- Finish cooking in hot oven. Remove when internal temperature reaches the desired temperature (see Notes). Allow steaks to rest in pan for at least 5 minutes (temperature should rise another 5 degrees).
Notes
Internal temperature recommendations for different levels of doneness
- Rare: 125 degrees F (red with red juices)
- Medium Rare: 130 degrees F (deep pink with reddish juices)
- Medium: 140 degrees F (light pink with more clear juices)
- Medium well: 150 degrees F (slightly pink center with clear juices)
- Well done: 160 degrees F (fully cooked through, no longer pink at all)
Attribution
Photo credit: kurmanstaff on VisualHunt