HOW TO MAKE PERFECT FILET MIGNON
A perfectly made filet mignon is by far one of our favorite cuts of meat. It is extremely lean and tender, and also very juicy and flavorful when prepared right. Below we are going to describe our way of making perfect filet mignon, so it retains its juices and flavor.
INGREDIENTS:
- Filet mignon steak(s) that are fresh and lean
- 1 TBS butter
- 1 TBS grape-seed oil1 TBS butter
- 1 pinch of salt for each stake
First, be sure to get quality filet mignon steaks that are fresh, lean, and preferably grass-fed or organic, as it is the healthier option and oftentimes better tasting as well.
Let the filet mignon steaks sit out until they reach room temperature, or else the meat gets tough. When cold meat hits a hot pan, it will tighten up, and be less tender as a result.
Also, we lightly pat the steaks dry with paper towels to remove any moisture from the surface.
Heat up a pan with 1 TBS butter and 1 TBS grape-seed oil. As butter burns very easily, grape-seed oil can handle very hight heat. By combining the two, you can control the smoke point of the butter, while retaining its flavor.
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Next, once the pan is ready (see the picture above), salt the meat immediately before you put it in the pan. If you salt it much earlier, it will draw the moisture from the meat into its surface, preventing it from searing.
Place the steaks in the hot pan. Sear, uncovered, on high heat, for 3-4 minutes per side (depending on the thickness of the steaks). As pictured above, our steaks were about 1 1/2 inch thick, and we wanted them medium rare. You may want to add a few minutes per side if your steaks are larger, thicker, or you want them cooked more than medium rare.
After you remove them from the pan, always allow the steaks to rest for 5-10 minutes on a plate in order to allow the juices to redistribute, and to prevent them from running out of the meat.
Our perfectly cooked filet mignon goes perfectly with our mushroom and shallot gravy, rice, and crispy asparagus (pictured above). Check out our linked recipes for the perfect sides for our perfect filet mignon.