Fork-tender Filet Mignon with a great garlic taste in only 30 minutes. A skill level of 2/10.
My go-to method for this cut of the beef tenderloin. An extremely dependable 30 minutes including resting time recipe.Start with a couple of good quality filets. I tend to be at Sam’s Club early in the day on my way home from work (today I was there at 7:30 AM), and they almost ways have some filets marked down. I think of that as aged beef. So about 8 oz 1 1/2 inch thick cuts are a great start. Trim a little. Coat with 7:2:2 seasoning (see my post on making 7:2:2 HERE) and give each side a nice sear in some butter for a few minutes and finish in a preheated oven. Don’t forget to let them rest for a few minutes before serving. All this in almost exactly 30 minutes every time.
An easy 5. I have done this over and over and could survive on it.
Note: The quality of the beef is very important. If you want this to be something special, buy the Choice or Prime. The Sam’s is Choice, and we always find it excellent.
Let the meat come to room temp if you plan ahead before starting
If you don’t have a cast iron pan. YOU MUST GET ONE. For about $20 you will have a friend for life. I have a 10 inch since I’m “Cooking for 2” and I have a 12 inch “Chicken Fryer” – think frying pan with high sides.
It does not have to be cast iron. Any oven-safe pan that can move from stovetop to oven will do. If you don’t have that, sear in a stove top pan and move to a different oven safe pan to finish. If using the later technique, I would preheat the oven pan with the oven, so the filet goes in a hot pan.
Preheat oven to 400 degrees convection (or 425 regular oven). Start with 1 1/2 thick filets about 8 oz each and trimmed well. Remove any silver skin. Season all sides with 7:2:2 season. If you don’t have that, use a mixture of 1 T kosher salt, 1 t coarse pepper and 1 t of granulated garlic powder. This makes too much so season to your taste and save the rest for later. (see my post on making 7:2:2 HERE). If you don’t have the granulated garlic powder, then use regular or a clove of garlic.
In an oven safe pan (I love my 10 inch cast iron) over medium high heat melt 1 T of butter or use oil. Some prefer an oil at this point due to the lower smoke point of butter, but I have never had a problem. When hot, sear both sides of the filets for 2-3 minutes. I start with “good side up” then sear, flip, sear and final flip before going to the oven.
Transfer to your preheated oven. For medium-rare about 15 minutes to get an internal temp of about 145. A little less or more depending on taste but use a thermometer to get what you want. Rare many be as little as 5 minutes so beware if you want rare.
Remove and let rest for 3-5 minutes before cutting. It needs to absorb fluids internally and will cook a few more degrees during the rest.
July 8, 2016