How does Bobby Flay cook a filet mignon?

For the filet mignon: Heat a few tablespoons of oil in a 12-inch cast iron pan until it begins to shimmer. Put the steaks in the pan, rub-side down and cook until a crust forms, about 3 minutes. Turn the steaks over, lower heat a bit and continue cooking until medium-rare doneness, about 4 minutes longer.

What is poor mans filet mignon?

Last night we had an interesting cut of beef. The proper name is 'Tares Major'. It is a cut from the Chuck section right below the front leg . It was just as tender as a filet with a whole lot of beef flavor and at a fraction of the cost of the filet.

How do top chefs cook filet mignon?

for Filet Mignon Sear on high heat for 2 minutes on one side, then turn and move to indirect heat. Turn them 1 minute before the halfway point of the cooking time . For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness chart below.

Why do chefs hate filet mignon?

Why the scorn? Because filet is super lean, it lacks the necessary intramuscular fat that imbues a truly delectable steak with its signature rich flavor . Without that gorgeous (and flavorful!) marbling, filet can become dry if it's cooked past medium, and it also needs a little help to achieve a distinctive flavor.

Why don t Jews eat filet mignon?

Technically, filet mignon is as kosher as any other cut of meat. The problem with filet mignon and other cuts from the rear is that they are located near the sciatic nerve and fatty deposits known in Hebrew as chelev, which are Biblically forbidden .

What is the best way to tenderize filet mignon?

Place the meat on the bed and completely cover it with kosher or coarse sea salt . You can rub it in or just let it sit for approximately **15 minutes (or up to 45 minutes for thicker cuts). The salt breaks down the muscle fibers and connective tissue to maximize the tenderness and texture of the steak.

Is it better to grill or pan fry filet mignon?

The best way to cook Filet Mignon is on the grill, but pan-seared Filet Mignon is also excellent . You can also broil Filet Mignon in the oven for an exceptional flavor. No matter which method or Filet Mignon recipe you choose, our cooking instructions and video will help you cook the tender and juicy steak you crave.

Should I cook filet mignon in butter or oil?

I like to use a combination of oil and butter for cooking the steak. Make sure you use a high-smoke point oil. I like to use Avocado Oil, Grapeseed Oil, or Olive Oil. Extra virgin olive oil does not have that high of a smoke point so I do not suggest using it.

How do you cook a steak like Bobby Flay?

Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).

Is it better to broil or bake filet mignon?

Broiling steak gives it a quick sear that baking does not . However, if cooking past medium-rare, broiling could crisp the outside of filet mignon too much while not cooking the inside enough.

Filet Mignon with Marsala Caramelized Onions

50 minutes minutes

5 from 1 vote

This post may contain affiliate links. Read our disclosure policy.

This recipe for Filet Mignon with Marsala Caramelized Onions is the best dinner I’ve eaten in a long time!

Now that my son is a big-time teenager, he’s involved in high school activities most weekend nights. This leaves plenty of time for my husband and I to have “date night!” We very rarely go out to dinner. I don’t like spending the money to take a chance that what I’m eating out is going to be as good or better than what I can prepare at home. This is one of those dinner recipes that was made at home and better-than-restaurant-quality!

This recipe all begins with the onions. They’re slow cooked to caramelize them in the end. Then they’re doused with Holland House Marsala Cooking Wine to give them a burst of delicious flavor the is going to go perfectly with your tender piece of filet.

After the marsala cooking wine has reduced down and absorbed completely into the onions, a sprinkle of fresh thyme finishes them off. Give the onions a taste at this point and you will see how absolutely wonderful they are!

Recipe Details

Prep Time: 40 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 30 minutes mins

Ingredients

1 tablespoon olive oil
2 medium onions, sliced thinly
1 teaspoons kosher salt
½ cup marsala cooking wine
2 teaspoons fresh thyme
2 medium sized filet mignon
kosher salt
1 tablespoon olive oil
1 medium garlic clove, peeled and sliced in half
freshly ground black pepper
1 tablespoon butter
thyme leaves, for serving

Instructions

Prepare the caramelized onions:Heat the oil in a large skillet over medium heat. Add the onions and sprinkle with salt. Cook the onions over medium to medium high heat for 30to 40minutes, stirring often. The onions will begin to brown, soften and reduce down. Once they are looking nicely browned and softened (about 30 minutes in), add the marsala. Turn heat to medium high and continue to cook and stir until the wine cooks into the onions and evaporates. Remove the onions from heat and sprinkle in the fresh thyme. Set aside.
While the onions are cooking, prepare the filets. Pat the filets dry with a paper towel, sprinkle both sides with salt and let sit on a plate at room temperature.
Heat the oil in a large skillet at medium high heat. Pat the filets dry with a paper towel one more time, rub with garlic and sprinkle with pepper. Add the filets to the hot pan. Cook until browned, about 5 minutes on each side. Check with a meat thermometer for desired doneness: 120° for rare, 130° for medium rare. Top each filet with ½ tablespoon butter and let it melt on top.
Divide the onions between two plates. Place a cooked filet on top of each pile of onions. Sprinkle with additional thyme and serve.

Nutrition

Serving: 1serving, Calories: 785kcal, Carbohydrates: 20g, Protein: 32g, Fat: 57g, Saturated Fat: 21g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 27g, Trans Fat: 0.2g, Cholesterol: 134mg, Sodium: 1592mg, Potassium: 757mg, Fiber: 2g, Sugar: 9g, Vitamin A: 274IU, Vitamin C: 12mg, Calcium: 57mg, Iron: 5mg

Here are a few more filet mignon recipes you might enjoy:

Filet Mignon with Red Wine Sauce by Simply Recipes
Filet Mignon Caprese Sliders by RecipeGirl
Easy Balsamic- Glazed Filet Mignon by The Comfort of Cooking

Disclosure: This recipe was created in partnership with Holland House Cooking Wines. I only write about products that I already use in my kitchen- and this is one of them! RecipeGirl.commaintains full editorial control of the content published on this site. As always, all thoughts, opinions, and enthusiasm for productsare entirely myown.

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Filet Mignon with Marsala Caramelized Onions - Recipe Girl (2024)