Are you looking for the most AMAZING filet mignon steak recipe…?
…you’ve come to the right place.
I N G R E D I E N T S
(2) 6-8 oz. center cut beef tenderloin filets
4 tablespoons unsalted butter (can use salted, but reduce the amount of salt overall in this recipe)
Dash olive oil
Salt and Pepper
D I R E C T I O N S
1.) Remove the filet mignon steak from it’s packaging and let it rest on the countertop until it is room temperature. Don’t season it. Don’t wrap it up. Just let it sit until it’s at least up to a cool 60 degrees. You won’t get food poisoning, you may have to lock the dogs outside. This will make for a nice even cook, when meat is room temp the proteins don’t shrink back as far when you add it to a hot pan and the final result is a steak that’s tender and not dried out.
2.) Pre-heat a well seasoned cast iron skillet under HIGH HEAT (crank it up!). Let the pan sit with nothing in it for about 5-7 minutes.
High Heat = Great Meat
3.) While you are waiting for the pan to reach inferno level, season the meat with salt and pepper. Yes, inferno. Be generous. You are seasoning the just the outside and you want that flavor to reach the inside as well.
4.) The pan will now be insanely hot. This is what you want. Reduce the heat to medium. Wait 2-4 minutes. The pan will still be insanely hot. Add half of the butter and a splash of olive oil. The oil will prevent the milk fat in the butter from burning. The butter will sizzle and spatter and turn brown. That’s OK.
5.) Add the meat to the pan. Your portions should be shaped the like a hockey puck you want the flat side face down in the pan, not the rounded sides. If you want to get fancy add some thyme sprigs to the pan and lay a pat of butter on each filet. Let it cook for 5-6 minutes (for more rare doneness go 2-3 minutes)
6.) Flip. Repeat the same cooking time. Two minutes before the end of cooking, add the other half of butter. Use a large metal spoon and pour the melted butter in the pan over the top of each filet. The basting process will add richness to the seared crust of the meat.
7.) Move the meat from the pan to a wooden cutting board. LET IT REST! Tent with aluminum foil and let the meat rest for 5 minutes. Don’t cut it. Don’t fiddle with it. Don’t even look at it.
8.) With a very sharp and thinly bladed knife slice as desired, season the cut side with a touch of salt and devour.