Growing up on a beef farm I had my fair share of red meat. However, filet mignon was always a treat, and we didn’t have it often. But when we did enjoy it, there was not a word exchanged during the meal – and that, for us was very unusual! We’d enjoy filet mignon marinated and cooked on the make shift grill my Dad built out on the lawn. Always delicious and special, these memories of outdoor grilling are always close to my heart. Fast froward a few years to now, and I want to prepare a special meal for Valentine’s Day by preparing a juicy, flavorful and tender filet mignon just like I had on the farm. I had a problem, though: No grill. So, of course I had to google just how I was going to properly prepare a filet mignon from stove top to oven. Luckily, I only needed a little practice and only had to learn from my mistakes once in order to prepare the most delicious stove to oven perfect filet mignon! I can’t believe how wonderful the meat turned out – so delicious, and juicy! Why go out and spend over $100.- on a V-day dinner, when you can easily prepare a fancy dinner at home for a third of the cost – including wine? And, it’s so easy, you’ll ask yourself why you hadn’t done this before!
Choosing a great cut of marbled meat that is evenly cut is key.
Vegetable oil, salt and pepper, herb mixtures and red pepper flakes add incredible flavor to the meat.
Sear those lovely pieces of meat so you’ve got delicious caramelization all over before finishing the meat off in the oven!
Take out the meat, let it rest for at least five minutes and then serve. A nice sauce is quickly prepared while the meat is searing, roasting and resting! Enjoy with a glass of red wine!
- 2 single serving beef filets
- 1 teaspoon vegetable oil
- red pepper flakes (optional)
- 1-2 teaspoons dried herb mix (Italian seasoning, oregano or favorite steak spice)
- Remove meat from refrigerator and let it come to room temperature - 20-30 minutes.
- Place a cast iron pan or other heavy bottomed, oven safe pan on the stove over medium-high heat.
- Preheat oven to 425 F. As the pan is heating up, rub oil over the meat.
- Generously salt and pepper the meat, add dried herbs, pepper flakes and set aside.
- Check to see if pan is hot enough by throwing a couple of drops of water in the pan. If the water sizzles and dances and jumps around, the pan is ready.
- Using tongs, place meat in pan and sear for about 3 minutes, flip, and repeat. Then sear the sides, about 45 seconds each until the meat is gloriously caramelized on all sides!
- Put pan in preheated oven for 15 minutes to finish cooking. The meat will be cooked to almost medium at this point.
- Transfer the meat to a plate, loosely cover with foil, and let rest for 5 minutes.
- If you prepared a sauce, deglaze the pan you cooked the filets in and serve with the meat. Enjoy!
If you want to make a sauce to go with the filet mignon, follow this easy recipe!
1 cup crimini mushrooms, sliced thinly
1 shallot, minced or 2 tablespoons minced onion
1 garlic clove, minced
1 teaspoon butter
1/2 teaspoon oil
1 teaspoon flour
1/2 cup beef bouillon
1/4 cup red wine
1-2 tablespoons heavy cream
1. In a saucepan over medium heat, melt butter and oil.
2. Add shallots or onions and sauté for about 2 minutes until translucent.
3. Stir in garlic and cook for about 30 seconds.
4. Toss in mushrooms and sprinkle and the flour all over the mushrooms and stir.
5. Continue to stir for about 2 minutes, then deglaze the mushroom mixture with red wine and beef bouillon.
6. Stir with whisk to smooth out and big lumps. Let the sauce cook down for about 5-8 minutes.
7. Check for seasoning – it may need pepper. (If you have a pan that you cooked meat in, remove meat, and place pan on stove over medium heat, and transfer the sauce to it, to deglaze and add the flavor from the cooked meat to the sauce)
8. Once it has cooked down and the sauce is nice consistency, add cream and continue to cook for another 2-3 minutes.
9. Check for seasoning. Serve with the meat. Enjoy!