Make sure to stir everything around to prevent burning. Wait until the pan is super hot to add a few tablespoons of butter, smashed garlic cloves, and fresh thyme. A cast iron skillet is ideal, but an oven-safe sauté pan also works.
Preheat the oven to 400 degrees Fahrenheit. This is not a time to skimp on seasoning. Generously coat the filet with kosher salt and freshly ground black pepper.Bring the filet mignon to room temperature approximately 45 minutes to an hour prior to cooking.Here's Montiel's step-by-step method for the perfect steak at home: RELATED: The easy way to make healthier comfort foods. Whether you choose to cook your steak in butter or olive oil, seasoning it ahead of time will make all the difference. A little olive oil provides some great fat." "Spaniards are generous with salt throughout the cooking and reserve freshly ground black pepper for the end. "To avoid possible bleeding, the filet mignon should be well-tempered before cooking," Cabezas says. Montiel, Jawad, and Executive Chef Oscar Cabezas of Telefèric Barcelona agree: Filet mignon should be seasoned before it hits the pan.
SEARING FILET MIGNON SKIN
You don't want to see any silver skin or large pieces of fat on the steak." Should you season filet mignon before cooking it? "Because it's more tender than other cuts of steak, look for a brightly red color on the steak with light marbling. "Filet mignon is the most expensive cut of steak you can buy, so you have to make sure that you're spending your money wisely," says Yumna Jawad of Feel Good Foodie. What should you look for when shopping for filet mignon? Here are some more tips to look for when buying and cooking filet mignon, along with a step-by-step cooking guide. There you have it: A little butter and herbs can go a long way. Once the steaks get a good sear on both sides, you finish it off in the oven until it's reached the desired internal temperature." 6254a4d1642c605c54bf1cab17d50f1e The best way to cook this cut is to pan sear the steaks in butter with fresh thyme and garlic. "I would use about an 8 or 10-ounce filet for this recipe. "I always start by sourcing the best quality meat possible for my local butcher or market," Montiel says. We spoke with Chef Saul Montiel of Cantina Rooftop in New York City about the best tips to follow when cooking filet at home.
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