This is the perfect meal for special occasions and I promise that your loved ones will be blown away by the at-home steak experience!
Most people shy away from ordering this lean and tender cut of meat, mainly due to its high price tag at restaurants. However, what most don’t realize is that they can enjoy a restaurant quality filet from the comfort of their own home, cooked exactly to their specifications for a much more reasonable price.
Follow these tips, save some $$ and create a memorable culinary experience 😉
Always try to buy the best cut of meat available.
Should I bake it? Yes! All you want to do on the stovetop is to sear it. If you keep it on there for too long, it will burn and might not cook enough inside. For the perfect juicy inside, always finish the steak in the oven.
Do I need butter? Yes! I will always say yes to butter (I’m Polish after all!). I usually start off with olive oil to sear the first side and then add butter when I flip it. Constant basting is the key to success!
What kind of pan do I need? I will admit the cast iron pan is my favorite for this recipe, but I’m sure another oven-safe pan would work just fine.
How do I season the meat? To be honest, I think salt and pepper are the best for this filet. They bring out the beautiful flavors without overtaking them. We like using Kosher salt and coarse ground black pepper. Although it might seem like a lot, make sure to create a nice layer of seasoning on both sides of the meat. It’s crucial in getting that amazing crust!
What temperature am I looking for? Well, that depends on what you like. I will mention this again below, but make sure you test the temperature when you’re done searing and before you put it in the oven. It will give you an idea of how much time it might need to bake for. Don’t be afraid to keep an eye on the temperature throughout the whole process, you don’t want to overcook it!
- Medium rare : 130 – 135 ° F (warm red center)
- Medium : 135 – 145 ° F (pink center)
- Medium well : 145 – 155 ° F (mostly brown center)
Do I really need to let it rest? Yes! The steak continues to cook inside after it’s out of the oven. I know you’re probably super hungry by now, but give it about 5-10 minutes to lock those juices in. I promise, it’ll be worth it!
Filet Mignon with Rosemary Garlic Butter
2
servings10
minutes20
minutesIngredients
2 (6oz) filet mignon
2 tablespoon olive oil
4 tablespoon butter
2 rosemary stems
6 cloves of garlic
Kosher salt
Coarse ground black pepper
Directions
- Preheat oven to 400 degrees F. Season the steak with salt and pepper.
- In a large cast iron skillet, or other oven-safe pan, heat the oil until slightly smokey. Add steaks and cook for about 5 minutes on one side. Avoid moving or flipping, as that can impact that beautiful crust we’re looking for!
- After the first side is seared, flip to the other side. Add butter, rosemary and garlic into the pan. Begin basting the steak continuously for 3-4 minutes. Take off the heat and check temperature – this will give you an idea of how far you are from you ideal steak temperature.
- Tranfer to the oven and bake until desired internal temperature. For medium, it takes us about 4-5 minutes in the oven. Keep monitoring the temperature often to avoid overcooking!
- Take out of the oven and let rest for 5-10 minutes. I know this step is hard and you’re hungry, but trust me on this one 😉
- Enjoy!
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