A filet mignon is the perfect meal for any holiday, or any day! Meat Managers Bob DeWitt and Fred Brill take us through the preparation and cooking of this versatile, and delicious, cut of beef.
Follow Fred’s Recipe:
- Preheat oven to 475°.
- Put oil in a pan over medium-high heat. If you don’t have a pan large enough for the whole filet, cutting it in half will not affect the meat or the cooking time.
- Rub filet with salt, pepper and fresh herbs of choice.
- In the hot pan, sear the filet on all sides.
- Place filet in the hot oven and cook 15-20 minutes until desired temperature is reached on a meat thermometer. Rare is 130°, Medium is 140° and Well is 150°.
- Let rest before slicing.