Cast Iron Chronicles: The Majesty of a Magnificent Filet Mignon”

You know, nothing radiates heartwarming nostalgia quite like cooking up a storm in my trusty, old cast iron skillet. I mean, come wedding bells or high water, this skillet has seen me through countless dinner parties, casual brunches, and late-night snack fests. And oh boy, let’s not even get started on those glorious lit-up faces when I present my pièce de résistance: a succulent, crumbly filet mignon in the warm embrace of that dignified old cast iron.

Getting a filet mignon right isn’t just a walk in the park, but once you do, it’s like finding the north star in the vast culinary sky. First off, you gotta find the right chunk o’ beef – plump yet firm, somethin’ that whispers promise under your eager fingertips.

Heat is the next hurdle. But let me tell ya, no need for any fancy schmancy oven here – the cast iron is the secret star. It’s remarkable how it seizes the heat and then generously showers it on the filet, singing its edges to sizzling perfection.

While we’re at it, don’t skip out on the sizzling butter. Holy smokes, the way it froths and dances around the warming beef, it’s akin to a grandiose ballet, culminating into a delicate symphony of flavours that would bring a tear to any gastronome’s eye.

We’re talking comfort food that’s dressed to the nines, folks. The cast-iron seared filet mignon commands your attention, and darn it, nothing says ‘I love you’ like a beautifully cooked piece of steak. So, roll up those sleeves, grab your loyal cast iron and let’s turn an ordinary dinner into a bona fide feast!

Let’s Taste This Dish!

  • Start off by letting your filet mignon sit at room temperature for about 30 minutes before cooking. Trust me, this lets the steak cook more evenly.
  • While you’re waiting, preheat your oven to 400°F. It’s gonna get hot in here.
  • Meanwhile, season the filet mignon generously with salt and cracked black pepper. Don’t be shy now, seasoning is key!
  • Now, grab your cast iron skillet and heat it over medium-high heat. You know it’s ready when it starts to smoke just slightly.
  • Add a splash of olive oil to the skillet and swirl it around to coat the entire surface.
  • Gently place the filet mignon in the cast iron skillet. Listen to that sizzle! Sear each side for about 2 minutes until they’re beautifully browned.
  • Once the steak has been seared on all sides, add a couple tablespoons of butter to the skillet. Wait for it to melt and get all bubbly.
  • Use a spoon to bathe the steak in that glorious butter. Oh yeah, this is where the magic happens.
  • After the steak-butter spa, transfer your skillet directly to the preheated oven. Bake for about 5-7 minutes for medium rare, or longer if you prefer your steak more well-done.
  • Once your steak is cooked to your liking, remove it from the oven and let it rest for about 5 minutes before slicing. This lets the juices redistribute throughout the steak, making every bite perfection.
  • While waiting, you could lightly sauté some rosemary and garlic in the leftover butter and spoon it over the steak for an extra layer of flavor.
  • Voila! You’ve got yourself an elegant, juicy filet mignon cooked to perfection in your trusty cast iron. Dig in and enjoy!

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