A piece of meat that is salted for a prolonged period of time will shrink less and expel less moisture as it cooks. Less moisture expelled means less moisture to evaporate, which means more efficient browning.
Since a thick roast can't really be seasoned internally until it's sliced and served, I like to salt my meat quite heavily around the edges. Resting the meat after salting offers its own obvious advantage: partial dehydration of the exterior. As I talked about in this piece on dry-aging or not, as the case may be , a steak that's been left to sit uncovered for a night or two on a rack in the fridge will develop a nice dry pellicle that will brown very fast.
Combining the salting step with an overnight rest led to a roast that was extremely dry on the exterior after its initial slow roast:. For the record, this is one of the few advantages that the oven-based reverse-sear method has over bag-and-water-based sous vide methods.
While sous vide cooking allows for more precise temperature control, it also leaves the exterior of the meat very wet. This can make it harder to sear, which in turn can end up giving you more of an overcooked gray band than you'd like. Once the whole tenderloin had been slow-cooked, I decided to try to bring some of the flavor and richness of the pan-seared version to the oven-roasted version, figuring that some browned butter might also help it brown faster while providing a lubricating and insulating layer of fat on the exterior.
To do it, I started by browning butter in a skillet, then added some sliced shallots and thyme. Next, I dumped that browned butter and the aromatics over my tenderloin, using a spoon to make sure every surface was coated, and pushing the shallots to the side so that the top of the meat was exposed.
Finally, I parked the tenderloin under a preheated broiler. Because of the moisture-free surface and the already-hot browned butter, the roast started sizzling and crackling under the heat of the broiler almost immediately. Those sizzling sounds are good news. A couple minutes and a few turns with the tongs later, and this beauty emerged from the oven:. Would you look at that crust? Normally, I'd let a roast of this size rest for about 15 minutes in order to prevent it from leaking too many juices , but with slow-cooked meat, you really don't need to rest more than a couple of minutes before slicing and serving.
Ready for the moment of truth? I find myself holding my breath every single time I cut into a steak or a roast, even when my thermometer tells me that all is going to be well. It worked! Nicely browned crust, an ultra-tender center, and perfectly pink meat from edge to edge.
You couldn't really ask for much more in a tenderloin. Okay, I suppose you could ask for a sprinkle of really nice, coarse sea salt and some minced chives.
And perhaps a nice steak knife would be fitting. And if you really want to deck it out, some horseradish cream sauce , but we don't want to get too greedy, now do we? Or maybe we do. Actively scan device characteristics for identification.
Use precise geolocation data. The only filet mignon recipe you will ever need. Never grill steak again—the fail-proof method to cooking the perfect filet mignon. Cooking steaks at high temps in a skillet tends to get smokey. Keywords: filet mignon, steak, tenderloin steak. My name is Shawn, author behind Kitchen Swagger. Learn more. Just tried the pan-seared filet mignon recipe. Ultimately, these were the best steaks my boyfriend and I every had!
We used real butter, and it smoked so badly that the house was filled and the smoke alarm went off. I have learned that butter smokes way too much to use in a skillet that is this hot.
I will use an oil that has a higher smoke point, next time. But mostly, thank you!! This was so delicious I must leave a comment! Thanks for this — kitchen still smells of smoke, but two happy people are sated and happily wandering off to bed after a delicious dinner.
Easy and fast, and no one had to drag on the parka and stand out at the grill on a cold October night in Maine! I will never use another filet recipe again! Your directions were point on. Now, back to yummy. Your email address will not be published.
Delish Shop. United States. Type keyword s to search. Today's Top Stories. What kind of skillet should I use? How do I get a good sear? Do I use oil or butter? Why do I need to bake it? What temperature am I looking for? That depends on what you like. Please, let it rest. What should I serve filet mignon with? Made it? Let us know how it went in the comment section below!
Advertisement - Continue Reading Below. Yields: 4 servings. I live in Omaha, Nebraska; I only buy prime fillets. Beyond a shadow of a doubt this replaced my grill! Simple and easy and inexpensive if you need a cast iron skillet. My only recommendation is to buy one with a grid in it. I refer to All Recipes frequently especially in the pandemic.
It would be better if people would review this recipe the way it was written. And there you have it! Salt, pepper, butter, olive oil! I can't believe a serious food magazine giant would publish such a??? Pan-searing tends to toughen the meat. You are better of pan searing in a very hot cast iron skillet with butter for 2 minutes on each side.
Put the skillet in a degree oven for minutes for medium-rare. Make sure you allow the steaks to rest for 5 min. Do this and you'll never do it another way again.
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