Filet Mignon

Name: Filet Mignon
Total time: 10 min
Cuisine: French
Ingredients: Filet Mignon; Kosher salt; Black pepper; 2 tablespoons Avocado oil; 0.5 stick Butter; Smashed garlic; Rosemary; Thyme

10m

Serves 1

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Filet Mignon

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10m

Serves 1

Directions

1Remove the head and tail sections from the full tenderloin due to their lack of uniform size.
2Slice the center-cut section of the tenderloin (Chateaubriand) into filets of 1.5 to 2 inches thick.
3Season the steaks liberally on all sides with kosher salt the day before cooking.
4Place the salted steaks on a rack for airflow, loosely cover, and refrigerate overnight for dry brining.
5Add a thin layer of avocado oil to each steak and rub it in.
6Season the steaks with black pepper.
7Prepare the basting ingredients: 1/2 stick of butter, smashed garlic, rosemary, and thyme.
8Preheat a cast iron or carbon steel pan over high heat until nearly smoking.
9Add 2 tablespoons of avocado oil to the hot pan.
10Place the steak into the hot pan and gently press down to ensure full contact with the pan.
11Flip the steak after about one minute onto a new hot area of the pan and press down again.
12Continue flipping frequently until the crust is nearly set on both sides.
13Sear the sides of the steak by holding it with tongs for a quick sear.
14Turn down the heat slightly and add the butter, garlic, rosemary, and thyme to the pan.
15Baste the steak for one to two minutes, spooning the foaming butter over it, to distribute herb and butter flavors and to cook all sides.
16Remove the steak from the pan and place it on a rack, inserting a thermometer into its center.
17Preheat the oven to 200 degree Fahrenheit.
18Place the steak on the rack into the preheated oven.
19Monitor the internal temperature: pull at 115 degree Fahrenheit for rare or 120 degree Fahrenheit for medium-rare.
20Once the desired internal temperature is reached, remove the steak from the oven and let it rest for 5 minutes.
21Pour the hot herb butter directly over the rested steak.
22Slice the steak and serve.

Ingredients

Filet Mignon
Kosher salt
Black pepper
2 tablespoons Avocado oil
0.5 stick Butter
Smashed garlic
Rosemary
Thyme

Equipment

Cutting boardKnifeRackCast iron panTongsThermometerOven

Tips

For a thick filet, choose one that is 1.5 to 2 inches thick.
Dry brining the steak the day before cooking by salting all sides helps develop a thick crust more quickly.
If you don't have time for dry brining, season with salt directly before cooking.
Using a cast iron or carbon steel pan with a thick bottom helps hold more heat, improving the crust.
Flipping the steak frequently during searing and moving it to different hot spots on the pan helps create an even crust and cook.
After searing and basting, continue cooking in a 200 degree Fahrenheit oven on a rack to avoid overcooking the bottom and ensure even doneness.
For rare, pull at 115 degree Fahrenheit; for medium-rare, pull at 120 degree Fahrenheit.
Pouring hot herb butter over the steak after resting reawakens the crust and distributes flavors.
This cooking method allows for crust development while the steak is still raw, preventing overcooking.
The searing is done initially, reducing kitchen smoke right before eating.
Cooking in the oven allows precise temperature control with a thermometer, reducing stress and freeing up time to prepare sides or entertain guests.

Filet Mignon

10m

Serves 1

facebook.com

Filet Mignon

facebook.com

10m

Serves 1

Directions

1Remove the head and tail sections from the full tenderloin due to their lack of uniform size.
2Slice the center-cut section of the tenderloin (Chateaubriand) into filets of 1.5 to 2 inches thick.
3Season the steaks liberally on all sides with kosher salt the day before cooking.
4Place the salted steaks on a rack for airflow, loosely cover, and refrigerate overnight for dry brining.
5Add a thin layer of avocado oil to each steak and rub it in.
6Season the steaks with black pepper.
7Prepare the basting ingredients: 1/2 stick of butter, smashed garlic, rosemary, and thyme.
8Preheat a cast iron or carbon steel pan over high heat until nearly smoking.
9Add 2 tablespoons of avocado oil to the hot pan.
10Place the steak into the hot pan and gently press down to ensure full contact with the pan.
11Flip the steak after about one minute onto a new hot area of the pan and press down again.
12Continue flipping frequently until the crust is nearly set on both sides.
13Sear the sides of the steak by holding it with tongs for a quick sear.
14Turn down the heat slightly and add the butter, garlic, rosemary, and thyme to the pan.
15Baste the steak for one to two minutes, spooning the foaming butter over it, to distribute herb and butter flavors and to cook all sides.
16Remove the steak from the pan and place it on a rack, inserting a thermometer into its center.
17Preheat the oven to 200 degree Fahrenheit.
18Place the steak on the rack into the preheated oven.
19Monitor the internal temperature: pull at 115 degree Fahrenheit for rare or 120 degree Fahrenheit for medium-rare.
20Once the desired internal temperature is reached, remove the steak from the oven and let it rest for 5 minutes.
21Pour the hot herb butter directly over the rested steak.
22Slice the steak and serve.

Ingredients

Filet Mignon
Kosher salt
Black pepper
2 tablespoons Avocado oil
0.5 stick Butter
Smashed garlic
Rosemary
Thyme

Equipment

Cutting boardKnifeRackCast iron panTongsThermometerOven

Tips

For a thick filet, choose one that is 1.5 to 2 inches thick.
Dry brining the steak the day before cooking by salting all sides helps develop a thick crust more quickly.
If you don't have time for dry brining, season with salt directly before cooking.
Using a cast iron or carbon steel pan with a thick bottom helps hold more heat, improving the crust.
Flipping the steak frequently during searing and moving it to different hot spots on the pan helps create an even crust and cook.
After searing and basting, continue cooking in a 200 degree Fahrenheit oven on a rack to avoid overcooking the bottom and ensure even doneness.
For rare, pull at 115 degree Fahrenheit; for medium-rare, pull at 120 degree Fahrenheit.
Pouring hot herb butter over the steak after resting reawakens the crust and distributes flavors.
This cooking method allows for crust development while the steak is still raw, preventing overcooking.
The searing is done initially, reducing kitchen smoke right before eating.
Cooking in the oven allows precise temperature control with a thermometer, reducing stress and freeing up time to prepare sides or entertain guests.