Filet Mignon with Chicago Steak Seasoning
Perfectly seared filets mignons seasoned with Chicago Steak seasoning and fresh rosemary, then finished in the oven for a delicious, restaurant-quality steak. Top with a pat of butter and a sprinkle of minced garlic for an indulgent, tender meal that's sure to impress.
Ingredients:
Two 8-10 oz filets mignons
3-4 tbsp unsalted butter
4 tbsp Chicago Steak Seasoning (2 tbsp per filet)
2 fresh sprigs of rosemary (optional)
1 tbsp room-temperature butter (1/2 tbsp per filet)
1 clove garlic, minced (optional)
Instructions:
Season the Filets: Pat the filets dry with paper towels. Press and massage 2 tbsp of Chicago Steak Seasoning into each side of the filets.
Preheat Oven: Preheat your oven to 415°F (210°C).
Heat Skillet: While the oven is preheating, heat 3-4 tbsp of butter in a cast iron skillet over medium-high heat until melted and hot.
Sear the Filets: Sear each filet for 2 minutes on each side until a golden-brown crust forms.
Add Rosemary: Remove the skillet from the stovetop. Place 1 sprig of rosemary on each filet if using. Transfer the skillet to the preheated oven.
Bake to Desired Doneness:
Rare: 4 minutes
Medium Rare: 5-6 minutes
Medium: 6-7 minutes
Medium Well: 8-9 minutes Note: Adjust cooking time based on steak thickness.
Rest the Filets: Remove the filets from the skillet and place them on a plate. Lightly cover with aluminum foil and let rest for 4-5 minutes to reach its final serving temperature.
Suggested Sides/Wine & Drink Parings:
Garlic Mashed Potatoes: Creamy and buttery mashed potatoes with a hint of garlic complement the rich flavor of filet mignon.
Roasted Asparagus: Lightly seasoned roasted asparagus adds a crisp, fresh contrast to the hearty steak.
Sautéed Mushrooms: Earthy mushrooms sautéed in butter enhance the savory profile of the steak.
Cabernet Sauvignon: A full-bodied red wine with robust flavors that pairs well with the richness of filet mignon.
Malbec: Another great red wine option that offers dark fruit flavors and a smooth finish, complementing the steak's savory taste.
Tips:
Let the Steak Rest: After removing the filets from the oven, let them rest for 4-5 minutes covered with foil to allow the juices to redistribute and ensure a tender result.
Preheat Your Skillet: Make sure the cast iron skillet is preheated before searing the filets to achieve a perfect, caramelized crust.
Use a Meat Thermometer: For precise doneness, use a meat thermometer to check internal temperatures—rare (125°F), medium rare (135°F), medium (145°F), medium well (155°F), well done (160°F).
Allow Butter to Melt Naturally: Top the cooked filets with room temperature butter and minced garlic to melt over the steak, enhancing the flavor without overwhelming it.
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