Filet mignon, the tender and lean cut of beef, is a culinary delight that can be cooked to perfection in the oven. Ina Garten, the Barefoot Contessa, is known for her elegant yet effortless recipes, and her oven-roasted filet mignon is no exception. In this article, we will explore the art of cooking filet mignon in the oven, using Ina Garten’s recipe as a guide.
Understanding Filet Mignon
Before we dive into the recipe, it’s essential to understand the characteristics of filet mignon. This cut of beef comes from the small end of the tenderloin and is known for its buttery texture and mild flavor. Filet mignon is a lean cut of meat, which means it has less marbling (fat) than other cuts of beef. This makes it prone to drying out if not cooked correctly.
Choosing the Right Filet Mignon
When selecting filet mignon, look for the following characteristics:
- A tender and fine texture
- A mild, slightly sweet flavor
- A lean cut with minimal marbling
- A thickness of about 1-1.5 inches (2.5-3.8 cm)
Ina Garten’s Oven-Roasted Filet Mignon Recipe
Ina Garten’s recipe for oven-roasted filet mignon is a masterclass in simplicity and flavor. This recipe serves 4-6 people and can be prepared in under an hour.
Ingredients
- 4-6 filet mignon steaks (6 ounces each)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat the oven to 400°F (200°C).
- Season the filet mignon steaks with salt, pepper, and paprika.
- Heat the olive oil in an oven-safe skillet over high heat. Sear the filet mignon steaks for 1-2 minutes per side, or until browned.
- Remove the skillet from the heat and add the butter, garlic, and thyme. Let it melt and infuse the meat with flavor.
- Transfer the skillet to the preheated oven and roast the filet mignon for 8-12 minutes, or until it reaches your desired level of doneness.
- Remove the skillet from the oven and let the filet mignon rest for 5 minutes before slicing and serving.
Cooking Filet Mignon to the Right Temperature
Cooking filet mignon to the right temperature is crucial to achieve the perfect level of doneness. The internal temperature of the meat should be:
- Rare: 120°F – 130°F (49°C – 54°C)
- Medium-rare: 130°F – 135°F (54°C – 57°C)
- Medium: 140°F – 145°F (60°C – 63°C)
- Medium-well: 150°F – 155°F (66°C – 68°C)
- Well-done: 160°F – 170°F (71°C – 77°C)
Using a Meat Thermometer
A meat thermometer is the most accurate way to check the internal temperature of the filet mignon. Insert the thermometer into the thickest part of the meat, avoiding any fat or bone.
Tips and Variations
- Use a cast-iron or oven-safe skillet to achieve a crispy crust on the filet mignon.
- Add aromatics like onions, carrots, and celery to the skillet for added flavor.
- Use different herbs and spices, such as rosemary or cayenne pepper, to give the filet mignon a unique flavor.
- Serve the filet mignon with a red wine reduction or a Béarnaise sauce for added richness.
Wine Pairing
A rich and full-bodied red wine pairs perfectly with the tender and flavorful filet mignon. Some excellent options include:
- Cabernet Sauvignon
- Syrah/Shiraz
- Malbec
Conclusion
Cooking filet mignon in the oven is a simple yet elegant way to prepare this tender and lean cut of beef. Ina Garten’s recipe is a masterclass in flavor and technique, and with these tips and variations, you can create a truly unforgettable dining experience. Whether you’re a seasoned chef or a culinary novice, cooking filet mignon in the oven is a skill that’s sure to impress.
Final Tips
- Always use high-quality ingredients and fresh herbs to ensure the best flavor.
- Don’t overcrowd the skillet, cook the filet mignon steaks one or two at a time for even cooking.
- Let the filet mignon rest for 5-10 minutes before slicing and serving, this allows the juices to redistribute and the meat to stay tender.
By following Ina Garten’s recipe and these expert tips, you’ll be able to cook filet mignon to perfection in the oven, every time.
What is the ideal internal temperature for cooking filet mignon?
The ideal internal temperature for cooking filet mignon depends on the level of doneness desired. For medium-rare, the internal temperature should be around 130-135°F (54-57°C), while medium should be around 140-145°F (60-63°C). It’s essential to use a meat thermometer to ensure the filet mignon reaches a safe internal temperature.
It’s also important to note that the internal temperature will continue to rise slightly after the filet mignon is removed from the oven. This is known as carryover cooking, and it’s essential to take it into account when determining the internal temperature. By removing the filet mignon from the oven at the correct temperature, you can ensure a perfectly cooked dish.
How do I season the filet mignon for Ina Garten’s oven-roasted recipe?
To season the filet mignon for Ina Garten’s oven-roasted recipe, you’ll need to mix together a blend of salt, pepper, and other aromatics. Ina recommends using a combination of kosher salt, black pepper, and chopped fresh thyme. You can also add other seasonings such as garlic powder or paprika to taste.
When seasoning the filet mignon, make sure to coat it evenly on all sides. You can do this by placing the filet mignon on a plate or tray and sprinkling the seasonings over it. Gently massage the seasonings into the meat to ensure they adhere evenly. This will help to bring out the natural flavors of the filet mignon and add depth to the dish.
What type of pan is best for oven-roasting filet mignon?
The best type of pan for oven-roasting filet mignon is a hot oven-safe skillet, such as a cast-iron or stainless steel pan. These types of pans can withstand high temperatures and distribute heat evenly, which is essential for cooking the filet mignon to perfection.
When choosing a pan, make sure it’s large enough to hold the filet mignon in a single layer. You should also ensure the pan is hot before adding the filet mignon. This can be done by heating the pan in the oven for a few minutes before adding the meat. A hot pan will help to sear the filet mignon and create a crispy crust on the outside.
How do I achieve a crispy crust on the filet mignon?
To achieve a crispy crust on the filet mignon, it’s essential to sear it in a hot pan before oven-roasting. This can be done by heating a skillet in the oven and then adding the filet mignon to the pan. The high heat will help to create a crispy crust on the outside of the meat.
In addition to searing the filet mignon, you can also use a technique called “finishing” to add extra crispiness to the crust. This involves broiling the filet mignon for a minute or two after it’s finished oven-roasting. The high heat from the broiler will help to crisp up the crust and add texture to the dish.
Can I cook filet mignon to different levels of doneness in the same pan?
While it’s technically possible to cook filet mignon to different levels of doneness in the same pan, it’s not always the best approach. This is because the filet mignon will continue to cook a bit after it’s removed from the oven, and the temperature can vary throughout the pan.
If you need to cook filet mignon to different levels of doneness, it’s best to use separate pans or cook the filets in batches. This will ensure that each filet is cooked to the correct temperature and prevent overcooking. However, if you’re short on pans or time, you can try cooking the filets in the same pan and using a thermometer to check the internal temperature.
How do I let the filet mignon rest after cooking?
Letting the filet mignon rest after cooking is an essential step in the cooking process. This allows the juices to redistribute throughout the meat, making it more tender and flavorful. To let the filet mignon rest, simply remove it from the oven and place it on a plate or tray.
Cover the filet mignon with foil and let it rest for 5-10 minutes. During this time, the juices will redistribute, and the meat will retain its tenderness. After the filet mignon has rested, you can slice it thinly and serve it. Make sure to slice the filet mignon against the grain to ensure it’s tender and easy to chew.
Can I serve filet mignon with a sauce or topping?
Filet mignon can be served with a variety of sauces or toppings to add extra flavor and texture. Some popular options include Béarnaise sauce, peppercorn sauce, or a simple drizzle of olive oil. You can also top the filet mignon with sautéed mushrooms, roasted vegetables, or a sprinkle of fresh herbs.
When choosing a sauce or topping, consider the flavors and ingredients used in the recipe. For example, if you’re using a lot of thyme and rosemary in the seasoning blend, you may want to choose a sauce that complements these herbs. You can also experiment with different combinations of sauces and toppings to find the perfect match for your filet mignon.