Cast Iron Skillet Fillet Mignon Food
CAST IRON SKILLET FILLET MIGNON
Make and share this Cast Iron Skillet Fillet Mignon recipe from Food.com.
Provided by Heather N.
Categories Steak
Time 30m
Yield 2 fillets, 2 serving(s)
Number Of Ingredients 9
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.
SEARED FILET MIGNON
Steps:
- Season the Filet Mignons with salt and pepper. Combine the butter and oil in a large saute pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes per side for rare. Transfer to a warm platter.
STEAKHOUSE STEAKS
Provided by Ina Garten
Time 37m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees.
- Heat a large cast-iron skillet over high heat for 5 to 7 minutes.
- Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the salt and pepper.
- When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. (Be sure the cooking area is well ventilated.) You'll probably need about 3 turns to sear the sides and about 10 minutes total.
- Remove the pan from the heat and arrange all the filets flat in the pan. Top each with a tablespoon of butter, then place the pan in the oven. Cook the filets for 8 to 12 minutes to 120 degrees for rare and 125 degrees for medium-rare. Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes.
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- Take your filets out of the refrigerator and pat dry with a paper towel. Season all sides with some salt and pepper and set aside.
- Prepare the cast iron over medium-high heat and add butter. Let melt and add in the thyme and rosemary. Once the melted butter starts to smoke, add in your filets.
- Depending on the temperature you want the inside to reach, you'll want to cook the steaks as close to the same amount of time on each side. For medium, you're looking at about 4-5 minutes on both sides. For rarer steaks, cut down the temperature 1 minute both sides and for well done steaks, you'll want to add 2 or more minutes depending on the thickness of the steak. Checking the temperature with a digital thermometer will be the easiest way to verify the doneness.
- To help caramelize and cook the steaks evenly, use a spoon and scoop up some of the butter and drizzle it on top of the steaks continuously as they're cooking. Slightly lifting the pan will help the butter pool in one spot to easily scoop the butter.
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