From Chef Perry’s (upcoming) Home Chef Guidebook, “BACON!”, comes this delicious classic, with an over-the-top umami twist!
Sear your Filet Mignon in a cast-iron skillet just one time, and you’ll NEVER cook it on the grill again (and you know I love the grill), seriously. There are plenty of ways to cook a steak, but this is by far my favorite method.
In this guy’s opinions, the secret to a perfect Filet Mignon is to combine pan searing with an oven finish, yielding a slightly crusted surface with a juicy tender interior….it doesn’t get any better than that.
Pan-Seared Filet Mignon
2 10oz beef tenderloin fillets, thick
Coarse sea salt
4 strips of apple-wood smoked bacon, regular slice (raw)
2 tablespoons Grapeseed oil*
2 tablespoons sweet cream butter
salt and pepper to taste
*Grapeseed oil has a very high smoke point, which makes it great for searing.
Garlic Mushroom Cream Sauce
2 strips apple-wood bacon
8 oz white mushrooms, freshly sliced
1 stick butter
4 lg cloves of garlic, chopped
1 Tbs. coarse black pepper
2 cups heavy whipping cream
2 tablespoons chopped fresh parsley
Remove steaks from the fridge, and bring to room temp. about 30 minutes. IMPORTANT – You want meat to be as near the same temperature at its core as it is on the surface, for even cooking.
Saute mushrooms (or roast: see my recipe, here, from The Home Chef: Transforming the American Kitchen), bacon, black pepper, and shallots with 1/2 of the butter, over medium-low heat, until the mushrooms are well cooked, and any liquid has dissipated (15-20 minutes). Stir often. Remove from heat and set aside.
Preheat the oven to 400F.
Bring the skillet – I use the one I did the mushrooms in – to a very high heat with a little more butter and some oil, Wrap each fillet in a double strip of bacon, and secure with toothpicks.
Season meat generously with coarse sea salt, on both sides. Pepper, like any organic spice, will burn at high heat, leaving behind a scorched bitterness. When searing, or direct grilling, only salt should be used prior to cooking.
Place the fillets face down and sear undisturbed for 2 minutes. Flip the fillets and sear for an additional 2 minutes. This will give your beef a nice seared seared surface, and the bacon a crunchy edge.
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Meanwhile, in a small pan, or in the microwave, slowly warm the cream until just steaming.
Remove the steaks to a rack in a baking dish, and deglaze with skillet with 1 cup of hot water (to add a big bang of flavor use 1/2 water, and 1/2 Marsala wine.) Scrape the pan while deglazing, lower the heat and add the mushroom mixture, remaining butter, warmed cream, parsley, and sour cream. Stir until smooth and thickened.
Carefully transfer the baking dish (and steaks) into the oven. For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes (140°F to 145°F – pictured). Medium, 6-7 minutes. Keep in mind the size of your steak, and adjust time accordingly.
Remove fillets from the skillet and set in sauce, tented loosely in foil, and leave it alone for at least 5 minutes before slicing or serving whole.
Serve with mushroom sauce.
Note: I always add the sauce UNDER the steak. so I don’t lose that nice browned crunch of the surface. Your call.