Craving a fancy candle-light dinner? Filet Mignon is the Good option for a dainty dinner. Steaks might be tricky to prepare at home, but our restaurant-style, tender, and juicy Filet Mignon recipe is the easiest to follow and quickest to prepare. We prepare the dish with garlic herb butter and delectable Dingolay Gourmet Hot Sauce. It is so delicious it will leave you craving for more.
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About Filet Mignon
Filet Mignon is a fancier name for beef tenderloin steak. This piece is acquired from the tenderloin area. Since this part of the animal does not have to bear any weight, the meat consequently is very tender. Each animal produces a little piece of this meat. Because of its rarity, it is pricey and luxurious to enjoy. Moreover, August 13th has been declared National Filet Mignon Day due to its popularity.
Speculating over its etymology, Filet Mignon is a French word. Filet means a boneless, thick piece, and Mignon means mighty or dainty, both the words combined mean “Cute Filet”. In addition, it is not only the price of the steak that makes it special. The steak bears literary significance. Turns out, the term ‘Filet Mignon’ was coined by the American short story writer O. Henry, in 1906, in his book The Four Million. Through this reference, Filet Mignon was romanticized by avid readers, and it became a perfect dish for candle-light dinners.
In this article, we will tell you the secrets about how to prepare a Grilled and Pan-seared Filet Mignon while keeping it juicy and tender. Moreover, you will get to know what to serve with Filet Mignon or how to customize it in several ways.
How to Cook Filet Mignon?
Searing and then baking is unarguably the best way of preparing Filet Mignon Steak. Try the following Filet Mignon recipe and you will never want it in any other way.
Ingredients for Filet Mignon Recipe
To make the delicious Steak, you will need:
- Filet Mignon: 1 piece (170g, approx.)
- Grapeseed Oil: 2 Tbsp
- Salt and Black Pepper: to taste (coarsely crushed)
- Unsalted Butter: 2 Tbsp
- Fresh Rosemary and Thyme: 1 spring each
- Garlic: 1 clove (peeled)
Instructions for Making Filet Mignon
Before preparing the steak, let it sit at room temperature for about an hour. Otherwise, the surface of the steak will be cooked soon, and you will end up with an icy center.
Pat dry the Filet Steak with a paper towel so it may absorb the extra moisture.
Now sprinkle a generous amount of salt and black pepper powder on all sides of Filet Mignon. We repeat, be GENEROUS with the spices, or you will end up with a bland steak.
After marinating the steak, heat the pan. We recommend you use an Iron Skillet. Filet Mignon tastes better when cooked in an Iron Pan.
Heat the pan until you feel the heat in your palm. Then pour the oil. At this point, you must hear the oil sizzling in the pan.
Place the steak in this sizzling hot pan and let it sear. Use tongs, but do not change sides until the steak self-releases. If you change sides before it self-releases, you will lose the perfect crispy crust. Each side takes almost 3 minutes to sear.
Then add butter, rosemary, thyme, and garlic clove into the pan when all the sides are done. With the help of a wooden spoon, try to mingle these ingredients. It will make the perfect garlic herb butter.
For two to three minutes, keep pouring the garlic herb butter on the steak, so the spices may penetrate and lock up with the natural juices of the steak.
When the steak is done, turn off the heat and prepare to bake it. Another benefit of using an iron skillet is that it is oven friendly. First, searing the steak and then baking it cooks the steak, locks up all the juices, as well as forms a crispy crust that enhances its texture and taste.
Preheat the oven to 120 to 125 degrees F and bake it for 4 minutes if you like your steak to be rare. To make it medium rare, set the temperature to 125 to 130 degrees F, and bake it for 7 minutes. After the said time, carefully take the pan out of the oven.
Let the steak sit for five minutes before you cut and serve it. The juices will flow away if you cut it immediately, and the stake will dry out soon. When you let the steak sit for a while, the meat strands absorb the juices, and you enjoy a tender, juicy and flavorful Filet Mignon.
Slice it up, and serve hot with wine, sauteed vegetables, and Dingolay Gourmet Hot Sauce.
*Furthermore, the above-given recipe is for one serving. You can increase the number of ingredients as per the pieces you are cooking.
Grilled Filet Mignon Recipe
Grilling Filet Mignon saves us time and gives us the perfect steak with mouthwatering abstract grilled lines.
To make the tastiest grilled steak, set the temperature between 120 to 125 degrees F, grill each side for 4 minutes, and keep brushing it with garlic herb butter. If you want the steak to be medium-rare, set the temperature between 125 to 130 degrees F and let it grill for 5 minutes on each side.
Serve it hot with Dingolay Gourmet Hot Sauce to complement the beefy texture of the steak with sweet, sour, and fiery hot sauce.
Side Dishes with Filet Mignon
You need to be extravagant while preparing Filet Mignon Steaks. Pair it with side dishes that enhance its nutritious values. For instance, sauteed vegetables are one of the options that enhance its nutritive values.
There are 267 calories in a Filet Mignon (100 grams, approx). To enhance the nutrition serve this health-packed dish with our easy-to-make sauteed vegetables. Not only it is healthy, but the vegetables complement the beefy texture of the steak perfectly.
Rosemary Roasted Potatoes
The starchy potatoes mingled with beef steaks provide you with a flavorful experience and a dinner to remember. It is made with easy-to-find ingredients and prepared within a few minutes.
- Potatoes: 2 (peeled and diced)
- Olive Oil: 2 Tbsp
- Salt: to taste
- Fresh or dried Rosemary: 2 leaves or 2 tsp
Peel and wash the potatoes, then dice them into bite-sized pieces.
Preheat the oven to 425 degrees F.
On the baking tray, spread baking paper. In a single layer, spread all the potato dice and make sure all the potato dice are covered with minimal olive oil and salt.
Take two strands of fresh rosemary, de-leaf it from its stem and sprinkle them on the potatoes. In case you do not have fresh rosemary, you can use the dried ones, but fresh rosemary tastes better.
Bake the potatoes for 40 to 45 minutes, and keep changing its side every 10 to 15 minutes. Bake them until the potatoes turn crisp golden.
Serve them hot with the Beef Steak and Dingolay Gourmet Hot Sauce.
Storage Options for Filet Mignon
- You can refrigerate the cooked steaks for up to four days and freeze them for one month. The frozen ones may not taste the same so try to consume them within a few days.
- If you have uncooked/raw steaks with you, freeze them. Or best, marinate and wrap them in cling film and freeze them for later use. This way, when you defrost the steaks, the spices shall penetrate better.
Dingolay Gourmet Hot Sauces
To add a heavenly flavor to your meals, pair them with gluten-free, vegan-friendly, Dingolay Gourmet Hot Sauces. These sauces are prepared with 100% pure and ripened Jamaican Scotch Bonnet Peppers, pickled carrots, garlic, exclusive Caribbean spices and herbs. These ingredients combined, pack taste and health together.
Dingolay Gourmet Hot Sauces are available in three mouthwatering flavors, i.e. Original Dingolay Gourmet Hot Sauce, Mango Tropical Dingolay Gourmet Hot Sauce and Pineapple Tropical Dingolay Gourmet Hot Sauce. The combination of tropical fruits and scotch bonnet peppers ignites a sweet, sour, and fiery taste that is hard to describe in words but worthy of remembering forever. Pair these hot sauces with Filet Mignon Steaks, and be ready to have the time of your life.