Beef Loin Tenderloin Filet Mignon Recipe

Filet Mignon seared in garlic herb butter on the stove and finished in the oven is the best steak recipe that turns about perfect every fourth dimension! I have never made, nor take I ever enjoyed, a better steak than this ane.

Why this recipe works and then well:

This is quite maybe my favorite dinner. Ever. That's a pretty bold statement from a girl who lives and breathes recipes.

• Each bite will deliver a crisp browned flavorful outside with a moist and tender middle.
• Fresh garlic and herbs infuse into the butter and all that season gets cooked into the steak.
• Yous tin melt this steak exactly how you desire it: rare, medium rare, medium, or (gasp) medium well and well washed. All controlled with an accurate thermometer.

How to cook filet mignon:

The absolute best way to cook this cut of meat is to pan fry the steaks in high quality butter with fresh herbs and garlic. Once the steaks get a dainty sear on both sides you will finish them off in a hot oven until they've reached the desired internal temperature.

1. Set your steaks out at room temperature. Preheat your oven. Add the butter, smashed garlic cloves, and sprigs of fresh herbs to the pan (photo one).
2. Generously coat the both sides of the steaks with kosher common salt and freshly ground pepper (photo 2).
3. Estrus a saute pan over medium high to high heat. You want the butter to melt and cream but not burn, so keep to move everything around to prevent burning (photograph three). Once the butter reaches this indicate, add the steaks.
4. While the steaks are searing, use a spoon to continually pour the melted butter to the summit of the steak. You want to infuse all of that flavor into the meat (photograph 4).
5. One time yous've seared both sides to perfection, terminate the Filet Mignon off in the oven (photo five & 6).

How long exercise you cook a Filet Mignon?

The total corporeality of time it takes to melt these steaks depends on a few factors:

1. How thick are your steaks?
2. What is the starting temperature of the meat (i.east. did you pull information technology straight from the fridge to the pan or did you let it come to room temperature first)?
3. How hot tin yous get your garlic herb butter and pan without burning the butter? There are a few tips and tricks to this step... keep on reading to notice out.

All in all, Filet Mignon cooks up in about 15 minutes, beginning to finish. It truly is an like shooting fish in a barrel dinner recipe.

Internal temperatures:

Remove the filet mignon steaks from the oven when internal temperature is about 5°F beneath your desired doneness:

Doneness	Color	Temperature
Rare	Cool scarlet eye	125°F
Medium Rare	Warm red middle	135°F
Medium	Warm pink center	145°F
Medium Well	Slightly pinkish center	150°F
Well Done	Fiddling or no pink	160°F

Remember: as long as you lot let the steaks remainder in the hot pan, the temperature volition keep to ascent about 5 degrees.

Cooking tips for perfect results:

• Prior to cooking, take the steaks out of the refrigerator at to the lowest degree an 60 minutes before they striking the pan. If the steaks are common cold when you cook them, the exterior volition cook much faster than the inside resulting in steaks that are usually over cooked on the outside and under cooked on the inside.
• When the steaks are added to the pan, they volition reduce the temperature of the pan and assistance prevent your butter from burning. You still need to keep an eye on it and move the butter around so that information technology doesn't burn down.
• Exist sure to test with an accurate thermometer to guarantee that the steaks are cooked to your liking.
• For best results, buy steaks that are the aforementioned size and thickness. This volition ensure they cook at the same rate. Otherwise you will demand to examination the temperature of each steak.
• Pull the filet mignon pan out of the oven a few degrees before they've reached their final temperature and allow them to rest in the pan for at least v minutes prior to serving.
• If y'all accidentally took the temperature too far, you lot volition still need to allow the filet mignon to rest before cutting into them. Take them out of the hot pan to rest and transfer to a cutting board or plate. This will dull farther cooking which would result in an overly done filet mignon.

Tenderloin is expensive.

But beef tenderloin steaks are absolutely worth the toll every so often for a special treat or for a holiday dinner.

Filet Mignon is expensive considering it is arguably the most tender cut of beef. It is super tender because it is not a weight-bearing muscle and contains less connective tissue, thus making it more tender.

Tender beefiness is desirable beefiness.  Desirable beef is expensive beef. The fact that beef tenderloin is a relatively small cut compared to other beef cuts adds to the hefty cost likewise. If you're looking for a less expensive steak, T-Bone Steaks are another great option.

Worth it. And so worth it.

Side dish recommendations:

• Y'all can't get wrong with perfectly cooked Baked Potatoes (hint: they are outstanding when y'all make them in the Instant Pot)
• Don't want baked potatoes? Go the extra mile and make Garlic Herb Mashed Potatoes
• You tin can't enjoy Filet Mignon without a night green vegetable. What's more perfect than Garlic Parmesan Oven Roasted Asparagus?
• You tin can't go wrong with serving upwards an every day salad aslope your steak.

Did you brand this recipe? Please go out me a annotate below! I dear to hear from my readers.

• ▢ 16 ounces filet mignon (two steaks, well-nigh ii inches thick, room temperature)
• ▢ 1 teaspoon kosher common salt
• ▢ ½ teaspoon pepper (freshly ground)
• ▢ 2 tablespoons butter (Kerrygold recommended)
• ▢ ii cloves garlic (smashed)
• ▢ 2 sprigs rosemary
• ▢ two sprigs thyme

• Take steaks out of refrigerator about an hour before you programme to cook them to permit them to come to room temperature. Coat both sides with table salt and pepper. Preheat oven to 400 degrees F.

• Add butter, garlic, rosemary and thyme to oven safe stainless steel or cast iron pan.

• Heat over medium loftier to high heat. You want the pan to be as hot as you tin become it without burning the butter. Allow butter to melt, swirling frequently to prevent burning. The more you move the butter around, the less it will burn down.

• Every bit shortly as the butter is melted, add both steaks to hot pan. Sear 2-3 minutes on both sides, constantly spooning the hot butter onto the steaks, and only turn once after they get nicely browned. Do non let the butter burn - go on it moving. Insert thermometer into thickest part of steak and transfer pan with steaks to hot oven.

• Finish cooking in hot oven. Remove when internal temperature reaches 120 degrees F for rare, 125 degrees F for medium rare, and 130 degrees F for medium. This should take around x minutes. Allow steaks to rest in pan for at to the lowest degree 5 minutes (temperature should rise another 5 degrees).

Cooking tips for perfect results:

• I can't stress plenty how important it is to let your steaks come up to room temperature before cooking. These are thick cut and if they're super cold in the heart, you risk over cooking the outside before the middle is done. Prior to cooking, take the steaks out of the refrigerator at least an hour before they striking the pan.
• When the steaks are added to the pan, they will reduce the temperature of the pan and help prevent your butter from burning. You however need to continue an eye on information technology and move the butter around so that information technology doesn't fire.
• Be certain to test with an authentic thermometer to guarantee that the steaks are cooked to your liking.
• For all-time results, purchase steaks that are the same size and thickness. This will ensure they cook at the same rate. Otherwise you volition demand to test the temperature of each steak.
• Pull them out of the oven a few degrees earlier they've reached their last temperature and allow them to rest in the pan for at least five minutes prior to serving.
• If you accidentally took the temperature too far, you lot will still need to allow them to residual before cutting into them, simply take them out of the hot pan to residue. This volition boring further cooking which would consequence in an overly done filet mignon.
• The all-time type of pan is either cast iron or a high quality stainless steal. Just be certain it is oven safe.

Calories: 728 kcal | Carbohydrates: 1 grand | Poly peptide: 41 g | Fatty: 60 g | Saturated Fatty: 27 g | Cholesterol: 188 mg | Sodium: 1374 mg | Potassium: 689 mg | Vitamin A: 395 IU | Vitamin C: 2.6 mg | Calcium: 21 mg | Iron: 5.5 mg

This post was originally published in January 2019 and has been updated with more information and cooking tips. Don't worry - I would never touch the recipe!

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Source: https://selfproclaimedfoodie.com/filet-mignon/

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