Stay Classy Meats Filet Mignon Steaks – All Natural and Grass Fed
Pan-Seared Filet Mignon with Mediterranean Rub with Garlic and Thyme Butter Baste Recipe
Light Mediterranean Rub
Use flaked sea salt, ground cumin, dried fennel and dried garlic to pat onto both sides of the filet to create seasoning that will lock in the juices.
For the filets
Temperatures for steak
Rare: 120° F to 125° F
Medium rare: 125° F to 130° F
Medium: 135° F to 140° F
Medium well: 145° F to 150° F
Well done: 160° F and above
What’s up dudes and dudettes. I'm back in my fantasy kitchen that doesn't exist because it ain't mine, but what I do have is filet mignon.
We know where this comes from. We know what it does for you. This will be what you want to cook for your date.
Don't be afraid of the oil. What do I do, oh it is hot? Man up and use your hand and oh, my God.
I can't belive I did that. 14-day dry age Filet Migon. You are getting this piece of meat at its pinnacle peak of perfection – that was like three “P’s”, holy s*&^ I just thought of that. The best part about this piece of meat is that the people that butcher this animal treat it with so much respect that they dry age it for you. This will be what you want to cook for your date or your wife. I don't know, you do what you do.
I show you a way, but it's really your way that is going to be the best presentation of this meat. Again, like most steaks, we're going to keep it short, sweet and to the point. Salt, and I'm going to use a little bit of a light Mediterranean style rub. That's just my preference with a little bit of fennel, some ground cumin and then some garlic. I think it come out with a really nice sear.
Remember, guys, you have this much area between the salt and the seasoning to get to to really lock in flavor. So when we pan sear this, all this flavor is going to lock in and we're still going to have a really great tasting filet mignon. Filet Mignon, 14-day dry aged – let’s cook it.
Don't be afraid of the oil. Some of you guys may be wondering why this color on the meat is what it is because it's not red. Well, my friends, that because this has been dry aged, naturally, most people assimilate red meat being the highest quality. Well, that's not the case with this. This was done in an old fashioned way where we naturally dry hang it. And seasonality and freshness of this is at a critical point, moving around the pan, making sure that there's all points of contact on it will help ensure that the entire steak is getting cooked.
You've got to own it, man up and use your hands.
So what we're looking to do here is roughly be about two minutes on medium high heat. We’ll flip it and we'll do the same thing with butter baste it and we'll pull it off, let it rest. And this is the perfect medium rare. Remember, I'm showing you a way, not the way you have to be your own person and actually gauge this on your own. What do I do when this is hot? I cook it. Oh my gosh, this beef filet mignon is the best we can get. It's been eating all natural cereals and grains.
It's a little bit thyme, little bit of garlic, little bit of butter. What's cool about these filets is that they are small batch. Which means literally it comes in a small batch, but yet you guys all just received it in your box. The nutritional value on all of this means that you can actually sustain a healthy living.
We know where this comes from. We know what it does for you. You have a restaurant in your home. Finishing touches, a little bit of course sea salt, and your plate.
There you have it.
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