The perfect Filet: Do's & Don'ts

Finding and crafting the perfect Filet Mignon is like, discovering a rare gem. 

People who overcook filets are bad people who cannot be trusted. I don't have much for you, as a well-done filet eater. 

But what I do have, is a particular set of skills. Skills I have acquired over a long career. Skills that make me a nightmare for people like you.

…… Sound familiar? J

In all seriousness, it has taken me a lot of filet-loving years to learn how to perfect this beautiful piece of beef. I have burned them, I have over-cooked them, I am ashamed to say I have eaten them well done.

The horror.

I promise, I have perfected this method and it will give you the perfect, medium rare, tender, flavorful, filet every single time.

Let’s talk about filets for a second.

You do want to season your filet. I go with my trusty old friends salt, pepper, and a little garlic powder. Rub it on real heavy so when you sear it, you get a nice crust. Also, use large grained salt and fresh ground peppercorns, the really contribute to the texture.

You don’t want to over season your filet. This piece of meat is so delicate and decadent, over seasoning it can overpower the flavors of the meat. Trust me, salt and pepper go a long way.

Do splurge on a nice piece of meat. Go to your local butcher and have him cut the filets for you. Whole Foods also has a lovely fresh selection of filets as well!

Don’t cook your meat cold. Let it rest at room temperature for at least half an hour prior to cooking.

Do sear your filet in a roaring hot skillet full of smokey garlicy butter to get a good brown beautiful crusty sear.

There just aren't adequate adjectives to describe this.

Don’t place your filet in the pan before the pan is burning hot. You will not get a good textured sear on the outside. Which is key.

Do pop your seared filet in a hot oven. This will cook the center perfectly.

Don’t slice into your filet as soon as it comes out of the oven… let it rest! Leave it be. I know it is so tempting to slice right in once it comes out, but letting the meat rest will help it stay tender and hold in the heavy juices & flavors. Most importantly, it continues to cook after coming out of the oven, which brings me to my next point..

Do use a meat thermometer. You may think you don’t need one or you can wing it on your own, but I promise, it is the only way to ensure you aren’t overcooking it! I recently bought myself an electronic one like this one and I absolutely love it. I even take it on vacation with me. ….is that normal?

Lastly, serve your filet with some beautiful sides! Baked potato is required. Mushrooms optional but perfect, too.

I hope these tips send you on your way to filet heaven. Just remember, it really takes trial and error. 

DO keep trying! It's worth it, I promise  :)

XO

Full Recipe:

1.      Preheat your oven to 475 degrees.

2.      Rub your filet generously with salt, pepper, and garlic powder.

3.      Heat a non-stick skillet with two tablespoons of butter. (real, real hot, bubbly)

4.      Lay one side of your filet in the hot skillet. Do not touch/or move the meat. Let it sear in the butter  for two minutes.

5.      Flip your filet and sear the other side for two minutes in the hot butter.

6.      Place your filets in the hot over (you can move them to a baking sheet with foil, or put them in the oven in the skillet they are already cooking in) for 8 minutes.

7.      Use a meat thermometer to check the center, pull the steak out at about 130-135, let rest to ultimately reach 140 degrees, or medium rare.

8.      Pair with baked potato the size of your head.