The Best Filet of Beef Recipe You’ll Ever Make – BigMeatSunday

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  1. Just discovered this channel and I am super glad I did! You are a great host and as a fellow meat enthusiast I really enjoy your methods! Little late on a lot of your videos as far as when you made them, but thank you 🙂

  2. Wanted a quick brush up before I cooked some beautiful filets. I brushed a slight amount of canola oil on the cast iron and made sure to swirl around the cast iron pan because mine has some hotspots in the back. This ensured they were all cooked similarly. It was about 2-3 minutes top/bottom (4-6 total), and 1 minute on every side (4 minutes). So it was on the cast iron for about 8 minutes. Then it went in the oven at 350 for about 8 minutes for mid rare on the cusp of medium (checked with a thermometer to see when the meet was 125; remember it raises about 10 degrees when it sits so subtract that from your desired doneness temp). One thing I would have done, that he did not mention, was to flip it half way when it was in the oven. The top of the steaks were slightly more done than the bottom; not sure if convection would help.

  3. Beautiful. Thanks for cutting into it. Your method works. The concepts you presented are good. Room temp, season, sear, oven finish (350? Maybe 400 would be better), rest. I would have liked to have seen you drizzle drippings from the skillet over them first. Thyme, rosemary, garlic, shallots and butter. Liked it. Good work.

  4. Yup, being from a butcher's family and having worked at the best steak house in Atlanta, I gotta say something here. You're on the right track but this needs some definition.
    The pan… The pan used here is too tall. Use a shorter sided pan for more even, quicker heat in the oven. And get it screaming hot for the sear. A couple drops of water should skate around on the pan before disappearing into the either.
    The steak… You're right about bringing it to room temperature before cooking BUT…
    First, apply a light coat of vegitable oil on the steak, not the pan, before seasoning. This will help with the release of the meat and give a more even sear, no spinning required. Second, as stated below, you need to hit the sides for 45-50 seconds, each, to give the sides of the steak a little "love" (read nice color) and sear/seal them slightly OR the juices will escape as it rests.
    20 or so seconds (thickness of cut makes the difference with time adjustments) after flipping your steak, presuming your oven is correct (check it sometime) and set to 350 then give them 5, count 'em, 5 minutes in the oven then yank and give a 5 minute rest. This yields a medium rare steak (red not medium, which, is juicy pink with no red) and you're good to go. Add 30-45 seconds to oven and rest for a medium done (or thicker sliced steak to med. rare).
    If you want to test doneness and don't have a meat thermo., or don't want to "violate" the sanctity of a well seared steak, touch your cheek. When you "poke" your steak, which you see chefs do but don't know what they are really doing, that feels the same as rare- med. rare, the side of your nose for med. rare and tip of your nose for medium. Don't laugh, it works!
    If you cook it past that, throw it out and enjoy a nice chicken breast because you've ruined a very fine filet mignon which is what I hope he got for 30 bucks a pound. (He must be in New york). Only the very tail cut of the tenderloin is "mignon" so there is only one per tenderloin. The other tenderloin cuts are just filets.
    *Pro tip…**
    Place your steaks on a wire cooling rack (for air flow) and put them in the fridge over night, up to 24 hours. Even longer, esp. for thick cuts, is better. This is what is meant by "dry aging."
    This desicates the outside of the steak, concentrating flavor and allowing for a better sear as there is less moisture than straight out of the package. All cuts to be grilled or pan seared, not just filets, benifiit from this step although it is personal preference. Some like wet aged which is when it comes out of a cryo-pack and all the juices are in there with it.
    After time you will notice a slight shrinking and darkening of the outside of the meat, which is what you want.
    Enjoy!!!

  5. I bought some filets yesterday and little yellow potatoes. This video was perfect to show me how to make them….beautiful kitchen, good quality meat and cast iron skillet….video was well done with good sound quality, too. People, this is how you make a cooking video.

  6. Yum. But that's definitely not Rare. I don't know whether Americans grade it differently, but that's definitely Medium in Australia.
    Still, looks great, just how I like it!

  7. Great video, just one suggestion.
    The salting of steaks in advance, sure, allows the flavor to penetrate the meat more. However, it releases too much moisture from the meat and the surface will be very wet, even without the paper towels. Instead of pan-searing, the filet almost poaches on the pan. I recommend sitting the meat out, and then instantly, right before you cook it, season that steak with salt and pepper.

  8. Great videos! When seasoning I'd recommend mixing your ingredients and raining the seasoning on the meat from a on high (say 12 inches or so above). The result will be a uch more even coating.

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