How to Bake Perfect Beef Tenderloin in Cast Iron Skillet
Skip the pricey steakhouse, and instead learn how to cook filet mignon in a cast iron skillet! With a few tips and tricks, each piece of steak volition have a perfect sear on the outside and a beautiful, tender, pinkish center. Add a dollop of garlic herbed butter for a corrupt and flavorful finishing touch!
How to Melt Filet Mignon | 1-Minute Video
What's and then special about filet mignon?
Filet mignon, which translates in French to "tender, delicate, or fine fillet," is a steak cut of beef taken from the end of the tenderloin. The tenderloin runs along both sides of the cow's spine, and is usually harvested equally ii long snake-shaped cuts. The tenderloin is sometimes sold whole, but can also be sliced horizontally into round fillets. The cuts from the small, frontward terminate are considered filet mignon.
Filet mignon is generally the most expensive cut of beefiness, and is so special because it is not only the most tender cut, but it is besides relatively scarce considering each beast only has a small-scale amount of this particular type of meat. The tenderloin is incredibly tender considering the musculus is non weight-begetting, and therefore contains less connective tissue than other cuts of beef.
The Best Manner to Eat a Filet Mignon
Near experts would concur that a filet mignon is best when cooked to medium doneness or less -- often medium-rare is considered ideal. While the filet mignon is the most tender cutting of beef, it's non necessarily as flavorful as other parts of the brute. As a issue, the steak might be wrapped in bacon, served with a sauce, or finished with butter (as shown here) to enhance its flavor. Herbed butter is a classic French accompaniment for filet mignon, because the butter melts into the meat for added juiciness, while the herbs mellow the meat's fatty.
The All-time Way to Cook Filet Mignon
A grilled filet mignon is obviously delicious, but there'southward something actually special about a pan seared filet mignon. This like shooting fish in a barrel recipe will prove you how to cook the perfect filet mignon using a cast iron skillet on the stovetop and in the oven. This dual method gives you the best of both worlds: a steak with a nice sear on the outside, and a tender, pink within that'due south cooked exactly to your liking. It actually doesn't get whatever ameliorate than that!
Why practise y'all bake it in the oven?
Y'all need the high-estrus of the cast iron skillet on the stovetop in order to accomplish a nice sear on the outside of the meat, but y'all don't want to go out it on the stovetop for too long or the steak will get charred (in a bad manner). Instead, by transferring the pan to the oven, y'all can finish cooking the steak on the inside without burning the exterior of the meat in the process.
Ingredients
If you desire to learn how to cook filet mignon, simplicity is the primal! A basic cast iron skillet and a handful of fresh, high-quality ingredients is really all it takes. This is a quick overview of what you'll need to ready this steak. Equally always, the exact measurements and specific cooking instructions are included in the printable recipe at the bottom of the postal service.
- Salted butter: for finishing the steak.
- Chives, parsley, rosemary and garlic: to flavor the butter, mellow the fat of the beef, and raise the meat.
- Kosher salt: don't be shy with the salt! A overnice, salty chaff is imperative for the best sear on your steak.
- Freshly-basis black pepper: for extra flavor.
- Vegetable oil: get it nice and hot -- until it's barely smoking -- to achieve a nice sear on the outside.
- Filet mignon: about 2-4 steaks, depending on how many people you lot programme to serve.
How to Melt Filet Mignon in a Cast Iron Skillet
A cast iron skillet is an ideal tool for cooking the perfect filet mignon, because the heavy bandage atomic number 26 retains and evenly distributes the heat so well -- practically guaranteeing a overnice sear. By finishing the steak in the oven, you avoid a smoky kitchen and a charred exterior.
- Set garlic herb butter and fix aside.
- Bring steaks to room temperature on the counter for nigh 30 minutes.
- Season the meat on both sides with common salt and pepper.
- Sear steaks in hot oil in a bandage iron skillet for iii-iv minutes per side.
- Transfer the skillet to a 425° F oven for about 3 more minutes, or until the steaks accomplish the desired temperature.
- Rest for near 5 minutes, then top each steak with a dollop of herbed butter.
Temperature
The total cooking time will vary depending on the size, thickness, and temperature of your meat when you cook it, likewise equally on your preferred level of doneness. A meat thermometer is always the all-time way to know when your steaks are ready to come out of the oven. Hither'south what y'all're looking for:
- Rare (a cool red center): 125° F - 130° F
- Medium-rare (a warm red heart): 135° F
- Medium (a warm pinkish center): 145° F
What to Serve with Filet Mignon
This versatile meat pairs well with a diversity of sides. We like to complete the meal with a starch (like pasta, bread or potatoes), as well as a vegetable or salad. Here are a few ideas:
- Garlic Mashed Potatoes, Ruddy Skin Mashed Potatoes or Mashed Sweetness Potatoes
- Archetype Baked Potatoes or Baked Potato Wedges
- Aunt Bee'due south iii-Ingredient Cheesy Murphy Casserole or Sweet Potato Casserole
- Jiffy Corn Casserole or Fried Corn
- Wedge Salad or Caesar Salad
- Classic Pasta Salad or Southern Macaroni Salad
- Southern Murphy Salad or Easy Irish potato Salad
- Greenish Beans with Bacon or Amish Green Beans with Brownish Butter
- Roasted Broccoli or Roasted Asparagus
- Crusty No-Knead Breadstuff, Piece of cake French Baguette, Bootleg Crescent Rolls or Dinner Rolls
- Buttermilk Biscuits
- Sauteed Spinach, Creamed Spinach or Creamed Spinach Casserole
- Creamed Peas
Tips for the Best Filet Mignon Recipe
- Melt well-nigh 2-4 steaks, depending on how many people you plan to serve. If you're but cooking ii steaks, y'all tin cut the butter, garlic and herbs in half -- you won't demand equally much as called for in the recipe.
- When cooking iv steaks, you'll need to utilise a large enough cast fe skillet that you tin can comfortably fit all four without crowding. If your skillet isn't big enough, just cook the steaks in two split batches.
- Don't be shy with the kosher salt. You need plenty to glaze the meat on both sides, which will aid the filet mignon develop a squeamish seared crust in the pan.
- Sear the steaks in vegetable oil (rather than butter or olive oil), considering the vegetable oil has a higher smoke point. You lot can add that slap-up butter for flavor at the end!
- The full cooking time will vary depending on the size, thickness, and temperature of your filet mignon when y'all cook it. Equally a result, a thermometer is the all-time way to know when your meat has reached its platonic temperature.
- Cheque the temperature of your meat before y'all transfer the skillet to the oven. If the filet mignon is within about 5-x degrees of your desired temperature, you may need fifty-fifty less than 3 minutes in the oven. If your steak isn't done after 3 minutes, check every minute or so to avoid over-cooking.
More Steak Recipes to Try
- Grilled Steak Tips
- Steak Fajitas
- The All-time Steak Marinade
- Ribeye Steak in a Cast Iron Skillet
- Mom'southward Easy Marinated Flank Steak
- London Bake Marinade for the Grill or Oven
How to Cook Filet Mignon in a Cast Iron Skillet
Skip the pricey steakhouse, and instead acquire how to melt filet mignon in a bandage atomic number 26 skillet! You'll love the garlic herbed butter on top.
Servings 2 - 4 people
Calories 519 kcal
- ½ loving cup salted butter, at room temperature
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh rosemary
- 1 clove garlic, minced
- Kosher salt and freshly-footing black pepper
- 2 tablespoons vegetable oil
- ii-4 filet mignon steaks (virtually 6 ounces each and 1 ½ inches thick)
-
Preheat oven to 425° F. In a small bowl, combine butter, chives, parsley, rosemary and garlic. Set up aside.
-
Let the steaks to sit down on the counter and come to room temperature for about 20-30 minutes. Liberally season the meat on both sides with salt and pepper.
-
Heat the oil in a large bandage iron skillet over medium-high heat until barely smoking. Sear the steaks for iii-iv minutes per side, then place the pan in the oven for about 3 more minutes, or until the steak reaches the desired temperature -- near 125-130° F for rare (a cool red center), 135° F for medium-rare (a warm red middle), or 145° F for medium (a warm pinkish center).
-
Let the steaks rest for 5 minutes, and then meridian with a dollop of the garlic herb butter and serve.
- Melt virtually 2-4 steaks, depending on how many people you plan to serve. If you're just cooking two steaks, you lot can cut the butter, garlic and herbs in one-half -- you won't need as much as called for in the recipe.
- When cooking 4 steaks, you'll need to apply a large enough cast iron skillet that you can comfortably fit all four without crowding. If your skillet isn't big enough, merely cook the steaks in ii dissever batches.
- Don't exist shy with the kosher salt. You need enough to coat the meat on both sides, which volition help the filet mignon develop a prissy seared chaff in the pan.
- Sear the steaks in vegetable oil (rather than butter or olive oil), considering the vegetable oil has a higher smoke indicate. You can add that great butter for flavor at the end!
- The full cooking time will vary depending on the size, thickness, and temperature of your filet mignon when you cook it. As a result, a meat thermometer is the all-time fashion to know when your meat has reached its ideal temperature.
- Check the temperature of your meat before you transfer the skillet to the oven. If the filet mignon is within nigh v-10 degrees of your desired temperature, yous may need fifty-fifty less than 3 minutes in the oven. If your steak isn't done subsequently three minutes, check every minute or so to avoid over-cooking.
Serving: ane steak with ¼ of the butter | Calories: 519 kcal | Carbohydrates: ane thousand | Protein: 38 g | Fat: xl g | Saturated Fat: 24 g | Cholesterol: 170 mg | Sodium: 298 mg | Potassium: 613 mg | Cobweb: 1 chiliad | Sugar: 1 g | Vitamin A: 972 IU | Vitamin C: iv mg | Calcium: fifty mg | Iron: 3 mg
Source: https://www.theseasonedmom.com/how-to-cook-filet-mignon/