HER MAJESTY’S FILET MIGNON

  • Prep Time
    10 MINUTES
  • Cook Time
    3 MINUTES PER SIDE
  • Serving
    1
  • View
    255

There’s nothing better than a perfectly cooked filet.  After spaghetti dinners, this is my second favorite go-to comfort meal.  A small prime filet cooked to medium rare/rare accompanied by something green and something starchy is a dinner fit for a queen.  And the method couldn’t be easier.  Just coat the beef in salt and pepper and pan fry it!  As much as I love grilled meat, this small filet lives up to its full potential with a quick sear in olive oil and butter.  And, yes, you could do this for two people or more… but WHY WOULD YOU? Enjoy your alone time every once and a while.  Watch what you want to on t.v., listen to Joss Stone as LOUD as you want, and invite the dogs inside. This Saturday night, I made a Bearnaise sauce, oven roasted some skinny asparagus and heated up one of Langenstein’s stuffed baked potatoes.  I pulled a bottle of Chateau Montelena off the grocery store shelf because I know I’ll always like it, no surprises. Then I screened ELVIS (2022) and ARTHUR (1981) and laughed out loud when Dudley Moore’s Arthur said: “Isn’t this fun? Isn’t fun the best thing to have? Don’t you wish you were me? I know I do.” Because that’s the way I was feeling when I sat down to enjoy this meal and my evening and my house and dogs and life in general. Not every day is perfect but life sure is fun.  The pictures below are of my mom and two of my sweet dogs. Guess which picture is a little touched up!  By the way, the asparagus spears were roasted at 350 degrees with olive oil, salt and a good sprinkle of grated parmesan cheese until tender but still slightly crunchy, and they were delicious!  And there’s a recipe for Bearnaise sauce on this site, too.  Treat yourself like royalty because if you don’t, no one else will.

Ingredients

Small Filet Mignon

    Directions

    Buy the best piece of beef you can find. Langenstein's in Metairie has wonderful prime filets and you can get a small one (as small as three ounces which is perfect for me).

    Step 1

    Pat the filet dry. Coat liberally with kosher salt and cracked black pepper and let the filet sit at room temperature for about 20 minutes.

    Step 2

    Heat a heavy cast iron or copper skillet over medium high to high heat. Swirl in some olive oil, then a pat of butter. The butter will sizzle so watch out!

    Step 3

    Put the filet int he skillet. Leave it alone! Force yourself not to turn it over for a few minutes. For a medium rare filet, I cooked the beef for about 3 minutes on one side, then turned it over and cooked it about two or three minutes on the other side.

    Step 4

    Put the filet on a warm plate and cover it with foil. Let it rest at least 5 minutes.

    Step 5

    Serve with roasted asparagus and a stuffed baked potato.

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