Cabernet Filet Mignon Steak Recipe - Perfect Cabernet Filet Mignon Reccipe
Filet Mignon Steak Recipe - How To Cook The Perfect Steak


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My husband was in "steak heaven" with this simple and easy Cabernet Filet Mignon Steak! You can either cook the steak by Pan-Searing or a very easy technique called Sear-Roasting.

grilled cabernet filet mignon

Learn all about Cooking the Perfect Steak and also Cooking With Wine

Don't forget to check out my Cabernet Filet Mignon dinner menu which includes this fantastic Cabernet Filet Mignon.


cast iron frying pansShop What's Cooking America - Check out What's Cooking America's large selection of cast-iron pans and skillets, cast iron griddles, cast iron Dutch ovens, and Linda's favorite Super-Fast Thermapen Thermometer.




Perfect Cabernet Filet Mignon Steak Recipe:

Recipe Type: Beef, Filet Mignon Wine, Dinner Menu
Yields: 2 servings
Prep time: 5 min
Cook time: 15 min


Ingredients:

2 (4 to 6 ounces) 1-inch thick Filet Mignon (Beef Tenderloin) steaks*
Olive oil
1/2 cup cabernet wine (can substitute any dry red wine of your choice)
1 to 2 tablespoons butter

* When buying steaks, buy the best grade of meat you can afford. Look for steaks with fine texture and firm to the touch. You want the color to be a light cherry red color, not deep red. Also look for steaks that have marbling, as it is the thin threads of fat running through the meat that make it Prime and gives the wonderful flavor. Check out Types of Steaks and How To Cook the Perfect Steak.


Preparation:

Remove your steaks from the refrigerator at least 30 minutes before you plant to cook them - sometimes as long as 60 minutes (depending on size). Pat the steaks dry with a paper towel. You want to have a completely dry steak before cooking. If you steak is wet, you will essentially be steaming it! Coat steaks lightly with olive oil.

Do not salt your steaks just before cooking. Salt brings moisture (water) to the surface of the steak, and the water sits on the surface as you cook the steak. Thus, you are again basically steaming the steak. I know that a lot of people do salt their steaks before cooking, but trust me and don't salt - the result will be juicy, delicious steaks to serve your family and guests! Salt after the steak is cooked to your liking, has rested the required time, and just before serving.

Using the Pan-Searing or Sear-Roasting techniques (see below techniques), proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness:

    Rare - 120 degrees F.
    Medium Rare - 125 degrees F.
    Medium - 130 degrees F.


 

What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins at 120 degrees and starts to become medium rare at 125 or 130 degrees. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.

This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Residual Heat or Carry-Over Cooking: Remember, the steak will continue to cook as it sets. The temperature will rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare) at 15 to 20 minutes. So, pay attention to how long you let the cooked steak sit before serving.

Residual Heat Definition: Carry-over cooking is caused by residual heat transferring from the hotter exterior of the meat to the cooler center. As a general rule, the larger and thicker the cut of meat, and the higher the cooking temperature, the more residual heat will be in the meat, and the more the internal temperature will rise during resting due to carry-over cooking. This means the meat must be removed from the heat at an internal temperature lower than your desired final internal temperature, allowing the residual heat to finish the cooking.

 


Making Cabernet Wine Sauce:
Add the wine to the pan and bring to a boil, scraping any pieces of steak off the bottom of the pan and stirring them into the emerging sauce. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan. Pour the sauce over your perfectly cooked steaks just before serving.

Makes 2 servings.                                       


 

 


Pan-Searing Steak Cooking Technique:

searing steaksIn a heavy frying pan (I use my cast iron frying pan) over medium-high heat, heat 2 tablespoons olive oil.

Sear the steaks, moving them with tongs a little so they don't stick to the bottom, approximately 5 to 6 minutes per side. Using this Pan-Searing technique, proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness:

    Rare - 120 degrees F
    Medium Rare - 125 degrees F
    Medium - 130 degrees F

When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute; add juices that accumulate from resting steaks to Cabernet Wine Sauce (see Cabernet Wine Sauce above).

Serve whole or slice thin and fan onto individual serving plates.



Sear-Roasting Steak Cooking Technique:

Preheat oven to 500 degrees F (a very hot oven produces a juicy interior). Place a 10- to 12-inch ovenproof skillet or cast-iron skillet in oven. When oven reaches 500 degrees temperature, remove pan from oven and place on range over high heat (the pan and the handle will be extremely hot - be careful).

Immediately place steaks in the middle of hot, dry pan (if cooking more than one piece of meat, add the pieces carefully so that they are not touching each other). Cook 1 to 2 minutes without moving; turn with tongs and cook another 1 to 2 minutes. Remove from heat and put the cast iron skillet with the steaks in it into the oven. Cook an additional 3 to 5 minutes, depending on thickness of steaks and degree of doneness you like.

Using the Sear-Roasting technique, proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness:

    Rare - 120 degrees F
    Medium Rare - 125 degrees F
    Medium - 130 degrees F

When the steaks are crusty-charred and done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to Cabernet-Cherry Sauce - see above).

Serve whole or slice thin and fan onto individual serving plates.




Additional Outstanding Steak Recipes:


Beef Tenderloin Steaks Stuffed with Morels

 

Cabernet-Cherry Filet Mignon
Cabernet-Cherry Filet Mignon

grilled cabernet filet mignon
Cabernet Filet Mignon

Chipotle Grilled Filets
Chipotle Grilled Filets

Grilled Beef Tenderloin in Cabernet Sauce
Grilled Beef Tenderloin in Cabernet Sauce

grilled T-Bone Steak
Grilled Filet Mignon or T-Bone Steaks

Steak Au Poivre
Peppered Top Sirloin Steak

Steak Diane
Steak Diane

Beef Wellingtons with Peppercorn Sauce
Individual Beef Wellingtons witn
Peppercorn Sauce

 

 

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