Filet mignon is the epitome of elegance when it comes to steak. Known for its buttery texture and tender cut, this steak is a favorite for special occasions or an indulgent dinner at home.
.webp "Filet Mignon Recipe (2 ways!)")
The beauty of filet mignon lies in its versatility and simplicity. In this guide, we’ll explore two foolproof methods to prepare this classic dish: the stovetop-to-oven technique and the grill method.
Why Filet Mignon?
Filet mignon comes from the tenderloin, a lean muscle with very little connective tissue, making it one of the most tender cuts of beef. It’s often considered a luxury cut due to its smaller size and higher price tag. When cooked properly, filet mignon melts in your mouth and requires minimal seasoning to shine.
Tools and Ingredients
Before diving into the methods, let’s gather the essentials:
Ingredients:
2 (6-8 oz) filet mignon steaks, about 1.5-2 inches thick
Kosher salt and freshly ground black pepper
2 tbsp olive oil or vegetable oil
2 tbsp unsalted butter
2 cloves garlic, smashed
Fresh rosemary or thyme sprigs (optional)
Tools:
Cast iron skillet (for stovetop method)
Meat thermometer
Tongs
Baking sheet (for stovetop-to-oven method)
Grill (for grilling method)
Method 1: Stovetop-to-Oven Perfection
Prepare the Steaks: Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Pat them dry with paper towels and season generously with salt and pepper.
Preheat: Preheat your oven to 400°F (200°C).
Sear: Heat a cast iron skillet over medium-high heat. Add 1 tablespoon of oil and heat until shimmering. Place the steaks in the skillet and sear for 2-3 minutes per side, until a golden-brown crust forms. Sear the edges as well by holding the steaks with tongs.
Add Aromatics: Reduce the heat slightly and add butter, garlic, and fresh herbs. Tilt the skillet to one side and use a spoon to baste the steaks with the melted butter for 1 minute.
Finish in the Oven: Transfer the skillet to the preheated oven. Roast for 4-6 minutes for medium-rare (125°F internal temperature) or longer depending on your desired doneness.
Rest: Remove the steaks from the oven and transfer them to a plate. Tent with foil and let them rest for 5-10 minutes before serving.
Method 2: Grilling Greatness
Prepare the Grill: Preheat your grill to high heat (450-500°F). For gas grills, turn on all burners. For charcoal grills, spread an even layer of hot coals.
Season: As with the stovetop method, allow the steaks to come to room temperature and season generously with salt and pepper.
Sear: Place the steaks on the hottest part of the grill. Sear for 2-3 minutes per side to develop a crust.
Move to Indirect Heat: Once seared, move the steaks to a cooler part of the grill. Cover and cook for an additional 3-5 minutes for medium-rare or longer for your preferred doneness.
Rest: Transfer the steaks to a plate and cover loosely with foil. Let them rest for 5-10 minutes.
Filet Mignon FAQs
1. How do I know when filet mignon is done? Using a meat thermometer is the most reliable method. Here’s a guide to internal temperatures:
Rare: 120-125°F
Medium-rare: 130-135°F
Medium: 140-145°F
Medium-well: 150-155°F
Well-done: 160°F and above
2. Do I need to marinate filet mignon? Filet mignon doesn’t require a marinade. Its natural flavor and tenderness shine with simple seasoning. However, if you’d like to add extra flavor, consider a quick dry rub or finishing with compound butter.
3. Can I use a nonstick pan instead of cast iron? While a nonstick pan can work, a cast iron skillet retains heat better and creates a superior crust. If available, always opt for cast iron.
4. What should I serve with filet mignon? Popular side dishes include garlic mashed potatoes, roasted vegetables, a fresh salad, or creamy risotto. Don’t forget a good red wine like Cabernet Sauvignon or Pinot Noir to complement the dish.
5. Can I cook filet mignon in advance? Filet mignon is best enjoyed fresh. If you must cook it in advance, slightly undercook it and reheat gently to avoid overcooking.
6. What’s the difference between filet mignon and tenderloin? Filet mignon is cut from the smaller end of the tenderloin. The tenderloin refers to the entire muscle, which can be sliced into various steaks, including filet mignon.
Tips for Success
Patience is key: Let the steak rest before and after cooking. This helps achieve even cooking and allows the juices to redistribute.
Invest in quality meat: Choose well-marbled, high-grade beef for the best results.
Don’t overcook: Filet mignon’s tender texture can become dry and tough if overcooked.
Final Thoughts
Filet mignon may seem intimidating, but with these two methods, you can create a restaurant-quality meal in the comfort of your own home. Whether you prefer the stovetop-to-oven method or grilling, the result is a tender, flavorful steak that’s sure to impress.
So, fire up your skillet or grill and enjoy the magic of filet mignon. Bon appétit!
إرسال تعليق