Filet Mignon Foolproof And Delish Recipes

Steps:

• 1. spinkle pepper, paprika and a very generous amount of kosher salt onto both sides of each filet. The salt should coat each side...gently pat/rub the spices into the meat. You might be concerned about using this much salt but trust me...it sears/locks in the juices and gives the meat the most amazing taste! Trust me!
• 2. place a generous amount of virgin olive oil in an oven-safe pan onto the stove top...heat on high until the oil crackles and spits when a droplet of water is flipped into the pan...meanwhile, warm the oven to 350
• 3. place the filets into the pan...it will sizzle and sear...and leave them for 3 minutes. At the end of 3 minutes flip them over...they should be seared, and look almost dry & brown on the cooked side
• 4. with fresh filet sides down in the pan, place the pan into the 350 degree oven for 10-12 minutes. I like my steak rare to med rare therefore we only use 10 minutes...best to take them out if you like yours cooked more and check because you can always put them back in for the remaining 1-2 minutes if needed...now a word of caution: use 2-3" thick cuts if possible and you will not be dissapointed (the fine resturants use this thick a cut for a reason!)...if you should use a cut smaller in depth (ie...1") reduce your oven time in porportion....I have not tried this but a member here reported success using a 1" thick cut but only 5 minutes in the oven.
• 5. enjoy with salad, spinich, etc...and don't forget a nice, hearty red wine...bet your grill gets lonely after this!
• 6. see my photos above...I have posted pics of each step and the final product...yum!

Steps:

• On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.
• Preheat the oven to 450˚F (230˚C).
• Generously season all sides of the filet mignon with salt and pepper.
• Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.
• Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.
• Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.
• Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.
• Transfer the pan to the oven for 7 minutes for a medium rare steak.
• Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.
• Enjoy!

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.