How to cook a Perfect Filet Mignon

Let's face it, Filet Mignon isn't a cheap cut of meat, but it's worth it. The last thing you want to do is overcook it, and turn it into shoe leather. That would be a very sad day, indeed. What I want to share with youis a fool-proof and very simple way to prepare Filet Mignon. This technique is adapted from Ina Garten, one of my favorite and most trusted cookbook authors.

Servings 2

Author Debby - www.AFeastfortheEyes.net

Ingredients

2 10-ounce filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel or kosher salt-- but not table salt
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter at room temperature, optional (but worth it)

Instructions

Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil.
Combine the fleur de sel (or salt) and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
NOTE: I tried this, and the steaks were way too salty! I recommend that you not roll the steaks in the salt and pepper but sprinkle the seasoning, and a lot less-- like about half. You can always add more salt. Season to your personal taste.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
Top each steak with a tablespoon of butter, if using, and place the skillet in the oven.
Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.

Notes

Recipe source: Adapted from Ina Garten