Genevieve | @beesandbubbles

Bees and Bubbles is a cabinet of curiosities dedicated to living stylishly, digging in the garden, enjoying good food, and being inspired in the everyday ♥

Barefoot Contessa's Filet Mignon

Barefoot Contessa's Filet Mignon

One of my “blue moon” indulgences when dining out is ordering a filet mignon. I rarely do this anymore since I learned how to master it at home (for half the cost!) thanks to the Barefoot Contessa. I’ll make these for us for a special occasion; most recently that was our Valentine’s Day dinner. The keys to perfecting the preparation are a well-seasoned cast iron skillet, meat thermometer, good butter and better ventilation.

Barefoot Contessa’s Filet Mignon

Ingredients

  • 2 10-ounce filet mignon steaks

  • 2 tablespoons vegetable oil

  • Sea salt

  • Fresh cracked pepper

  • 2 tablespoons unsalted butter (I like Kerry Gold)

Recipe

  1. Preheat oven to 400°F.

  2. Heat your cast iron skillet over the highest flame possible for about 5 minutes. Meanwhile, coat the filets with vegetable oil, followed by a generous sprinkling of sea salt and cracked pepper all over.

  3. Sear the steaks on each side, for 2 minutes per side for a total of 8 minutes. Once seared, top each filet with a tablespoon of butter and transfer the skillet to the oven. Cook until the internal temperature reaches 120°F for rare, and 125°F for medium-rare.

  4. When the internal temperature has reached the desired level, transfer the filets to a serving platter and cover tightly with aluminum foil for 10 minutes to allow the meat to rest. Allowing for a period of rest will allow for the filets to be juicier and cooked to perfection.

Coated in oil

Coated in oil

Starting to sear

Starting to sear

Beautiful Maillard reaction

Beautiful Maillard reaction

Don’t forget the sides

Don’t forget the sides

Top with butter

Top with butter

Check for ‘doneness’

Check for ‘doneness’

Allow to rest

Allow to rest

Décor Board: Living Room

Décor Board: Living Room

Quail Eggs

Quail Eggs