Filet Mignon Steak

Filet Mignon Steak In A Cast Iron Skillet

Filet Mignon Steak: Tips For Preparation

  • Resting: It’s a straightforward and vital step for making a well-cooked Filet Mignon Steak. Next, rest the steak at normal temperature for about thirty minutes before cooking it.
  • Flavoring: Use the Big Tasty Steak Rub. This rub is a combination of meat bouillon, paprika, pepper, garlic, and onion powder, and salt. It will include some flavor and bear off a fabulous sear on the outside of the steak. 
Filet Mignon Steak In A Cast Iron Skillet
Filet Mignon Steak In A Cast Iron Skillet

Filet Mignon Steak: How To Prepare It?

  • While the filet mignon steak is resting, pre-heat the oven to about 430 degrees Fahrenheit. I’ve heard individuals use temps somewhere in the range of 400 – 475 degrees. I’ve taken in this exercise the most challenging way possible a few times. When the grill is entirely pre-warmed, we’re prepared to start. 
  • Next, take one tablespoon of oil and heat it in the pan. On the off chance that you purchased a bacon-wrapped filet, you can evacuate the bacon and utilize the fat. 
  • Do not cook with the bacon. I like fresh bacon, so I expel it. 
  • Let the dish get decently hot. Turn up the stove to a high flame. When you see the smoke ascending from the highest point of the compartment, you’re ready. 
  • Take steaks and add them to the dish. 
  • I generally pursue a similar equation for burning my steaks. For even cooking, flip it around.
  • The explanation I do this is I’m going to place it in the grill where it will soften on the flipped side for a few minutes at a lower heat. 
  • When the steak has seared as I referenced, feel free to put it directly on the stove on the center rack. 
  • There’s no compelling reason to flip it – You ought to have the option to accomplish a medium-uncommon inside temperature in around 6 – 8 minutes. The exact time can rely upon a lot of variables. If you didn’t give your steak a chance to rest before cooking, it would accept somewhat longer as the inside is cooling. 

Is It Necessary To Use An Oven?

  • We’re utilizing a filet. However, this strategy functions admirably for thick-cut steaks like Strip steaks, ribeye, or Porterhouse. A filet mignon is usually two inches in thickness.
  • Since the filet is so thick, on the off chance that we attempt to cook it just on the stove, at that point, it will require some investment. Also, the finishes will, in general, consume. If the outside is over-singed, it will bring about an extremely severe flavor. I know for a fact. 
Filet Mignon Steak In A Cast Iron Skillet
Filet Mignon Steak In A Cast Iron Skillet

How Do We Eat?

How to know that the steak is well cooked? Once you have cooked steak a few times, you can tell from your intuition when he steak is properly cooked. Be that as it may, in case you’re uncertain of the inner temp – you can never turn out badly with a moment read advanced thermometer. 

So this was our attempt at sharing you the recipe for Filet Mignon Steak. I hope it pleases your taste buds!

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