Ah filet mignon, one of the most amazing cuts of meat you will probably ever have, if you’re a meat lover like I am and passionate about great cuts of meat too. I love a great piece of meat like most men I know and even some women. These days though, there are many health conscious or veganist minded eaters that will not dare to include the word meat in their lexicon and even less their diet. I however, can’t go a week or even a couple of days without some kind of animal protein sadly. What can I say, it’s how I was brought up, and what I like: don’t knock me for it! So getting back, when it comes to beef, there are few cuts that can rival a great filet mignon. But lets face it, few of us can really afford to purchase a great steak now a days. So preparing a great steak like one of my all time favorites, the NY strip or a filet mignon, is a real treat and one must take great care not to screw it up. It’s not difficult but care is the caveat. Well I have to say that this meal was amazing, especially given the fact that I usually go the whole day at work without eating. So it is so worth it for me to prepare a great meal, though late for most. It’s simple things like this dish that make cooking so much fun and worth while. It was an easy dish by virtue of simple but yet, great ingredients, always a plus and the flavors were spot on. That’s what I love about food. The simpler the better with none of the hype and hoopla associated with restaurant food. The experience can be what I like to call, gestalt! This is how it should be.
1: 4-6 oz Filet Mignon
Extra Virgin Olive Oil
2 Tbs Butter
Fresh Cracked Pepper
Blackened Cast Iron Skillet of Stainless Steel Fry Pan
Remove your filet from the fridge and allow to temper (rest) before prepping and cooking, for at least 30 minutes. You can truss with butchers twine by looping twice around and tying a knot. Cut off any remaining string. Season well with kosher salt and fresh cracked pepper. Drizzle a small amount of olive oil on the filet and pat the oil into the filet to cause the seasoning to adhere the the meat. Mop up any seasoning from the plate with the filet by rolling the edge of the filet and even the top and bottom. Waste nothing! Heat up your oven to 400 degrees for about 12 minutes before searing your meat. Once heated, place your skillet on the stove over high heat and drizzle 1 tbs of olive oil into the pan. Place your filet in the skillet and allow to sear well before moving, about 2 minutes. (Do not move the filet while searing or you will break the sear and crust). Repeat by holding the filet with a pair of tongs and searing the edges all the way round the filet. Once done, sear the bottom of the filet for another 2 minutes. Add the butter and thyme, and tilt your pan toward you and with a large table spoon, baste the filet with the butter and thyme, for about 45 seconds. Place the pan into the hot oven, and roast for 6-7 minutes. Baste one more time before removing from the oven. Remove the filet from the pan and place on a small cooling rack or plate and allow to rest for at least 10 minutes before slicing. Do not slice or cut or poke the filet with a knife or it will bleed and dry out. Trust me! Allow it to rest. You will thank me later. Slice into 1/2 inch slices and serve with roasted vegetables or potatoes.
Note: Filet should be cooked to medium rare with an internal temperature of 135 degrees. Anything more will be a mistake and a travesty. Enjoy!