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    Conner Family Recipes

    Filet Mignon (Foolproof Recipe)

    Filet Mignon
    Steak
    ​

    2 servings

    portions

    5 minutes

    temps actif

    20 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    2 (8-ounce) filet mignon steaks

    1 teaspoon kosher salt

    ½ teaspoon freshly ground black pepper

    2 tablespoons avocado oil (or other high heat oil)

    2 tablespoons butter

    2 sprigs fresh rosemary

    2 peeled garlic cloves

    herb compound butter or bearnaise sauce

    Instructions

    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'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.

    Nutrition

    Taille de Portion

    -

    Calories

    851 kcal

    Lipides Totaux

    75 g

    Lipides Saturés

    29 g

    Lipides Insaturés

    38 g

    Acides Gras Trans

    0.5 g

    Cholestérol

    189 mg

    Sodium

    1365 mg

    Glucides Totaux

    1 g

    Fibres Diététiques

    0.2 g

    Sucres Totaux

    0.04 g

    Protéines

    42 g

    2 servings

    portions

    5 minutes

    temps actif

    20 minutes

    temps total
    Commencer à Cuisiner

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    Ingrédients

    2 (8-ounce) filet mignon steaks

    1 teaspoon kosher salt

    ½ teaspoon freshly ground black pepper

    2 tablespoons avocado oil (or other high heat oil)

    2 tablespoons butter

    2 sprigs fresh rosemary

    2 peeled garlic cloves

    herb compound butter or bearnaise sauce

    Instructions

    1

    Season

    2

    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.

    3

    Sear and Baste

    4

    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'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).

    5

    Bake

    6

    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.

    7

    Rest

    8

    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.

    9

    Serve

    10

    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.