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
2 10-ounce filet mignon steaks
2 tablespoons vegetable oil
Fresh cracked pepper
2 tablespoons unsalted butter (I like Kerry Gold)
Preheat oven to 400°F.
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.
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.
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.