How To Cook A Filet Mignon Steak Perfectly | Rockin Robin Cooks

I will show you how to cook a filet mignon on the stove and then in the oven, that is easy and oh so delicious! So come along and I'll take you by the hand and show you my tips.
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Cooking Tools In This Video

10 inch cast iron pan
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Jacobsen Flake Sea Salt
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Instant Read Thermometer
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Filet Mignon Recipe

How to cook a filet mignon

Preheat oven to 400 degrees F.

Ingredients:
2 filet mignons
1/2 cup of organic pasture raised butter, cut into 1Tbsp. chunks
Jacobsen Pure Flake Sea Salt
fresh cracked black pepper
4 - five inch long stems of fresh rosemary
5 - 6 cloves of fresh garlic, paper left on and smashed with a knife
olive oil

Directions:
Take the steaks out of the refrigerator 1/2 hour before you plan to cook them.
Pat any excess moisture off of the steaks with a paper towels.

Season all sides of the filet with salt and pepper, including the sides. Press the salt and pepper into the meat with your fingers so it sticks.

Preheat a cast iron pan over medium high heat until it is hot. My pan smokes and that is how I know mine is ready.

Once the pan is hot, pour in just enough olive oil to coat the bottom of the pan. Lay the steaks in the pan and don’t move them for 1 ½ to 2 minutes to get a nice sear on the filets.

Sear the sides of the steak also by rotating the steaks every 20 seconds with tongs until all the edges are seared.

After all the sides of the filet are seared, turn the heat to low and add the butter, garlic, and rosemary to the pan and stir to combine. Also spoon this sauce over the top of the steak while it cooks for 1 minute or 2.

Then place the pan in the oven for 4 to 5 minutes depending on how done you like your steak and how thick it is.

Test for internal temperature with an instant read thermometer. Insert it horizontally into the meat. I cook the steak to 125 degrees F. for medium rare.

When you get the temperature to where you want it, take the pan out of the oven and remove the steak from the pan to a cutting board or plate to rest for 5 minutes before cutting into it.

You can spoon some of the butter/rosemary/garlic mixture over the top of the filet when you serve it.


Thanks for watching and sharing!
Rockin Robin
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Music by Kevin MacLead http://incompetech.com/.
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