Ingredients with Measurements:
- 2 (8 oz) filet mignon steaks
- 1/4 cup unsalted butter, softened
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Special equipment needed:
- Cast iron skillet
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a small bowl, mix together the softened butter, minced garlic, salt, and black pepper until well combined.
3. Rub the filet mignon steaks with olive oil and season with salt and black pepper.
4. Heat a cast iron skillet over high heat until it's smoking hot.
5. Sear the steaks for 2-3 minutes on each side until a crust forms.
6. Transfer the skillet to the preheated oven and roast for 8-10 minutes or until the internal temperature reaches 135°F for medium-rare.
7. Remove the skillet from the oven and let the steaks rest for 5 minutes.
8. Top each steak with a generous dollop of garlic butter and serve.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of the steak: 135°F for medium-rare
Serving size:
2 servings
Nutritional information:
Calories per serving: 550
Fat: 45g
Protein: 35g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Sodium: 640mg
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but adjust the amount of salt accordingly.
- Clarified butter or ghee can be used instead of regular butter.
- Minced shallots or onions can be used instead of garlic.
Variations:
- Add fresh herbs like thyme or rosemary to the garlic butter for extra flavor.
- Use a different cut of steak like ribeye or New York strip.
- Make a red wine sauce or mushroom sauce to serve with the steak.
Tips and tricks:
- Let the steaks come to room temperature before cooking for even cooking.
- Use a meat thermometer to ensure the steaks are cooked to your desired doneness.
- Let the steaks rest before slicing to allow the juices to redistribute.
Storage instructions:
Store leftover steak in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the steak on a bed of mashed potatoes or roasted vegetables.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with a bold red wine like Cabernet Sauvignon or a full-bodied beer like a stout.
Suggested side dishes:
- Roasted vegetables like asparagus or Brussels sprouts
- Mashed potatoes or roasted potatoes
- Creamed spinach or sautéed mushrooms
Troubleshooting advice:
- If the steak is not searing properly, make sure the skillet is hot enough.
- If the steak is overcooked, reduce the cooking time in the oven.
Food safety advice:
- Always use a meat thermometer to ensure the steak is cooked to a safe temperature.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Filet mignon is a French term that means "dainty 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 garlic butter adds a savory, buttery note.
Serving suggestions:
Serve the steak with a side of roasted vegetables or mashed potatoes for a complete meal.
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