My Best Filet Mignon Ever...The Simplest

I will soon be writing once again about landscaping or a few plants such as Amaryllis and the Dawn Redwood (Thank you, Mark C) ...something I should be doing.

Yet, I love cooking and I love filet mignon...who doesn't, prepared rightfully or with a little passion? It is one of the best cuts of beef.

I enjoy preparing and cooking filet mignon and I have done so before in so many ways; however, nothing, in regard to the method and ingredients had changed that much. I and my guests were quite pleased.

Actually, nothing in the following recipe is such a huge departure. It is a simple change, actually simpler. You can't fail. The flavor of the beef is what comes through, so well.

The following recipe is based upon two 2 inch filet mignons purchased and cooked same-day-fresh. You can find some wonderful filet mignons (and other surprising products) at Omaha Steaks.

Filet mignon has lower fat content (which makes lesser quality cuts of fattier beefs, sometimes tastier - I get that) and has less connective tissue; yet, prepared well, is the most magnificent piece of beef.

Here we go.

Ingredients (Based on my last cooking venture - adjust accordingly)

Two 2 inch filet mignons

Extra Virgin Olive Oil

One clove of garlic

Roughly two table spoons of sweet or yellow onion.

Two pats of butter

Olive oil - enough to cover pan

Paprika

Soy sauce

Instruction (Based on 2 inch filets - adjust according)

Pre-heat oven to 350 degrees.

Finely mince garlic with a fine knife or use a rasp to do so.

Mince onion.

Sprinkle kosher salt and fresh ground black pepper on the filets.

Drizzle the filets with soy sauce.

Rub the filets with paprika, to coat. (This minor change was the departure from previous recipes - so minor.) Coat, rub the meat.

Heat a cast iron pan on medium low heat, adding extra virgin oil to coat the pan and then add the butter, garlic and onion. Once the garlic and onion has begun to slightly brown, turn the cooking temperature to high. 

Once the oil in the pan begins to slightly smoke or it seems hot enough for searing, quickly place the filets in the pan.

Allow one to one-and-one-half minutes for each side. The paprika will nearly blacken on each side.

Transfer your filets in the cast iron pan to the middle rack of your oven, already pre-heated to 350 degrees. Before so, if you notice no liquid in the pan, lightly add some olive oil and butter.

Wonderful and adequate cooking time should involve about four minutes per side for a two inch filet, but you may have to adjust the cooking time based on thickness. It depends on your company, guests, whatever. I can enjoy a well flavored and cooked filet mignon from rare to medium. Beyond that, you just ruined an expensive and flavorful piece of beef. You can't go back. Go grab the A-1 sauce, which I love - not here.

Remove from the oven, make a few test cuts along the periphery if need be (you, nor I are professional chefs), taste and throw back in the oven for a few minutes if need be.

Otherwise, immediately wrapped the filets in aluminum foil.

Rest. Pour some wine for yourself. Okay, a beer or your favorite cocktail. Chat it up with your guests for a few minutes.

When plating, try to ensure all the juices meet the plate or if there is much, spoon it over the filets. If it was cooked in the oven, then it is safe.

_____________

You may have just spent 30 minutes preparing the healthiest and now tastiest cuts of beef you've ever had. 

Let me know.

Enjoy!