filet mignon foolproof and delish

Dan Hammond Recipe

By Dan Hammond Hambone

My friends say this is the best steak they have ever had...anywhere. I found a filet mignon recipe years ago that I tweaked over time...As good, if not better than some of the finest steak houses. If you use a fine cut of meat/aged, you will be amazed and while expensive, you can still buy a nice red wine and save money rather than dine out. My grill sits idle and we have never enjoyed beef filet more! You can substitute wild game (venison, moose, elk, etc...filet as well). Pssst....the secret is the rub and foolproof cooking method. Enjoy!


Recipe Rating:
 3 Ratings
Serves:
4 or more
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

beef filets (use 2" thick cuts if possible!)
kosher salt
black pepper
paprika
olive oil, extra virgin
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
spinkle pepper, paprika and a very generous amount of kosher salt onto both sides of each filet. The salt should coat each side...gently pat/rub the spices into the meat. You might be concerned about using this much salt but trust me...it sears/locks in the juices and gives the meat the most amazing taste! Trust me!
2
place a generous amount of virgin olive oil in an oven-safe pan onto the stove top...heat on high until the oil crackles and spits when a droplet of water is flipped into the pan...meanwhile, warm the oven to 350
3
place the filets into the pan...it will sizzle and sear...and leave them for 3 minutes. At the end of 3 minutes flip them over...they should be seared, and look almost dry & brown on the cooked side
4
with fresh filet sides down in the pan, place the pan into the 350 degree oven for 10-12 minutes. I like my steak rare to med rare therefore we only use 10 minutes...best to take them out if you like yours cooked more and check because you can always put them back in for the remaining 1-2 minutes if needed...now a word of caution: use 2" thick cuts if possible and you will not be dissapointed (the fine resturants use this thick a cut for a reason!)...if you should use a cut smaller in depth (ie...1") reduce your oven time in porportion....I have not tried this but a member here reported success using a 1" thick cut but only 5 minutes in the oven.
5
enjoy with salad, spinich, etc...and don't forget a nice, hearty red wine...bet your grill gets lonely after this!
6
see my photos above...I have posted pics of each step and the final product...yum!

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy