Filet mignon best recipe

It’ll always be one of our favorite cuts of meat. After all, it is still considered the gold standard of steaks, filet mignon best recipe when it is cooked right, it has a melt-in-your-mouth texture you just can’t get from other cuts. Avoid the overpriced, stuffy steakhouse and cook it at home. Fun fact: When filet mignon isn’t riding solo on your plate, it can also be a part of another cut, the T-bone.

The T-bone consists of strip steak on the bigger side of the bone, and filet mignon on the shorter side. If you can’t decide what you like, opt for a T-bone and you can have both. What kind of skillet should I use? For the best sear, if you have a cast iron skillet, use it here! If not, just make sure whatever pan you’re using is oven-safe. If you aren’t using a cast iron skillet, opt for heavy bottomed skillets which retain heat and prevent sticking.

Nonstick skillets are generally not made for steaks or for ovens. How do I get a good sear? One thing is absolutely key: a super-hot pan. A deep, crusty sear will take about 3 to 5 minutes per side.

Another tip that’s optional but worth it if you have time: Season the steak with salt and pepper for about 45 minutes to 1 hour, refrigerate, pat dry then sear. The long preseason draws out a bit of moisture from the steak, which helps achieve a golden crust. Do I use oil or butter? Then, after flipping the steak, add butter and baste it constantly. Why do I need to bake it? For a perfect crust and juicy middle, finishing the steak in the oven is the way to go. You only want to cook the steak on the stovetop for as long as it needs to sear.