5 Oz Filet of Beef Pan
Skip the pricey steakhouse, and instead learn how to cook filet mignon in a cast iron skillet! With a few tips and tricks, each piece of steak will have a perfect sear on the outside and a beautiful, tender, pink heart. Add a dollop of garlic herbed butter for a decadent and flavorful finishing affect!
How to Cook Filet Mignon | 1-Minute Video
What's and then special almost filet mignon?
Filet mignon, which translates in French to "tender, delicate, or fine fillet," is a steak cut of beef taken from the cease of the tenderloin. The tenderloin runs along both sides of the cow's spine, and is usually harvested as 2 long snake-shaped cuts. The tenderloin is sometimes sold whole, but can also exist sliced horizontally into round fillets. The cuts from the modest, forward terminate are considered filet mignon.
Filet mignon is by and large the most expensive cut of beef, and is so special considering it is not only the virtually tender cut, but information technology is likewise relatively scarce considering each animal only has a small amount of this particular blazon of meat. The tenderloin is incredibly tender because the musculus is not weight-bearing, and therefore contains less connective tissue than other cuts of beef.
The All-time Way to Consume a Filet Mignon
Most experts would agree that a filet mignon is all-time when cooked to medium doneness or less -- frequently medium-rare is considered ideal. While the filet mignon is the nigh tender cut of beefiness, information technology's non necessarily as flavorful as other parts of the creature. Equally a issue, the steak might be wrapped in bacon, served with a sauce, or finished with butter (as shown here) to enhance its flavor. Herbed butter is a classic French accompaniment for filet mignon, because the butter melts into the meat for added juiciness, while the herbs mellow the meat's fat.
The All-time Way to Cook Filet Mignon
A grilled filet mignon is apparently delicious, merely there'southward something really special nearly a pan seared filet mignon. This easy recipe will show you how to cook the perfect filet mignon using a cast iron skillet on the stovetop and in the oven. This dual method gives you the all-time of both worlds: a steak with a prissy sear on the outside, and a tender, pink within that's cooked exactly to your liking. Information technology really doesn't get whatsoever better than that!
Why practice you lot bake it in the oven?
You lot demand the high-oestrus of the bandage fe skillet on the stovetop in order to achieve a overnice sear on the outside of the meat, but you don't want to leave it on the stovetop for likewise long or the steak volition become charred (in a bad way). Instead, by transferring the pan to the oven, you tin can finish cooking the steak on the inside without called-for the exterior of the meat in the process.
Ingredients
If you lot want to larn how to cook filet mignon, simplicity is the key! A basic cast iron skillet and a handful of fresh, high-quality ingredients is really all information technology takes. This is a quick overview of what you'll demand to prepare this steak. As ever, the exact measurements and specific cooking instructions are included in the printable recipe at the lesser of the post.
- Salted butter: for finishing the steak.
- Chives, parsley, rosemary and garlic: to flavor the butter, mellow the fatty of the beef, and enhance the meat.
- Kosher salt: don't be shy with the table salt! A nice, salty crust is imperative for the best sear on your steak.
- Freshly-ground blackness pepper: for extra flavor.
- Vegetable oil: become information technology nice and hot -- until it's barely smoking -- to achieve a nice sear on the outside.
- Filet mignon: near 2-4 steaks, depending on how many people you plan to serve.
How to Cook Filet Mignon in a Cast Fe Skillet
A cast iron skillet is an platonic tool for cooking the perfect filet mignon, because the heavy cast atomic number 26 retains and evenly distributes the heat and then well -- practically guaranteeing a nice sear. By finishing the steak in the oven, you avoid a smoky kitchen and a charred exterior.
- Gear up garlic herb butter and set aside.
- Bring steaks to room temperature on the counter for near 30 minutes.
- Flavour the meat on both sides with table salt and pepper.
- Sear steaks in hot oil in a cast iron skillet for iii-iv minutes per side.
- Transfer the skillet to a 425° F oven for about three more minutes, or until the steaks reach the desired temperature.
- Residue for nigh 5 minutes, so top each steak with a dollop of herbed butter.
Temperature
The full cooking fourth dimension will vary depending on the size, thickness, and temperature of your meat when yous cook it, as well every bit on your preferred level of doneness. A meat thermometer is e'er the best way to know when your steaks are set up to come out of the oven. Here's what you're looking for:
- Rare (a cool red center): 125° F - 130° F
- Medium-rare (a warm carmine center): 135° F
- Medium (a warm pink heart): 145° F
What to Serve with Filet Mignon
This versatile meat pairs well with a variety of sides. Nosotros like to complete the meal with a starch (like pasta, bread or potatoes), besides every bit a vegetable or salad. Here are a few ideas:
- Garlic Mashed Potatoes, Reddish Skin Mashed Potatoes or Mashed Sweet Potatoes
- Classic Baked Potatoes or Baked Potato Wedges
- Aunt Bee'south 3-Ingredient Cheesy White potato Goulash or Sweet Potato Goulash
- Jiffy Corn Casserole or Fried Corn
- Wedge Salad or Caesar Salad
- Classic Pasta Salad or Southern Macaroni Salad
- Southern Spud Salad or Like shooting fish in a barrel Potato Salad
- Green Beans with Bacon or Amish Green Beans with Brownish Butter
- Roasted Broccoli or Roasted Asparagus
- Crusty No-Knead Bread, Easy French Baguette, Homemade Crescent Rolls or Dinner Rolls
- Buttermilk Biscuits
- Sauteed Spinach, Creamed Spinach or Creamed Spinach Casserole
- Creamed Peas
Tips for the All-time Filet Mignon Recipe
- Cook about 2-four steaks, depending on how many people you plan to serve. If you lot're but cooking two steaks, you can cutting the butter, garlic and herbs in half -- you lot won't need as much as called for in the recipe.
- When cooking 4 steaks, you'll need to use a large enough bandage iron skillet that you lot can comfortably fit all iv without crowding. If your skillet isn't large enough, just melt the steaks in two split up batches.
- Don't exist shy with the kosher salt. Yous need enough to coat the meat on both sides, which will assistance the filet mignon develop a nice seared crust in the pan.
- Sear the steaks in vegetable oil (rather than butter or olive oil), considering the vegetable oil has a college smoke point. You tin can add together that great butter for flavour at the stop!
- The full cooking time will vary depending on the size, thickness, and temperature of your filet mignon when yous cook it. As a consequence, a thermometer is the best way to know when your meat has reached its ideal temperature.
- Check the temperature of your meat earlier you lot transfer the skillet to the oven. If the filet mignon is within about 5-x degrees of your desired temperature, you may need even less than 3 minutes in the oven. If your steak isn't done later on 3 minutes, check every minute or and then to avoid over-cooking.
More than Steak Recipes to Try
- Grilled Steak Tips
- Steak Fajitas
- The Best Steak Marinade
- Ribeye Steak in a Bandage Iron Skillet
- Mom's Easy Marinated Flank Steak
- London Broil Marinade for the Grill or Oven
How to Cook Filet Mignon in a Cast Iron Skillet
Skip the pricey steakhouse, and instead acquire how to cook filet mignon in a cast iron skillet! You'll love the garlic herbed butter on peak.
Servings 2 - 4 people
Calories 519 kcal
- ½ cup salted butter, at room temperature
- two tablespoons chopped fresh chives
- two tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh rosemary
- i clove garlic, minced
- Kosher table salt and freshly-ground black pepper
- 2 tablespoons vegetable oil
- 2-four filet mignon steaks (most 6 ounces each and 1 ½ inches thick)
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Preheat oven to 425° F. In a small bowl, combine butter, chives, parsley, rosemary and garlic. Set aside.
-
Let the steaks to sit down on the counter and come to room temperature for well-nigh 20-30 minutes. Liberally season the meat on both sides with salt and pepper.
-
Heat the oil in a large cast iron skillet over medium-high oestrus until barely smoking. Sear the steaks for 3-4 minutes per side, then place the pan in the oven for nearly iii more than minutes, or until the steak reaches the desired temperature -- about 125-130° F for rare (a absurd scarlet center), 135° F for medium-rare (a warm carmine heart), or 145° F for medium (a warm pink center).
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Let the steaks rest for 5 minutes, then pinnacle with a dollop of the garlic herb butter and serve.
- Cook about two-4 steaks, depending on how many people y'all plan to serve. If you're only cooking ii steaks, you can cut the butter, garlic and herbs in half -- you won't need every bit much equally called for in the recipe.
- When cooking 4 steaks, you'll demand to utilise a large enough cast iron skillet that you lot tin comfortably fit all 4 without crowding. If your skillet isn't big enough, just cook the steaks in two divide batches.
- Don't be shy with the kosher salt. You need enough to coat the meat on both sides, which will assist the filet mignon develop a overnice seared crust in the pan.
- Sear the steaks in vegetable oil (rather than butter or olive oil), because the vegetable oil has a college fume point. You tin add that neat butter for flavour at the end!
- The total cooking time volition vary depending on the size, thickness, and temperature of your filet mignon when y'all cook it. As a issue, a meat thermometer is the best mode to know when your meat has reached its ideal temperature.
- Bank check the temperature of your meat earlier y'all transfer the skillet to the oven. If the filet mignon is within near five-x degrees of your desired temperature, you may need even less than iii minutes in the oven. If your steak isn't done later on 3 minutes, bank check every minute or so to avoid over-cooking.
Serving: 1 steak with ¼ of the butter | Calories: 519 kcal | Carbohydrates: one g | Protein: 38 m | Fatty: xl thousand | Saturated Fat: 24 yard | Cholesterol: 170 mg | Sodium: 298 mg | Potassium: 613 mg | Fiber: 1 g | Saccharide: one 1000 | Vitamin A: 972 IU | Vitamin C: 4 mg | Calcium: 50 mg | Iron: three mg
Source: https://www.theseasonedmom.com/how-to-cook-filet-mignon/
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