Understanding Filet Mignon

Before we dive into the recipe, let’s understand a bit about filet mignon. This tender cut of beef comes from the small end of the tenderloin, a muscle that does very little work. This lack of activity makes it incredibly tender and succulent. Indeed, filet mignon is French for ‘cute fillet’ or ‘dainty fillet’ – a testament to its delicate nature.

Traditionally, filet mignon is cooked medium-rare to maintain its tenderness and juiciness. However, you can adjust the cooking time to suit your preferred level of doneness. Just remember, the longer you cook it, the less tender it will be.

Choosing the Right Cut

When it comes to filet mignon, the quality of the cut is crucial. You’ll want a cut that is at least 1.5 to 2 inches thick. This will ensure that the steak can get a nice sear on the outside, without overcooking in the middle.

Look for a steak with minimal visible connective tissue and a uniform, bright red color. A quality filet mignon will not have much marbling (intramuscular fat), as it is a lean cut. However, a small amount of fat on the edges can add flavor and juiciness.

Flavoring Your Filet Mignon

Because filet mignon is a lean cut, it can benefit from additional flavors. A simple seasoning of salt and pepper is often sufficient, but feel free to experiment with your favorite spices and herbs. Marinating or rubbing the steak with spices can not only enhance its flavor but also tenderize it further.

Another popular method is to finish the steak with a pat of flavored butter or a drizzle of high-quality olive oil. This can add a rich, silky finish to the lean beef, further elevating its taste and texture.

Ingredients

2 filet mignon steaks, each about 1.5-2 inches thick
Fine sea salt and freshly ground black pepper
2 tablespoons of olive oil
2 tablespoons of unsalted butter
2 cloves of garlic, peeled and crushed
A few sprigs of fresh rosemary or thyme (optional)

Instructions

Allow the steaks to come to room temperature for about 30 minutes.
Preheat your oven to 400 degrees F (200 degrees C).
Season the steaks generously with salt and pepper on all sides.
Heat the olive oil in a heavy-bottomed oven-safe skillet over high heat.
When the oil is shimmering, add the steaks and sear on all sides until browned, about 2 minutes per side.
Add the butter, garlic, and herbs to the pan. Once the butter is melted, spoon it over the steaks to baste them.
Transfer the skillet to the preheated oven and cook until the steaks reach your desired level of doneness, about 10 minutes for medium-rare.
Let the steaks rest for a few minutes before serving to allow the juices to redistribute.

Cook and Prep Times

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Tips for Filet Mignon

Always remember to let your steak rest at room temperature before cooking, this helps in even cooking. Be sure to baste the steak with butter as it cooks to add flavor and juiciness. Lastly, do not forget the resting period after cooking to allow the juices to redistribute, ensuring a more flavorful steak.

Why This Recipe is a Must-Try

This recipe allows you to create a restaurant-quality filet mignon in the comfort of your own home. The simplicity and elegance of the dish are sure to impress any guest, while the rich and tender meat melts in your mouth, making it a truly unforgettable culinary experience.

Nutrition Information

Calories: 400 kcal
Fat: 30g
Cholesterol: 100mg
Sodium: 120mg
Carbohydrate: 2g
Fiber: 0g
Sugar: 1g
Protein: 30g

Filet Mignon