Many people like to throw t-bones or ribeyes on the barbecue grill outside, and are happy with the results.
My husband used to be one of those, but in recent years he’s become more “picky” about beef, and so these days, if he eats steak, it must be grass-fed filets. As a result, I had to learn to cook filet mignons inside; it’s not always barbecue weather.
A filet is a cross-wise slice from a beef tenderloin. If you’re trimming one yourself, you can get about 6-7 intact filets from the main tenderloin, depending on the thickness of course.
For quite a few years I’ve ordered grass-fed beef tenderloins from various sources. It’s less expensive to buy them whole as opposed to two filets at a time. Plus, after trimming the tenderloin and cutting filets, you’re left with about 2 pounds of beef tenderloin that I usually turn into a stir fry.
I prefer my filets a good inch in thickness, but however the thickness, it’s important to cook them properly. My point with this post is to show how straight forward it is to pan-cook a filet to perfection.
Have your filets close to room temperature. Salt generously; you can season after cooking.
Have a large cast-iron skillet on hand with some grapeseed oil, long-handled tongs, and a plate topped with a rack. You’re going to be resting the cooked filets and you want them to “breathe” on all sides.
The skillet should hold the steaks without crowding. The maximum number I cook in my 10” cast-iron skillet is four, shown browning in bacon grease.
When you’re ready to start, place the skillet over high heat. Turn on the fan.
Pour in some grape seed oil – about 1 tablespoon per steak. When the oil is hot, place a filet in the skillet. Repeat with remaining steaks if cooking more than one.
Brown on that side for at least one minute, then turn them over and brown the other side.
Now here’s the deal. Many people at this point would place the skillet of browned filets in a hot oven to finish. If your steaks happen to be 3” thick you might have to do that. But I do something different. I take advantage of my stove.
Turn the filets back over and turn down the heat! Give them a couple of minutes, turn them over, and let the insides cook for maybe a couple more minutes, and they’ll be perfect.
I used to use a meat thermometer to make sure the temperature didn’t go above 125 degrees. That is a very good technique, but it’s easy to learn when the steaks are ready by squeezing them with your tongs. If the steaks are mushy, then they’re still undercooked. Alternatively, if they’re getting firm, get them the hell out of the skillet.
Cover them loosely with foil. After at least 10 minutes of resting, generously season the filets with coarsely ground pepper or garlic pepper.
Today I served the filets with green beans cooked with shallots and tomatoes, and topped with pine nuts.
Also, there’s truffle butter…
Here is a garlic pepper I highly recommend.