Best Whole Filet Mignon Food

PERFECT FILET MIGNON RECIPE

Steps:

• Remove your filet mignon from the fridge about 30 minutes before cooking to bring it to room temperature. (This will ensure even cooking.)
• Mash together half of the butter (1 tablespoon, 14 g), rosemary, thyme, and garlic. (Sprinkle in a little sea salt if using unsalted butter.) Form into a log and refrigerate until the last step.
• Preheat the oven to 400 degrees F (204 degrees C).
• Trim any connective tissue around the edges of the beef tenderloins. Season the filets liberally with sea salt and black pepper on both sides.
• Heat the cast iron skillet over medium-high heat, until the skillet is very hot. Melt the remaining butter (1 tablespoon, 14 g) in the skillet.
• Add the filets. Sear for 2 minutes on each side, without moving them around.
• Transfer the skillet to the preheated oven. Bake to desired level of doneness. (I recommend medium rare.) For a 2 in (5 cm)thick filet, that is 5 minutes for rare, 6 minutes for medium rare, 7 minutes for medium, or 8 minutes for medium well. Use a meat thermometer to check for the right temperature - 120 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, and 155 degrees F (68 degrees C) for medium well. The temperature will rise by another 5 degrees F while resting (see next step).
• Remove the filets from the oven and transfer to a plate. Top each with 1/2 tablespoon (7 g) of herb butter (slice the log of herb butter into four parts and put one on each steak). Let the steaks rest for 5 minutes before cutting.

THE BEST EVER BEEF TENDERLOIN (FILET OF BEEF)

Steps:

• Combine all marinade ingredients in heavy saucepan; mMix well.
• Bring just to boiling point.
• Remove from heat, and allow to cool.
• Place beef in a glass, enamel, or stainless steel pan.
• Pour cooled marinade over beef, and cover.
• Allow to marinate overnight in fridge.
• Remove from fridge several hours before roasting.
• Preheat oven to 450°F.
• Place meat in shallow baking pan, and pour marinade over it.
• Roast for 20 minutes, basting with marinade from time to time.
• Reduce heat to 350°F.
• Continue roasting another 20 minutes (or until beef reaches desired doneness).
• Remove from oven and let cool in marinade.
• Cut into thin slices and serve at room temperature.
• NOTE: This is best served rare to med-rare. It is most often done after 40 minutes of roasting, so please be careful not to overcook.

HOW TO COOK FILET MIGNON RECIPE BY TASTY

Steps:

• On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.
• Preheat the oven to 450˚F (230˚C).
• Generously season all sides of the filet mignon with salt and pepper.
• Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.
• Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.
• Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.
• Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.
• Transfer the pan to the oven for 7 minutes for a medium rare steak.
• Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.
• Enjoy!

THE PERFECT FILET MIGNON

Steps:

• Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Firmly press the seasoning into the meat.
• Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the steaks and cook until a golden crust forms, about 2 minutes. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook's Note). Flip again and cook for 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes.
• Transfer the steaks to a plate to rest. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits.
• Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Remove the skillet from the heat and add the brandy. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Add the wine and cook until the liquid reduces by half, about 3 minutes. Add the beef stock and bring to a boil. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add salt and pepper to taste.
• To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.

FILET MIGNON

Steps:

• We rarely eat beef but when we do for special occasions we enjoy the above for a most tender cut of beef.
• Here is the way our family does it. There are other methods of seasoning and roasting but we are always satisfied with the results this way.
• Try to buy a whole fillet that is already "peeled " ( trimmed of silverskin, fat etc. ) or if you prefer you can buy untrimmed and do it yourself.
• The whole filet has a taped part ( called the tail ) and when you roast, tuck this part under so you can have a more even piece of meat for roasting.
• If the whole filet is too large to fit your roasting pan you may cut the filet in half and roast the two parts in the pan together.
• Make sure the meat comes to room temperature prior to roasting for even roasting which also helps with tenderness.
• Rub oil ( we prefer olive ) over the filet and then rub in seasonings such as salt , pepper, paprika, crushed garlic etc. The Montreal Steak Seasoning is a nice choice ( available in the seasoning or meat sections of supermarkets ) .
• Or other people prefer to coat the filet with Dijon mustard and then roll the filet in finely crushed black or colored peppercorns prior to roasting.
• Both ways are delicious.
• Place the filet on a roasting rack over the roasting pan.
• You can also place the filet over some beef bones in the pan which also act as a rack.
• Preheat the oven to 475 degrees F.
• Place the prepared filet on the rack and roast 20 minutes ( for a average 5 lb roast- ). Then decrease the temperature to 350F and roast an additional 20 minutes.
• Remove the filet from the oven and let sit about 15 minutes before slicing.
• This total time factor should produce medium rare. A heavier roast will probably need more roasting time and a smaller roast less time. The sitting times allows for best slicing and lets some of the juices settle etc. If you prefer you can check and rely on a meat thermometer to test so you don't under or over roast the meat..
• Insert thermometer in the thickest part of the roast. Generally 120 to 130 F is rare and 130 to 140 F is medium rare. Remember the meat will continue to cook with "standing time" out of the oven.
• Meanwhile make the mushroom sauce ( this is a natural and not thickened sauce ). In a large skillet over medium high heat cook the onion in some olive oil or butter until softened.
• Add the sliced mushrooms and garlic and continue to cook and stir until the mushrooms have reduced in volume by 1/2 and become tender.
• Add the vermouth, dashes of Worcestershire sauce and Gravy Master ( a browning/ caramelized color for sauces etc. ). Cook and stir another 5 to 10 minutes and then season to taste. If you wish you may add a few tablespoons of the pan drippings or a bit of beef bullion paste ( available in jars ) for a richer flavor.
• The whole recipe really can serve quite a lot depending on how thick or thin you slice the meat. Leftovers reheat well.