Filet Mignon
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.