Perfect Filet Mignon

If you love filet, and you make it at home, you have to try this recipe!!  All three of us LOVE it, and I make it quite often!  For years, the only way we prepared it was on the grill.  But then there was that one day in the dead of winter.  It was bitter cold, and we wanted filet, but there was no way we were firing up the grill.  Kurt started searching the internet and found this recipe.  It seemed simple enough, so we gave it shot.  But I have to admit my heart was really broken we couldn't just bundle up and go outside and grill.   I had no idea that what we were about to make would ever come close to filet on the grill.  My expectations were really low.  Let me just tell you, the name doesn't lie.  This filet turns out PERFECTLY!  First off, its swimming in butter and olive oil.  Who can argue with that?!  Secondly, it's seared beautifully on both sides.  This finished filet could win an award.  Every time we make it I continue to be impressed.  And the smell that permeates throughout my house when we make it.  Forget about it.  It smells like a gourmet steakhouse the rest of the night.  I'm not sure if I'll ever grill my filet again.  You can't go wrong with this.  It's quick.  It's easy.  And it's out of this world!  Do yourself a favor and give it a try. 

Recipe for Perfect Filet Mignon:

Adapted from Tasty

Ingredients:

• 4 (6-8 ounce) marinated beef tenderloin filet mignon steaks, trimmed of fat

• 1 tablespoon olive oil

• 1 tablespoon butter, I use real butter, no imitation 

Directions:

1.  Remove steaks from fridge and let them rest on the counter for at least 20 minutes.  This allows them to come up to room temp.  

2.  Preheat oven to 415 degrees.

3.  Using an oven safe skillet (one that's safe to put in the oven), heat the skillet over high heat until its very hot.  Add the olive oil and butter and melt.  

4.  Add the steaks and cook, undisturbed for 2 minutes. Flip the filets and sear the other side for an additional 2 minutes.  They should be browned. 

5.  Using the same skillet, use an oven mitt and place the steaks in the oven.  For rare, bake for 4 to 5 minutes.  Medium rare, 5-6 minutes.  Medium 6-7 minutes.  Depending on the size of the steak, baking times will vary.   

6.  Remove the steaks from the skillet.  Set on a plate, lightly cover with aluminum foil and let rest 5 minutes before serving.  Don’t skip this step.  It brings your steak to it’s final serving temp before you cut into it. 

NOTE: My favorite way to marinate steak is with McCormick Montreal Steak seasoning and a little extra virgin olive oil in the fridge overnight.