Filet Mignon

This is how I prepare mine, always in a cast iron skillet heated to hot and then finished in the oven.

You’ll need:

4 (6oz) beef tenderloin fillets (1.5″ to 2″ thick)
2 garlic cloves cut in half
4 sprigs of fresh thyme
3 tablespoons canola oil
2 tablespoons of unsalted butter
Salt and pepper to taste

Directions:

Preheat the oven to 400F
Bring the beef to room temperature this will take about 30 minutes
When this is done heat your cast iron skillet on med/high heat for 5 minutes
Pat the steaks dry with a towel and then season the steaks with salt and pepper
Brush the steaks with the oil and put the steaks into the pan and don’t touch them for 2 minutes
After the two minutes are up flip the steaks and add the butter, thyme and garlic to the pan
After the butter melts and you begin to smell the herbs and garlic about 30 seconds, baste the steaks a few times
Put the cast iron skillet into the oven for 4 minutes then check the temperature of the steaks and baste again
Once your steaks have reached the internal temperature for your liking remove them to a plate and let them rest for 10 minutes before serving

Here is an easy guide to follow and remember the meat will continue to cook as it rests. So take it out of the oven at the following temps- 125F rare, 130F medium-rare, 135F medium, 140F medium-well, 150+ well-done.

Daniel Mancini

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