How to Make a Happy Wife:
Perfect Filet Mignon
It’s true what they say: happy wife, happy life. I am so blessed with both! And one thing that keeps my wife smiling is an occasional filet mignon for dinner. When we first got married, almost four years ago, she was a well-done kinda girl. But I’m happy to report that she has seen the light! She now knows the beauty and perfection of medium rare. I feel so accomplished.
A Cheaper Way to Date Night
Man, I really love going out to eat. But since we started having kids, our date nights look a lot different. By the time we pay for a babysitter, order two meals and a couple drinks, we’re looking at $200 easily. Well, it’s a good thing I like to cook! And that I’m pretty decent at it. It also helps that our kids are usually in bed by 7pm every night. That’s plenty of time to enjoy a great filet, mushroom risotto, and a bottle of Pinot Noir.
I only use two tools to cook filet mignon: a Cast Iron Skillet and a pair of tongs. I mean, you will need to baste the steak as it cooks. So you could use a spoon to do that, but I just use the rosemary and thyme like a basting brush. And technically you don’t need to use a cast iron skillet, but no other pan on Earth will give you a sear as great. So just go ahead and get one already!
- 2 - 8 oz. center cut filet mignons
- 2 Tbsp. grape seed oil
- 1 sprig rosemary
- 3 springs thyme
- 3 cloves garlic - smashed
- 2 Tbsp. butter
- course kosher salt
- fresh cracked black pepper
- Remove filets from refrigerator at least 20 minutes before cooking. Once near room temperature, season well on all sides with salt and pepper.
- Preheat oven to 425 degrees.
- Heat skillet over high heat. Once it begins to smoke a little, add oil. Then swirl around pan for about 15 seconds.
- Add filets to screaming hot pan and sear on all sides (top, bottom, and all around sides), 2-3 minutes each side. After the first turn, add butter, thyme, rosemary, and garlic to pan. Baste steaks constantly during the searing process.
- Transfer skillet to oven. Cook times - rare: 5 minutes; medium rare: 6 minutes; medium: 7 minutes; anything else: just don't. Halfway through cook time, turn steak for even cooking.
- Remove skillet from oven and transfer filet to plate to rest for at least 5 minutes before slicing.