Filet Mignon Recipe
January 14th, 2010 | 
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Filet mignon is always a treat. This delicious cut of beef is so tender, you can often cut filet with a fork. Syndicated columnist Rita Heikenfeld shows you how to cook a pan roasted filet mignon with her filet recipe.
Start the filet mignon in a skillet to sear in the flavor and then move it to the oven for about 5 minutes. This is one of our favorite ways to cook a filet that comes out perfectly every time.
Pair this filet mignon with an appetizer of shrimp cocktail and you’ve got a wonderful romantic meal.
Duration : 0:5:42
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You’re not supposed …
You’re not supposed to salt a filet before you cook it. Adding salt brings the moisture to the top and makes the filet more dry.
this video is semi …
this video is semi informational.
then dont buy it …
then dont buy it nor watch the video.
You can get a …
You can get a decent cut of filet mignon for the same price as a fast food meal.
well too much oil
well too much oil
Filet mignon avg …
Filet mignon avg 5lbs cut to order $5.99 lb at Lansdale meats, Lansdale Pa.
It’s a special …
It’s a special occasion thing.
Poor people can not …
Poor people can not afford Filet mignon
shouldn’t scrape a …
shouldn’t scrape a non-stick pan with fork, Teflon will scratch and teflon will get into food and then we have a toxic pan.
You shouldn’t turn …
You shouldn’t turn filet mignon with a fork, it releases all the juices.
They are very …
They are very mechanical cooks. I thought the same thing, and the timer. For God sake you should know how long 3, 5 or 7 minutes is without a timer. If it was 30 minutes then I can understand…
You can’t get …
You can’t get salmonella off of beef…e.e
I would have rather …
I would have rather coat the meat with the oil like she did…. but instead of frying it on stainless + oil…. do it on a non stick butter
the country is …
the country is obsessed trying not to undercook meat… to the point where the majority of people here eat steaks medium to well done.
Unfortunately there …
Unfortunately there is no real way of frying healthily with oils although metalqueen mentioned Peanut oil, worth looking into.
Of course if you dont use it the flavour is never as good, ive heard of people frying with lemon juice and vinegar and the like but that dosnt sound so appetising does it!?
I think the only thing really is to use an oil spray that way we use the smallest amount possible.
Personally I like to grill my stakes and season with some good oil after the cooking process
Whats the best/ …
Whats the best/healthiest to use in this scenario? Which kind of oil or butter?
1 they were not …
1 they were not frying
2 butter shouldn’t really ever be used for satueing by itself
3 you cant sear something on low heat
really the only thing you got right was that butter and oil should be combined… however you should sear with oil and then baste with whole butter
and one more thing if you only use butter for sauteing it will burn
yeah, that’s …
yeah, that’s definately true
I agree. Aside form …
I agree. Aside form peanut oil, I cant tell the differance between virgin olive, olive, canola, and vegetable oil when you cook with it.
GreaT recipe but …
GreaT recipe but seriously….It ticks me off when cooks/chefs say “I use virgin olive oil its good for you”.
It is good for you…. until you fry it!!!! Then there is a chemical reaction which actual turns it into saturated fats. Bottom line FRYING WITH OIL IS BAD FOR YOU! theres no way around it. Dont mean to be a ’sour puss’ but cooka/chefs should have this basic knowledge.
Beucose it’ll make …
Beucose it’ll make small holes into the meat, let all the juices out.
tho.. depends on how hard you poke, but generally it lets it out, Use a tong
and regular butter …
and regular butter should be used for ALL types or searing for meat,fish etc.. Oil should only be used combined with butter to be able to handle higher heat, or sear stuff on low heat, as you say it breaks it down.
And every chef knows butter is superior to oil when it comes to frying
nice, but it’s NOT …
nice, but it’s NOT filet mignon – these steaks re made of middle part of tenderloin, fm is from the rear, thinner part
Why do so many …
Why do so many American cooking shows use a temperature measuring device? Thats really weird.
i’m dyin’ here… …
i’m dyin’ here… this looks DELICIOUS! …And it’s 2:00 a.m. where i’m at.