There is no better cut of beef than Filet Mignon, and it’s price tag reflects that. That is why you will want to make sure you cook this meat just right. Whether your preference is blue rare, rare or medium rare, you will love to sink your teeth into this thick cut of beef.
Cooking a Filet Mignon is a great option when entertaining due to the easy preparation and quick cooking method . So when you complete this meal with rosemary duchess potatoes, and a fresh vegetable, your guests will be completely impressed, simple yet absolutely delicious. A beef gravy is also a nice touch but it isn’t necessary, due to this meat’s perfect flavor on its own. I found this meal appeals to most appetites, unless they are vegetarians, of course.
This meat cooks in about 10-15 minutes in the oven, after a quick minute sere in a skillet. Using a meat thermometer is an absolute must when cooking a Filet Mignon to acquire the level of doneness that is to your liking. Many people will say that you can use the touch method, but I find that it is far too open to interpretation. Enjoy this beautiful piece of meat!
- 2 Filet Mignon
- 1 tablespoon olive oil
- 1 tablespoon of butter
- salt and pepper ½ teaspoon of each for each filet
- preheat oven to 425℉
- allow the beef to come to room temperature then generously salt and pepper each side of the filet
- heat a skillet to high heat with the oil and butter
- when oil is hot, place both filets in the skillet and cook for 1½ minutes, then turn and cook the other side for another 1½ minutes
- place the filets in a roasting pan and insert your thermometer probe into the center of the filet from the outside edge in towards the middle
- cook until the meat has reached 135℉ for perfectly medium rare Filet Mignon
- allow the meat to rest for about five minutes before cutting * this helps to keep the juices from spilling out of the meat