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!
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Perfect Filet Mignon
The perfect method for filet mignon. Nail it every time!
- 16 oz. center cut filet mignon 8 oz. each
- 2 Tbsp. grape seed oil
- 1 rosemary sprig
- 3 thyme sprigs
- 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.