It’s intimidating, right? This little filet feller. It’s a thick cut and it’s a little pricey so you sure don’t want to mess it up.
Well folks we’ve got an easy fool proof method to fixing up this cut and the best part- it only takes 10 minutes.
So let’s get some beef, cast iron and dig in because this is going to be good! One thing I will tell you- don’t cook this beyond medium-rare, you’re wasting your money if you do. And like I always say, “He done died once, we don’t need to kill him again!”
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The Perfect 10-Minute Cast Iron Seared Filet
1 (6-ounce) Certified Angus Beef FiletRed River Ranch Original SeasoningBuy here(or sea salt/seasoned salt and coarse ground black pepper)½ tablespoon buttercanola oil
1. Generously rub the filet with the Original Seasoning or salt/pepper combo. Be sure to get the top and bottom and the edges.2. Put in a plastic bag and place in the icebox for about 2 hours.3. Remove the filet from the icebox and let warm about 30 minutes. Meanwhile, turn the oven on to 450 degrees F.4. Heat a cast iron skillet over high heat for 2-3 minutes until hot.5. Pour just enough oil in the skillet to lightly coat the bottom.6. Place the filet in the skillet and cook for 2 minutes. Flip and cook the other side for an additional 2 minutes.7. Flip the filet on it’s edge and cook each edge for 1 minute. The filet should have about 4 edges, for a total of 4 minutes cooking around the filet.8. Place the first side that you seared down on the skillet. Top with the butter and place in the preheated oven for 2 minutes.9. Remove the skillet from the oven and place the filet on a cutting board. Allow the filet to rest for about 5 minutes.
Tip: Cooking the filet in the oven for 2 minutes will result in a rare filet. For medium rare, allow to cook for an additional 1 ½ to 2 minutes.
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