Filet Mignon Temp How Long In Oven Food

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 WITH MUSHROOM WINE SAUCE RECIPE

Steps:

• Remove steak from refrigerator 30 minutes prior to cooking. Season generously with salt and pepper.
• Over medium heat melt 2 tbsp. butter. Sauté onions for about 2 minutes until slightly tender, and then add mushrooms. Continue cooking until mushrooms and onions are tender. Set mushrooms and onions aside.
• Add 2 more tbsp. of butter to the same pan and allow to melt. Turn heat up to medium-high. Sear the filets for 3-4 minutes on each side until golden brown. Then, turn heat to low, cover the pan, and continue cooking to your desired internal temperature. Set filets on a cutting board to rest.
• Turn the heat to medium-low. Using the same pan, slowly add the wine and heavy cream, scraping the leftover cooking bits into the sauce. Add paprika, basil, and garlic to the sauce and stir together. Bring to a slight boil. Add the mushrooms and onions. Stir, and turn the heat to low. Allow to simmer for about 10 minutes (the sauce should thicken), stirring occasionally.
• If desired, you can stir in a mixture of cornstarch and water to the sauce to thicken.
• Serve filets with a generous amount of mushroom wine sauce on top. Enjoy!

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.