Filet Mignon Recipe
Easy filet mignon recipe that has great taste. You will be surprised how easy it is to make a mouth water filet mignon steak. Remember when buying the steak, look for the filet mignon to be firm to the touch, have fine textures and the color to be a light red. Since fat is the number one flavoring agent in a steak be sure that your filet mignon has marbling as well. I know a lot of people like to salt their steaks before cooking but you shouldn’t because the salt brings the water and moisture out of the steak. Salt your filet mignon steak after cooking or just before serving so all of the juices stays within the steak. Rare Steak is 120 degress, Medium-Rare Steak is 125 degrees and Medium Steak is 130 degress.
- 2 – 5 oz Filet Mignon Steaks – 1 inch thick
- 1/2 c Cabernet Wine
- 2 tbsp Butter
- Olive Oil
- Filet Mignon is best to cook at room temperature.
- Place the olive oil into a heavy frying pan over medium-high heat, preheat pan.
- Cook the steaks within the pan, move them around to prevent sticking, cook for about 5 to 6 minutes per side.
- Remove the filet mignon steaks from the pan and loosely cover them with alumnin foil for an additional 5 to 10 minutes, the filet mignon steak will continue to cook, do not cut or else the juices will leave the steak.
- Add the wine to the pan and start scrapping any pieces of steak that stuck to the pan. This will mix the flavor of the wine and filet mignon together. Boil for a while, until it has reduced to about 1/3 of a cup.
- Salt your filet mignon steak and pour your Cabernet sauce on top!
