Filet mignon is the French term for the central, delicate part of the beef tenderloin, which delights with its taste and aroma. This dish, often associated with elegant restaurants, can be prepared just as deliciously in the comfort of your own home. Discover with us the secrets of preparing filet mignon like the best chefs!
Ingredients
- Beef tenderloin steak – 400 g
- Olive oil – 4 tablespoons
- Sea salt – 1 teaspoon
- Black pepper – 0.5 teaspoon
Additionally:
- Butter – 3 tablespoons
- Fresh rosemary – 4 sprigs
- Fresh thyme – 3 sprigs
Preparation
Step 1: Prepare the Meat Remove the meat from the refrigerator and packaging and let it rest for 30-40 minutes. During this time, it should come to room temperature. If you see any membranes and veins, trim them before moving on to frying.
Step 2: Season the Meat Carefully rub the ready pieces of tenderloin with olive oil, then season with salt and pepper. Repeat the process on both sides of the meat. Leave the meat for at least 15 minutes to allow the ingredients to penetrate the meat.
Step 3: Fry the Steaks Heat the pan to a high temperature, then place the steaks on it. Fry without touching the meat for 3-4 minutes on each side (this will result in a medium-rare steak). Also, sear the meat on the sides to seal all the pores.
Step 4: Baste the Steaks Cut or tear the herbs into smaller pieces. Reduce the stove temperature, then add butter and herbs to the pan. Tilt the pan slightly to the side to collect more on a spoon. Pour the melted butter with herbs over the steaks vigorously, allowing the butter to flow over the entire surface. This process of pouring fat over the meat during frying is called basting. It should last about 2 minutes.
Step 5: Set Aside the Steaks to Rest Place the fried steaks on a plate and let them rest for a while (about 4 minutes) to allow the juices to run off.
Step 6: Serve the Steaks Transfer the steaks from the plate to the serving plates with your chosen side dishes.
