Yield 1 serving Number Of Ingredients 7 Steps:
On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes. Preheat the oven to 450˚F (230˚C). Generously season all sides of the filet mignon with salt and pepper. Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil. Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed. Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan. Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes. Transfer the pan to the oven for 7 minutes for a medium rare steak. Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing. Enjoy!
Time 45m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Clean and prepare filet. Mix all marinade ingredients together. Place in zip bag with tenderloin and let sit at room temperature for 30 minutes. Cook to desired temperature (roast or grill). Serve with demi-glace or brown gravy. Can top with sauteed mushrooms, if desired.
Time 20m Yield 4 Number Of Ingredients 6 Steps:
Set an oven rack about 3 inches from the heat source and preheat the oven’s broiler. Lightly spray a broiler pan with cooking spray. Combine brown sugar, horseradish, shallot, and pepper in a small bowl. Place steaks on the prepared broiler pan and spread 1/2 of the brown sugar mixture over top. Broil in the preheated oven for 5 minutes. Turn steaks, spread remaining brown sugar mixture over top, and broil to desired degree of doneness, 5 to 9 minutes longer.
Time 30m Yield 2 fillets, 2 serving(s) Number Of Ingredients 9 Steps:
Generously salt, pepper filets, add garlic powder. Refrigerate until 30 minutes before cooking. Allow filets to come to room temperature, about 30 minutes, before cooking. This is an important step! Place enough EVOO in cast iron skillet to sear 2 steaks. Heat oil to HIGH. Place steaks in oil and sear on both sides on HIGH for 2 minutes each side. Once seared, add 2T butter, minced garlic and thyme to pan. Transfer skillet to oven preheated to 450 degrees. Cook, without turning for 3 minutes, or until rare/ med-rare (130 - 140 degrees). Remove skillet from oven, return to stove top on medium heat. Add more butter, thyme, garlic and some red wine. Just enough time to baste. Place on plate and allow to rest 5 minutes.
