Filet Mignon

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If you love steak but not the prices in restaurants, Floating Kitchen has a great recipe for making filet mignon yourself.  The process is surprisingly simple and the result delicious.

Original recipe

 

Filet Mignon
Adapted from Floating Kitchen

Yield: Two 6-oz steaks

  • 2 filet mignon steaks, each about 6 ounces and 2 inches thick
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

 

  1. Remove steaks from refrigerator and set them on the counter until they come to room temperature, about 20 minutes. Filet mignon is very lean and doesn’t usually require any trimming.
  2. Preheat oven to 425ºF.
  3. Season the filet mignon with salt and pepper on both sides. I use about 1/8 teaspoon salt and pepper per side.
  4. Heat a large oven-proof sauté pan (such as a stainless steel or cast-iron skillet; don’t use a non-stick pan) over medium-high heat. Add the olive oil and let it get hot.
  5. Add the filets to the hot pan and let them cook undisturbed for 3 minutes. Use a timer and don’t move the filets around in the pan during this time.
  6. After 3 minutes, flip the filets. Let them cook undisturbed for 1 minute.
  7. Immediately transfer the sauté pan into oven and set a timer for 5-7 minutes, depending on your preferred level of doneness: 5 minutes for rare, 6 minutes for medium-rare, or 7 minutes for medium.
  8. Remove the pan from the oven and transfer the filets to a clean plate. Tent with foil and let them rest for 5 minutes. Do not leave the filets to rest in your sauté pan or they will overcook from the residual heat in the pan.
  9. Spoon any juices from the sauté pan over the filets and serve immediately.
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