REVERSE-SEAR FILET MIGNON (OR RIBEYE FILET)
Provided by Alton Brown
Categories main-dish
Time 1h5m
Yield 1 to 2 servings
Number Of Ingredients 3
Steps:
- Season the steak on both sides with the salt and place on a rack set inside a sheet pan for 10 minutes at room temperature while you preheat your oven.
- Preheat the oven to 200 degrees F.
- Insert a probe thermometer horizontally through the side of the steak and roast the steak until it reaches an internal temperature of 120 degrees F, about 30 minutes (see Cook's Note). Remove the steak from the oven and rest uncovered for 10 minutes.
- Meanwhile, place a 12-inch cast-iron pan over high heat until it reaches at least 600 degrees F, about 10 minutes. (You'll know you're close when a half teaspoon water dropped into the middle of the pan is completely evaporated in 5 seconds).
- Brush a very light coat of peanut oil onto both sides of the steak. Sear steak on each side for 1 minute.
- Rest the steak on a rack 5 minutes, and then slice diagonally against the grain to serve.
PAN-SEARED FILET MIGNON
I actually prefer the taste of perfectly pan-seared beef over grilled. This is easy and always delicious.
Provided by KathyP53
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle fillets with salt and pepper on both sides. Rub seasoning into meat with your fingers.
- Melt butter with olive oil in a large cast iron skillet over medium heat. Add filets and cook 5-7 minutes on each side.
- Remove from heat, cover filets with foil and allow to stand for 5 minutes before serving.
Nutrition Facts : Calories 532.9, Fat 43.5, SaturatedFat 17.1, Cholesterol 160.1, Sodium 354.2, Carbohydrate 0.4, Fiber 0.1, Protein 33.5
THE PERFECT FILET MIGNON
A luxe cut of meat like filet mignon needs little embellishment to shine. It's all about technique-and plenty of butter! Searing the steaks creates a beautiful crust and basting them with melted butter infused with garlic and thyme helps keep them tender. A quick pan sauce that comes together while the meat rests is the perfect finishing touch.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Firmly press the seasoning into the meat.
- Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Add the steaks and cook until a golden crust forms, about 2 minutes. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook's Note). Flip again and cook for 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes.
- Transfer the steaks to a plate to rest. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits.
- Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Remove the skillet from the heat and add the brandy. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Add the wine and cook until the liquid reduces by half, about 3 minutes. Add the beef stock and bring to a boil. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add salt and pepper to taste.
- To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.
PAN-SEARED FILET MIGNON WITH CAPER SAUCE
Make and share this Pan-Seared Filet Mignon With Caper Sauce recipe from Food.com.
Provided by kittycara
Categories Steak
Time 35m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle salt and pepper over steaks.Melt 2 tablespoons of the butter in large heavy skillet over medium-high heat. Add steaks to skillet and cook 4 minutes on each side or until desired doneness. Remove from skillet: keep warm.
- Melt remaining 2 tablespoons butter in skillet over medium-high heat and add shallots and garlic. Sauté 2 minutes or until lightly browned. Add wine, mustard and capers; simmer until slightly thickened,about 5 minutes. Spoon sauce over steaks. Garnish with chopped tomato,if desired.
- NOTE: If preferred, substitute beef broth for the red wine called for in this recipe.
Nutrition Facts : Calories 515, Fat 41.5, SaturatedFat 20.3, Cholesterol 121.2, Sodium 725, Carbohydrate 4.6, Fiber 0.2, Sugar 0.4, Protein 20.9
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