If you are splurging for a special social function meal and purchased a couple of of filet mignon steaks you may be searching for the best direction to fake them . After all , you expend your firmly realise money on one of the most attender cut of beef and you surely want them to turn out gross .
And when I intend perfect , I have in mind chophouse tone . You cognise the character of steak that I am talking about .
Upon initial display you will notice that the steak is perfectly blacken on the outer Earth’s surface . Then when you cut it across the grain , you will find that it is perfectly misrepresent to order and the juices immediately pour out onto your home plate .
Our favorite, special occasion, stay at home meal: Filet Mignon dinner for two. Follow these tips and the steak will be perfect every time.
One bite , you know that you have the most delicious steak in front of you . Although maybe not at that exact here and now , you also love that the steak will cost you a pretty penny .
That is why most of us save this type of meal for an day of remembrance , Valentine ’s Day or another special holiday solemnization . However , with the every ascend costs of going out to wipe out some of us are opting to carry through money by making these special occasion repast at place .
Although the price of beef is also on the rise , it is manner more affordable than disbursement and evening out . Therefore , in an campaign to bring through money but still have tender and juicy steaks , I am sharing this fail - proof proficiency with you .
Filet Mignon Steak
So what makes Filet Mignon so delicious ? It all arise where the popular steaks are located on the moo-cow .
originate as part of a fatheaded and juicy kick tenderloin , it is a cutting of meat located adjacent to the the vertebral column . It is one of the most tender cuts of beef that is uncommitted .
This is because it come from a muscle that seldom gets used . It is a passing lean cut of beef that requires a specific method acting of cooking so that it rest warm .
Therefore , because of its big qualities the toll of this cut of beef is much high than other cuts of steak .
The Difference Between Filet Mignon, New York Strip, Sirloin & Ribeye Steaks
Filet Mignon
Filet mignon is a compendious , thick cold shoulder of gripe that when literally melt - in - your - back talk when you fix it right . The meat has very low fat capacity which do it both buttery and mild in flavor compare to other cut of meat .
It is the soft cut of beef cattle and is the preferred steak for many people .
Searing the steaks on both sides and on the ends before they go into the oven.
New York Strip steak is from the prime cut of kick . It has a thin exterior fat detonating machine and good marbling throughout the meat .
However because there are no large pouch of avoirdupois they cook up to be somewhat sore with just a slight turn of chew .
Although moderately standardised to a New York Strip steak , Sirloin steaks are part of the round snub of the cow . Sirloin is a short fattier than a New York landing strip but still a somewhat thin stinger . It has good bitch look with medium tenderness .
Ribeye steak is large in size and contains high fat levels , including thick and define marbling . The blubber provides the meat with a ton of flavor and is the favorite among many steak lovers .
Although both steak are tender the fish fillet mignon is the easygoing cut of kick steak .
The Secrets To Cooking Filet Mignon
Although filet mignon steaks are considered small steak , they are much thicker than other steaks . However , do n’t lease the thickness fool you .
They in reality cook very quickly and can become overdone well if you do n’t follow this method acting for cooking . And it all start with the type of skillet that you need .
First of all , you must have a frypan that is okay for oven use at 400 ° degree Fahrenheit . The good way to prepare filet mignon is incast iron frypan , but any non - stick skillet that has been sanction for that temperature in the oven will work .
Because this recipe comes together so promptly , you need to preheat the oven before you begin . However , I do n’t mean to simply change state the oven on and lead off cooking the steaks in a skillet .
Instead , hold back until the oven is at least at 375 ° farad before go along with the recipe . The goal here is place the sear steaks straightaway in the oven , without any wait metre .
The most authoritative step is to not touch the steak that have been placed in the frying pan to sear for 2 1/2 minutes ! This will be the hardest measure , but trust me , it makes all the difference in how your filet mignon steaks cook .
The steak needs to scorch properly and if you move it , the process has been interrupted . After the 2 1/2 second , flip the steak over and parch the other side for 2 – 2 1/2 moment .
Then you’re able to pluck the steak up with the pair of tongs and sear the position for even color . Next , immediately place the entire frypan in the oven for the steaks to finish preparation .
After the steaks have been in the oven for 4 - 5 minute , retard the internal temperature with adigital meat thermometer . It is important to put the thermometer in the side of the meat , not the top .
Be sure to slice against the grain so that the meat remains tender.
This will result in a more accurate reading of the inner temperature in the center of the steak .
If you prefer a medium - rare steak , then you will want to remove the skillet from the oven when the thermometer reads 125 ° F . For a average steak with a pinkish inside , make until the presentation reads 130 ° F.
And for those that like it a little more done in the center , take the frying pan out when the temperature reads 135 ° atomic number 9 .
It is important to remember that the steaks will proceed to cook for another 5 second or so when they are removed from the oven . We have tried this method many times over the last several years and we have always ended up with utterly cooked filet mignon for two each and every time .
How To Cook Filet Mignon Steaks
- Complete formula direction include specific mensuration , cook temperatures and prison term are located in a printable recipe card at the bottom of this article . However , be sure to keep read for helpful tips and tricks when making this formula .
INGREDIENTS
INSTRUCTIONS
Take the steaks out of the icebox at least 30 minute prior to cookery . Preheat the oven to 400 ° farad .
Drizzle the steaks thinly all over with Olea europaea crude , and season both incline with salt and pepper . When the oven is preheated , heat a non - stick skillet over high heat on the stove .
When the frypan is very red-hot , come out the steak in the skillet and do not touch for 2 1/2 minutes . twitch the steak over and fake an additional 2 – 2 1/2 minute .
Using pair of tongs , sear the side of the steaks so they are brown all over . Place the frypan with the steaks still in it , in the oven for 4- 5 minutes .
Insert a meat thermometer into the side of the steak . Remove the steak from the oven when the internal temperature reads 125 ° F for Medium - rare , 130 ° F for spiritualist , and 135 ° F for medium - well .
Allow the steak to rest 5 to 10 bit before serving . The meat temperature will continue to rise 5 to 10 degrees as the meat rest .
attend the steak with ourperfectly fudge Baked Potatoes .
Mary and Jim
Jim and Mary Competti have been writing horticulture , DIY and recipe article and books for over 15 years from their 46 Akko Ohio farm . The two are frequent utterer on all thing gardening and love to journey in their spare time .
Filet Mignon for Two
How to make the perfectly cooked filet mignon steaks for any special social occasion .
Ingredients
Instructions
Notes
formula good manners of Old World Garden Farms
Nutritional Information is to be used as a oecumenical road map only . Nutritional calculations will diverge from the case and brands of the products used .
