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Yeah, just follow the "lines" you see on the meat. If they go like this ||| cut like this --- --- ! Pretty easy. Just check your piece of meat and you'll see there's a pattern in the "grain".
Tried cooking my first filet because I got tired of paying $50 plus for one out of the house, $9 filet from wal mart and followed these instructions, better than restaurant quality even. Perfect presentation and set of instructions 👌
This is by far the BEST advice I’ve ever been given for steak preparation. It’s fantastic. Made it the last two Christmases. Today I’m making it with a different and less expensive cut, the sirloin. (Not a holiday so keeping things a bit less extravagant.) Just waiting those final 10 minutes for them to sit. They look great and I’m starving. 😂
If you want to baste the steak, put the garlic and herbs in with the pan cool and let it come up to temp. THEN put in the steak.Take out the garlic before it blackens. The herbs,(I use rosemary) are actually fantastic as they harden and fry. I take them out, crumble them over the steak, then make a pan sauce with the drippings and butter to ladle over my potatoes (crispy fried, baked or mashed). Add a few onions and thin sliced mushrooms in the last few minutes of cooking for a LOT more flavor. A spinach (or whatever you like) salad and some crusty bread and wine and you have a meal worthy of the best restaurants. P.S. If you really want to blow the socks off someone, put a few tablespoons of wine over the onion mushroom mix. It ads depth of flavor. I actually prefer this with fattier, more flavorful steaks like ribeye.
Ingredients for 1 serving: 6 oz filet mignon (170 g) coarse salt, to taste freshly ground black pepper, to taste 1 tablespoon grapeseed oil, or other high-heat, neutral oil of choice 2 tablespoons unsalted butter 2 sprigs fresh rosemary 1 clove garlic How to do it: On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes. Preheat the oven to 450˚F (230˚C). Generously season all sides of the filet mignon with salt and pepper. Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil. Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed. Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan. Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes. Transfer the pan to the oven for 7 minutes for a medium rare steak. Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing. Enjoy!
Little Tip: I made this last night. When you put it in the oven, either have it at 350 instead of 450, or put it at 450 for 3 minutes less than the chart says
Hm.. I've seen many others claimed they followed instructions to a tee, and it came out perfect. But I myself am skeptical, thinking I might overcook it.
Made this again for the family on Xmas. The Rosemary is the key! My 8 oz filet was medium rare after 5 min in the oven...restaurant quality with sautéed spinach and lyonnaise potatoes.
This recipe is incredible recipe. Instead of salt, I use garlic salt and I also use onion powder and black pepper and that makes a more herbal seasoning. Also I follow this recipe except I cook it on medium heat, 3 minutes on each side and 4 minutes in the oven at 450. That makes a perfect medium rare.
I’m 14 years old and I’ve been cooking for 2 years and my family call me master chef charlie and I made this for them and they said it was the best thing they’ve ever tasted in their life thanks tasty
I’ve been cooking Filet Mignon steaks for my family using this method for a few years now and it’s always perfect. Thank you for teaching me how to make the perfect steak.
Summary: - room temp for about 30min before cooking - pat dry - generously season with coarse salt and pepper; ALL SIDE - stainless steel/cast iron pan, heat over high heat about 5min - add neutral oil with high smoking point(grape seed,canola, vegetable, or sunflower seed) - once oil is shimmering and smoke, place filet in pan for 2-3min WITHOUT MOVING IT - flip and cook til it self releases - add couple table spoon of butter, some herbs and garlic to the pan, till the pan so a pool is formed; continuously spoon the butter over the steak for 1-2 minutes - place pan in preheated 450F/230C oven(7min for medium rare); internal temp 130F/55C when taking out the oven(it will rise to 135F/57C after resting) - doness and oven cook time table at 2:25 - rest at room temp for 10min before slicing - slice against the grains
Wow, Alexis has improved so much in narration! I remember people criticizing her voice for being bored and monotone but you can easily hear the difference now
Thank you! Perfect guide. Straight to the point. Just made a filet mignon myself and was crazy good. No need to sear sides and I recommend adding a little black garlic butter or some chimichuri for when its resting.
I’m not the greatest cook. I tried cooking a steak on the stove following these directions to a tee and the results were AMAZING! It was beyond delicious.Thank you so much for this video.
I splurged tonight & tried your method, It was AMAZING!! I usually treat myself to T Bone Once or Twice a year, Dr. Oz showcased beef & I ran with the Filet Mignon cause I need "tender"...Thanks So Much!!!😍 The education was PRICELESS!!!
Yes!! I’ve cooked filets a few times and I watched this and thought 7 minutes is waayyyyy too long. 3 minutes sounds about right. Every steak and every oven and the way in which everyone Sears their steak is gonna be different so a thermometer is your safest bet. Also when you cook steaks enough you will learn how to get a good idea of the doneness just by touching it.
Ive had the exact same result today, came back here to see if I was the only one because it was meant for a celebration and was pretty underwhelmed when I seen the done ness of the steak
Followed this video just now and my filets turned out divine. I under-seasoned them and that was after a hefty bunch of salt and pepper. For two, I recommend twice the butter and garlic, but overall this video was great. Thanks!
Thank you for this great video. I followed as best I could and we were very pleased and excited to have our filet turn out so perfect. Thank you again.
You can move it actually. It’s one of those myths that people keep telling each other. Ask anyone who recommends not moving it if they’ve actually moved it themselves before and I’ll bet you they will say no!
Made this tonight for my wife's birthday dinner. I am a complete novice when it comes to cooking but monkey see monkey do. It turned out great. Thank you.
I did this almost exactly like she said for medium rare and my fillet came out well done. Might as well be beef jerky now. I won't put it in the oven next time.
7 minutes seemed very long for that cut. Get one of the thermometers that you can plug in as it cooks. 5 degrees before your desired temp remove it. It will come up to temp as you let it rest.
Yeah don't go by any of the times they say in any recipe. It'll almost always come out well done. Get an instant read meat thermometer or one that you could leave in the steak as it cooks. Also, avoid the ones from Wal-Mart (Taylor brand) they're unreliable.
I cooked this for tonights tea and my missus was happy ! without doubt the tastiest piece of filet I have cooked and its so simple. subbed you and thanks.
Nico Doe Well what's the purpose of a joke if not to be funny ? Yes probably because English isn't my first language but French is and so I don't like when people butcher my language without knowing what it means. Just after that video that butchered my culture it wasn't good at all.
Once again, I REALLY enjoy the Tasty vids and the way in which they are produced. But what I most look forward to and get a big kick out of are the off the cuff comments and laughter or giggles at the end of many of the videos. Thank you!
Didn't get to cook last night but just finished this for dinner, perfect and spot on!! I was nervous as each filet was $20 but came out perfect. Phew :D
i usually hate tasty videos cause they’re so short and i detailed but i used this video to make filet mignon for the first time and it came out sooooooooo goooood i swear i had never had a tender steak till that day i only buy it from costco cause it’s so much cheaper !
I'd like to add a point that it's better to season your steak with sea salt and pepper for at least 2-3 hours or overnight before cooking. Most restaurants follow this. It allows time for the salt to break down the fibers of the steak and make it even tender.
if you sear the sides then you won't get the doneness that you would want especially for medium-rare or medium...it might work for medium well and well done
