I am a total meat and potatoes girl, while my husband is a veggie and salad guy. As in he doesn’t like Steak and I LOVE steak. So I don’t usually make heavy meat based meals. On the SUPER rare occasions when we go out to eat I like to go places where I can get a good steak.
But it’s not always economical to get an amazing steak. SO I decided during my last pregnancy (I’m anemic when pregnant and eat a LOT of meat) to learn how to make a GREAT steak. I’ve tried EVERY recipe I’ve been able to find and this is the BEST one!
Perfect Filet Mignon Recipe
I have always loved steak, and during my last pregnancy I went out and tried every steak recipe I could. This is the best one.
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Servings: 1
Calories: 10kcal
Instructions
- Preheat the oven to 375.
- heat an oven safe pan (I prefer cast iron) on the stove top with oil.
- when it's nice and hot sprinkle some salt and pepper in the pan and add the filet.
- Don't move it, cook for 2 1/2 mins.
- Then, using tongs, flip the filet and cook for another 2 1/2 mins.
- Flip the filet again and put the whole pan in the oven.
- Bake for 4-10 mins depending on if you want it rare (4), medium rare (my choice- 5 mins), medium (6), medium well (8) and well (10). I use the finger test or you could use a thermometer
- I like to flip it once during the cook time.
- Once it's done pull it out, wrap it in foil and let it sit for 5 mins.
Nutrition
Calories: 10kcal | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 2mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!
I like to serve mine with baked potatoes and a homemade roll. If I’m serving my family as well? Then I add a salad!
With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen!
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Jesseca
I’m testing this out on Friday… Always looking for an easy way to cook a steak!
Ashlee
glad it turned out okay! Out of the fourpack I bought myself I have one filet left, going to eat it Monday…
Cris
To seal the sides, as it’s thick, use a creme bruleé torch. It’s easier than holding the met sideways. 🙂
Ashlee
I actually don’t bother with the sides, just the top and bottom, but this is good to know! Thanks so much!