filet mignon recipe

<p>Filet mignon covered with a blueberry based sauce, inspired by Acqua Al 2 in Florence, Italy.</p>

Filet Mignon with Blueberry Glaze Recipe

beef

butter (or canola oil)

salt and pepper

blueberries, mashed

dry red wine (I like Chianti)

brown sugar, packed

garlic clove,

rosemary

Preheat the oven to 415° F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.

Add the 2 tablespoons of butter to an oven safe cast iron skillet and turn up high, allow the skillet to become very hot first. Once the butter melts, place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.

Meanwhile, combine all blueberry glaze ingredients in a small saucepan (I use a potato masher to crush the blueberries, breaking the skins). Simmer on medium-high heat, whisking occasionally until mixture reduces by half and slightly thickens, about 10-12 minutes. Remove from heat and let rest.

Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For rare, bake for 4 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes. Medium well, 8-9 minutes. Remember, depending on the thickness/size of the steak, the more or less time it may take. This recipe is ideal for a 6-8 ounce portion, roughly 2-3 inches thick. Remove filets from the skillet and set on a plate, Let sit for 5 minutes before serving.

Serve each filet topped with 3-4 tablespoons of blueberry sauce.

Perfect Filet Mignon cooked two different ways - pan seared and finished in the oven, or grilled!

Filet Mignon

(about 6-ounces each) filet mignon steaks

olive oil

salt salt

black pepper

Preheat oven to 400˚F.

Let steaks rest at room temperature for 30 minutes.

Rub steaks with olive oil.

Combine salt and pepper in a small mixing bowl.

Rub steaks all over with the salt and pepper mixture.

Set a cast iron skillet over high heat and wait for the pan to get hot.

When the skillet is hot, add the steaks to the skillet and cook for 3 minutes; flip over and continue to cook for 2 more minutes.

Transfer skillet to the oven and cook for 4 more minutes, or until internal temperature registers at 125˚F for medium-rare, or 130˚F for medium.

Remove from oven and let steaks rest for at least 5 minutes before cutting.

Serve.

Oven Method

Preheat grill to HIGH heat.

Oil your grill grates with avocado oil, vegetable oil, or any other high smoke point oil. Don’t use olive oil.

Place the prepared steaks on the preheated grill. (NOTE: Remember to let the steaks sit at room temperature for 30 minutes before cooking - also, season the steaks with salt and pepper.)

Cook the steaks for 5 minutes per side, or until internal temperature registers at 125˚F for medium-rare, or 130˚F for medium.

Remove from Grill and let rest 5 minutes before cutting.

To Grill

 Avoid the overpriced, stuffy steakhouse and cook it at home instead. It's really easy, but considering the steep price tag, you want to do it right. 

How To Cook Filet Mignon

(6-oz.) filet mignon

Kosher salt

butter

I went exactly as recipe stated and my steaks came out perfect.  The one thing that I believe made the difference was a cast iron skillet.  Made an excellent steak with potato salad for an awesome Mother's Day lunch...

Came out perfect. 3 min each side. 6 mins oven time.

I made this last night for the first time.  It was AWESOME!!!!  I followed the directions and the steaks turned out perfectly.  They were juicy and cooked to perfection.  I cooked my husband's steak in the oven for 10 minutes and it was medium; I left mine in for an additional 5 minutes and it was medium well -- it had just a little bit pink in it -- that's the way I like it.  Thanks for this recipe.  I will definitely make again.

My steaks were perfect!!  I’ve been afraid to cook the filets that I had in the freezer because I didn’t want to ruin them but they were perfect following this recipe. I took my husband’s steak out of the oven 2 minutes before mine and he was thrilled with the medium rare steak. Thank you!

This is the best way to prepare this cut. Oldie but goodie.

They came out perfect! Did 3 mins on each side and 7 in the oven. Had fresh rosemary, nice touch! Will never spend the $250 meal at Fleming’s anymore!

Here’s where we are as a civilization. Trolls and people flaming each other in the comments for a steak how-to...Fascinating. We deserve everything we get as a species. 

This is a solid how-to. Thank you for putting this together. It was very helpful. 

Got something to say about my previous comment? Bring it!

It was really great! I even cooked it to well done for the rest of my family’s liking and they all still thought it was perfect. I didn’t have rosemary so I used thyme, we don’t have many fresh herbs, and it worked perfectly!

I’ve never made filet mignon until now.  I also have been sort of skittish about cast iron skillets.  I pulled out my skillet and seasoned it again, then made this wonderful recipe!  It was so easy, and delicious!  Thanks!

I did it last night, follow the instructions to the letter and the filet mignon came out perfect! I made sure to leave the steak out to ensure it was room temperture and cooked on a cast iron pan and into the even. My steaks were thick so had to leave in the oven for 7 minutes to ensure a Medium rare to medium. The steak came out tender and delicious!! The Rosemary butter was a huge hit and I did put in some garlic too!

I never bought filets because I really didn’t know how to make them. I followed your recipe to the letter except, I used another reviewer’s suggestion & used garlic instead of rosemary (not a fan). THEY WERE PERFECT! Thank you.

Awesome! Chefs make the filet the same way. The butter and rosemary really made this yummy! Thank you!

I'm a single woman who hardly ever cooks anything. I treated myself to a nice filet the other day and found this recipe. It was so quick and easy!! I didn't use rosemary, but used extra virgin olive oil with a hint of garlic. When I say my steak came out absolutely PERFECT I'm not kidding!! I like it medium and it was probably better than some steaks I've had in expensive steak houses!! Thank you for making one of my first cooking experiences very worthwhile and delicious!!!

https://streaming.hearstdigitalstudios.com/817f7b36-31df-465d-9bef-cb6fdff5533c/video_rover_16x9_1080p_hd_1581524676_59642.mp4

Perfect Filet Mignon is at your fingertips.

How To Make Perfect Filet Mignon

This easy recipe will give you perfect Filet Mignon every time. As a steak lover, I can't think of a better meal for two to enjoy for on special occasions such as date night, Valentine's Day or birthdays!

Perfect Filet Mignon for Two

olive oil cooking spray (I used my mister)

kosher salt and fresh cracked pepper

Let the steaks rest on the counter to come up to room temperature at least 30 minutes before ready to cook

Preheat the oven to 400°F.

Spray the steak lightly all over with olive oil, then season both side generously with kosher salt and black pepper.

When the oven is ready, heat the skillet over high heat until the pan is very hot.

When hot, add the steaks and cook, without moving for 2 1/2 minutes. Turn over and cook an additional 2 to 2-1/2 minutes.

Sear the sides of the steaks for about 1 minute so it's browned all over.

Place the steaks in the oven for about 4 to 5 minutes, then check them with the meat thermometer inserted into the side of the steak.

Remove when the steaks read 125° F for Medium Rare, or 130° F for medium.

Let them rest 5 to 10 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).

Skip the steakhouse and make restaurant-quality Filet Mignon at home. Ready in 20 minutes and prepared with simple ingredients so the flavor of the tender beef shines through, there is nothing quite like a juicy, perfectly seasoned pan-seared filet mignon cooked exactly how you like it!

Perfect Filet Mignon Recipe

Tablespoons salted butter, (softened)

oregano (or other herbs

garlic, (minced)

Salt & pepper, (to taste)

salt

Tablespoons vegetable oil, (canola oil, or avocado oil)

Tablespoons salted butter,

garlic, (crushed

Mash the softened butter with the minced garlic, chopped herbs, and salt and pepper until the garlic and herbs are evenly mixed in. Transfer to a small piece of plastic wrap and roll it up into a log. Chill the compound butter in the fridge until ready to use.

Remove the filet mignon steaks from the fridge 30-60 minutes before cooking so they can come closer to room temperature. Season with salt and pepper on all sides. Preheat oven to 425°F.

Heat a cast iron skillet or other oven-safe pan over high heat until very hot. Add oil. Once the oil starts to shimmer, carefully add the steaks. Sear the meat without moving it for 2 minutes so it can develop a good crust. Use tongs to carefully roll the steaks on their sides to sear the edges for 1 minute. Flip the steaks to the other side and add 4 Tablespoons of butter to the pan along with a sprig or two of fresh rosemary and the crushed garlic cloves. Spoon some of the butter as it melts over the steaks while searing for 1 minute on the second side.

Transfer the skillet to the oven. Bake for 4-10 minutes, depending on your desired degree of doneness. We like to pull ours at 125°F for medium-rare steaks. Keep in mind that the temperature of the steaks will continue to rise about 5 degrees after removing them from the oven. For rare steaks, cook them for 3-4 minutes (120 to 125°F), 5-6 minutes for medium-rare (125 to 135°F), 6-7 minutes for medium (135 to 145°F), and 8-9 minutes for medium-well (145 to 155°F). The size and thickness of the steak, and the temperature they started at if they were still chilled from the fridge will affect the cook time and degree of doneness, so you may need to adjust the finish time up or down to achieve the cook you like.

Remove the steaks from the oven and top each filet mignon with 1 tablespoon of the compound herb butter. Let them rest for 5-10 minutes before serving.

Relatively EASY and tastes wonderful!   I will make again.

Make dinner at home a bit more special with this foolproof filet mignon recipe! The results are melt-in-your-mouth delicious. Watch the video above for a step-by-step tutorial!

Filet Mignon (Foolproof Recipe)

(8-ounce) filet mignon steaks

avocado oil

garlic cloves

herb compound butter sauce

Season

Preheat the oven to 400°F (200°C). Remove the steaks from the fridge and let them come to room temperature (about 30 to 40 minutes before cooking). Season all sides of the steaks with salt and pepper.

Sear and Baste

Heat an empty oven-safe pan (I recommend cast iron) on the stove over high heat. Once the pan is very hot add the oil. Once the oil shimmers in the pan (i.e it&#39;s sizzling hot), sear the steaks for 2 minutes, until they have a nice golden crust. Roll them on their sides for another 1 minute to get a crust on the edges. Lastly, flip them onto their final side and while the steak is searing, add the butter, garlic, and rosemary to the pan. Butter baste the steaks with a spoon for 1 minute (watch the video above to see how I do this).

Bake

Transfer the hot pan to the oven (make sure to use oven mitts with cast iron) and bake for an additional 4 to 10 minutes, depending on the desired level of doneness (see chart above). My personal favorite is removing the steaks from the oven at 120°F for medium rare.

Rest

Remove the cooked filet mignon steaks to a plate, cover them with aluminum foil, and let them rest for 5 to 7 minutes before serving. The resting period will ensure your steaks are cooked through to the proper serving temperature.

Serve

Top with hot melted herb butter from the pan (alternatively, you could add a fresh slice of compound butter) or a drizzle of bearnaise sauce before serving.

https://www.youtube.com/watch?v=PNPd-yL1tVo

This filet mignon recipe rivals any steakhouse-style steak! It's a foolproof recipe that delivers the most tender, melt-in-your-mouth, perfectly cooked steak. 

I love a good fine dining experience, but sometimes, cooking up a splurge-worth steak dinner at home is far more rewarding (and tastier!). So whether you're making filet mignon for a birthday, special celebration, Valentine's Day, date night, or a holiday like Christmas, just follow my process for the perfect seared outside and medium rare inside steak!

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► TIMESTAMPS:
00:00 Intro
00:26 What size filet mignon to buy
01:05 Make bearnaise sauce
03:32 Make herbed compound butter
04:46 What type of pan to use
05:06 Season the filet mignon
05:16 Sear and cook the steak
07:03 Serve up the filet mignon with bearnaise or compound butter
08:18 Taste test

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#filetmignon #steak #beef

How to cook the BEST FILET MIGNON! Plus, bonus toppings!

This pan-seared Filet Mignon recipe really and truly is an excellent way to make filet mignon. Every bite is so flavorful with that light mushroom wine cream sauce. Searing the beef makes it melt-in-your mouth tender.

Filet Mignon Recipe in Mushroom Sauce (VIDEO)

Tbsp unsalted butter (divided)

Tbsp olive oil (divided)

oz baby bella mushrooms (thickly sliced)

onion (finely diced)

garlic

Tbsp fresh thyme (minced (or 1 tsp dry thyme))

oz filet mignon (beef tenderloin) steaks (6-8 oz each, about 1 1/2" thick)

Merlot wine (or any dry red wine)

beef broth

whipping cream

tsp sea salt (we use sea salt, divided)

tsp black pepper (divided)

Place a large heavy-bottomed pan over med/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 6 min or until softened and most of the liquid has evaporated. Add diced onion and cook 3 min, stirring often.

Add minced garlic, 1 Tbsp thyme, 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring constantly, 2 min or until garlic is fragrant. Transfer mushrooms to a large plate. Wipe pan clean with a wet paper towel.

Season steaks all over with 1 tsp salt and 1/4 tsp black pepper. Place the same pan over medium/high heat and add 2 Tbsp butter and 1 Tbsp oil. When the butter is hot and finished foaming, add seasoned steaks and sear 3-5 min per side for medium-rare (5-6 min for medium doneness*), turning once. When steaks reach desired doneness, transfer them to the plate with mushrooms.

In the same pan over med/high heat, add 1/2 cup red wine and boil down until reduced by half (3 min), scraping the bottom to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup of liquid remains in the pan (5-7 min). Stir in 1/2 cup cream and boil 2 min or until slightly thickened. Season sauce to taste with salt and pepper if desired.

Add steaks and mushrooms back to pan, spooning some of the sauce over steaks. Once steaks are just heated through, remove from heat and serve garnished with fresh sprigs of thyme if desired.

How to Cook Filet Mignon Recipe:

Another winner!  My filet came out a perfect medium rare, and the sauce complemented it perfectly.  Between this and your beef stroganoff recipe, it looks like I’m going to have to make sure I have filet mignon on hand all the time.  Thank you for sharing this wonderful recipe!

I love this recipe!! Have made it for the hubby and I and when we invite friends celebrating their anniversary…it’s an absolute treat!!!

I love this recipe I made it a few times for special occasion ams everyone loves it !!! Thx u

This is the best recipe! I’ve always wanted to try making filet mignon. This recipe is so delicious! Thank you so much, Natasha!

Natasha you are the best! You are always my to go person and I love all the recipes I have used. Thank you!

I made this recipe 3 times and each time it is a success. Thank you very much. It is practical not too complicated.

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