Seared Filet Mignon

This Score Mignon recipe scored It has the perfect pepper crust, garlic, herbs and butter for a fantastic night of steak at home.

Cooking files mignon to buttery perfection is not as difficult as you might think. This easy recipe will make the fillet in a perfect mignon pan regardless of your skill level. All you need is a cast iron pan, fresh steaks, herbs, butter and garlic. This is an excellent dish to prepare if you are celebrating a special occasion.

The tender cut combined with the wheat pepper bite and the rich umami powder is an incredible combination of flavors for a romantic steak at home.

What is the scalded fillet Mignon?

Mignon fillet is the most tender cut in beef. It comes from the fillet, a muscle underutilized on the cow that is coveted for its tenderness. Although it is the most tender cut, it has a delicate beef flavor thanks to its minimum marble and is often served with sauces or butter composed to improve the meal. Save a few cents by purchasing an entire fillet and cutting it at home, which we explain here. If you want a rare surprise with a little more flavor of a fillet, try the coveted main steak of Tres with this recipe.

For this recipe, we are cooking the hot and fast fillets, burning them for a large crust in a torrid hot pan with butter and garlic before finishing them on a perfect rare internal temperature in the oven. The finishing of the oven allows us to check a uniform heat to cook the steaks, without burning the edges. When it comes to cooking filet mignon, pan searing is our reference method for juicy steaks, veal ribs, crunchy chicken legs and even tasty pork chops.

Because you will love this Mignon cast iron fillet

If you want a pefect fillet, with a sear in Edge a Edge and Rosey Pink center, this is the best way to get those results. The cast iron heats up evenly giving for the best Maillard reaction to cook steaks.

How to create the perfect pitch mignon

• Pepper or black pepper grains ground with a thick mesh
• Net Cute
• Salt – We always use Kosher salt
• Ooomami, GirlCarnivore mushroom powder or any mushroom powder
• Butter – We always use unbeaten butter
• fresh garlic
• Fresh rosemary

How to prepare the scalded fillet in a mignon pan

Step 1: How to season the Mignon fillet

Using a mortar and a pestle, it grinds the pepper grains until they are coarse.

Subsequently, season the steaks of the Mignon fillet with Kosher salt and let them rest and room temperature for 45 minutes.

When you are ready to cook; Season the steaks with the ooomamous mushroom powder and the prizes in the pepper grains on all sides, including the sides of the steak to cover the steaks.

Step 2: Preheat and cook

Preheated the oven at 400 degrees F.

Then preheat a safe pan for the oven over medium heat. We adore the cast iron pans and recommend them as the best pan for this as they keep uniform heat and are naturally non -stick, and we find the burning that we get on our meat is perfect using them. You can use another safe pan of the oven, but we recommend in cast iron.

He throws a little butter into the pan and turbine to cover the pan. When the butter is disgusted, it is time to put the steaks.

Place the steaks in the pan and cook intact for 2-3 minutes. Not touching the steaks, you are allowing a good crust to form. You can pull or snatch the meat if you try to maneuver the steaks too early.

Turn up the steaks and add the remaining butter, destroyed and rosemary garlic cloves to the top of the steak and carefully transfer the cast iron pan to the preheated oven.

Cook the steaks for 4-5 minutes per medium rare or until it reaches an internal temperature of 125 degrees F. always uses an instant reading thermometer to make sure that the meat is cooked.

For this recipe, we added some mushrooms to the pan to cook with steaks to serve. This step is totally optional.

Step 3: Serve

Remove from the pan and rest on a clean cutter with the remaining butter at the top. As the steaks rest, another 5 degrees will arise.

Serve hot and enjoy the mignon cast iron fillet. They will have a perfect crust and a pink fork inside. We highly recommend combining this steak with a herbaceous compound butter, red wine sauce or pepper sauce for steaks for an added flavor.

How long should I sculpt my filet mignon?

To get the perfect Maillard reactionThe crust that is formed when the meat hits the pan, you want to let the fillets sit for 2-3 minutes on a preheated pan. We only use a little butter in our pan to start, but a dry pan also works for this.

If you are trying to understand how fillet in Pan-Cook Mignon, the recipes will vary, but this recipe will give you the perfect burning for a steak which is about 1 1/2 ″ thick and 2 1/2 with 3 inches in width. You just have to cook this tender steak for 2-3 minutes before obtaining a finish of the oven to continue cooking up to the desired temperature.

What to serve with the perfect fillet mignon

For the best night appointment experience, Filet Mignon is often combined with sweet potatoes, baked potatoes or vegetables. Try one of these recipes if you are looking for a delicious side dish:

Mignon cast iron shelter storage and heating

Refrigerator: The best way to keep leftovers is to ensure that the remaining mignon fillet is cooled at room temperature. Then place in a hermetic container or a double winding in a plastic casing. Keep in the refrigerator for a maximum of four days.

Freezer: You can also archive it in a container for the freezer for a maximum of 3-4 months, but we do not recommend it. For the best results, cooked fillets should be appreciated immediately.

Heating: There are some ways in which you can heat Filet Mignon. We suggest preheating the oven at 300 degrees Fahrenheit and wrap the steak in a sheet with a little butter. So, when ready, place it on the rack in the sheet and let it cook for about 15 minutes until he warmed up.

More delicious steak recipes

I hope you find this recipe Filet Mignon easy to make. Have you ever prepared the scalded fillet in a mignon pan before? Otherwise, let me know how your first experience went in the comments below.

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