The Perfect Filet Mignon
BY Michael Brass
Ingredients
1 prime 8-ounce center cut filet mignon or beef tenderloin, 1 1/2 to 2 inches thick. Meat selection is critical. Make sure that you are getting a center cut filet, and not a butterfly cut. Also, if making more than one steak, make certain that the steaks are roughly the same size and shape. Prime is best, followed by certified Angus and choice.
1/2 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
1 tablespoon garlic and herb finishing butter
1/2 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
1 tablespoon garlic and herb finishing butter
Set oven at 400 degrees. Heat a seasoned cast iron skillet on high until hot. If your cast iron skillet is not seasoned with love, add 1/2 tablespoon of canola oil to prevent sticking. Season all sides of filet with kosher salt and black pepper. Place filet in cast iron skillet. If cooking multiple steaks, make sure that they aren't touching each other. Cook for 2 minutes on each side. Top, bottom, side and other side until the entire steak is seared. Add finishing butter on top of steak and place cast iron skillet in oven. Caution, the skillet will be extremely hot. Bake for approximately 8 minutes, or until temperature reaches 130 degrees for medium rare. Remove steak from cast iron skillet and let rest for 10 minutes. Enjoy!