Ingredients with Measurements:
- 4 filet mignon steaks (6-8 oz each)
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 4 sprigs fresh thyme
- 4 cloves garlic, minced
- 2 tbsp unsalted butter
Special equipment needed:
- Oven-safe skillet or baking dish
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Rub the filet mignon steaks with olive oil and season with kosher salt and black pepper.
3. Heat an oven-safe skillet or baking dish over medium-high heat on the stovetop.
4. Add the seasoned filet mignon steaks to the skillet and sear for 2-3 minutes on each side until browned.
5. Add minced garlic and fresh thyme to the skillet and transfer to the preheated oven.
6. Roast the filet mignon for 10-12 minutes for medium-rare, or until the internal temperature reaches 135°F on a meat thermometer.
7. Remove the skillet from the oven and transfer the filet mignon to a cutting board to rest for 5 minutes.
8. Add unsalted butter to the skillet and stir until melted and combined with the pan juices.
9. Slice the filet mignon steaks and serve with the pan sauce.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
5. Temperature:
Preheat oven to 400°F.
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 25g
Protein: 38g
Carbohydrates: 1g
Fiber: 0g
Sodium: 1050mg
Substitutions for ingredients:
- Canola oil or vegetable oil can be substituted for olive oil.
- Dried thyme can be substituted for fresh thyme.
Variations:
- Add a tablespoon of Dijon mustard to the pan sauce for extra flavor.
- Top the filet mignon with crumbled blue cheese or sautéed mushrooms.
Tips and tricks:
- Let the filet mignon come to room temperature before cooking for even cooking.
- Use a meat thermometer to ensure the filet mignon is cooked to your desired doneness.
- Let the filet mignon rest before slicing to allow the juices to redistribute.
Storage instructions:
Leftover filet mignon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover filet mignon in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the sliced filet mignon on a platter with the pan sauce drizzled over the top.
Garnishes:
Garnish the filet mignon with fresh thyme sprigs or chopped parsley.
Pairings:
Pair the filet mignon with roasted vegetables, mashed potatoes, or a side salad.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Caesar salad
Troubleshooting advice:
- If the filet mignon is not browning evenly, adjust the heat on the stovetop or move the skillet to a different burner.
- If the pan sauce is too thin, simmer it on the stovetop until it thickens.
Food safety advice:
- Always use a meat thermometer to ensure the filet mignon is cooked to a safe internal temperature.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Filet mignon is a French term that translates to "cute fillet" and refers to a cut of beef from the tenderloin.
Flavor profiles:
The filet mignon is tender and juicy with a rich beefy flavor. The pan sauce adds a savory and buttery note.
Serving suggestions:
Serve the filet mignon with a bold red wine, such as Cabernet Sauvignon or Merlot.
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