Perfect Filet Mignon Recipes

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:

• 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.

Steps:

• Place oven rack in its highest position. Set oven to Broil.
• Rub steaks all over with olive oil. Sprinkle with onion powder, then with salt and pepper. Wrap one slice of bacon around each steak, and secure with a toothpick.
• Place steaks onto a broiler pan, and broil for 5 to 7 minutes. Turn the steaks over, and sprinkle the tops with shallots. Broil for an additional 5 to 7 minutes, or until the steaks are cooked to your liking.

Steps:

• Heat grill. Grill filets mignons for 3 to 5 minutes per side, which will cook them to medium or medium-rare doneness. Add salt and pepper to taste. Serve.
• NOTE: One key point to remember when cooking filet mignon, whether you broil, roast, grill or pan fry it, is to use high heat in the process. A second key point is not to cook it too long; filet mignon is particularly susceptible to drying out as it cooks. Connoisseurs will tell you that filets mignons can only be properly appreciated medium-rare or even rare. But if you really can't stand the thought of eating steak that pink, feel free to cook longer. Again, start with high heat so as to minimize the time needed to reach your preferred state of doneness.
• By the way, a red wine such as cabernet sauvignon or burgundy makes a great accompaniment to filet mignon.

Steps:

• Pour salad dressing into a zip lock bag. Place steaks inside with bacon, seal and marinate in refrigerator for 3-4 hours.
• Wrap bacon around each steak, securing with toothpick or butcher's twine.
• Grill steaks over hot coals about 8 minutes per side (5 minutes for rare. Baste with mixture of steak sauce and water. For perfect steaks, turn only once.
• I live in a loft -- no charcoal grill. I seared filets on my Wolfgang Puck counter top grill, lines and all. Then I placed filets in a heavy duty nonstick skillet in a 400 degree oven for 10 minutes. Voila! Perfectly cooked medium steaks. I would think 8 minutes for medium rare and 6 for rare.