If you haven’t made much of it before, steak can be really intimidating. Especially when you’re forking over $14/pound for a fancy cut like filet mignon. Understandably, you don’t want to mess it up! This recipe conquers the perfect steak in 15 minutes. But first, some basics!
Filet Mignon Anatomy and Nutrition
Let’s talk about the filet mignon cut, first. Filet mignons are slices of the tenderloin, which comes from the lower back of the cow, deep inside. It’s a pretty unused part of the cow’s anatomy and thus it is so tender.
Beef tenderloin is also considered the most lean steak cut, but this does not mean it is fat free! A 4 oz filet packs 30 grams of protein, but also 20 grams of fat.*
*A trick for converting grams of fat to calories (kcal) is to multiply the grams by 9. For example, 20 grams of fat is equivalent to 180 calories of fat. The same applies for converting grams of carbs and proteins to calories, except that multiplier is 4. So 30 grams of protein is equivalent to 120 calories of protein. Therefore, a typical 4 oz filet mignon steak is about 300 calories (180 calories of fat + 120 calories of protein = 300 calories).
Equipment for making steak (indoors)
These kitchen gadgets are really helpful for making steaks, but they are also kitchen essentials that will get more use than just an occasional fancy steak dinner! Invest in them and you will use them a lot.
1. 12″ Cast iron skillet. LODGE makes a great cast iron skillet and they’re no more than $40 usually. My skillet has grates but flat bottom cast iron skillets work just as well. (The grates just give nice grill marks. You can get one at Target here.
2. Tongs. Hopefully you already have some of these, but if not, make sure to pick up a pair. Not only will it help you turn your steak over in the skillet, it’ll grab healthy servings of salads, help your guests pick veggies in a buffet line, or even aid in reaching the cereal box that got pushed to the back of the cabinet…
3. Meat thermometer. People are particular about their steaks level of done-ness. Some like it medium well to well, while others like it rare and still mooing. The key to achieving the right level is a meat thermometer. It takes out all of the guesswork. This Taylor meat thermometer at Target is only $15!
4. Steak Seasoning. Montreal Steak Seasoning by McCormick is a really good all-purpose seasoning that I sprinkle over my steaks. Weber also makes an excellent spice blend for steaks, but salt and pepper also work just fine. Filets are not marinade-able cuts, so these dry spices provide a nice added flavor (though, filets are also delicious plain).
Steak Temperature Guidelines
This all comes down to personal preference. If you are worried about bacteria or consuming raw meat, cook your meat above 145°F. That will kill the most worrisome bacteria. You also do not need to let the meat come to room temperature prior to cooking. Doing so only promotes more bacteria growth.
To measure the internal temperature of your steak, carefully handle the cast iron skillet with a heat proof glove or oven mitt, and then stick the thermometer into the inner most part of the steak: the center. Be careful not to go all the way through to the bottom, or you’ll just read the temperature of the hot pan, which is way hotter than the steak!
What to serve with filet mignon
Something starchy, to start. Mashed potatoes, scalloped potatoes, baked potatoes, sweet potatoes, rice, risottos, pastas or macaroni and cheese are all common side kicks to steaks. So is a nice hunk of buttered bread. As previously mentioned, filet mignon is 60% fat and 40% protein. Carbohydrates from starchy foods balance the meal’s macronutrients.
Vegetables and salads also help make the meal more balanced. Roasted cauliflower, honey-glazed carrots, sauteed greens, steamed and buttered broccoli, roasted brussels sprouts, garlicky mushrooms, or poached asparagus are great choices that can stand up to a hearty filet.
The Easiest Filet Mignon recipe ever ever
Easy Filet Mignon
Equipment
- Cast Iron Skillet or Grill
- Meat thermometer
Ingredients
- 1 tbsp Olive oil
- 4 4 oz Filet mignon steaks, ~2" high (1 lb)
- Montreal Steak Seasoning
- 2 tbsp Butter
Instructions
- Preheat oven to 400°F / 200°C.
- Sprinkle steaks with steak seasoning on all sides, pressing it in with your hands to make sure it sticks.
- Drizzle olive oil into cast iron skillet. Heat cast iron skillet on the stove on medium high heat.
- When oil is close to smoking, place all four steaks in the pan. Cook for 3-5 minutes, undisturbed. Flip the steaks and cook another 3-5 minutes, undisturbed.
- Place ½ tbsp of butter on each filet and transfer the skillet to the oven. Cook for another 3-5 minutes. Check temperature for desired doneness. Serve immediately.
Notes
