Add fillets and cook to desired doneness, 4 to 5 … Do this for about one minute, then use your thermometer to check the temperature in the center of the filet. Serve atop a buttery heap of mashed potatoes, of course. Beef Tenderloin Filet Mignon Steaks, 2 tbsp Olive Oil, 1 tsp Kosher Salt, and 1 tsp Fresh Cracked Pepper. On the high heat side, you should grill them at 450-500°F for around 2-4 minutes per side, in total 6-8 minutes. The meat is absolutely, positively, the softest, most buttery-textured meat on earth. Remove from heat. Filet mignon is a choice steak, indeed. For the Gordon Ramsay Filet Mignon recipe, all you need is 6 oz. AWESOME! Beef Tenderloin Filet Mignon Steaks, 2 tbsp Olive Oil, 1 tsp Kosher Salt, and 1 tsp Fresh Cracked Pepper. Rub and season: Rub the steaks with olive oil. Overall, it is less expensive, but it is an upfront $$$ hit. Melt butter in a heavy skillet over medium heat. Rub the steaks all over with the salt and pepper mixture. FABULOUS! This small but crucial step will result in a much more even cook. Since it does very little work or weight-bearing, it is extremely tender. What Is Filet Mignon? Preheat oven to 400°. That's all you really need. Beef tenderloin, or "eye fillet," as it’s known in other parts of the world, is cut from the middle of a cow. Add oil and heat briefly Add freshly ground pepper to a small bowl, add the salt and stir to mix. When the oil shimmers, just before it starts to smoke, place the steak in the pan. Place the beef on a baking sheet and pat the outside dry with a paper towel. Grilling Filet Mignon - IMG Credits to Weber Having a high heat side (or direct grilling) and a low heat side (indirect grilling) will allow you to quickly perform a sear on the meat before transferring it to the indirect grilling. The art of cooking filet mignon relies on using both direct and indirect heat. Once the steaks get a nice sear on both sides … I consider filet the king of all meats. The flesh there doesn't do much work, and is, therefore, very, very tender. Your daily values may be higher or lower depending on your calorie needs. Prep: Preheat the oven to 400˚F. Using a spoon, baste the steak with the sizzling butter. Generally, a filet will be about 2-3 inches in diameter. https://www.noreciperequired.com/.../how-cook-beef-tenderloin Filet mignon, the most tender beef cut of all, is an expensive cut of meat often reserved for special occasions. https://www.noreciperequired.com/technique/how-cook-perfect-filet-mignon https://www.onceuponachef.com/recipes/roast-beef-tenderloin-wine-sauce.html Heat a cast-iron or oven-safe skillet on the stovetop until it's screaming hot. I slice the rest and freeze. Pan or oven only...how about charcoal or hardwood? Add tomatoes and basil and blend well. Beef Stroganoff Recipes Casserole Recipes ... Tenderloin (sometimes called filet mignon) is the king of steaks. How to Cook Filet Mignon Tenderloin Preparation. But tenderloin (or "filet mignon," if you want to be all fancy about it), the milder, more tender cut from the other side of the rib cage, has a lot of good things going for it, too. 379 calories; protein 33.6g; carbohydrates 2.2g; fat 24.4g; cholesterol 142.3mg; sodium 179.7mg. Heat an oven-proof pan over medium-high heat for 5 minutes. Add fillets and cook to desired doneness, 4 to 5 minutes for medium. It starts just past the last rib of the steer and ends in the sirloin right before the rear leg. It’s elegant and easy to cook – making it an ideal option for a holiday meal or a special occasion. Rub the steak tops and bottoms with olive oil and sprinkle with kosher salt and pepper. Once it is sliced up, it is known as filet mignon. Remember, though, that this meat is thick, so any cooking method you choose is one you might need to experiment with. How do you cook your filet to juicy perfection? The flesh there doesn't do much work, and is, therefore, very, very tender. Information is not currently available for this nutrient. Place the tenderloin on an oven pan with a rack. You’ll love that it comes together in 30 minutes and that it’s an insanely rich way to serve up filet mignon. 2 6 oz beef tenderloin filet mignon steaks, trimmed of fat; olive oil cooking spray, I used my mister; kosher salt and fresh cracked pepper; Save. If the filet sports a deep brown sear on the bottom, it's time to flip it. The air flow around the steak will prevent the bottom crust from steaming. Instructions . Getting perfect crisscrosses on the steak takes a little practice. Mention "beef tenderloin" around most people and those salivary glands instantly start to kick in. Great recipe for very special occasions. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Used half & half instead of heavy cream and dried basil (1:3 ratio) and cherry tomatoes; recommend using meat thermometer as our steaks took a bit longer than recipe indicated and they were perfect med-rare at 125 degrees. I usually buy the whole beef tenderloin, and a 6 to 8 oz filet will only really cost you about $6 … For a perfect medium rare, aim for between 125 and 130 degrees F. If you're not there yet, keep basting and rolling until you are. Let the steaks rest on the counter to come up to room temperature at least 30 minutes before ready to cook. Both are extremely tender, and there is no difference in taste. Season with a dry rub and roast it in the oven to your desired doneness. https://sundaysuppermovement.com/whole-beef-tenderloin-recipe Add a couple of tablespoons of butter, a clove or two of garlic, and a sprig of woody herbs like thyme and rosemary to the pan. First, remove the steak from the refrigerator at least 30 minutes before cooking to bring the meat up to room temperature. Next, pat the steak all over with a dry paper towel. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. https://www.foodnetwork.com/recipes/ina-garten/filet-of-beef-recipe-1920383 Five minutes later, check the temperature at the center of the meat. 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