Filet Mignon

Background

Often referred to as a “beef tenderloin”, the “Filet Mignon” is, without doubt, one of those 90’s trends that we still can’t get enough of. It’s probably the most tender cut of steak you’ll find at your butcher — you could even cut through it with a spoon. But don’t do that. Seriously, don’t. it’s a waste…

Ingredients for Filet Mignon

Serves 2

• 2 tablespoons of olive oil
• 4 tablespoons of butter
• 1 tablespoon of finely chopped rosemary
• 4 x 170 gram, filet mignon
• Salt
• Freshly ground pepper

How to prepare Filet Mignon

• Preheat oven to 400 degrees. Simple.
• Season steak comprehensively with salt and pepper.
• Place skillet (a fancy word for “the heavy pan you rarely use because it’s difficult to wash”) over medium-high heat.

How to cook Filet Mignon

1. Pour 2 tablespoons of olive oil onto the skillet.
2. Once the pan just starts to lightly smoke.
3. Throw the steaks into the pan and cook intensely for 5 minutes. The key here is not to turn it over until the 5 minutes are up — EVEN if you’re scared it’s going to burn. Just wait it out, you won’t regret it!
4. After the first 5 minutes is up and one side has really matured its golden color, flip it over and add your 4 tablespoons of butter as well as the rosemary (fancy!).
5. Continuously baste the steaks with the mixture of butter, rosemary, and meat juices until your send round of 5 minutes is up.
6. Take the skillet off the pan and into the oven to bake for about 5-10 minutes. (5 minutes for medium-rare, 7 for Medium, and 10 for well done). We recommend shooting for medium-rare!
7. Take out the oven and allow to rest for 5 minutes to then slice without burning your fingers off.

What to serve with Filet Mignon

We recommend serving your Filet mignon with Sauteed Mushrooms in wine sauce, alongside some spinach and oven-roasted potatoes! yummmmm Enjoy!