cast iron filet mignon alton brown


I tried this for dinner this evening. The cast iron skillet gave the steak an incredible crust and the last few minutes of cooking in the oven with butter is genius! When the skillet is lightly smoking, add the oil and steaks to the pan, making sure there is space between each steak. Anyone with a food blog these days knows darn well it does. Heat a large cast iron skillet over medium high heat for 5-7 minutes, or until smoking hot. https://www.food.com/recipe/cast-iron-skillet-fillet-mignon-526222

The only filet mignon recipe you will ever need. Season the steak on both sides with the salt and place on a rack set inside a sheet pan for 10 minutes at room temperature while you preheat your oven. Rest the steak on a wire rack for 5 minutes, and then slice diagonally, against the grain, to serve. Note: Cooking steaks at high temps in a skillet tends to get smokey.

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Typically, the base will have a temperature alarm that can be set to go off when a target temperature is reached. This website uses cookies to improve your experience. You should try ButcherBox.

Top with a slice of garlic and herb butter and serve. Great to hear! Place a pat of butter on top of each steak. My guest were so happy w the meal.

Let the meat cool for 10 minutes prior to slicing and serving.

Provided courtesy of Alton Brown.

If you don’t have one, I highly recommend picking one up. Coat steak lightly with oil and season both sides with a generous pinch of salt.

Plus they also have salmon. If you really adhere to cook times I promise you will never overcook a steak again. Your email address will not be published. (But let’s face it: Virtually any steak is better when cooked in cast iron.) My family is loving it! Any oven-safe pan should do the trick, however, as a disclaimer, I based the cook times and results off cast iron. Cast iron is really versatile and can be used for so many different recipes. Pan sear filet mignon in a cast iron skillet once and you will NEVER grill it again (unless you HAVE to grill it), I promise. Your email address will not be published.

Cook until an instant-read thermometer reads 120 degrees, 5 to 7 minutes. We’re having filets this week and I may have to give this a try. Insert a probe thermometer horizontally through the side of the steak and roast the steak until it reaches an internal temperature of 120 degrees F, about 30 minutes (see Cook's Note). About 5 minutes before you're ready too cook, heat a cast iron skillet over medium-high heat. For rare, bake for 4 minutes.

Drizzle the olive oil in the hot skillet and place the steaks down. I think I’ll try putting a pat of butter on top of them next time (as if they need improvement…). Want grass-fed beef delivered to your door? Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation. Brush a very light coat of peanut oil onto both sides of the steak. Look amazing!! I did 2 filets and 2 rib eyes.

https://www.marcelsculinaryexperience.com/alton-browns-cast-iron-steak Here is the one I have. If you go out to a nice steakhouse then this is most likely the method they are using to cook your filet. Remove filets from the skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. Medium well, 8-9 minutes.

I added a mushroom sauce to it. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). High heat and real butter. There are plenty of ways to cook filet mignon but this recipe is by far my favorite method. Medium, 6-7 minutes. Thanks for letting me know.

© 2020 Discovery or its subsidiaries and affiliates. If you prefer medium, add a minute to both of the oven turns.) Place into the oven to cook for 8-10 minutes, or until the internal temperature is at 125 degrees for medium rare. Remove steak from the oven and rest, uncovered, for 10 minutes. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Recipes > Main Course > Beef > Pan-Seared Filet Mignon Recipe.

Grind on black pepper to taste. After following this technique on my Wifes birthday, the steak came out full flavored and juicy. Remove the skillet from the oven and return to a burner over medium heat. Enjoy!!!! All rights reserved. Let the meat cool for 10 minutes prior to slicing and serving. When oven reaches temperature, remove pan and place on range over high heat. Beef· Family Favorites· Favorite Mains. Learn more. Your email address will not be published.

"Good Eats: The Early Years" by Alton Brown © Harry N. Abrams 2009. Transfer the steaks to a plate and let rest for 5 minutes before slicing.

Meanwhile, place a 12-inch cast-iron pan over high heat until it reaches at least 600 degrees F, about 10 minutes. Does this work on steak? I wish I discovered this method a lot sooner, it’s simple enough and locks in all of the juices and flavors. My name is Shawn, author behind Kitchen Swagger. This recipe is ideal for a 8-10 ounce portion, roughly 2-3 inches thick.

https://www.seriouseats.com/recipes/2018/10/reverse-seared-steak-recipe.html You'll know you're close when 1/2 teaspoon water dropped in the middle of the pan is completely evaporated in 5 seconds. Click below to sign up. Rest the steak on a rack 5 minutes, and then slice diagonally against the grain to serve.

Makes my mouth water! Remove from the oven and spoon the butter back over the steaks. YUM! Cooking beginner here.. when you say “Cook ALL sides for 2 minutes each..”, does that mean the top, bottom, AND the side of the filet as well? Sea salt is the only seasoning they need, and my dudes rave about them!

Cooking steaks at high temps in a skillet tends to get smokey. Brush a very light coat of peanut oil onto both sides of the steak.

Serve whole or slice thin and fan onto plate. We'll assume you're ok with this, but you can opt-out if you wish. This pan seared filet mignon recipe takes a total of 5 minutes to make, with 3 minutes resting time on the cast iron skillet.

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Filet with red wine and balsamic reduction, Everything you need to know about sous vide steak, Pan-Seared Ribeye Steak with Blue Cheese Butter Recipe, Garlic Butter Steelhead Trout in Foil Recipe, Roasted Brussels Sprouts with Bacon & Parmesan Cheese. This pan seared filet mignon recipe takes a total of 5 minutes to make, with 3 minutes resting time on the cast iron skillet.

(You'll know you're close when a half teaspoon water dropped into the middle of the pan is completely evaporated in 5 seconds).

Next time, I simply skipped the butter step until after the steak was done, took it out of the oven and did a simpile arroser with the butter and a small sprig of rosemary. Cooking a steak in a cast iron pan not only imparts a delicious brown crust on the exterior of the meat, it also gives you the ability to continually baste the steak with butter for extra flavor and richness. Insert a probe thermometer horizontally through the side of the steak and roast the steak until it reaches an internal temperature of 120ºF, about 30 minutes. One 1 1/2-inch-thick filet mignon (about 8 ounces).

Never grill steak again—the fail-proof method to cooking the perfect filet mignon.

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