Beef Tenderloin Petite Filet How Long to Cook
This is the perfect way to melt Filet Mignon at habitation – simple, flavorful and absolutely juicy. Great for Valentine's Twenty-four hour period or any time y'all want to make a special dinner!
To be honest, this is the outset year of my life I'1000 remotely interested in Valentine'southward Twenty-four hour period – possibly because I've finally realized what an opportunity for a special dinner I've been missing!
I think Filet Mignon is the quintessential entrée for a romantic nighttime at home (not just on Valentine's Solar day – any date night in qualifies 😉). It's a very special cut you wouldn't buy for an everyday kind of meal, and it's quick to ready.
It'due south definitely a dish to wow your loved 1 with and I'll show you just how uncomplicated it is to melt it to perfection!
Ingredients you'll demand
Here is a visual overview of the ingredients in the recipe. Whorl downwardly to the printable recipe bill of fare at the bottom of this postal service for quantities!
Ingredient notes
- Filet steaks: Filet steaks/filet mignons are a lilliputian different depending on the continent you're on. In Europe, they are cut from one specific end of the beef tenderloin and weigh about 3-4 ounces each. In the U.s., they are frequently cut from the whole heart tenderloin and are cut in much larger portions, around 6-viii ounces per steak. If you want to use a European cut in the United states of america, look for "Petite Filet Mignon". I used "regular American" steaks cutting from the middle of a beef tenderloin, most 6 ounces each. No thing what you use, at that place is no departure in the cooking method, just in the cooking time. Petite filet mignons cook even quicker than larger ones, so you demand to picket them advisedly.
- Garlic: I highly, highly recommend using fresh garlic cloves in this recipe. So succulent!
- Oil: I use a neutral cooking oil for searing the steak. I highly recommend sticking to oil, then use butter only in the oven. Butter tends to burn quicker, while oil is better-suited for the very high temperature we're using for the searing role.
How to cook Filet Mignon
1. Start by removing your Filet Mignons from the fridge nearly 30-lx minutes before cooking them. But unwrap them, place them on a plate, common salt/pepper them and let them sit down on the counter. This is a major role in yielding tender, juicy steaks.
2. One time ready, heat the oven to 360°F and place a bandage-iron skillet over high estrus on your stove.
Let it oestrus up well, so add the oil and sear your filet steaks without moving them until a brown chaff forms on the lesser and they hands release from the pan. Flip and sear/brown the other side in the aforementioned way.
(They take about 2-3 minutes per side for 6-8oz steaks; 1-ii minutes for 4oz petite steaks).
-
flavor -
sear -
add butter, garlic, rosemary -
roast in oven
iii. Immediately take the pan off the heat, then add the butter, garlic and rosemary to the pan. The butter will splatter and cook immediately. I like to drip the steaks with a few tablespoons of the butter before adding them to the oven.
iv. Place the skillet in the hot oven for 2-8 minutes, depending on how done you like your beef and the verbal size of your Filet Mignons. Mine took 3 minutes to cook to medium-rare.
As a rule of thumb, five minutes volition yield fillet steaks cooked to nearly medium. 3-4 minutes volition yield medium-rare fillet steaks. 2 minutes will yield rare fillet steaks. 6-vii minutes volition yield medium-well and viii minutes well-washed fillet steaks. The verbal timing depends on your exact Filet Mignon weight and thickness.
5. Once washed, you'll want to remove the skillet from the oven. Remove the Filet Mignons to a plate, tent with foil and allow to residual for 5-10 minutes earlier serving with the butter and garlic from the pan.
Recipe tips
No reverse sear? No, sorry, not from me. I know many people swear by the opposite sear, but I've tried it so many times, and with so many steak cuts… And while it turns out OK, I much prefer the "classic" way.
If you want to try a reverse sear, I volition not go on you from it! I can only speak from my personal feel. (And from my husband's… He cooked in many loftier-end European restaurants listed in the Michelin guide, and he says non once did they opposite-sear a steak.)
I merely reverse sear when I cook meats sous-vide, in which instance information technology makes total sense to me. But for regular cooking, I sear and and then finish in the oven. Works perfectly if you lot ask me, and I live by the mantra to never alter a winning team.
Room temperature meat: Don't forget to remove your Filet Mignons from the refrigerator xxx-60 minutes before yous want to cook them. This is crucial to yield a juicy fillet that's not tough. Simply unwrap, place them on a plate and flavor. Then only leave them on the counter for 30-60 minutes until y'all're ready to start.
Searing time and temperature: Stick to a short simply hot sear. Yous really just want a dainty, caramelized crust on the outside without the heat going besides far within yet.
Practise not movement the meat around in the pan. Go out it in place for two-three minutes, then carefully check the bottom. If the meat doesn't release at all from the pan however, give it more time. If it doesn't have a squeamish crust yet, give it more than fourth dimension, too.
Thermometer: I highly recommend working with a meat thermometer, preferably 1 where you tin stick the probe into your meat and so connect to the thermometer through an oven-prophylactic wire. You leave the thermometer in your fillet and close the oven door, then you tin pull information technology at exactly the right time!
I recommend inserting the thermometer through the side, not the top. Makes for a cleaner presentation and information technology's easier.
Oven temperature: Information technology is not necessary to end the steak at a high temperature in the oven. The skillet is blazing hot and still transfers a lot of heat to the meat anyways, and you lot just want the oestrus to become through the steak without the exterior catastrophe upward besides done.
Air fryer instructions: If you have an air fryer, you can finish the steak in the air fryer for admittedly perfect results. Pre-heat the air fryer for five minutes on its highest setting while you're searing the meat. Air fry your Filet Mignons for 2-3 minutes at 360°F, and so leave them in the air fryer basket with the air fryer switched off and the basket almost closed until they reach your desired internal temperature, most i-3 more minutes.
For the pan sauce, just place the butter, garlic cloves and rosemary into the skillet with the juices from searing. Place on the stove over medium-high oestrus for 2-3 minutes and serve with your fillet steaks.
Resting: Practice non skip the resting fourth dimension, it's crucial to retain the juices and ensure your meat is tender. I know it's tempting to cut right into a sizzling hot Filet Mignon… only I promise the rest exists for a reason.
Slicing: Always piece against the grain, not with the grain. It's easier, looks neater and according to my non-scientifically-proven stance… also tastes better.
Internal temperature for beef fillet
The doneness of your Filet Mignons is best checked for with a food thermometer (affiliate link)- information technology's really difficult to gauge it correctly in whatsoever other manner, especially if you're non experienced with cooking delicate cuts of meat.
I definitely do not trust myself to melt meat correctly without a food thermometer, I utilize it for absolutely everything, including cake; it takes the guesswork out of cooking and baking! Go one! ASAP!
Here are the internal temperature recommendations for different levels of doneness:
- Rare: 125°F (red with ruby juices)
- Medium Rare: 130°F (deep pink with reddish juices)
- Medium: 140°F (light pinkish with clearer juices)
- Medium well: 150°F (slightly pinkish center with clear juices)
- Well done: 160°F (fully cooked through, no longer pink at all)
The USDA recommends an internal temperature of at to the lowest degree 145°F for beef, for safe consumption, followed by a 3 infinitesimal rest. See full nautical chart. I always choose medium-rare to medium when I eat steak, my hubby eats steak rare to medium-rare. I do melt it to 145°F for our children. But it's your personal pick to do what's right for you and your family unit.
That being said,the fillet steaks practice cook quickly this way. The skillet is HOT and transfers a lot of estrus. I choose a blazing hot sear and then a medium-high oven temperature (360°F) because the steak basically just needs the heat to get through it at this signal. My Filet Mignons were quite thick, even so but took 3 minutes to get to medium-rare.
Trust me, get a nutrient thermometer (affiliate link). Cook your proteins accurately. They taste a LOT better this way!
Serving ideas
There is no pairing more classic than steak and potatoes – a match fabricated in sky! And I beloved potatoes in many different ways to get with a decadent Filet Mignon:
- Roasted baby potatoes or roasted fingerling potatoes
- Smashed potatoes
- Air Fryer French Fries
- Some people love mashed potatoes (or instant pot mashed potatoes) with their steak – not my favorite with regular steak, but definitely special with Filet Mignon!
Equally far every bit vegetables go, you can't get wrong with mushrooms or with a green vegetable here:
- Roasted asparagus (or air fryer asparagus) is very swish for a special dinner
- Sautéed green beans (or air fryer green beans)
- Roasted broccoli (or air fryer broccoli)
- Roasted brussels sprouts
- Garlic butter baked mushrooms
More engagement night recipes
-
Garlic Butter Shrimp Pasta with Tomato Sauce
-
Flossy Salmon Pasta
-
Instant Pot Short Rib Ragù
-
The Best Baked Pork Tenderloin
PS If y'all try this recipe, please leave a review in the annotate section and add a star rating in the recipe carte – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign upward for my e-mail list, besides!
Perfect Filet Mignon
This is the perfect way to melt filet mignon at habitation – simple, flavorful and absolutely juicy. Neat for Valentine's Solar day, or any time you want to cook a special dinner!
fabricated it? tap the stars to add your rating!
Recipe details
- ii Filet Mignons see notes for size recommendations
- salt & ground black pepper to taste (season generously!)
- 1 tablespoon oil
- 2 tablespoons unsalted butter
- five cloves garlic peeled
- iv sprigs fresh rosemary
-
Prep: Remove fillet steaks from fridge xxx-60 minutes before preparing. Unwrap, season and let sit on a plate on the counter. For all-time results, practice non skip this step.
ii Filet Mignons, table salt & ground black pepper
-
Sear: Once prepare to cook, estrus oven to 360°F. Place a medium cast iron skillet over high heat for 3-five minutes. Once hot, carefully add oil (watch out for splatters). Sear the Filet Mignon for 2-3 minutes per side (1-2 minutes for Petite Filet Mignons), until browned with a prissy crust. Immediately remove skillet from heat.
1 tablespoon oil
-
Stop: Carefully add butter, garlic and rosemary to skillet. Place skillet in oven and bake for 2-8 minutes, depending on preferred doneness (see notes for internal temperatures; remove skillet from oven one time internal temperature is 5-x°F beneath desired temperature).
Every bit a rule of thumb, 5 minutes will yield fillet steaks cooked to about medium. three-4 minutes will yield medium-rare fillet steaks. two minutes will yield rare fillet steaks. half dozen-7 minutes volition yield medium-well and eight minutes well-done fillet steaks. The exact timing depends on your exact Filet Mignon weight and thickness.
two tablespoons unsalted butter, 5 cloves garlic, four sprigs fresh rosemary
-
Balance: Remove steak from skillet and identify on a plate. Tent with foil, then balance for 5-10 minutes (do not skip rest). Serve with garlic cloves and butter from skillet.
Create an account for free to start your personal recipe box. Save any recipe past tapping the heart in the bottom right corner.
Join Now
Filet mignon size: Fillet steaks/filet mignons are a niggling different depending on the continent you're on.
In Europe, they are cut from one specific end of the beef tenderloin and counterbalance about 3-four ounces each. In the United states of america, they are ofttimes cutting from the whole heart tenderloin and are cut in much larger portions, around 6-8 ounces per steak.
If you want to use a European cut in the Us, look for "Petite Filet Mignon".
I used "regular American" steaks cutting from the heart of a beef tenderloin, about 6 ounces each.
No affair what you lot use, at that place is no difference in the cooking method, just in the cooking fourth dimension. Petite filet mignons melt even quicker than larger ones, so you need to sentinel them carefully.
Thermometer: I highly recommend working with a meat thermometer, preferably one where you tin stick the probe into your meat and then connect to the thermometer through an oven-safe wire. You get out the thermometer in your fillet and shut the oven door, then you can pull it at exactly the right fourth dimension!
I recommend inserting the thermometer through the side, non the superlative. Makes for a cleaner presentation and information technology's easier.
Air fryer instructions: If you take an air fryer, you can terminate the steak in the air fryer for absolutely perfect results. Pre-heat the air fryer for v minutes on its highest setting while y'all're searing the meat. Air fry your Filet Mignons for 2-3 minutes at 360°F, then get out them in the air fryer basket with the air fryer switched off and the basket almost closed until they reach your desired internal temperature, almost one-3 more minutes.
For the pan sauce, just identify the butter, garlic cloves and rosemary into the skillet with the juices from searing. Place on the stove over medium-loftier heat for two-3 minutes and serve with your fillet steaks.
Slicing: Always slice against the grain, not with the grain. Information technology's easier, looks neater and co-ordinate to my not-scientifically-proven opinion… too tastes better.
Here are the internal temperature recommendations for different levels of doneness:
- Rare: 125°F (red with red juices)
- Medium Rare: 130°F (deep pink with reddish juices)
- Medium: 140°F (low-cal pink with clearer juices)
- Medium well: 150°F (slightly pink centre with articulate juices)
- Well done: 160°F (fully cooked through, no longer pink at all)
The USDA recommends an internal temperature of at to the lowest degree 145°F for beef, for safety consumption, followed past a 3 minute rest. Run across full chart.
Nutrition is an estimate.
More than recipe information
Source: https://www.savorynothings.com/perfect-filet-mignon/
Postar um comentário for "Beef Tenderloin Petite Filet How Long to Cook"