The Perfect Filet Mignon
The Perfect Filet Mignon
Ingredients
- 2 6 oz filet mignons
- Plenty of good quality kosher salt and ground pepper for seasoning
- A handfuls of fresh herbs (we like rosemary and thyme) and garlic cloves
- A few tablespoons of butter
- 1/2 cup of red wine for sauce (optional)
Directions
- Step 1 Season your steaks generously with salt and pepper. (See note below about seasoning!) Allow them to rest if you have time.
- Step 2 Take a piece of the steak fat or butter and rub the pan. (A filet won’t have this but a fatty porterhouse would. You can ask the butcher to trim you a piece.) We actually substituted bone marrow for this recipe
- Step 3 Throw fresh herbs and garlic into the pan for extra flavoring – you won’t regret this step!
- Step 4 Turn the heat to medium high and when the pan gets hot enough (but before the butter burns) add the filets. You want it very hot.
- Step 5 Sear the steak on each side for 3-5 minutes per side, depending on thickness. We like ours rare so we err on the shorter side, but the steak should feel firm and hold it’s shape. The more it holds it shape the more well done it is. Make sure to quickly sear the sides of the steak as well.
- Step 6 Add a knob of butter to the pan and baste baste baste that steak!
- Step 7 After removing the steaks from the pan, allow them to rest for 5 minutes before serving. You can take some red wine and deglaze the pan to make a steak sauce.
If there’s one thing we know in our kitchen, it’s steak. We bonded over our love for steak on one of very first dates and we have never looked back. Whether it’s steak frites, a bone-in porterhouse, or a gorgeous filet mignon – I will credit Marc with cooking steak better than anyone I have ever met. Keep in mind, he’s had years of practice to perfect this, but it is in art. And I am here today to share all of our secrets.
While there are many schools of thoughts on how much red meat you should eat, I am a strong believer in trusting your body and your cravings (mindful eating, in moderation). When I’m craving steak, I know there’s a reason and I believe it’s okay to follow that instinct. I also find it no coincidence that Marc and I are both O+ blood type – the traditional meat eater. The blood type-diet may not be as en vogue as it used to be, but it truly fits us to a tee. You can read more about blood type diets here; I find it fascinating!
We’ve tried to outline the steps as simple as possible. But before you roll up your sleeves and get cooking, here are some tips we swear by:
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- If you haven’t invested in a cast iron pan – stop whatever you’re doing and buy one NOW, ideally before you make this recipe.
This brand is the one we recommend – check it out:
- Season generously as possible, and then just in case, season again! Ideally the steak should rest for at least 30 min after seasoning. A well-seasoned steak is half the battle to producing the perfect steak, so don’t hold back!
- Buy the best cut of meat you can, and one with a lot of marbling (fat) – which will keep it moist and juicy during the cooking process. I know you don’t want to break the bank, but even buying a pricey steak at the butcher and serving it with nice wine at home is a fraction of the cost of a steakhouse dinner. And once you’ve mastered the process of cooking steak you won’t want to eat it outside the home again! Look at these beauties!
- Our most recent trick, BASTING! After searing, add herbs and a generous pat of butter to the pan and baste that steak like it’s going out of style!
- And last but not least, cook your steak to the temperature YOU want. I love a juicy rare steak (case in point, below) so we’ve become accustomed to cooking it the way we like it. My in-laws joke that I’d prefer the meat still mooing. Not quite, but almost!
