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.
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
- 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.
- Preheat oven to 425ºF.
- Season the filet mignon with salt and pepper on both sides. I use about 1/8 teaspoon salt and pepper per side.
- 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.
- 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.
- After 3 minutes, flip the filets. Let them cook undisturbed for 1 minute.
- 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.
- 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.
- Spoon any juices from the sauté pan over the filets and serve immediately.