Professional Chef's Best Filet Mignon Recipe!
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- Опубликовано: 6 фев 2025
- Temperatures are up, the sun is out, and that means the grilling season is well and truly here! Everyone knows the king of all BBQ meats is the steak, but have you ever tried to cook the grandest of all steaks: the filet mignon? Fear not, for Chef Michael Smith is here to teach you how to grill up the perfect filet mignon!
Ingredients
2 8-oz beef tenderloin steaks, dried on paper towels
2 cup your favourite hearty red wine
1 pinch salt
lots of fresh pepper
1 splash oil
2 Tbsp butter
4 oz French-style cream cheese
2 Tbsp whipping cream
Directions
1. Preheat a skillet over medium-high heat. Pat your steaks dry and season with salt and pepper. Heat the oil briefly with the butter, allowing the butter to brown slightly. Add the steaks and sear the first side until its brown and crusty, then flip and give the second side the same treatment until the steaks cook through to your preferred doneness. Use a calibrated thermometer and refer to the following note for best results. Rest the steaks on a plate covered with foil while you craft a quick sauce to dress them up.
2. Add the wine to the pan and heat vigorously until the wine reduces to a syrup-like consistency, about two minutes. Whisk as the wine cooks dissolving any crusty bits in the pan. Lower the heat and whisk in the cream, stirring until a smooth sauce forms. Whisk in the cheese. Transfer the steaks to waiting plates, smother in wine sauce and share.
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Brother Smith you are amazing and bloody entertaining to boot.
When I make my sauces, I add port, dry red wine, and even a little whisky or a cask strength rum, with rosemary, thyme and garlic. It's ridiculously good
I am going to try this one!
Growing up I didn't realize Chef Michael Smith is Canadian! Man so many nostalgic memories... Gotta visit the Maritimes some day! Much love from BC
I think he was born in New York
As a chef myself this is absolutely perfect. I use a mushroom sauce with a red wine reduction at the restaurant. Well done.
I like your comfort zone, easy to understand and not over the top
The most underrated chef in my opinion. Just because he isnt the most over the top charasmatic cook I still think he is one of the best.
What do you mean?
That guy is charismatic af.
Backhanded compliment, much?
Idk why but every time I watch this video I’m satisfied
Man this is the best sirloin cooking video that I've seen all day I've been watching quite a few because I'm going to cook some sirloins tonight on the stove and I don't want to mess them up because they're so fat thank you for explaining it in detail and making it easy to understand
Made this last night! Best, best best! Ever! Thank You!!!👏👏
That is the best recipe that I have found ever. Short and very objective. Thank you! :)
WOW. So I wasn't able to make a perfect filet mignon for YEARS. Today I just made this recipe and it is what I was looking for. I am not a fan of sauces on meat like this, but this was just PERFECT. This is ridiculously delicious. THANK YOU SO MUCH!
Exactly! Good meat needs no sauce
I ABSOLUTELY love this video
Sheila Ashley yeah me too
Superb video. Made this last night to applause
I like this guy. He did a awesome job with this video. And the steak 😋
This video deserves 1 million views.🤩
I see Flynn has moved away from the arcade business and started a cooking channel.
That sauce tho look bomb
Where can I find the French cream cheese and if I can’t find it what can i replace it with? Thank you!
Your favourite herbed cream cheese will do fine.
Can you do it with white wine??
"Two steaks one bottle". We know how that turns out.
Hahahshahaha yes the viral video from 15 yrs ago
Daaaamn I was about to comment that
I made this sauce today and it was so delicious. Only thing is that it separated o might have added too much butter
A sprig of oregano dosen't add much flavor, but it sure adds a lot of soil in this case.
What can I use instead of wine??
Unfortunately there is no substitute for wine. You could try non alcohol wine if it’s the alcohol you are worried about. Also, the alcohol evaporates during the reduction.
About a capful of balsamic vinegar and a bit of pomegranate or grape juice is nice
The dude abides.. *nods*
taking it out at 135 won't produce medium rare, there will be considerable carry over cooking, you need to take it off the heat at about 117/118 degrees and you'll end up with about 125/127 degrees which is great medium rare.
Chef nice work but it’s t what I would for myself. I prefer butter going a lot later with fresh herbs
You’re allowed to do whatever you like.
Filet mignon isn't expensive if ypu buy a cow from a local farmer. We did, & it's what's for supper tomorrow. If you're gonna cook a steak, cook it! I hate raw meat. French cream cheese. Yeah, I live in the northern Midwest. I've never seen that kind of cheese in the stores.
Question...do you sere the sides of the filet, too?
you can if you want. I do. locks the juices in heavier. but I only sear it abruptly.
Would Creme Fraiche be an acceptable substitute for French style Cream Cheese?
use butter and shallot, it's even better and it's what french use.
Nepovjerljiva ljubav
I’m old enough to remember when a pair of Filets cost a mere $20 and were considered “expensive”😩
You made me laugh!! Thanks
Yummyyy.
Is it ok to add some garlic and herbs to the sauce?
Alejandra E absolutely
Gordon Ramsey does
This looks very wrong but I am going to give it a try..lets see
Sauce is for low quality cut of meat!!! I prefer to eat Prime Cut and above. The basics of Garilc, Thyme, Butter Sea Salt and pepper is enough for me. I've cooked the Cap of the steak before didn't like the cut felt it had to much chew veins (don't know what's it's called. Just Porterhouse, Ribeye or NY. Haven't cooked Filet yet. I would proly eat 2 of them! Lol.
$20 on a pair of steaks... well that didnt age well, did it?
Couldn’t find French style cream cheese. No one knew what it was. Mascarpone work?
It looks like he's using Boursin cheese.
boursin is what I always use.
thing is in reality by the time the steak is cooked the butter and olive oil are way way darker and burnt than that..
In your opinion, what would be the perfect side dish for this filet mignon?
Fondant potatoes
Asparagus,
Lacks flavour
he's such a geek
I think we all know who the geek is.
Used to much wine and put a flood on the plate ruined it.
a Pair of steaks? lol in the year 2020...1 steak.
ET with your eyes not me I eat with my stomach makes more sense
David Sultana Actually you do eat with your eyes. The visual you perceive triggers your brain to stimulate your appetite.
Tablespoon of three?
Red wine sauce? This guy doesn't know what he's talking about.
Good meat needs no sauce!
Your letting all that wonderful flavor out by inserting the thermometer make sure to use the palm trick to check your meat, look it up if you dont know it, it'll be the best thing you ever did😁 cook away!
Emily Gridley This dude doesn't need your help. 😂😂😂
should be fine depends how thin your steak is, seen people do this with wagu steaks as well
Two words: SOUS VIDE
thanks for dressing up, bum downvote
lol why even care about that :P