Filet mignon will always be one of our favorite cuts of meat. Avoid the overpriced steakhouse and cook it at home instead. It’s easy, but considering the steep price tag, you want to do it right.
To start, you should take your meat out of the fridge at least 20 minutes before hand or until it gets to room temperature.
If you have a cast iron skillet, use it here! If not, just make sure whatever pan you’re using is oven safe. (You’re starting on the stovetop and ending in the oven.) Copper and steal pans work too.
A nice, salty crust is absolutely key for filet mignon. This is only achieved if the pan is super hot and the oil is almost smoking. Be patient! A deep, crusty sear will take about 4 minutes per side.
Start with olive oil (though a neutral oil would work too!). Then, after flipping the steak, add butter, fresh thyme, and garlic cloves for a unique taste. Baste it constantly. If you added the butter first it would burn.
You only want to cook the steak on the stovetop for as long as it needs to sear. Any longer and it will char…in a bad way. For a perfect crust and juicy as hell middle, baking is the way to go.
That depends on what you like.
– Medium rare: 130-135°
– Medium: 135-145°
– Medium well: 145-155°.