Remember, you can always pop it back in the oven, but you can’t un-cook it! Serving The meat will continue cooking for an additional 3-5 degrees once removed from the oven, so be sure to keep this in mind. When cooking your filet mignon, it is best to serve it medium-rare, or medium at the most. The best way to check this is to use a meat thermometer. Measure the temperature of the center of the steaks using a meat thermometer until your desired doneness is reached. Place the skillet with the steaks in an oven preheated to 400☏ and cook for 4-5 additional minutes. Use tongs to rotate the steaks to their sides and sear for 1 minute total. Do not move the filets while they are cooking. Cook for 2 ½ minutes, flip, then cook for an additional 2 ½ minutes. Once the oil begins to sizzle, place the filets in the pan. Not only does the cast-iron skillet give the meat a great sear, but it also has wonderful heat retention and is able to go straight from the stovetop into a 400☏ oven.Ĭooking in a well-seasoned cast-iron skillet will also impart an extra bit of flavor that other skillets will not be able to do.ĭrizzle the oil in a cast iron skillet over medium-high heat. It is heavily recommend to use a cast-iron skillet for this recipe. You want them to come to room temperature before adding them to the hot skillet in order to get the most predictable cook time. Let them sit on the counter for 30 minutes before cooking. This will create the perfect crusty sear! Sprinkle salt and pepper liberally all over both sides of the steaks. Please see the recipe card below for more detailed ingredient amounts. The basic steps for making filet mignon are simple to follow. Freshly ground black pepper and coarse salt add a lovely crunch and are best to use if available. A sprinkle of salt and ground black pepper is all you need. The latter is also mildly flavor and allows the steak to really shine, so I would recommend using this if you can! While olive oil has a smoke point close to 400 degrees, avocado oil’s smoke point is over 500 degrees. You will be cooking the steaks at a very high heat. Grass-fed offers more nutrition, has great flavor, but is a little less tender. fat) and are found with a higher price tag. USDA choice is still an excellent pick if you would like to find a good balance between tenderness and price. You need two 6-ounce filet mignon steaks that are about 2-inches thick and 3 to 4-inches wide. The simple ingredients you need to make this Filet Mignon recipe include: Second, a combo technique of pan-searing and then transferring to the oven to finish cooking is key to a steak that is not overly scorched or underdone. Luckily I’ve perfected a method to produce the most perfect filet mignon that would rival any high-end restaurant’s.įirst, you MUST use a cast-iron skillet in order to create that perfectly seared crust. Since this area of the animal is not weight-bearing, there is minimal connective tissue coursing throughout which lends to a more tender cut of meat. Stock up on our filet mignon steaks and other delicious meats to take advantage of our free shipping special to select states on orders over $200.I have to admit… I was pretty terrified when I saw the price tag on a pound of these perfectly tender, grass-fed cuts of filet mignon.īut I knew I had what it took to master the art of cooking this precious piece of steak… and so do you!įilet mignon is a cut of beef that comes from the small end of the tenderloin. This is located along the rib cage on the backside of the animal. Serve our filet mignon steaks with mashed potatoes, string beans, mushrooms, or carrots. You can lose the guilt while enjoying each juicy bite. Although foodies and nutritional buffs might have you believe that red meat isn’t a sensible option, our USDA filet mignon boasts a great amount of protein, vitamins, and minerals such as niacin, phosphorus, and selenium. We ship fresh steaks straight to your doorstep so you can get started on a mouthwatering meal for yourself, friends, or loved ones right away.Įach of our filet mignon steaks weighs between seven and eight ounces, delivering the perfect portion for any hungry dinner guest. Our filet mignon steaks are cut from the tenderloin section and pack plenty of flavor. This lean meat is downright succulent and delectable whether seared, grilled, broiled, or baked using your favorite recipe. When prepared correctly, it will melt in your mouth and can even be cut with a fork. Regarded by many as the “king of steaks,” filet mignon is extraordinarily tender. Our filet mignon steaks are sure to please even the pickiest eaters. When company comes calling, there’s no better way to satisfy a crowd than with a premium cut of steak. Cut Fresh Daily, Freezes During Transit with Dry Ice.
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