clossonsunshine
New member
What is a good recipe to cook a steak in the oven..?
What is a good recipe/ seasoning to cook a good filet mignon steak?
- Thread starter clossonsunshine
- Start date
Gods Child
New member
Title: Steak a la Stone
Categories: Beef,
4 lb Filet mignon, cut 1/2″ thick
4 lg Onions, sliced, cut strips
1 c Butter, melted
16 oz Pimento, cut in strips
Salt and pepper
Toast points
Place meat on cold rack of broiler pan. Broil 3 inches
from heat to desired doneness, turning once. Allow 14
to 16 minutes total time for rare; 18 to 20 minutes
for medium. Meanwhile, in a large skillet saute onion
in butter till tender; add pimiento and salt and
pepper to taste. Cook and stir mixture for 2 to 3
minutes. Cut broiled steak in thin slices; add to
sauce. Serve immediately with toast points.
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FILET MIGNON
COOKING INSTRUCTIONS
1. [1] Preheat oven to 450º.
2. Assemble all ingredients and equipment. If you are making more than one kit at a time, consolidate all like ingredients before you start.
3. Beef: Salt meat [A]. Press pepper [D] into the meat. Heat one Tablespoon of the oil in the sauté pan over high heat. When wisps of smoke appear, place filets in the pan and sear for 3 minutes. Turn and sear the other side for 3 minutes. Place the pan in the oven. Bake until done per the chart:
Rare - 4-6 minutes
Medium - 6-8
Well - 8-10
Remove the meat from the oven. CAUTION - the pan handle will be very hot, so make sure to use a pot holder or towel on the handle. Keep the towel wrapped around the handle as a reminder. Take meat out of the pan temporarily, setting on a plate. Discard the oil in the pan, but do not scrape or wash the pan. Place the pan over medium heat and add ¼ cup water. Scrape the pan with a wooden spoon to deglaze (clean the dried meat juices from the pan). Add the port sauce [E] and simmer for 3 minutes.
4. Mashed Potatoes: Heat mashed potatoes in a saucepan over low heat, stirring occasionally to avoid scorching. It will take 5-7 minutes to heat through. When hot, stir in onions [F], and heat for another minute or two.
5. Spinach: Bring 1/4 cup water to boil in the medium saucepan over high heat. Reduce the heat to medium. Salt to taste. Add the spinach [C] and cover immediately. Cook 2 minutes and drain, pressing water from the spinach with a spoon. Add butter if desired.
6. Plating the meal: Place mashed potatoes to the left of the center of the plate. Place the meat on the potatoes. Place the spinach at 3 o'clock. Spoon the sauce over the meat and potatoes.
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How do I cook filet mignon medium rare? How can I do it with a regular oven?"
I start with a whole, untrimmed tenderloin about 7 to 8 pounds. Preheat the oven to 450 degrees. Remove excess fat from the meat. Make a paste of olive oil, 1 tablespoon Dijon style mustard, 1 tablespoon minced garlic and 2 tablespoons chopped fresh herbs like parsley or thyme. Use your hands to smooth the paste all over the tenderloin. Season generously with salt and pepper. Place the tenderloin on a rack in a roasting pan. Place the pan into the preheated oven and immediately reduce the temperature to 350 degrees. Roast for 1 hour. The tenderloin will be rare in the center and more well done on the ends. You can guarantee success by inserting a meat thermometer into the thickest part of the tenderloin. Check the temperature and remove the roast when the thermometer reaches 140 degrees for rare. Let the tenderloin sit for 15 to 20 minutes before carving - and remember that the roast will continue to cook while it is resting.
The cooking time will decrease if you roast a half of the tenderloin at a time - and if you choose to purchase a trimmed tenderloin, which contains almost no fat and is usually 3 to 4 pounds in weight.
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Categories: Beef,
4 lb Filet mignon, cut 1/2″ thick
4 lg Onions, sliced, cut strips
1 c Butter, melted
16 oz Pimento, cut in strips
Salt and pepper
Toast points
Place meat on cold rack of broiler pan. Broil 3 inches
from heat to desired doneness, turning once. Allow 14
to 16 minutes total time for rare; 18 to 20 minutes
for medium. Meanwhile, in a large skillet saute onion
in butter till tender; add pimiento and salt and
pepper to taste. Cook and stir mixture for 2 to 3
minutes. Cut broiled steak in thin slices; add to
sauce. Serve immediately with toast points.
000000000000000000000000000000000000000000000000000
FILET MIGNON
COOKING INSTRUCTIONS
1. [1] Preheat oven to 450º.
2. Assemble all ingredients and equipment. If you are making more than one kit at a time, consolidate all like ingredients before you start.
3. Beef: Salt meat [A]. Press pepper [D] into the meat. Heat one Tablespoon of the oil in the sauté pan over high heat. When wisps of smoke appear, place filets in the pan and sear for 3 minutes. Turn and sear the other side for 3 minutes. Place the pan in the oven. Bake until done per the chart:
Rare - 4-6 minutes
Medium - 6-8
Well - 8-10
Remove the meat from the oven. CAUTION - the pan handle will be very hot, so make sure to use a pot holder or towel on the handle. Keep the towel wrapped around the handle as a reminder. Take meat out of the pan temporarily, setting on a plate. Discard the oil in the pan, but do not scrape or wash the pan. Place the pan over medium heat and add ¼ cup water. Scrape the pan with a wooden spoon to deglaze (clean the dried meat juices from the pan). Add the port sauce [E] and simmer for 3 minutes.
4. Mashed Potatoes: Heat mashed potatoes in a saucepan over low heat, stirring occasionally to avoid scorching. It will take 5-7 minutes to heat through. When hot, stir in onions [F], and heat for another minute or two.
5. Spinach: Bring 1/4 cup water to boil in the medium saucepan over high heat. Reduce the heat to medium. Salt to taste. Add the spinach [C] and cover immediately. Cook 2 minutes and drain, pressing water from the spinach with a spoon. Add butter if desired.
6. Plating the meal: Place mashed potatoes to the left of the center of the plate. Place the meat on the potatoes. Place the spinach at 3 o'clock. Spoon the sauce over the meat and potatoes.
00000000000000000000000000000000000000000000000000
How do I cook filet mignon medium rare? How can I do it with a regular oven?"
I start with a whole, untrimmed tenderloin about 7 to 8 pounds. Preheat the oven to 450 degrees. Remove excess fat from the meat. Make a paste of olive oil, 1 tablespoon Dijon style mustard, 1 tablespoon minced garlic and 2 tablespoons chopped fresh herbs like parsley or thyme. Use your hands to smooth the paste all over the tenderloin. Season generously with salt and pepper. Place the tenderloin on a rack in a roasting pan. Place the pan into the preheated oven and immediately reduce the temperature to 350 degrees. Roast for 1 hour. The tenderloin will be rare in the center and more well done on the ends. You can guarantee success by inserting a meat thermometer into the thickest part of the tenderloin. Check the temperature and remove the roast when the thermometer reaches 140 degrees for rare. Let the tenderloin sit for 15 to 20 minutes before carving - and remember that the roast will continue to cook while it is resting.
The cooking time will decrease if you roast a half of the tenderloin at a time - and if you choose to purchase a trimmed tenderloin, which contains almost no fat and is usually 3 to 4 pounds in weight.
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dietsnapple06
New member
fillet Mignon's are the best cut of steak you dont want to kill it. I would season with only salt and pepper. Sear it in butter on both sides over a high flame, put in a preheated oven (time depends on if you like it rare or well, 6 mins for med-rare for a single serving). Importantly, let it rest five minutes before you eat it.
dietsnap is right...filet mignon is the best cut of steak. A local restaurant serves theirs with a dipping cup of beef au jus. The light salty sauce/juice is the perfect touch for the steak....my mouth waters just thinking of it 
I believe you can get packets of it in the seasoning aisle.
I believe you can get packets of it in the seasoning aisle.