Oh my darling food enthusiasts! Today, buckle up as we set sail on the SS Gourmet, navigating the high seas of haute cuisine. Our destination? The elusive land of Filet Mignon! Known for its sophistication and imposing name, crafting perfect filet mignon may seem like scaling Mount Everest to some. But hold your horses, cooking aficionados, it’s not as daunting as it appears. If I can do it, so can you! After all, even Rome wasn’t built in a day, right?
There’s something magical about the transformation of raw beef into a tender, juicy slice of heaven. Ah, beauty at its finest! And let’s face it, nothing can top the royal flavor of filet mignon. It’s the pièce de résistance, the holy grail of steak enthusiasts worldwide.
Choosing the perfect cut is half the battle won. Look for a cut with a tender heart and firm edges, not unlike searching for the love of your life. But hey, unlike love, you don’t have to worry about your heart getting broken here. Worst case scenario, you end up with a charred piece of beef. Yummy still, no?
Marinating this prima donna of the culinary world requires a tender hand and an even tenderer heart. A fragrant mix of freshly ground black pepper, sea salt, and some olive oil – nothing more, nothing less. Trust me, filet mignon doesn’t need bells and whistles to be star of the show.
Now, the grand stage of metamorphosis: the roaring sizzle of the pan or grill. That’s when our darling cut of beef emerges victorious, showing off her golden, caramelized glory. Sear the steaks for 3-4 minutes on each side, and, voila! But hey, listen! Resist the urge to poke, prod, or otherwise disturb your steak while it’s searing. Patience, my dear friend, is a virtue.
Just when you think the plot has reached its climax, we pull a rabbit out of the hat. We let our beauty rest, yes siree, like Sleeping Beauty awaiting a prince’s kiss. This resting period allows the juices to redistribute, ensuring your steak is as tender and juicy as possible.
A successful filet mignon escapade is indeed an adventure, one that leaves you with a triumphant smile and an intensely satisfied palate. So put on your chef’s hat, grab that cast-iron pan, and make some magic!
Until next time, bon appétit, my dear kitchen warriors! Remember, fortune favors the bold and the culinary bold favor filet mignon!
Let’s Taste This Dish!
- 2 filet mignon steaks, each weighing about 6-8 ounces
- 2 tablespoons of extra virgin olive oil
- Freshly ground black pepper, to taste
- Fine sea salt, to taste
- 2 tablespoons of unsalted butter
- Fresh rosemary or thyme sprigs (optional)
- Bring your filet mignon steaks to room temperature by leaving them out for about 20-30 minutes.
- Preheat your oven to 400°F (204°C).
- Pat the steaks dry with paper towels to get rid of any surface moisture as it could hamper the searing process.
- Rub the steaks all over with the olive oil.
- Season generously with freshly ground black pepper and fine sea salt.
- Heat a cast iron skillet over medium-high heat. When it’s hot, add the steaks.
- Sear each side of the steaks for about 2-3 minutes till they form a beautiful crust.
- Add the butter and optional herbs to the skillet. Baste the steak with the melting butter using a spoon for added flavor.
- Slip the skillet into the preheated oven and let the steaks cook for about 5-7 minutes for a medium-rare doneness.
- Remove the skillet from the oven and allow the filet mignon to rest in the pan for about 10 minutes. The residual heat will continue to cook the steaks.
Food Safety Reminder:
Remember to always use a food thermometer when cooking meat, poultry, or fish to ensure it reaches its safe minimum internal cooking temperature. For steaks like filet mignon, that safe temperature is at least 145°F (63°C), followed by a rest time of 3 minutes. Be food safe and enjoy your culinary adventures!
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