Beef Tenderloin Tips Tarragon Peppercorn Pasta
This is the BEST recipe for pan-seared filet mignon. While the process is quick and like shooting fish in a barrel, the result is restaurant-worthy melt-in-your-oral cavity steak. The filet comes off the pan cooked to medium-rare with a gorgeous crisp golden crust. Served with an herby white wine Crème fraîche sauce, this is perfect filet mignon at domicile!
How to cook filet mignon in a cast-iron skillet
Pan-searing is i of the best and easiest means to create dang proficient filet mignon! In less than 45 minutes, y'all can serve perfectly cooked filet mignon.
- Preheat a cast-iron skillet in the oven. (This volition oestrus the pan evenly and get it ripping hot without smoking out your firm).
- Meanwhile, season the steaks with table salt and permit remainder. Measure out and prep the ingredients for the sauce.
- Once the oven has preheat to 500-degree, pat the steaks dry and season with pepper.
- Carefully (using pot holders!) transfer the cast-iron skillet to the stovetop over medium-loftier rut.
- Add oil to the hot skillet and heat simply until smoking.
- Add steaks and cook, without moving them, for two minutes.
- Flip the steaks and melt on the 2d side for ii minutes, without moving.
- Reduce heat to medium-low and continue to cook, flipping every 2 minutes, until an instant-read thermometer inserted in the centers registers 135ºF. Let steaks rest, tented for 5–x minutes to let the internal temperature to ascension to 145ºF for medium-rare (per USDA).
Tips for making the all-time pan-seared filet mignon
High-quality beef: since the hero of this dish is the beef, information technology'south important to use fresh, high-quality beef, which supports farmers and ranchers. Did y'all know, 91% of beef farms and ranches are family-owned? All the more reason to add beef to your weekly meal program!
Use thick-cut steaks: thick-cut steaks (1 to ane½-inches thick) allow yous to reach a crisp golden crust while besides cooking the steak to medium-rare. It will be much harder to get that crust without over-cooking the meat if thinner steaks are used.
Bring meat to room temperature: bringing the beef to room temperature before cooking helps information technology to cook at a more fifty-fifty rate throughout. The recipe is written and designed to help you do that without having to think alee.
Flavor generously: every bit with most meat, simply beef especially, it's imperative that yous season the steaks well before cooking. Salt of course makes things taste good, but it also highlights and enhances the other flavors of the dish.
Salt the meat then let it sit: common salt draws out moisture and wet inhibits browning. To create a golden and crisp chaff, it's of import to salt the steaks and let them rest before cooking.
The rest time will draw out the moisture prior to cooking so you can soak information technology upward with paper towels. If the meat is seasoned right before searing, it will release moisture into the pan—finer ruining whatever chances of searing.
Herbed Crème fraîche filet mignon sauce
Ane of the cowbells of this recipe is the tarragon crème fraîche sauce. This elegant sauce is flossy, savory, and well-balanced from the dry out white wine, fresh tarragon, and cracked blackness pepper.
Crème fraîche is sold in small plastic containers, much like cottage cheese, and can be constitute in the specialty cheese or dairy department of your grocery store.
If you're a horseradish lover, go ahead and add a teaspoon or 2 of prepared horseradish to the sauce. Use prepared horseradish that's sold in the refrigerated section, but not the foam-manner horseradish.
If you aren't a tarragon fan, use fresh parsley, thyme or chives instead.
Variations on this cast-fe filet mignon:
- Add horseradish to the Crème fraîche sauce.
- Add (or swap in) fresh chives, parsley or thyme.
- Utilize cherry-red wine instead of white wine for a rosy sauce.
- Add capers to the Crème fraîche sauce.
- Skip the sauce and finish the steaks with an herbed butter.
Serve pan-seared filet mignon with:
- Easy Roasted Green Beans with Garlic & Lemon (pictured)
- Root Vegetable Mash (pictured)
- Garlicky Brussels Sprouts
- Crispy Fingerling Potatoes
- Milk Breadstuff Rolls
- Gouda Mashed Potatoes
- Roasted Beets & Carrots with Toasted Cumin Vinaigrette
Description
Succulent pan-seared filet mignon, featuring a well-baked savory crust and perfect medium-rare inside. Served with a quick and like shooting fish in a barrel creamy herb sauce.
- four (6- to 7-ounce) centre-cut filets mignons, (ideally, 1 ½ inches thick), trimmed
- Kosher salt and cracked black pepper
- 2 tablespoons grapeseed oil
- one shallot, minced
- ¾ cup dry white wine
- ½ cup craven broth
- ½ cup Crème fraîche
- 1 tablespoon minced fresh tarragon
- Black pepper
Rut oven to 500ºF with rack prepare in middle position; set a 12-inch cast-iron skillet on rack to preheat in oven.
Meanwhile, season steaks with common salt and let sit down at room temperature.
Once oven reaches 500ºF, pat steaks dry out with newspaper towels and season with pepper. Carefully remove skillet from oven (using potholders) and place on stovetop over medium-high estrus; plough off oven. Add oil to skillet and oestrus until just smoking.
Cook steaks, without moving, until lightly browned on first side, nigh ii minutes. Flip steaks and proceed to cook until lightly browned on second side, most 2 minutes.
Flip steaks, reduce estrus to medium-depression, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 130ºF–135ºF (for medium-rare), 6–8 minutes (cook time volition depend on thickness of steak. Thinner steaks will have less time). Transfer steaks to a plate or serving platter; tent loosely with aluminum foil and let rest while making sauce.
Add shallot to drippings in skillet; melt over medium-high heat until softened, stirring constantly, 2–3 minutes. Whisk in wine, broth, and Crème fraîche, scraping up whatsoever browned $.25.
Bring mixture to simmer, and so reduce heat to medium, and melt, whisking frequently, until slightly thickened, about 10 minutes. Increase oestrus to medium-high, stir in any accumulated meat juices, and continue to cook until sauce coats the back of a spoon, 1–2 minute. Off estrus, whisk in tarragon and ¾ teaspoon pepper; season with salt to gustation.
Serve steaks with sauce.
Notes
It's important to employ a loftier-heat cooking oil like grapeseed. Practice not endeavour to use olive oil. If you lot don't have grapeseed oil, yous can use vegetable or avocado oil.
Keywords: pan seared filet mignon, pan seared steak, filet mignon, cast-fe filet mignon
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This sponsored mail is in partnership with the Iowa Beef Quango . As always the thoughts, opinions, recipe, photos and content are all my own.
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Source: https://zestfulkitchen.com/pan-seared-filet-mignon-recipe/
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