Do you not want to use your grill tonight?
Maybe it is just too cold or there is too much snow or you do not feel like going outside!
Here is a way to cook your Tenderloin in your house and have it taste great.
Beef Tenderloin/Filet Mignon Recipe for cooking inside
A great way to cook your Beef Tenderloin inside!
- 2 – 8oz. Beef Tenderloin Steaks – Filet Mignon – about 2 inches thick – at room temperature, rinsed and patted dry.
- Vegetable oil
- Kosher salt
- Freshly ground pepper
- Cast iron skillet or heavy bottom pan – oven safe
- Instant read thermometer
- Place oven rack in the center position. Preheat oven to 400 degrees F
- Brush meat thoroughly with vegetable oil on all sides
- Season top and bottom with a layer of the kosher salt and freshly ground pepper. Be generous. The meat is thick.
- Set the meat aside and preheat your pan to medium high heat. It’s ready when a few spats of water dance on the top and quickly dry up. Be sure your oven is preheated before you put the meat into the pan.
- Place the meat into the pan. It should sizzle. And it will smoke slightly, so turn on the exhaust fan. Cook the meat for 2-3 minutes or until it becomes brown and has somewhat of a crust. This side will be your presentation side: the side the faces up on the plate. Watch the video. If it’s browning too quickly or burning, turn the heat down a bit. Turn the meat over and cook for 2-3 minutes until it get brown. Now brown the sides of the meat, but for only about a minute each. It’s ok if there’s a little bit that you missed. You can refer to the video for this as well.
- Once browned, place the pan into the oven and cook for about 5-7 minutes for medium rare. You should check it after 5 minutes, as oven temperature may vary. Use the finger test to check the doneness. Refer to the video.
- Use an instant read thermometer to check for doneness or the finger test method. I’d use the thermometer after spending this kind money! Don’t be tempted to cut the meat to check for doneness! You’ll let all of the juices out! Insert the thermometer into the side of the meat at its center. Be sure it goes straight in and no more than half way. You want to check the center for doneness, but if you push too hard it will be out the other side. It’s tender meat. You want to remove the meat from the pan and let it rest when it’s about 5-10 degrees lower than your desired doneness temperature. The meat will continue to cook after you remove it from the pan, so if you take it out at the temperature you want to end up with, it will be over cooked. Be careful. It’s pricy and there’s nothing worse than overcook filet. It takes all the delicious flavor and juiciness away, unless of course you like it well done, but then I think you should save your money and just eat chicken! Just an opinion.
- Let the meat rest for about 5 minutes before cutting. This keeps the meat juicy and delicious. If you cut it right away, the juices will run out onto your plate. Leave them in the meat where they belong. Let it rest.
- Serve with my delicious Mushroom Beef Gravy! Its sooo good I could just eat it with a spoon! I also have a wonderful Caesar Salad recipe with Homemade Croutons that would also go well with this. I’ve eaten that dressing with a spoon too! What can say! I love my own recipes! You also have to try my Garlic Mashed Potatoes and Roasted Asparagus! What a great meal! If you’re really feeling like making it restaurant style, make my Shrimp Bisque too! Hey, I’ve done it, so can you! For Valentine’s Day, top it off with some Red Velvet Cupcakes! ENJOY!! I think that just about covers Easy, Enjoyable and Delicious!
- 1) Room temperature meat is very important, as you want the meat to cook evenly. It must also be dry before you begin to prepare it. Take it out of the fridge, rinse and pat dry and let it sit for about an hour or so before cooking. If it’s frozen move it into the fridge the day before to defrost and then proceed as directed.
- 2) You want a heavy pan that will retain the heat. Use a pan that will accommodate the meat, but not be too large. If you’re cooking several pieces of meat, be sure there are a couple inches between each piece. When you put the raw meat into a cast iron skillet or heavy bottomed pan the meat won’t lower the temperature of the pan and you’ll get a good sear, which locks in the juices. I’ve picked them up for $20 and under, so shop around.
Ranchers Cut http://www.rancherscut.com/