Blackened Filet Mignon Food

SPICY FILET MIGNON

Steps:

• Combine the seasonings; rub over steaks. Grill, covered, over indirect medium heat for 9-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

STEAKHOUSE-STYLE BLACKENED STEAK RECIPE

Steps:

• Combine all ingredients in a bowl and mix well.
• Preheat the oven to 400 degrees F.
• Pat the steaks dry with a paper towel.
• Brush olive oil on the filets. Sprinkle the blackened seasoning over the meat and rub in. Flip over and repeat on the other side.
• Turn on your kitchen exhaust fan. Heat a cast-iron skillet over high heat for five minutes. When the pan is hot, add butter, and when it is melted, add the filets.
• Sear the filets without moving for two minutes and turn over and sear the other side.
• Remove the skillet from the heat and place in the preheated oven. Cook the filets for four to five minutes or to 120 degrees F for rare, 125 degrees for medium-rare and 130 degrees for medium. Use an instant-read meat thermometer to ensure your steaks are cooked perfectly.
• Remove the steaks and place on a platter. Cover tightly with aluminum foil and allow them to rest for five to ten minutes. The temperature of the filets will come up approximately five degrees while they rest.
• Top with a pat of the garlic herb butter and serve immediately.

CAST IRON SKILLET FILLET MIGNON

Steps:

• Generously salt, pepper filets, add garlic powder. Refrigerate until 30 minutes before cooking. Allow filets to come to room temperature, about 30 minutes, before cooking. This is an important step!
• Place enough EVOO in cast iron skillet to sear 2 steaks. Heat oil to HIGH.
• Place steaks in oil and sear on both sides on HIGH for 2 minutes each side.
• Once seared, add 2T butter, minced garlic and thyme to pan.
• Transfer skillet to oven preheated to 450 degrees. Cook, without turning for 3 minutes, or until rare/ med-rare (130 - 140 degrees).
• Remove skillet from oven, return to stove top on medium heat. Add more butter, thyme, garlic and some red wine. Just enough time to baste.
• Place on plate and allow to rest 5 minutes.

FILET MIGNON WITH BLUE CHEESE

Steps:

• Melt butter in heavy medium skillet over medium-high heat.
• Season steaks with salt and pepper.
• Add steaks to skillet and saute until cooked to desired doneness, about 4 minutes per side for medium-rare.
• Transfer steaks to plate.
• Add broth, brandy and rosemary to skillet and boil until sauce is reduced 1/3 cup, scraping up browned bits, cooking for about 5 minutes Spoon sauce over steaks.
• Top each steak with half of blue cheese.
• Serve.