Filet Mignon Big Papi Style
3 (8 ounce) filet mignon steaks, 2″ thick
3 tablespoons butter
4 teaspoons kosher salt
4 teaspoons freshly cracked pepper
3 sprigs of fresh rosemary
Take the filet’s out of the fridge about 30 minutes before cooking them and allow them to come up to room temp.
Season liberally on both sides with salt and pepper (alot will come off during the searing process).
Heat a sauté pan (or cast iron works perfectly) over high heat until it just reaches the smoke point, then turn the heat down a bit.
Coat the bottom of the pan with a thin layer of olive oil, and lay the filet mignons in.
Allow the steaks to sear on one side without moving or touching them for 3 – 4 minutes.
Turn the Filet’s over and sear on the second side for the same amount of time – again, not flipping or touching.
Add the butter to the pan, along with the rosemary and allow the butter to melt and brown.
Use a spoon to repeatedly baste the filet with the rosemary butter, every few seconds.
If your steak is ~2 inches thick, and you like medium rare (as I do) continue to baste for 30 – 45 seconds, and remove the steak from the pan.
If you like your filet more cooked, continue to baste for another 2 minutes per level of doneness.
Allow the steak for rest for about 4 minutes, then serve it up with a drizzle of the rosemary butter right over the top.
NOTE: Things you need to know for cooking filets
Filet mignon needs to be cooked at high temperature to get a great crust on the outside, while keeping the center mid-rare.
Use very high heat on the pan.
Allow the steak to come up to room temperature before cooking it.
Make sure to season the filet mignon well, with both salt and pepper.
You’ll want to brown the butter, which adds flavor, but it can burn, so watch carefully, and as it browns turn the heat down, and/or add a bit of olive oil which will help prevent burning.
Finally, make sure to allow the filet to rest for 4 – 5 minutes before cutting into it, that will allow the juices to settle back into the meat, rather than out on your plate.
Tonight, I’m serving with mashed potatoes, green beans, side salad and fresh fruit compote.