Filet Mignon Pasta Food

FILET MIGNON PASTA

Steps:

• Cook pasta according to package directions in salted water. Reserve a cup of pasta water before draining.
• While the pasta is cooking, melt the butter in a large deep skillet over medium high heat. Add the meat and the sage and cook just until the meat is browned, about 2-3 minutes. Remove from heat.
• Add drained pasta to the skillet and toss. Add the parmesan and toss again. Drizzle in just enough reserved pasta water to make a light sauce.
• Divide among warmed plates, garnish with a little more grated parmesan and some fresh ground pepper and serve.

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.

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.

RESTAURANT STYLE FILET MIGNON

Steps:

• Mix together 4 tablespoons (1/2 stick) softened butter with the minced garlic, the chopped herbs and the lemon zest. Form into a log and refrigerate.
• Generously season the filets with salt and pepper, approximately 1 teaspoon of seasoning per side.
• Preheat your oven to 400 degrees.
• Heat the remainder 4 tablespoons butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature (not burn you house down hot, though). Sear the filets in the hot pan for about 2-3 minutes per side or until a nice brown crust has formed. Once they're down, don't move them around.
• While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it's cooking. Once both sides are seared, carefully place the entire skillet with steak in the center of the preheated oven for about 6-8 minutes, depending upon how thick your steak is.
• In the last minute of cooking, take the log of compound butter and slice a thick piece to place on top; set aside.
• Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. Watch carefully especially if your steaks are thinner. Top with reserved compound butter.