FOOD + ENTERTAINING
FILET MIGNON
Serves 4
2 tablespoons extra-virgin olive oil 4 ( 6-ounce ) filet mignon steaks Kosher salt Freshly ground black pepper 4 tablespoons butter
1 tablespoon rosemary , roughly chopped
Preheat oven to 400 °. In a large skillet over medium-high heat , heat oil . Season steak with salt and pepper on both sides . When oil is just about to smoke , add steak . Cook until very seared , about 5 minutes , then flip and add butter and rosemary . Baste with butter and cook another 3 to 5 minutes .
NOTES :
If you have a cast iron skillet , use it here ! If not , just make sure whatever pan you ’ re using is oven-safe .
A nice , salty crust is absolutely key for filet mignon and this is only achieved if the pan is super hot and the oil is almost smoking .
Pro tip : Check the temperature of the steaks before transferring to the oven to see how far you are from the desired temperature . If you are within 10 degrees , you may need even less time than noted in the recipe . If your steak isn ’ t done after 5 minutes , check every couple of minutes so you don ’ t risk over cooking .
Medium rare : 130 – 135 ° Medium : 135 – 145 ° Medium well : 145 – 155 °
Transfer skillet to oven and cook until cooked to your liking , about 5 minutes for medium .
Remove from pan and let rest 5 minutes before slicing .
Recipe from Lindsay Funston ,
Delish
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