Perfect filet? | Rock Candy

Perfect filet?



I'm about to shove off for Michigan for Christmas, where I will be greeted by "real winter" (according to my husband) and temperatures that I am just too wussy to handle.

In case I don't make it back unfrozen, I'm leaving you with a parting gift of what, in my opinion, is the perfect way to cook a filet mignon. The first time I tried cooking the filet I used a spice rub that was much, much too spicy for me, but even still I couldn't stop eating because the texture of the filet itself was so amazing. The second time I cooked a filet with this method I used a lot less seasoning, and it was still just as delicious. The outsite is wonderfully charred and the inside is melt-in-your-mouth buttery.

Necessary equipment: cast iron grill pan. There really is no substitution when you want to get the same texture and level of flavor. If you don't have one, I guess you can try it with a different kind of pan, but it just won't be the same.


Preheat oven to 400 F. Heat cast iron grill pan over medium heat until hot, then lightly oil. Grill steaks, turning once, 10 minutes or until grill marks form (NOTE: 5 minutes per side), then transfer to a shallow baking pan and roast in 6-10 minutes (NOTE: I roasted mine for 8 because I like a rarer steak; the second time I cooked the filets I baked the empty cast iron pan in an oven before adding the steaks, and I cooked the steaks for only 6.5 minutes in the oven). Remove steaks from overn and let stand, loosely covered with foil, 5 minutes.

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