Kimbo’s recipe for Filet Mignon. (Beef Tenderloin)
Cooking Time: 30 minutes. Difficulty: Easy
Over the years I have tried many different methods to make Filet Mignon. This is, in my opinion, simply the best and it is dead simple. I do NOT cook Filet Mignon on the BBQ, especially if it uses gas. I find it dries out the Steak with this type of marbling. You could always finish on a super hot BBQ with special high temp Charcoal instead of using a pan if you really wanted to, but the extra work doesn’t really seem worth it for such a beautiful piece of meat. (Different story for Rib Eye.)
As always, the making of an outstanding dish starts with the best product. When choosing a filet look for even marbling in the meat. There are three main cuts. The Butt, The Center Cut, and the Tail. Both The Butt and the The Center Cut are suitable for Steaks. The Tail is smaller and is not suitable to portion into steaks given the small diameter. You can purchase the entire Tenderloin but usually you will then have to trim off the “Silver Skin” or sinew along with any excess fat. The advantage is that it is usually cheaper if you do your own finishing. The Tail can always be used for recipes that call for smaller pieces such as Beef Stroganoff. In this recipe I use cuts that are 1 1/2 inches thick (3.8 cm). The diameter of the cut is personal choice depending on how big a portion you want. Cooking method and time are not affected by diameter.
Turn oven on to 350F. (176C.) Center position for the rack. Place a Baker’s tray on the oven rack with wire cooking racks on top. When I went to school a bazillion years ago we were taught to start with the Steak on the pan and finish in the oven. Today, however, the powers that be are teaching it in reverse. After trying both, I prefer starting in the oven. The only real difference is that this produces a great “Crust” if that is what you are looking for – if not , you can do it the other way to produce a soft outside texture, the timing is the same.
Once you have selected the Steaks, take some avocado oil and rub the steaks well all over. Then take Seasoning Salt ( I prefer Lowrey’s ) and apply generously. Repeat with fresh ground Black Pepper. And when I say “Fresh Ground”, I mean Fresh Ground – it really does make a difference. The amount depends on how much Crust you are looking for. When the oven has reached temperature, place filets on racks for 13 minutes. (produces medium rare / pink all through but no blood). If you are using a Seasoned Cast Iron Skillet, preheat on the stove top to medium heat, dry. (You can use a regular frying pan but you will not have the same results with the Crust.) If you are using a regular frying pan preheat to high, dry, when Steaks are 2 minutes away from finishing in the oven. If you are using a Cast Iron Skillet, turn heat up from medium to high also two minutes out. Take the Steaks out of the oven and place directly onto the dry pan to sear. How long you “finish” the Steak will depend on your stove top. ie: Gas or Electric. At this point wait at least 3 minutes and using tongs, lift the Steak off and look to see how much Caramelization has taken place. If it is stuck to the pan, don’t force it. It will lift off with ease when ready. When you see a nice dark crust (almost burnt) you can then turn Steaks over and let cook for the same amount of time. DO NOT flip steaks back and forth. Cook one side at time. Then place Steaks on a cooling rack on the counter and let rest for at least 10 minutes. This cut is also excellent cold. If you don’t let it rest and cut into it prematurely you will lose most of that lovely Jus inside the Steak to the bottom of you plate! This method will produce an amazing Filet MIgnon every time! At least that is what my guests say! (remember if you used Cast Iron to clean it properly afterwards as described in the link I gave you above.)
