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To begin butterflying the filet mignon, place it on a cutting board and hold it horizontally with one hand. With a sharp knife, carefully make a lengthwise cut along the side of the steak, stopping about half an inch from the opposite side. Be sure not to cut all the way through.

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310 56K views 5 years ago A quick look at how we butterfly our thickest steaks at our restaurant when requested by a guest. This helps provide even cooking, and is especially a good idea for.

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Heat the iron skillet over high heat for 3 minutes. Add oil, butter, rosemary, thyme, and crushed garlic. Cook for 2 minutes until the butter infuses spices with occasional stir so the butter doesn't brown. Add the meat to the pan and sear for 3 minutes per side.

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If you place whole shrimp, chicken breasts, or other cuts of meat on a grill or saucepan, some portions of the meat will make contact with the heat while others will hover above. When you butterfly meat, you end up with a smooth side that will sit on your cooking surface.

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In all honestly, I wouldn't be surprised If I've cooked more than 10,000 filet mignons as every restaurant I've ever worked at has served this mighty steak t.

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Leave the butter on the counter to soften or place it in a microwave-safe bowl and microwave until malleable, 10-15 seconds. Use a fork to mash in the herbs and garlic until fully mixed. Store in the refrigerator and remove 10 minutes before adding to the filet. Step 2. Preheat the oven to 415°F.

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Written by MasterClass Last updated: Feb 13, 2024 • 3 min read An intimidating cut of beef with a fancy French name and price tag to match, filet mignon is actually one of the easier steaks to cook. Since it comes from the most tender cut of the cow, the less you do to it, the better.

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Preheat a heavy non-stick skillet over medium heat until hot, for about 5 minutes. A very hot pan delivers the best seared Filet Mignon. Once seasoned, place steaks in the hot skillet (do not overcrowd). Do not add oil or water and do not cover. For the perfect medium-rare steak on the stove, sear in a non-stick skillet for 7-8 minutes for a.

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Spoon some melted butter infused with a sprig of two of rosemary and garlic cloves while the filet mignon is finishing in the pan and you'll have a dinner you can be proud of. Choosing the Right Cut of Meat Appearance: Look for beef tenderloin steaks that hav a bright red color.

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Add the chopped herbs and minced garlic, and mix in until evenly distributed. Shape into a log and refrigerate until ready to use. Remove the butter from the fridge 10 minutes prior to using. Remove filet mignon steaks from the fridge about 45-60 minutes before cooking and let come up to room temperature.

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What Does It Mean To Butterfly A Steak? Butterflying a steak means to cut it open and laying it flat. This opens up the steak for cooking, as without cutting it into two pieces, only one side would get cooked. It's a great way to get an even cooking temperature throughout the steak and gives you a larger surface area to brown and sear your meat.

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Preheat the oven at 350 degrees F. Season with salt and pepper and cover the surface with the chopped herbs, or what ever you are using. Roll the beef tight and tie with kitchen string in even sections. Season the outside. Heat a pan with vegetable oil. Sear the meat on all sides until browned. Roll it over every minute with a pair of tongs.

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Sear Roast Pan-Sear Air Fry Prep Your Filet Mignon No matter which method you choose, you'll first have to prep and season your filet mignon. Completely defrost your steak overnight in the refrigerator or thaw faster using the quick-thaw method.

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Subscribe Now:http://www.youtube.com/subscription_center?add_user=CookingguideWatch More:http://www.youtube.com/CookingguideButterflying a beef tenderloin re.

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Cut the tenderloin into 1-inch to 2 inch-wide steaks. Elise Bauer How to Butterfly a Thick Filet Mignon Steak

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Step 2. Butterfly the steak. Use a sharp knife to make an incision along the length of the roast, slicing most of the way through the meat. Season the meat with the black pepper and ½ teaspoon of Kosher salt per pound or ¼ teaspoon of table salt per pound. Refrigerate uncovered tenderloin for 4 to 6 hours.