Way too rare for me. Followed the recipe to a T for medium. The outside was medium but inside was blood red and jiggly, almost raw. I have Rachel Ray nonstick pans or a ceramic coated pan.
Will either if these work for this recipe. Hi Lesley. I am not familiar with the Rachel Ray pans. I followed this recipe and method exactly and so glad that I did! The steaks were tender beyond description, very flavorful, perfectly medium rare, succulent, juicy and probably sinful as well!
I made these last night and my husband said they were the best filets I have ever cooked. Nothing could have been easier and they were delicious. I used a cast iron skillet, did everything as directions stated. The filets were a little thicker so I did 7 minutes in the oven after the 4 minutes on one side on the stovetop and they were perfect.
I will be keeping this recipe and not running to the grill wondering if I have overcooked my expensive filets. Or at the same time you put the pan on the stovetop? Also, is there an approximate time for how long before the pan is hot enough to place the filets on?
Thank you for the straightforward directions. I made this tonight for the first time. Came out perfect. Simply delicious! I was incredible!!! Cooked the 2 Filet Mignon steaks perfectly! Thank, you! I have been cooking Filet Mignon on the grill for years with great success and decided to try your recipe. I had oz. Once placed in the pan I let them sear for exactly 4 minutes making sure my oven was ready at Degrees.
Thank you for the recipe and always wanted to try this method and glad I finally did. Foolproof in my mind. Yes having them out at room temperature is definitely critical.
Glad you had a great dinner, Ronald! Should I keep the lid on the cast iron pan throughout? Frying mode and bake mode? It certainly keeps the smoke down as well if I do. I used avocado oil and yes, a bit of butter rather than EVOO, and basted them whilst they were in the oven. Used the oil and bits in the pan while the meat rested to toss some cooked ramen in the drippings and we ate every darn bit!!! And the options of cooking time was great, I like my meat kind of still mooing, him not so much red.
Great receipt and instructions. The oven portion was an interesting idea and it worked. Tender and perfectly cooked. Best I have ever cooked. Your email address will not be published.
Welcome to Floating Kitchen! This creative space is where I share my passion for food and photography. I am inspired by real, seasonal ingredients. And I love to experiment in the kitchen! February 9, At a Glance:. Yield: 2 servings. Prep Time: 30 minutes. Cook Time: 15 minutes. Total Time: 45 minutes. Ingredients 2 filet mignon steaks, each about 6- to 8-ounces and 2-inches thick 1 tablespoon extra-virgin olive oil Kosher salt Freshly ground black pepper.
Instructions Remove the filets from your refrigerator and set them on your counter top for approximately 30 minutes. Main Dishes. Stay Connected get new posts via email:. Vegetable Skillet Lasagna. Cynthia McLeod — January 4, pm Reply. Paula Rockwood — January 31, pm Reply.
Nicole Simone — February 5, am Reply. Leon webster — March 9, am Reply. Kelly — March 27, pm Reply. Griselda Gaytan — March 28, pm Reply. Zack Aschwanden — April 1, pm Reply. Paula Brown — April 8, pm Reply. The T-bone consists of strip steak on the bigger side of the bone, and filet mignon on the shorter side. For the best sear, 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. Nonstick skillets are generally not made for steaks or for ovens.
One thing is absolutely key: a super-hot pan. Cook the steak in a super-hot preheated skillet — the oil should be almost smoking before you add the meat. Be patient! A deep, crusty sear will take about 3 to 5 minutes per side.
The long preseason draws out a bit of moisture from the steak, which helps achieve a golden crust. Start with olive oil though a neutral oil would work too! Then, after flipping the steak, add butter and baste it constantly. Because, duh! Butter makes everything taste better and adds that signature steakhouse flavor — no steakhouse would skip it.
For a perfect crust and juicy middle, finishing the steak in the oven is the way to go. You only want to cook the steak on the stovetop for as long as it needs to sear. Any longer and it'll char This classic steak cut pairs so well with steakhouse sides, think mashed potatoes , creamed corn , or creamed spinach.
Or try one of our 25 picks for steak sides. Nutrition per serving : calories, 30 g protein,. Kitchen Tips and Tools. Delish Shop. This roast is absolutely, positively, the softest, most buttery-textured meat on earth. And it's why I'm no longer a vegetarian. Note: if you live outside of America and can't get Lawry's, any good salt blend will do. For the record, I think Lawry's has salt, garlic powder, onion powder, and paprika in it, among other things. Ladies and Gents, I present to you…Beef Tenderloin.
This piece of tenderloin is also known as the tenderloin "butt" piece. A whole beef tenderloin is this piece plus a longer, narrower piece off the left side. But often, butchers sell this most desirable part all by itself. A whole beef tenderloin is delightful, too—the end piece is thinner and gets much more done than this thick center, so if you have a lot of whimpy beef eaters that don't like any pink, it can come in handy.
The butt pieces are generally around 4 to 5 pounds. If you were to get a whole tenderloin, it would be in the 7 pound range. Unwrap the meat from the plastic or paper wrapping and rinse well. Now, see all that fat on top? We're going to trim away some of that in order to remove the silvery cartilage underneath. It's really tough and needs to go. So let's get to work, shall we? With a very sharp knife, begin taking the fat off the top, revealing the silver cartilage underneath.
Now cut off the cartilage, pulling with one hand and cutting with the other. See the silvery skin underneath? That's what we need to get rid of. Just keep going; you definitely don't want to take every last bit of fat off—not at all.
As with any cut of meat, a little bit of fat adds to the flavor. Just focus on the big chunks so they won't ruin your tenderloin experience.
And make no mistake about it…tenderloin is an experience. Now it's Marlboro Man's turn. These are his hands. Sometimes, I like for him to take over halfway through, because I'm flighty and get bored very easily, which is why I have seventeen unfinished needlepoint projects in the closet of my childhood home. I always liked doing the colorful designs, but when it came time for the plain background, I always cut and ran.
Marlboro Man does a better job, anyway. Those hands can do just about anything. There's an oblong piece of meat on the side of the loin, and sometimes Marlboro Man slices into it to remove some more of that tough, silvery skin. And again, no need to go crazy, just get the cartilage. When you're finished, you'll have a nicely trimmed tenderloin and a yummy pile of fat for your favorite pet.
Some people like to leave a little more fat than this, and that's just fine. As long as you get rid of the silver cartilage, you're good to go. Hint, you can also ask the butcher to do this trimming for you if the process seems intimidating. Now it's time to season the meat. Important point: When you're seasoning a tenderloin, you have to remember that it will be sliced after it's cooked. So you're talking about a much smaller surface area—just the rim surrounding the piece—for seasonings than, say a regular steak, which you'd season on both sides.
So you can much more liberally season a tenderloin, because you're having to pack more of a punch in order for the seasoning to make an impact. Start with Lawry's Seasoned Salt. If you live outside of America, any good salt blend will do. Now, I like to prepare my tenderloin "au poivre" or with a dang lot of pepper. I like to use whatever tri-colored peppercorns I can find. I mostly use these peppercorns for the varied colors, but you could easily use all black peppercorn if that's all you have.
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