filet

Here's what you need: filet mignon, coarse salt, freshly ground black pepper, grapeseed oil, unsalted butter, fresh rosemary, garlic

How To Cook Filet Mignon Recipe By Tasty

oz filet mignon

salt,

black pepper,

grapeseed oil,

unsalted butter

rosemary

garlic

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Tasty

How To Cook Filet Mignon Recipe by Tasty

On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.

Generously season all sides of the filet mignon with salt and pepper.

Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.

Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.

Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.

Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.

Transfer the pan to the oven for 7 minutes for a medium rare steak.

Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.

https://vid.tasty.co/output/87471/landscape_480/1522447498

A quick and easy recipe for baked cod seasoned with blackening spices &#8211; using a prepared blend or the included Blackening Seasoning Recipe &#8211; that&#8217;s ready in under 15 minutes!

Baked Blackened Cod

cod fillets (about 2 lbs)

butter, melted

blackening seasoning

lemons

paprika

salt

onion powder

garlic powder

cayenne pepper

white pepper

black Pepper

thyme

oregano

Découvrez notre recette facile et rapide de Boeuf au satay sur Femme Actuelle ! Retrouvez les étapes de préparation, des astuces et conseils pour un plat réussi.

Boeuf au satay

700 g Filet de boeuf

400 g Champignons noirs type shiitake

Poivrons verts

Gros oignon

gousses Ail

Feuilles de basilic

cuil. à soupe Sauce soja

cuil. à soupe Sauce satay prête à l'emploi

cuil. à soupe Sauce d'huîtres

cuil. à soupe Huile de sésame

cl Eau

Cube de bouillon de boeuf

Huile d'olive

Poivre du moulin

Tranchez la viande en fines lamelles. Pelez l'ail et écrasez-le. Dans un bol, mélangez l'ail, la sauce soja, la sauce satay et la sauce d'huîtres. Placez la viande dans un plat creux et versez-y le mélange précédent. Mélangez et laissez mariner 45 min.

Pendant que le boeuf marine, pelez l'oignon et coupez-le en lamelles. Lavez les poivrons et coupez-les en lamelles. Lavez les champignons et tranchez-les. Lavez le basilic et ciselez-le. Faites chauffer l'eau et délayez le cube de bouillon.

Dans une sauteuse, faites chauffer 2 cuil. à soupe d'huile d'olive. Faites-y revenir l'oignon pour 5 min. Ajoutez le boeuf et la marinade, ainsi que les poivrons et les champignons. Mélangez et laissez cuire 6 à 7 min à feu moyen.

Arrosez de bouillon de boeuf et laissez réduire à feu doux. Parsemez de basilic ciselé, poivrez et servez chaud accompagné de riz basmati.

Le conseil : Vous pouvez également parsemer ce plat de cacahuètes non salées concassées que vous aurez fait torréfier 3 min dans une poêle anti-adhésive.

Ina Garten&#x27;s Filet Mignon with Mustard and Mushrooms is a delicious steak recipe perfect for a special occasion.

Ina Garten's Filet Mignon with Mustard and Mushrooms

(2-inch-thick)

canola oil

1½ tablespoons fleur de sel

black peppercorns

cremini mushrooms,

dry sherry

salt and black pepper

olive oil

shallots (2 large shallots)

Cognac

heavy cream

Dijon mustard

mustard

parsley leaves

A tender and juicy beef tenderloin steak is quickly seared in a skillet, then transferred to the oven to finish cooking. A gourmet meal at home ready in under 30 minutes.

Beef Tenderloin Steak For One

(6-ounce) beef tenderloin steak

black pepper

butter

Preheat oven to 400°F (200°C).

In a small oven-safe skillet over medium-high heat, heat oil for 30 seconds. Pat the steak dry with a paper towel and sprinkle both sides of the beef with salt and pepper.

Place beef in the skillet and sear on both sides, about 4 minutes per side.

Transfer steak (still in the skillet) to the oven and bake for 5 minutes.

Remove steak when a meat thermometer inserted in the center reads 125°F (for rare), 130°F (for medium-rare), 140°F (for medium).

Add butter to the top of the steak and cover with aluminum foil. Let steak rest for 5 minutes before cutting.

Pan Seared Filet Mignon

beef filet mignon (one for each person)

salt and pepper

tbsp high temp cooking oil

Remove filets from fridge and season to taste with salt and pepper, let come to room temperature

Pre-heat oven to 400 degrees

About 15-20 minutes before cooking filets, place cast iron skillet into oven

Remove hot pan from oven, place on burner over medium high heat, add some cooking oil, I typically use a little avocado oil plus butter

Once butter has melted, place steaks into sizzling hot pan and let sit for 7-8 minute, until it develops a nice brown crust

Turn steaks over and place pan into oven, using a glove or towel, for another approx. 7 or so minutes

For medium rare Filet Mignon, remove steaks from oven when internal temperature reaches about 120 degrees, they will rise a few more degrees after taking them out of the oven

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The most viewed filet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine