Ingredients
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2 thick pieces (eg. 6 oz. / 170g) Filet Mignon
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2 Garlic Cloves
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1 twig Fresh Rosemary
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2 Tbsp Butter
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Kosher Salt
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Cracked Black Pepper
Directions
Steps
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1
Done
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Special EquipementA cast iron skillet, like this one: Pre-Seasoned Cast Iron Skillet (12-Inch) with Handle Cover Oven Safe Cookware - Heat-Resistant Holder - Indoor and Outdoor Use - Grill, Stovetop, Induction Safe. A meat thermometer: ThermoPro TP03 Digital Instant Read Meat Thermometer Kitchen Cooking Food Candy Thermometer with Backlight and Magnet for Oil Deep Fry BBQ Grill Smoker Thermometer Aluminum Foil |
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2
Done
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If your filet mignon was in the refrigerator, remove them and let them sit at room temperature for a good 30 minutes. (Never cook cold steaks, they could turn rubbery) |
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3
Done
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Generously smear salt and pepper on each side of the filets - this will form the crust. Use ratio 2:1 2x salt and 1x pepper. |
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4
Done
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Peel and crush the garlic. Add the butter to the cast iron skillet on high. Toss in the garlic and the twig of rosemary. Once hot, add the filet mignon. Sear for 4 minutes on each side without flipping them inbetween - do not move them, this will ruin the crust. If your pieces are thicker, you may need 5 minutes. This should render medium-rare filets at 130°F / 54°C. (If you prefer medium, keep them on for 5 min. on each side until they reach 135 - 145°F / 57°C. I refuse to list medium-well temperatures because that would definitely do injustess to this amazing filet! |
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5
Done
5-10 min.
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Let Your Filets Rest!This is extremely important! If you do not let your filets rest properly, all the juices will run out and you will end up with a bloody plate and dry meat. Wrap the cooked filets in aluminum foil and let rest for 5-10 minutes. Then they are ready to slice - enjoy! |
