Filet Mignon!
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Filet Mignon: Recipe: How To Cook: Perfect Filet Mignon: BEST:Pan/Oven:Di Kometa-Dishin' With Di #45
How To Cook: Filet Mignon: Recipe:Make Mom's BEST: Perfect Beef Tenderloin Steak Recipe: Cook Perfect Steak:In a Pan:In the Oven: How to Cook: Filet Mignon: Make Best Beef Tenderloin Steak Recipe: Pan Oven Method: Sear: Diane Kometa Recipes/Videos @ Valentine's Day Dinner: To Cook Filet Mignon/Beef Tenderloin Steak in a pan, cast iron skillet, frying pan and then in the oven is the best indoor method to cook the perfect steak. It's very easy and watching this video demonstration will show you how to cook steak at home just like Gordon Ramsay! Whether you want your steak rare, medium rare or well done, this simple technique will give you the results you want. I prefer my filet mignon medium rare, served with my Caesar Salad and Homemade Croutons, Garlic Mashed Potatoes, Mushroom Beef Gravy, Roasted Asparagus and top it off with a little Red Velvet Cupcake with Cream Cheese Frosting for dessert! That's a meal! I'll leave those links below for you! (Red Velvet Cupcakes are out, but the others are releasing this week, so I'll link as they come out, but just check my channel) You don't have to be a chef to make an incredible meal, so watch my video recipe demonstration and get in the kitchen and make something GREAT! Don't forget to hit LIKE!
Caesar Salad:
Homemade Croutons Recipe:
Mushroom Beef Gravy Recipe:
Garlic Mashed Potatoes Recipe:
Roasted Asparagus Recipe:
Red Velvet Cupcakes Recipe:
Chocolate Pudding Recipe: Double Chocolate!
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Geoffrey Zakarian's Pan-Roasted Filet Mignon | The Kitchen | Food Network
Geoffrey prepares the perfect main dish for a dinner party with filet mignon steaks that are crusted with pepper, seared, then served with a creamy pan sauce!
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Pan-Roasted Filet Mignon with Green Peppercorns
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 45 min
Active: 30 min
Yield: 4 servings
Ingredients
Four 6-ounce filet mignon steaks, at room temperature, lightly pounded
Kosher salt
1/4 cup black peppercorns, coarsely ground, such as Butcher Cut
3 tablespoons canola or grapeseed oil
1 shallot, minced
2 tablespoons green peppercorns in brine, drained
2 ounces brandy
3/4 cup beef stock
1/2 cup heavy cream
2 tablespoons unsalted butter
Chopped fresh parsley, for sprinkling
1 teaspoon red wine vinegar
Directions
Sprinkle the steaks generously with salt on both sides. Press the top and bottoms of the steaks into the peppercorns to crust on each side.
Heat 2 tablespoons oil in a large heavy saute pan or cast-iron pan over medium-high heat until very hot. Add the steaks and sear for 3 to 4 minutes on each side. Cook until the internal temperature is around 125 degrees F for medium-rare. Remove the steaks from the pan and allow them to rest.
In the same pan the steaks were cooked in, add the shallots along with the remaining tablespoon oil and the green peppercorns and reduce the heat to medium. Cook until the shallots are softened and lightly browned, 2 to 3 minutes.
Turn off the heat, then add the brandy and return the heat to medium. Cook for 1 minute. Add the beef stock and cream, then reduce the liquid by half until thickened, 8 to 10 minutes. Season with salt as needed.
Turn off the heat. Swirl in the butter and melt, stirring often. Return the steaks to the pan and coat with the sauce. Sprinkle with the parsley and a splash of red wine vinegar to balance the richness of the sauce. Place the steaks on a plate, then spoon the sauce over and serve.
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Geoffrey Zakarian's Pan-Roasted Filet Mignon | The Kitchen | Food Network
Perfect 10-Minute Cast Iron Seared Filet
The Perfect 10-Minute Cast Iron Seared Filet!
Thank y’all for stopping by! In this video we’ll teach you how to make a fool-proof cast iron skillet seared filet. Sometimes cooking a filet can be tricky so we’re here to show you an easy way to cook one that will only take 10 minutes from the cast iron skillet.
Enjoy the video and leave questions or comments below.
The Perfect 10-Minute Cast Iron Seared Filet
1 (6-ounce) Certified Angus Beef Filet
Red River Ranch Original Seasoning (or sea salt/seasoned salt and coarse ground black pepper)
½ tablespoon butter
canola oil
1. Generously rub the filet with the Original Seasoning or salt/pepper combo. Be sure to get the top and bottom and the edges.
2. Put in a plastic bag and place in the icebox for about 2 hours.
3. Remove the filet from the icebox and let warm about 30 minutes. Meanwhile, turn the oven on to 450 degrees F.
4. Heat a cast iron skillet over high heat for 2 minutes.
5. Pour just enough oil in the skillet to lightly coat the bottom.
6. Place the filet in the skillet and cook for 2 minutes. Flip and cook the other side for an additional 2 minutes.
7. Flip the filet on it’s edge and cook each edge for 1 minute. The filet should have about 4 edges, for a total of 4 minutes cooking around the filet.
8. Place the first side that you seared down on the skillet. Top with the butter and place in the preheated oven for 2 minutes.
9. Remove the skillet from the oven and place the filet on a cutting board. Allow to rest for about 5 minutes.
Tip: Cooking the filet in the oven for 2 minutes will result in a rare filet. For medium rare, allow to cook an additional 1 ½ to 2 minutes.
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
How to cook the BEST FILET MIGNON! Plus, bonus toppings!
This filet mignon recipe rivals any steakhouse-style steak! It's a foolproof recipe that delivers the most tender, melt-in-your-mouth, perfectly cooked steak.
I love a good fine dining experience, but sometimes, cooking up a splurge-worth steak dinner at home is far more rewarding (and tastier!). So whether you're making filet mignon for a birthday, special celebration, Valentine's Day, date night, or a holiday like Christmas, just follow my process for the perfect seared outside and medium rare inside steak!
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► TIMESTAMPS:
00:00 Intro
00:26 What size filet mignon to buy
01:05 Make bearnaise sauce
03:32 Make herbed compound butter
04:46 What type of pan to use
05:06 Season the filet mignon
05:16 Sear and cook the steak
07:03 Serve up the filet mignon with bearnaise or compound butter
08:18 Taste test
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