![]() ![]() To serve, slice the steak, spoon the sauce over the top and sprinkle with the chives.įrequently flipping a thick cut of steak like filet mignon allows it to cook evenly and keeps the seasoning from burning. Whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time. Add the wine and cook until the liquid reduces by half, about 3 minutes. Return the skillet to the heat and continue to cook over medium until the skillet is dry, being careful as it may ignite, about 2 minutes. Remove the skillet from the heat and add the brandy. Cook, scraping up the browned bits with a wooden spoon, until softened, about 2 minutes. Place the same skillet over medium heat and add the shallots and 1 tablespoon butter. Discard the garlic, thyme and fat from the skillet, but do not wipe out the browned bits. Continue to cook the steaks, basting constantly, until they are medium rare and an instant-read thermometer inserted in the center registers 118 degrees F, 3 to 4 minutes. Tilt the pan slightly so the butter pools and spoon it over the steaks. Let cook, undisturbed, until the butter stops foaming, 1 to 2 minutes. Flip once more and add 4 tablespoons of the butter and the thyme and garlic. Flip with tongs and cook until golden on the second side, about 2 minutes (see Cook's Note). Add the steaks and cook until a golden crust forms, about 2 minutes. Heat the oil in a medium stainless steel skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Heat the oil in a medium stainless steel skillet over medium-high heat. Firmly press the seasoning into the meat. Firmly press the seasoning into the meat. Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. That being said, it’ll take approximately 5 minutes per side for 1.5-inch thick tenderloin steak to reach 125-130☏ internal temperature for perfectly medium rare finish.Pat the steaks dry, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. So, make sure you’ve got your thermometer ready. Meat thermometer is the only sure way to know when your steak is done. ![]() It’s impossible to say an exact cooking time, because it depends on multiple variables, like thickness of the steaks, grill temperature, the desired doneness, etc. This step is crucial for juicy steak, so don’t skip it! Transfer the cooked steaks onto a platter, cover with foil and rest for at least 5 minutes, preferably 10 minutes, before serving.For medium rare finish, remove the steaks when they reach 125-130☏ internal temp. Use a meat thermometer to check the internal temperature. Then flip the steak on other side and cook for another 5 minutes or so, or until desired doneness. If you want nice diamond grill marks, rotate the steak about 90° after about 3 minutes. Place the steaks on the grill and close the lid.After cleaning the grates and right before putting the steaks on, brush on oil with folded paper towel over the grates. The ideal temperature for grilling filet mignon is 450-500☏. Heat your grill for about 15 minutes over medium high heat.If you salt it at least an hour prior, it gives the salt enough time to reabsorb the moisture back into the steak. If you salt the steaks, say 10 minutes prior to cooking, salt will draw the moisture out on the surface and you won’t get nice and juicy steak. If not, salt and pepper right before putting on the grill. If you have an hour before cooking, go ahead and season the steaks with salt and pepper.Having at least the surface of the steak at room temperature prevents excess shrinkage when it hits the hot grill. We want the steaks to warm up to room temperature for even cooking, but note it doesn’t have to come to room temperature all the way inside. Bring the steaks out of the fridge at least 30 minutes prior to cooking or up to an hour.And if you’d like to splurge, choose USDA Prime! You can read more about beef grades here. cut into at least 1.5-inch thick steaks – each steak should be the same thickness. ![]() I highly recommend going to your local butcher to get the best filet mignon. Serve it with my favorite horseradish mayo sauce for an unforgettable bite! Tenderloin Steak Buying Tips: Plus, it’s super quick and easy to prepare without any mess! Grilling filet mignon creates this amazing charred crust, adding so much flavor to this buttery soft steak.Īnd when done right, it’s hard to beat juicy and tender tenderloin steaks!!! That’s why I like to cook filet mignon wrapped in bacon, or serve it with a sauce on the side. This muscle doesn’t get used as much, therefore it’s the most tender cut!Īlso, tenderloin steak is quite lean, thus not as flavorful as a ribeye steak, for example. Easy Grilled Filet Mignon Recipe Recipeįilet mignon (aka tenderloin steak) is basically a sliced beef tenderloin, which comes from the rear portion of the spine.
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